We love Onigiri because they are so easy to adapt to your own flavour combinations. This yummy spicy salmon Onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori. You can enjoy onigiri warm, cold or at room temperature, so they’re perfect in your lunchbox or as a portable snack on the go. 

Makes 8-10 Onigiri depending on the size


  • 2 cups sushi rice
  • 2 cups filtered water
  • 300-350g tinned salmon (in olive oil)
  • 2-4 Tbsp Gevity Rx Souped-Up Sriracha Mayo
  • 1-2 Tbsp sriracha or hot sauce (omit if you don't like it too spicy)
  • 2 avocados
  • Furikake seasoning to sprinkle on top (optional)
  • 3 sheets nori cut into thick strips
  • A small bowl of water (for dipping hands in)


  1. Place the rice in a sieve and rinse under cold water until the water runs clear. Drain well.
  2. Combine the rice and water in a saucepan. Bring to a boil, reduce heat to the low, and cook covered for 16-18 minutes or until the water has been completely absorbed. Remove from heat, gently fluff the rice with a fork, place a clean kitchen towel over the pot, top with the lid again, and let stand covered for 10 minutes. 
  3. In a bowl, add the tinned salmon, sriracha mayo and hot sauce with a fork until combined.
  4. In a separate small bowl, mash the avo using a fork.
  5. Once the sushi rice is cool enough to handle, start assembling the Onigiri. Wet your hands a bit (this will help prevent the rice from sticking to your hands during shaping). Add roughly ¼ cup of sushi rice and gently press into a thick oblong shape in one palm of your hand. Add some of the salmon filling and avocado on top into the center. Spoon a bit more rice on top and then carefully close the rice over the filling using your hands to create a ball of rice. If necessary, use an additional pinch or two of rice to cover the filling.
  6. Gently shape the rice ball into a triangular shape using the palms of one hand and the fingers of your other hand, rotating the rice ball as you go. Avoid compressing the rice too hard, it should hold together well but be lightly packed.
  7. Wrap each Onigiri in a nori sheet and sprinkle with furikake seasoning or black sesame seeds.
  8. Repeat until all the rice and filling has been used up. Don’t forget to re-wet your hands between each Onigiri as this makes it easy to roll and shape.
  9. You can eat them straight away, or store them in the fridge until you’re ready to eat them.


Leave a comment

All blog comments are checked prior to publishing