About YUU日本語
Salmon and Edamame Mixed Rice (Onigiri)
Serves 2 (4 rice balls) · About 25 min
Rice balls made by mixing grilled salmon and edamame into rice and shaping them in plastic wrap. Two make one serving. You get protein and carbs together, so they’re great before or after exercise, or in a lunch box.
① Cook the salmon→② Flake the salmon and pop the edamame out of the pods→③ Mix into the rice→④ Shape with plastic wrap
What to buy
Fish
Frozen foods
Check you have
Tap an item to check it off (checks clear when you close the page).
💪 What makes this work for active people
These are rice balls so you can eat them right before or after practice. The fillings add protein.
- The numbers: about 29 g protein and 79 g carbs per person (2 rice balls) — far more protein than this site’s Yaki Onigiri (about 5 g for 2 rice balls)
- Protein from salmon and edamame: 2 grilled salmon fillets and 150 g of frozen edamame are mixed in. The edamame just need to be popped out of the pods
- Hardly any added salt: the lightly salted salmon seasons the rice. Taste first, then add just a pinch of salt. About 1.5 g of salt per person
- Shape them with plastic wrap: your hands never touch the rice, so they stay clean. If they go in a bento, close the lid only after they have cooled completely
How to make it
1
Cook the salmon
- Line a frying pan with the cooking sheet, put the 2 salmon fillets on it skin side down, and set over medium heat
- Cover and cook 3–4 minutes, flip with a turner, cover again and cook 3–4 minutes more
- Wash your hands with soap after touching the raw salmon
How to tell it's doneSplit the thickest part with chopsticks: nothing is see-through inside, and the flesh flakes apart easily.
Be carefulIf any part is see-through, cover and cook 1 minute more, then check again.
2
Flake the salmon and pop the edamame out of the pods
- Move the salmon to a plate, remove the skin and bones, and flake it finely with chopsticks
- Thaw the edamame as the package says, then pop the beans out of the pods
- Pat the edamame dry with a paper towel
How to tell it's doneNo bones are left in the flaked salmon.
Be carefulThe bones are thin and hard to spot. When your chopsticks hit something hard while flaking, take it out.
3
Mix into the rice
- Put 400 g warm rice in a bowl and add the salmon, edamame and 1 tbsp white sesame seeds
- Mix with a rice paddle using cutting strokes (don’t mash)
- Taste it, and if it’s bland, add a pinch of salt and mix
How to tell it's doneThe salmon and edamame are spread all through the rice.
4
Shape with plastic wrap
- Divide the mixed rice into 4 portions
- Lay out a sheet of plastic wrap, put one portion on it, wrap it up and gently squeeze 3–4 times, turning it as you go
- If using nori, cut it into 4 pieces and wrap it on just before eating
ReadyIt keeps its shape when you let go.
Be carefulFor a lunch box, close the lid only after it has cooled completely (trapped steam makes food spoil faster).
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
It tastes blandWhen you taste in step 3, add salt a pinch at a time.
The rice balls fall apartRice that has cooled doesn’t hold together. Next time, shape them while warm. For now, gently squeeze again through the wrap.
The rice turned mushyIt was mashed while mixing in step 3, or the edamame wasn’t patted dry in step 2. Next time, use cutting strokes.
There was a salmon boneIn step 2, take out anything hard your chopsticks hit while flaking.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me