Spicy Salmon Onigiri Triangle 🍙

Homemade Japanese-style rice triangle filled with salmon and sriracha, then wrapped in roasted seaweed. It’s simple, handheld, and works as a snack, lunch 🙌🏾

By Nigel Denny

Ingredients

• 1 cup cooked sushi rice or short-grain rice
• 1 sheet of seaweed
• 1 tsp of rice vinegar
• 1-2 slices sashimi-grade salmon, chopped or layered
• Optional: sesame seeds, mayo, soy sauce, green onion
• Pinch of salt
• Sriracha

Instructions

1. Rinse the sushi rice under cold water until the water runs mostly clear
2. Add the rinsed rice and water to a rice cooker
3. Cook the rice in the rice cooker until finished, about 50 minutes
4. Let the rice sit covered for about 5–10 minutes after cooking so it finishes steaming
5. Add rice vinegar and a small pinch of salt to the warm rice. Mix gently so the rice stays sticky but does not get mashed
6. Chop or tear the salmon into small pieces. Add a little sriracha. You can also mix in a tiny bit of mayo if you want it creamier
7. Add rice into the triangle mold about halfway. Press it down lightly.
8. Place the salmon and sriracha in the center. Try not to overfill it or the triangle may split
9. Add more rice on top until the mold is full. Press firmly so it holds its triangle shape
10. Pop the rice triangle out carefully
11. Place the rice triangle on the nori sheet and fold the seaweed around it. Press gently so it sticks
12. Eat right away while the seaweed is crisp, or wrap it in plastic if saving for later