Creamy Salmon Onigirazu
This creamy salmon onigirazu is one of my favorite easy lunches to pack. Onigirazu is a Japanese rice sandwich that looks like a square pocket of rice and your favorite fillings wrapped in seaweed. I’m packing my lunch today with a creamy mayo salmon filling that’s made with 3 simple ingredients. It’s satisfyingly filling, easy to pack, and made with the simplest pantry ingredients. This easy rice meal is the perfect grab-and-go meal that you can make anytime!
Perfect Lunchbox Salmon Rice Sandwich
If you’re ever looking for a perfect lunchbox meal you can eat with one hand, you have to try this Creamy Salmon Perilla Onigirazu. The yummy pocket of rice and fillings wrapped in seaweed is a convenient way to not only have a meal, but also to use up some dinner leftovers. You can keep it wrapped until you’re ready to eat, and it takes no utensils at all! This is perfect for a work or school lunch, picnics or an easy on-the-go meal.
Ingredients For Creamy Salmon Onigirazu
- 2 sheets roasted seaweed
- 2 cups hot cooked rice
- 2-3 tbsp furikake seasoning
- 1 can salmon drained
- 2-3 tbsp Japanese mayo
- Black pepper to taste
- 4 perilla leaves
Onigirazu Vs Onigiri
What is the difference between a onigirazu and an onigiri? Onigiris have their iconic triangular shape, but has less fillings, needs some shaping skills, and is a little more rice focused. They’re always a delicious treat, but sometimes I just don’t want to make so many of them for one meal. Onigirazu are usually rectangular or square, and actually take a lot less skills to make. All you need to do is stacking the layers of ingredients on seaweed and fold it all together. And, it’s a lot bigger, so one is enough for a full meal.
Creamy Salmon Filling
Inside, we’re adding a creamy salmon filing made with Trader Joe’s canned salmon. For that extra creaminess, I’m adding in Japanese Mayo, and black pepper for a little heat. But, you can actually use any leftover salmon in this recipe as well! In fact, this is a great recipe to turn any of your leftover dinner last night into a brand new meal. It can be tofu, chicken, or anything else! Just use the same methods to wrap the rice sandwich.
How To Make Salmon Onigirazu
- Make the creamy salmon. In a bowl, mix the drained canned salmon with Japanese mayo and black pepper. Adjust the mayo depending on how creamy you like it.
- Set up the onigirazu. Place a piece of plastic wrap on your work surface, then lay 1 sheet of roasted seaweed on top in a diamond shape.
- Add the first layer of rice. Place about ½ cup of hot rice in the center of the seaweed and gently flatten it into a square. Sprinkle generously with furikake seasoning.
- Add the filling. Top the rice with half of the creamy salmon mixture, followed by 2 perilla leaves.
- Finish with rice. Add another ½ cup of rice on top and sprinkle with more furikake seasoning.
- Wrap. Fold all four edges of the seaweed toward the center, completely enclosing the rice and filling. Use the plastic wrap to wrap everything tightly and help it hold its shape. Repeat with the remaining ingredients to make the second onigirazu.
- Let the onigirazu sit wrapped for a few minutes so the seaweed softens slightly and holds everything together. Cut each one in half and enjoy!
Creamy Salmon Onigirazu
By Tiffy Cooks
Ingredients
- 2 sheets roasted seaweed
- 2 cups hot cooked rice
- 2-3 tbsp furikake seasoning
- 1 can salmon drained
- 2-3 tbsp Japanese mayo
- Black pepper to taste
- 4 perilla leaves
Instructions
- Make the creamy salmon: In a bowl, mix the drained canned salmon with Japanese mayo and black pepper. Adjust the mayo depending on how creamy you like it.
- Set up the onigirazu: Place a piece of plastic wrap on your work surface, then lay 1 sheet of roasted seaweed on top in a diamond shape.
- Add the first layer of rice: Place about ½ cup of hot rice in the center of the seaweed and gently flatten it into a square. Sprinkle generously with furikake seasoning.
- Add the filling: Top the rice with half of the creamy salmon mixture, followed by 2 perilla leaves.
- Finish with rice: Add another ½ cup of rice on top and sprinkle with more furikake seasoning.
- Wrap: Fold all four edges of the seaweed toward the center, completely enclosing the rice and filling. Use the plastic wrap to wrap everything tightly and help it hold its shape.Repeat with the remaining ingredients to make the second onigirazu.
- Let the onigirazu sit wrapped for a few minutes so the seaweed softens slightly and holds everything together. Cut each one in half and enjoy!
