Recipes

Broiled Salmon and Salmon Onigiri (Rice Ball)

A quick and easy Japanese-inspired dish perfect for dinner or bento lunch

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

  • For the Broiled Salmon:
    • 2 skin-on salmon fillets (about ½ inch or 1.3 cm thick each)
    • 1 Tbsp soy sauce (for dipping sauce)
    • 1 tsp yuzu juice (for dipping sauce)
  • For the Salmon Onigiri (optional):
    • 4 cups cooked Japanese short-grain rice
    • 2 tsp neutral oil
    • 2 fillets broiled salmon (skin and bones removed)
    • ½ tsp ginger (grated, with juice)
    • 1 Tbsp sake
    • 2 tsp sugar
    • 1 Tbsp soy sauce
    • 2 Tbsp toasted white sesame seeds
    • 5 shiso leaves (perilla/ooba), cut into chiffonade

Notes

  • Cooking time varies depending on the thickness of the salmon
  • Onigiri can be stored wrapped in thick kitchen towels in the refrigerator

Instructions

  1. Broil the Salmon:
    • Preheat the broiler with a rack 6 inches (15 cm) away from the top heating element
    • Line a baking sheet with foil and place the salmon fillets skin side up
    • Broil on Medium (500°F/260°C) for 8–10 minutes or High (550°F/288°C) for 6–8 inches away
    • Salmon is cooked well-done, no flipping needed
  2. Bake the Salmon (optional):
    • Preheat oven to 425°F (218°C) with a rack in the center
    • Bake on parchment paper for 10–12 minutes
    • Salmon is cooked well-done
  3. Prepare Dipping Sauce:
    • Mix 1 Tbsp soy sauce and 1 tsp yuzu juice
    • Serve on the side for dipping
  4. Make Salmon Onigiri (optional):
    • Heat 2 tsp neutral oil in a nonstick pan
    • Break broiled salmon into smaller pieces and add to the pan
    • Add ½ tsp grated ginger, 1 Tbsp sake, 2 tsp sugar, 1 Tbsp soy sauce, 2 Tbsp sesame seeds, and 5 shiso leaves
    • Mix well and combine with 4 cups cooked Japanese short-grain rice
    • Shape into rice balls while rice is warm