19 Canned Salmon Onigiri Recipes for Every Occasion

Opening a can of salmon has never been more exciting! Whether you’re craving a quick weeknight dinner or a comforting snack, these 19 canned salmon onigiri recipes are perfect for every occasion. Get ready to transform humble pantry staples into irresistible Japanese rice balls that’ll become your new go-to.

Classic Japanese Canned Salmon Onigiri

When you need a quick, portable meal, these onigiri deliver. Canned salmon mixed with seasoned rice, wrapped in salty nori—simple, satisfying, and perfect for lunchboxes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Onigiri

• 1 cup uncooked Japanese short-grain rice (I prefer Nishiki brand)
• 1 1/4 cups water
• 1 can (5 oz) canned salmon, drained and flaked (skip the skin if it bothers you)
• 1 tbsp mayonnaise (Kewpie for that tangy richness)
• 1 tsp soy sauce
• 1/2 tsp sesame oil (toasted, for a nutty kick)
• 1/4 tsp salt (plus more for hands)
• 4 sheets nori (seaweed), each cut into 1-inch strips

Instructions

1. Cook the rice with water in a rice cooker or pot. Once done, let it cool until warm but not hot—this makes shaping easier.
2. In a small bowl, combine the drained salmon, mayonnaise, soy sauce, sesame oil, and 1/4 tsp salt. Mix until well blended.
3. Fill a small bowl with water and add a pinch of salt. Wet your hands with this salted water to prevent sticking.
4. Scoop about 1/2 cup of warm rice into one hand. Flatten it into a disc about 1/2-inch thick.
5. Place 1 tablespoon of the salmon mixture in the center of the rice disc.
6. Gently fold the rice over the filling, then shape into a triangle or ball. Press firmly but don't squeeze—aim for a compact shape without cracks.
7. Repeat with remaining rice and filling to make 4 onigiri. Re-wet hands as needed.
8. Wrap a strip of nori around the base of each onigiri. Serve immediately, or wrap each in plastic wrap for a grab-and-go option.

Umami from the salmon and mayo, balanced by clean rice and salty nori. These onigiri are best fresh, but they hold up well for a few hours. Pack them for a picnic or a quick work lunch.

Spicy Mayo Canned Salmon Onigiri

Every time I need a quick, spicy snack, these onigiri deliver. Canned salmon gets a sriracha mayo makeover for a creamy kick. Perfect for lunchboxes or a fast dinner side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups sushi rice (short-grain, essential for stickiness)
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 can (6 oz) wild-caught salmon, drained (I prefer it flaked)
• 2 tbsp sriracha (adjust for heat)
• 3 tbsp Japanese mayo (Kewpie is my go-to for creaminess)
• 4 nori sheets, cut into strips

Instructions

1. Rinse the sushi rice under cold water until the water runs clear (about 3 rinses). Drain well.
2. Combine rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
3. While rice cooks, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the hot rice using a cutting motion with a spatula. Fan the rice to cool it quickly (this gives it a glossy sheen).
4. In a bowl, combine drained salmon, sriracha, and mayo. Mix well until evenly coated. Taste and adjust spice if needed.
5. Lightly wet your hands with salted water to prevent sticking. Take about 1/2 cup of rice, flatten it in your palm, place a spoonful of salmon mixture in the center, then fold the rice over and shape into a triangle. Press firmly but gently.
6. Wrap a strip of nori around the base of each onigiri (the rough side of nori against the rice for better stick). Serve immediately or wrap in plastic for later.

Lunch is instantly upgraded with these spicy onigiri. The soft, seasoned rice contrasts with the creamy, fiery salmon, while the nori adds a crisp bite. Serve with pickled ginger or a side of soy sauce for dipping.

Lemon Dill Canned Salmon Onigiri

Everyone loves onigiri, but canned salmon makes it a weeknight win. This version gets a fresh lift from dill and lemon zest. Bright, easy, and ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Sushi Rice

• 2 cups short-grain Japanese rice (I use Nishiki brand)
• 2 1/4 cups water
• 3 tbsp rice vinegar (unseasoned is my preference)
• 1 tbsp sugar
• 1 tsp salt

For the Filling

• 1 can (6 oz) wild-caught salmon, drained (I prefer it flaked)
• 2 tbsp fresh dill, chopped (dried won't cut it here)
• Zest of 1 lemon
• Pinch of salt

For Assembly

• 4 nori sheets, cut into 1-inch strips
• 1 tbsp toasted sesame seeds (optional, but I love the crunch)
• Soy sauce for dipping (optional)

Instructions

1. Rinse the rice in a fine-mesh strainer until water runs clear. Cook with water in a rice cooker or covered pot (bring to boil, simmer 18 min, rest 10 min).
2. While rice cooks, combine rice vinegar, sugar, and salt in a small bowl. Microwave 20 seconds until sugar dissolves. Set aside.
3. In a medium bowl, flake the drained salmon with a fork. Add chopped dill, lemon zest, and a pinch of salt. Mix well. (Tip: Taste the filling—if your salmon is salty, skip extra salt.)
4. When rice is done, transfer to a large wooden or glass bowl. Fold in the vinegar mixture using a cutting motion. Let cool until just warm (Tip: Fan the rice for a nice sheen.)
5. Fill a small bowl with water and a pinch of salt—dip your hands to prevent sticking. Scoop about 1/2 cup rice into one palm. Press a dent in the center, add 1 tablespoon filling, then gently close the rice around it. Shape into a triangle or ball, pressing firmly but not squishing. (Tip: Keep your hands wet for easy molding.)
6. Wrap a nori strip around each onigiri. Sprinkle with sesame seeds if using. Serve immediately with soy sauce, or wrap tightly for later.

Rice on the outside, bright and herby salmon within. These onigiri pack a punch for lunch or a snack. Roll extras—they disappear fast.

Salmon Cream Cheese Onigiri

Ditch the boring sandwich — these Salmon Cream Cheese Onigiri are packed with creamy canned salmon and chives. They’re a perfect grab-and-go lunch that comes together in minutes. The filling is rich and tangy, wrapped in perfectly seasoned rice.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Rice

• 2 cups sushi rice (short-grain, I prefer the stickiness for molding)
• 2 1/4 cups water
• 1 teaspoon salt
• 1 tablespoon toasted sesame oil (optional, but adds nuttiness)

For the Filling

• 1 can (6 oz) salmon, drained and flaked (I like the pink wild-caught kind)
• 4 oz cream cheese, softened (full-fat works best for creaminess)
• 2 tablespoons fresh chives, finely chopped
• Salt and pepper to taste
• 4 nori sheets, cut into 2-inch strips (optional for wrapping)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 2-3 minutes. Drain well.
2. Combine rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 10 minutes. Do not lift the lid.
3. While the rice cooks, prepare the filling: In a small bowl, combine the drained salmon, softened cream cheese, and chopped chives. Mix until well combined. Season with a pinch of salt and pepper. Set aside.
4. When the rice is done, transfer it to a large bowl. Gently fold in the salt and sesame oil (if using). Let the rice cool until it's warm but not hot — about 5 minutes. (Tip: Wetting your hands with salted water prevents sticking and seasons the rice.)
5. Lightly wet your hands with a mixture of water and a pinch of salt. Scoop about 1/2 cup of rice and shape it into a flat disc in your palm.
6. Place about 1 tablespoon of the salmon filling in the center of the disc. (Tip: Don't overstuff — it will make sealing difficult.)
7. Bring the edges of the rice up to cover the filling, then gently shape into a triangle or ball. Press firmly but gently to hold the shape. (Tip: Use light pressure; squeezing too hard makes the rice dense.)
8. If using nori, wrap a strip around the base of each onigiri. Serve immediately or refrigerate for up to 4 hours for a firmer texture.

Roll these creamy onigiri in toasted sesame seeds for extra crunch, or dip them in soy sauce mixed with a dab of wasabi. The cool, tangy filling contrasts beautifully with the warm, savory rice — a portable snack that actually satisfies.

Teriyaki Canned Salmon Onigiri

Packing lunch just got easier. These teriyaki canned salmon onigiri are savory, sweet, and perfect for meal prep. No raw fish needed.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 can (5 oz) skinless boneless pink salmon, drained (I prefer Bumble Bee)
• 2 cups cooked sushi rice, warm (short-grain is non-negotiable)
• 2 tbsp low-sodium soy sauce (Kikkoman is my go-to)
• 1 tbsp mirin (you can sub with sake + sugar)
• 1 tbsp granulated sugar (or honey if you like)
• 1 tsp toasted sesame oil
• 1 sheet nori, cut into 1-inch strips
• Optional: toasted sesame seeds for garnish

Instructions

1. In a small saucepan, combine soy sauce, mirin, sugar, and sesame oil. Heat over medium, stirring constantly, until sugar dissolves and sauce thickens slightly, about 3-4 minutes. Tip: Watch closely – it burns fast.
2. Place drained canned salmon in a bowl. Flake with a fork, then pour warm teriyaki sauce over it. Mix gently. Let cool for 5 minutes – you don't want hot filling to make the rice soggy.
3. Fill a small bowl with water and a pinch of salt. Wet your hands. Scoop about 1/2 cup of warm sushi rice into your palm. Flatten into a disc. Place 1 heaping tablespoon of salmon filling in the center.
4. Cup your hands to form a triangle. Press the rice firmly around the filling, rotating as you shape. Aim for compact, not squished. Tip: Use plastic wrap for cleaner shaping.
5. Press a nori strip against the base of each onigiri (the flat side). The moisture from the rice will hold it. If using, sprinkle sesame seeds on top.

Don't forget to pack a small soy sauce packet if you want extra dip. These onigiri hold up well in a lunchbox for hours. The teriyaki flavor adds a punch to canned salmon.

Breakfast Salmon Egg Onigiri

Onigiri isn't just for lunch anymore. This breakfast version stuffs warm rice with canned salmon and fluffy scrambled eggs. Perfect for a quick, savory morning bite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups cooked sushi rice, cooled slightly (leftover rice works great)
• 1 can (6 oz) canned salmon, drained and flaked (I prefer skinless, boneless)
• 2 large eggs, room temperature (room temp ensures even scrambling)
• 1 tablespoon unsalted butter (for rich flavor)
• 1 tablespoon soy sauce (low-sodium is fine)
• 1 teaspoon sesame oil (toasted adds nuttiness)
• 1/2 teaspoon salt (for rice)
• 2 sheets nori, cut into strips (for wrapping)

Instructions

1. In a small bowl, beat the eggs with a pinch of salt until just combined. Tip: Don't overbeat – a few streaks are fine.
2. Melt butter in a nonstick skillet over medium heat. Add eggs and let set for 10 seconds, then gently stir with a spatula. Cook until soft curds form, about 1 minute. Remove from heat. Tip: Remove while still slightly wet; they'll continue cooking.
3. In a separate bowl, mix the flaked salmon with soy sauce and sesame oil. Tip: Break up any large chunks for even distribution.
4. Moisten your hands with water and a little salt. Take about 1/2 cup of rice and flatten into a disc on your palm.
5. Spoon a small amount of scrambled egg and salmon mixture into the center of the rice disc. Don't overfill – about 1 tablespoon each.
6. Bring the edges of the rice up and shape into a triangle or ball, enclosing the filling. Press gently to seal. Tip: Keep a bowl of water nearby to wet your hands as needed to prevent sticking.
7. Wrap each onigiri with a strip of nori around the base. Serve immediately or pack for later.

Kick your morning up a notch with these savory onigiri. The warm rice contrasts beautifully with the creamy egg and salty salmon. Roll them in furikake for extra crunch.

Cucumber Salmon Low Carb Onigiri

Very few snacks satisfy like onigiri, but traditional rice versions spike carbs. This low-carb swap uses canned salmon and crisp cucumber slices for a fresh, satisfying bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salmon Filling

• 1 can (6 oz) wild-caught salmon, drained and flaked
• 4 oz cream cheese, softened (I prefer full-fat for richness)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/4 tsp sesame oil (my secret for extra flavor)

For Assembly

• 1 large English cucumber, cut into 1/4-inch rounds (about 24 slices)
• 2 tbsp sesame seeds (toasted if you have them)
• 1 tbsp everything bagel seasoning (optional, but I love the crunch)

Instructions

1. In a medium bowl, combine the drained salmon, softened cream cheese, soy sauce, and sesame oil. Mix until well blended. Tip: Use a fork to flake the salmon finely for a smoother texture.
2. Lay out the cucumber slices on a paper towel and pat them dry. This prevents the onigiri from getting watery. Tip: Choose uniform slices for even stacking.
3. Arrange half of the cucumber slices on a cutting board. Spoon about 1 tablespoon of the salmon mixture onto each slice. Spread gently to cover the surface.
4. Top with the remaining cucumber slices to form mini sandwiches. Press lightly to adhere.
5. Pour the sesame seeds and everything bagel seasoning onto a small plate. Roll the edges of each cucumber onigiri in the mixture to coat. Tip: Press the edges firmly so the seeds stick.
6. Serve immediately or refrigerate for up to 2 hours. The texture is best fresh—cucumber stays crunchy, filling stays creamy.

Just one bite reveals the creamy salmon against crunchy cucumber. Perfect for lunch or a light snack. You'll never miss the rice.

Grilled Salmon Onigiri

Making homemade onigiri is easier than you think. This grilled version uses canned salmon, brushed with a savory soy glaze, then charred to perfection. It’s a quick weeknight win.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Onigiri

• 2 cups cooked short-grain sushi rice (leftover rice works best for shaping)
• 1 (6 oz) can pink salmon, drained and flaked (I prefer pink salmon for its flaky texture)
• 1 teaspoon sesame oil

For the Glaze & Garnish

• 3 tablespoons soy sauce
• 2 tablespoons mirin (adds sweetness without being cloying)
• 1 tablespoon sugar
• 1 tablespoon toasted sesame seeds (a must for crunch)
• 4 sheets nori, cut into strips (optional, for wrapping)

Instructions

1. In a small bowl, whisk together soy sauce, mirin, and sugar until the sugar dissolves. Set aside the soy glaze.
2. Flake the drained salmon into a medium bowl. Add sesame oil and 1 tablespoon of the soy glaze. Mix gently and let marinate for 5 minutes.
3. Wet your hands (this prevents sticking) with water. Take about 1/3 cup of cooked rice and form it into a triangle in your palm. Make a small indent, add 1 teaspoon of the salmon mixture, then cover with another thin layer of rice. Shape firmly but gently into a triangle. Repeat with remaining rice and filling; you should get 8 onigiri.
4. Heat a non-stick skillet over medium-high heat. Brush each onigiri on both sides with the remaining soy glaze. Place in the skillet and cook for 3-4 minutes per side, until golden brown and slightly charred (watch the glaze – it can burn quickly).
5. Transfer grilled onigiri to a plate, sprinkle generously with toasted sesame seeds, and serve warm with nori strips for wrapping if desired. Tip: For extra flavor, brush with more glaze right after grilling.

Here's the thing: these onigiri are best eaten warm, when the glaze is sticky and the rice has a slight crust. The smoky char pairs beautifully with the tender salmon. Try wrapping them in nori for an authentic touch.

Fried Salmon Croquette Onigiri

Fried salmon croquettes get a fun twist as onigiri. Canned salmon keeps it budget-friendly. Crispy outside, tender inside.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Croquette Mixture

• 2 cans (14.75 oz each) pink salmon, drained and flaked (I prefer wild-caught)
• 1/2 cup panko breadcrumbs (plus extra for coating)
• 1/4 cup finely diced onion (about half a small onion)
• 1 large egg, beaten (room temp helps it bind evenly)
• 2 tablespoons mayonnaise (full-fat for best texture)
• 1 tablespoon Dijon mustard (adds a subtle tang)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Rice and Assembly

• 3 cups cooked sushi rice (short-grain, slightly warm)
• 1 tablespoon rice vinegar
• 1/2 teaspoon salt
• Vegetable oil for frying (about 2 cups, enough for 1-inch depth)
• Nori strips (optional, for wrapping)

Instructions

1. Drain the canned salmon thoroughly and flake into a large bowl. Remove any large bones or skin if desired.
2. Add panko, diced onion, beaten egg, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix gently until just combined. Tip: Overmixing makes the croquettes dense.
3. Divide the mixture into 8 equal portions (about 2 tablespoons each). Shape each into a small patty about 1/2-inch thick.
4. Place the patties on a parchment-lined baking sheet and refrigerate for at least 15 minutes (or up to 1 hour). This helps them hold shape during frying.
5. While chilling, season the warm sushi rice with rice vinegar and salt. Gently fold to combine. Cover with a damp towel to keep moist.
6. Heat vegetable oil in a deep skillet to 350°F. Use a thermometer for accuracy.
7. Coat each chilled patty in a thin layer of panko breadcrumbs, pressing lightly to adhere.
8. Fry patties in batches (do not crowd the pan) for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
9. To assemble onigiri, take about 1/3 cup of seasoned rice in your palm. Place a fried croquette in the center, then mold the rice around it, forming a triangle or ball. Tip: Wet your hands with salted water to prevent sticking.
10. Wrap with a strip of nori at the base if desired. Serve warm.

Leftovers? Not likely, but if so, reheat in an air fryer. Love the contrast of crunchy crust and savory rice.

Salmon Furikake Onigiri

Got a can of salmon and some furikake? You're halfway to these savory onigiri. They're perfect for a quick lunch or snack.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Onigiri

• 3 cups cooked sushi rice, slightly warm (leftover is fine; I prefer it fresh)
• 1 (6-ounce) can salmon, drained and flaked (skip the skin and bones)
• 3 tablespoons furikake seasoning (bonito-sesame furikake is my go-to)
• 1 tablespoon soy sauce (optional, but adds a salty kick)
• 4 sheets nori, each cut into 4 strips (for wrapping)

Instructions

1. In a large bowl, combine the warm rice, flaked salmon, furikake, and soy sauce if using. Mix gently with a rice paddle until evenly distributed. (Tip: use warm rice for easier shaping.)
2. Fill a small bowl with water and a pinch of salt. Wet your hands to prevent sticking.
3. Scoop about 1/3 cup of the rice mixture into your palm. Gently shape into a triangle or ball, pressing firmly but not squishing. (Tip: use enough pressure so it holds together; don't overwork.)
4. Wrap a strip of nori around the base of each onigiri. (Tip: toast nori over a flame for 5 seconds per side for extra aroma.)
5. Repeat with remaining mixture. Makes about 8 onigiri.

How to enjoy? These onigiri are best eaten fresh, but they travel well. Pack them for a picnic with a side of pickled veggies. The umami from furikake and salmon is incredible.

Sesame Salmon Onigiri

Ready for a quick lunch? These sesame salmon onigiri are perfect for meal prep. Made with pantry staples, they're a tasty on-the-go snack.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup sushi rice (short-grain, vital for stickiness)
• 1 cup water (use a rice cooker cup if you have one)
• 2 tablespoons rice vinegar (seasoned is best)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 can (5 oz) salmon, drained (I prefer wild-caught, packed in water)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon mayonnaise (optional, for creaminess)
• 2 tablespoons toasted sesame seeds (white or black)
• 2 sheets nori, cut into strips (for wrapping)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. Cook rice with 1 cup water in a rice cooker or pot. If using a pot, bring to boil, cover, reduce heat to low, simmer 15 minutes, then rest 10 minutes off heat.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the hot rice using a slicing motion. Fan the rice to cool it slightly – this gives it a nice sheen.
4. In another bowl, flake the drained salmon. Add soy sauce and mayonnaise (if using). Mix well.
5. Wet your hands with a mixture of water and a little salt to prevent sticking. Take about 1/4 cup of rice and flatten in your palm. Place a spoonful of salmon mixture in the center. Shape into a triangle or ball, pressing firmly but gently.
6. Toast sesame seeds in a dry pan over medium heat until fragrant, about 2 minutes. Spread on a plate. Roll each onigiri in sesame seeds to coat lightly.
7. Wrap a strip of nori around the base of each onigiri. Serve immediately or refrigerate for later.

Slightly crunchy from the sesame seeds, with tender rice and savory salmon, these onigiri are a delightful bite. Pack them for lunch or enjoy as a snack – they hold up well. Serve with pickled ginger for a fresh contrast.

Wasabi Salmon Onigiri

Every time I need a quick, spicy lunch, these Wasabi Salmon Onigiri deliver. Canned salmon and a punch of wasabi transform simple rice balls into a savory snack with serious heat.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Rice Base

• 2 cups cooked sushi rice (short-grain, still warm)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp salt

Filling & Assembly

• 1 can (5 oz) wild-caught salmon, drained and flaked (I prefer the one packed in water)
• 2 tbsp mayonnaise (Kewpie is my go-to for tang)
• 1-2 tsp wasabi paste (adjust to your heat tolerance)
• 1 tbsp finely chopped green onion
• 4 sheets nori, cut into 2-inch wide strips

Instructions

1. Combine warm rice with rice vinegar, sugar, and salt. Fold gently with a rice paddle; fan to cool slightly—this seasons the rice without making it mushy.
2. In a bowl, mix flaked salmon, mayonnaise, wasabi paste, and green onion. Taste and add more wasabi if desired; the filling should be creamy with a clean kick.
3. Wet your hands with salted water to prevent sticking. Scoop about 1/3 cup of rice into your palm, create a small well, and add 1 heaping tablespoon of filling.
4. Gently shape the rice into a triangle or ball, ensuring the filling is fully enclosed. Press firmly but lightly—overpacking makes the onigiri dense.
5. Wrap a strip of nori around the base of each onigiri (the rough side faces the rice for better adhesion). The nori will crisp as it sits.

Hands down, these onigiri are perfect for meal prep—they hold up well for a few hours. The wasabi’s heat lingers just enough to make every bite exciting, while the creamy salmon soothes. Serve with pickled ginger or a side of edamame for a complete snack plate.

Kimchi Salmon Onigiri

Rummaging through my pantry, I found a can of salmon and some leftover kimchi. That's when this fusion onigiri was born—sticky rice balls stuffed with a savory, spicy salmon-kimchi filling. It's quick, budget-friendly, and perfect for lunch boxes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Rice

• 2 cups sushi rice – short-grain for stickiness
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt (plus 1/2 tsp for shaping water)

For the Filling

• 1 can (6 oz) canned salmon, drained and flaked – pantry staple
• 1/2 cup chopped kimchi – spicy preferred
• 1 tbsp gochujang (optional)
• 1 tsp sesame oil – toasted if possible
• 1 green onion, sliced

For Shaping

• Nori seaweed sheets, cut into 1-inch strips
• 1/2 cup water (for salt water)
• 1/2 tsp salt (for salt water)

Instructions

1. Rinse sushi rice under cold water until water runs clear; drain.
2. In a pot, bring rice and 2.5 cups water to a boil. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 10 minutes without lifting the lid.
3. While rice cooks, mix rice vinegar, sugar, and 1/2 tsp salt in a small bowl. Microwave for 20 seconds and stir until dissolved.
4. In another bowl, combine flaked salmon, chopped kimchi, gochujang (if using), sesame oil, and green onion.
5. When rice is done, transfer to a large bowl. Drizzle vinegar mixture over rice and fold gently with a spatula. Fan for a minute to cool slightly – season while warm for best flavor.
6. Prepare salt water by mixing 1/2 cup water with 1/2 tsp salt in a small bowl.
7. Wet hands with salt water to prevent sticking. Take about 1/2 cup of rice, flatten in palm. Place 1 tablespoon of filling in center, then fold rice around it. Shape into a triangle, pressing gently.
8. Wrap a nori strip around the base of each onigiri. Repeat with remaining rice and filling.
9. Tip: Keep salt water bowl nearby to re-wet hands. Adjust kimchi amount to your spice preference. Use plastic wrap if rice is too sticky.

Once you bite into these onigiri, the pop of spicy kimchi and flaky salmon hits you right away. The tangy rice balances everything out. Serve them as a snack or with a side of miso soup.

Avocado Salmon Onigiri

For a quick, protein-packed lunch that doesn't skimp on flavor, these avocado salmon onigiri are a game-changer. They're creamy, savory, and perfect for meal prep.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups uncooked sushi rice (short-grain, a must for sticky texture)
• 2 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 can (6 oz) salmon, drained and flaked (I prefer wild-caught packed in water)
• 1 large ripe avocado, diced (firm but yielding to pressure)
• 1 tbsp soy sauce (optional, for extra umami)
• 4 half-sheets nori, cut into strips
• Sesame seeds for garnish (toasted, optional)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook in a rice cooker or pot with 2 1/4 cups water according to package directions (about 20 minutes). Tip: Don't skip rinsing—it removes excess starch for the right texture.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
3. Drain the canned salmon well, then flake it into a bowl. Add diced avocado and soy sauce if using; gently fold together. Keep chunky for texture. Tip: Work quickly to prevent avocado browning—squeeze a little lemon if you're worried.
4. When rice is done, transfer to a large bowl or hangiri. Fan it while folding in the vinegar mixture with a slicing motion. Let cool until warm but not hot. Tip: Wet your hands with salted water before handling to prevent sticking. Keep a small bowl of water with 1/2 tsp salt nearby.
5. Wet your hands, take about 1/2 cup of rice, and flatten into a disc. Place 1-2 tablespoons of salmon-avocado filling in the center.
6. Gently shape the rice into a triangle, pressing firmly but not squishing. Repeat with remaining rice and filling. Tip: Use a press mold for uniform shapes if you prefer.
7. Wrap a strip of nori around the base of each onigiri. Sprinkle with sesame seeds if desired. Serve immediately or wrap individually for later.

Love how the creamy avocado mingles with the flaky salmon against the tangy rice. These onigiri are satisfying on their own or with a dab of sriracha mayo on the side. Perfect for a grab-and-go lunch that feels indulgent yet healthy.

Edamame Salmon Onigiri

Onigiri are my go-to for a quick, protein-packed lunch. This version uses canned salmon and edamame for a double punch of protein and fiber.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup short-grain sushi rice (I prefer Nishiki for stickiness)
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 can (5 oz) canned salmon, drained and flaked (I use skinless, boneless)
• 1/2 cup frozen shelled edamame, thawed (quick microwave works)
• 1 tbsp soy sauce (low-sodium is fine)
• 1 tsp sesame oil
• 2 sheets nori, cut into 1-inch strips

Instructions

1. Rinse the rice in a fine-mesh sieve until water runs clear. Drain well.
2. Combine rice and water in a rice cooker or pot. Cook according to your appliance/ stovetop method (about 10 minutes after boiling).
3. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. This is your sushi vinegar.
4. In a separate bowl, combine flaked salmon, edamame, soy sauce, and sesame oil. Mix gently—don't mash the beans.
5. When rice is done, transfer to a large bowl. Slowly pour sushi vinegar over rice, fanning with a paper fan or a plate while folding with a rice paddle to cool slightly. Tip: Use a cutting motion to avoid mashing the rice.
6. Let rice cool until warm but not hot—about 5 minutes. Tip: Wet your hands before handling to prevent sticking.
7. Take about 1/3 cup of rice in your hand. Make a small indentation with your thumb, fill with 1 tbsp salmon mixture, then close rice around it. Shape into a triangle or ball. Tip: Press firmly but gently to keep the shape.
8. Wrap each onigiri with a strip of nori, shiny side out. Serve immediately or pack for lunch.

The onigiri are savory, with a creamy rice texture and a pop of green from the edamame. Serve with pickled ginger or a dash of soy sauce for dipping.

Curry Salmon Onigiri

Versatile and quick, this curry salmon onigiri turns canned salmon into a savory Japanese-style rice ball. Perfect for lunch or a snack.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

For the Salmon Filling

• 1 (7 oz) can pink salmon, drained (I prefer wild-caught)
• 1 tablespoon Japanese curry powder (S&B is my favorite)
• 1 teaspoon soy sauce (use a good quality one)
• 1 teaspoon mirin (or honey in a pinch)
• 1/2 teaspoon sesame oil

For the Rice

• 2 cups cooked sushi rice (short-grain, cooled slightly)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

For Assembly

• 4 sheets nori (toasted seaweed), cut into half-sheets
• Sesame seeds for garnish (optional)

Instructions

1. In a bowl, flake the drained canned salmon with a fork. Add Japanese curry powder, soy sauce, mirin, and sesame oil. Mix until well combined. Tip: Use curry powder that's fresh for the best flavor.
2. In a separate bowl, mix the cooled sushi rice with rice vinegar, sugar, and salt. Stir gently—don't mash the rice. Tip: Season the rice while it's still warm so the vinegar absorbs evenly.
3. Divide the seasoned rice into 4 equal portions (about 1/2 cup each). Wet your hands with salted water (a mixture of water and a pinch of salt) to prevent sticking.
4. Place one rice portion in your palm. Make an indent in the center, add about 1 tablespoon of the curry salmon mixture, then gently shape the rice around the filling into a triangle. Repeat with remaining rice and filling. Tip: Shape firmly but not too tight—onigiri should hold together without crumbling.
5. If you like, briefly pass each nori sheet over a stove flame (about 3 seconds per side) to make it crisp. Then wrap one half-sheet around each onigiri, with the shiny side out.
6. Garnish with sesame seeds if desired. Serve at room temperature or slightly warm.

Finished onigiri have a crispy nori exterior and a warm, savory filling. The curry adds a subtle kick that pairs beautifully with the salmon—great for lunchboxes or a quick dinner side.

Miso Salmon Onigiri

Everything you need for a quick, savory rice ball. Miso salmon onigiri combines pantry staples into a flavorful handheld meal. No rolling mat required—just your hands and a bowl of water.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Rice

• 2 cups short-grain Japanese rice (I prefer this for the perfect sticky texture)
• 2 1/4 cups water (adjust slightly based on your rice)

For the Filling

• 1 can (6 oz) boneless, skinless salmon, drained and flaked (I like the wild-caught kind)
• 2 tablespoons white miso paste (mellow and slightly sweet)
• 1 teaspoon rice vinegar (adds a subtle tang)
• 1/2 teaspoon sugar (balances the saltiness)

For Assembly

• 4 sheets nori, cut into strips (about 2 inches wide; adds a nice crunch)
• Salt for seasoning (optional, but I like a light sprinkle)

Instructions

1. Rinse the rice in a fine-mesh sieve until the water runs clear. Drain well.
2. Combine rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 10 minutes. (Tip: Don't peek during cooking—steam is crucial.)
3. While the rice cooks, prepare the filling: In a bowl, mix the flaked salmon, white miso paste, rice vinegar, and sugar until well combined. (Tip: Use wet fingers to mix if it's sticky—prevents the miso from clinging to your hands.)
4. When the rice is done, transfer it to a large bowl. Let it cool slightly until it's warm but not hot—about 5 minutes. (Tip: Wet your hands with salted water before handling the rice to prevent sticking and add subtle flavor.)
5. Place a bowl of cold water with a pinch of salt nearby for dipping your hands. Divide the rice into 8 equal portions (about 1/2 cup each).
6. Wet your hands, take one portion of rice, and flatten it in your palm. Place about 1 tablespoon of the salmon filling in the center.
7. Gently cup your hands and shape the rice into a triangle or ball, enclosing the filling. Press firmly but gently to seal. (Tip: If the rice cracks, dip fingers in water and smooth over.)
8. Wrap a strip of nori around the base of each onigiri. Press lightly to adhere. Optionally, sprinkle a tiny pinch of salt on top.
9. Serve immediately or wrap individually in plastic wrap for later (they keep at room temp for a few hours).

Not too salty, just umami-rich. The miso complements the salmon beautifully. Serve with pickled ginger or a light soy dip.

Shiso Salmon Onigiri

Green shiso leaves bring a bright, herbal punch to these simple canned salmon onigiri. The saltiness of the fish balances the mild rice. Perfect for a quick lunch or picnic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Rice

• 2 cups sushi rice (short-grain gives best texture)
• 2 1/2 cups water
• 2 tbsp rice vinegar (unseasoned is fine)
• 1 tbsp sugar
• 1 tsp salt

For the Filling

• 1 can (6 oz) canned salmon, drained and flaked (I like skinless, boneless)
• 1 tbsp mayonnaise (Japanese mayo is creamier)
• 1 tsp soy sauce (low-sodium works too)

For Assembly

• 8-12 large green shiso leaves (adjust to wrap each onigiri)
• Furikake seasoning (optional, but adds crunch)

Instructions

1. Rinse sushi rice under cold water until water runs clear. Drain well.
2. Cook rice with 2½ cups water in a rice cooker on 'sushi' setting, or in a pot: bring to boil, reduce heat to low, cover, and simmer 18 minutes. Remove from heat, let stand covered 10 minutes.
3. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold into hot rice using a cutting motion while fanning to cool. Continue until glossy and cool enough to handle.
4. In a small bowl, combine drained salmon, mayonnaise, and soy sauce. Stir until evenly mixed.
5. Fill a small bowl with water and add a pinch of salt. Wet your hands with this mixture to prevent sticking.
6. Scoop about ½ cup of rice into one hand. Flatten slightly, place 1 tablespoon of salmon filling in the center, then cup your hands to form a triangle or ball. Press gently to shape; add more rice if needed.
7. Place one or two shiso leaves on a flat surface. Set the onigiri in the center and fold the leaves around it, pressing lightly to adhere. The leaves should stick to the rice.
8. If using furikake, sprinkle a pinch onto the rice before wrapping with shiso. Repeat for remaining onigiri. Serve immediately, or wrap each in plastic wrap for later.

You'll find the shiso adds a refreshing contrast to the savory salmon. For extra texture, dip the onigiri in soy sauce before eating. They also travel well—perfect for bento boxes.

Bacon Wrapped Salmon Onigiri

No need to fire up the grill for that smoky flavor—this bacon wrapped canned salmon onigiri delivers it straight from your skillet. Quick, savory, and perfect for a snack or light meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 can (6 oz) salmon, drained and flaked (I prefer skinless, boneless)
• 2 cups cooked sushi rice, cooled to room temp
• 8 slices bacon (thick-cut for extra crunch)
• 2 tbsp soy sauce (low-sodium works too)
• 1 tsp sesame oil (toasted gives the best aroma)
• 2 tbsp furikake (I love the nori and sesame mix for extra texture)
• 1 sheet nori, cut into 1-inch strips (optional, but adds a nice wrap)

Instructions

1. In a medium bowl, combine the flaked salmon, soy sauce, and sesame oil. Mix gently until evenly coated. Set aside.
2. Place the cooled sushi rice in a large bowl. Add furikake and mix well to distribute.
3. Wet your hands with water to prevent sticking. Scoop about 1/2 cup of rice into your palm and form a small patty. Add 1 tablespoon of the salmon mixture in the center, then shape into a triangle. Repeat for 4 onigiri. (Tip: use a light touch to keep the rice from compacting too much.)
4. Wrap each onigiri with 2 slices of bacon, overlapping slightly to cover the surface. Secure ends under the onigiri. (Tip: don't wrap too tightly or the onigiri may burst during cooking.)
5. Heat a non-stick skillet over medium heat. Place the bacon-wrapped onigiri seam-side down. Cook for 4-5 minutes per side, until the bacon is crispy and golden brown. (Tip: if bacon renders too much fat, pour off excess to avoid soggy onigiri.)
6. Optional: Wrap each cooked onigiri with a strip of nori for presentation. Serve warm.

Unwrap one and bite through the crispy bacon into the tender, seasoned salmon and fluffy rice. The smoky-salty contrast is irresistible. Serve with a side of pickled ginger or a dipping sauce like spicy mayo.

Conclusion

Ready to get rolling? These 19 canned salmon onigiri recipes prove you can whip up something delicious with pantry staples. Try a few, drop a comment with your favorites, and don’t forget to share this roundup on Pinterest!