Salmon and cucumber onigiri rice balls

Name: Salmon and cucumber onigiri rice balls
Total time: 40 min
Cuisine: Japanese
Ingredients: 300g sushi rice; 2 salmon fillets; 1 tbsp soy sauce; 1 tsp toasted sesame oil; 2 tsp sesame seeds; 4 nori sheets, cut into strips; 1 tsp rice vinegar; 1 cucumber, sliced into rounds; 1 tsp fine salt

Triangles of sticky rice around soft flaked salmon. Easy to pack and lovely cold.

Time40 min
LevelMedium
Costabout £1.81 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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300 gsushi rice
2salmon fillets
1 tbspsoy sauce
1 tsptoasted sesame oil
2 tspsesame seeds
4nori sheetscut into strips
1 tsprice vinegar
1cucumbersliced into rounds
1 tspfine salt

Method

1
Rinse the rice until the water runs clear, then cook it according to the packet. Spread on a plate to cool until warm enough to handle.
2
Heat the oven to 200°C (180°C fan). Place the salmon on a lined tray and bake for 12 minutes until it flakes easily.
12 min
3
Flake the salmon into a bowl, discarding the skin. Mix in the soy sauce, sesame oil and sesame seeds.
4
Wet your hands and rub with a pinch of salt. Take a handful of rice, press a hollow in the middle and add a spoonful of salmon. Cover with more rice and shape into a triangle.
5
Wrap each onigiri with a strip of nori. Mix the vinegar with a pinch of salt and toss with the cucumber to serve on the side.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.