Salmon Onigiri

Forgot to buy nori, woops!

Simple onigiri made with flaky oven-baked salmon and lightly seasoned rice. Shaped with Saran wrap for easy handling, they’re perfect for little hands to grab, and a simple way to add healthy omega-3s into your toddler’s meals.

Ingredients

• 1 small salmon fillet (about 100 g)

• ½–1 tsp shoyu koji or a tiny pinch of salt

• 1 tsp mirin (optional, for mild sweetness)

• 1 cup Japanese short-grain rice (cooked — see note below)

• 1 tsp toasted white sesame seeds (optional)

• Small strips of nori (seaweed), cut into toddler-friendly grips (optional)

Instructions

1. Cook the rice
   – Rinse 1 cup uncooked short-grain rice until the water runs mostly clear.
   – Add to a rice cooker or steamer (like the Beaba Babycook Neo).
   – Add water as usual, plus a tiny splash of shoyu koji into the cooking water for subtle umami. Steam until fluffy.

2. Bake the salmon
   – Preheat oven to 180°C (350°F).
   – Place the salmon fillet on a lined tray. Rub lightly with shoyu koji (or sprinkle with a little salt). Add mirin if you like.
   – Bake for 8–10 minutes, until just cooked and flaky.
   – Cool slightly, then remove skin, check carefully for bones, and flake finely with a fork.

3. Mix the filling
   – Place warm cooked rice into a bowl.
   – Add the flaked salmon and sesame seeds (if using).
   – Mix gently until evenly combined.

4. Shape the onigiri (Saran wrap method)
   – Place a square of plastic wrap on your palm.
   – Scoop your desired amount of the rice mixture into the center.
   – Gather the wrap edges together, twist, and gently press into a ball, oval, or mini triangle using both hands to shape.
   – Unwrap and add a small strip of nori for grip if desired.

5. Serve
   – Allow onigiri to cool to room temperature before serving.
   – Perfect for a snack, school lunchbox, or toddler bento.

Tips for parents

• Mix in finely chopped veggies for added nutrition.

• Store in an airtight container in the fridge for up to 1 day. Reheat gently with a damp paper towel.

• Freeze plain rice + salmon balls (without nori) for up to 1 month. Thaw and warm before serving.

Salmon - I always buy from M&S (traceable, Caledonian Gold Scottish), or Steak King (Norwegian) in frozen bulk.

Add the seasoning of your choice here - you can also add finely chopped komatsuna (rich in iron), a favorite in my household growing up.