Step 1

First, if you haven’t already, make the rice. (I always just use a rice cooker, but if you prefer the stovetop method, The Kitchn has a great tutorial.) Set aside and let cool while you make the filling.

Step 2

The filling is simple — just combine the salmon, mayonnaise, and Sriracha in a bowl and stir until well-combined. Taste and add salt as necessary. If you’re using cooked salmon and not canned, you will likely need a bit more salt — the filling should be too salty to eat plain, so that it balances it out the rice.

Step 3

To wrap, form about 1/3 cup of rice into a ball or triangle. (If using your hands, it helps greatly to keep a small bowl of water nearby and to moisten your hands just before handling the rice. You can also use a mold if you like — I did, but it’s not necessary.) Flatten the ball slightly and press a hollow into the center, then fill the center with about a tablespoon of filling. Cut a strip of seaweed that is slightly wider than the widest portion of your rice ball and a little more than twice as long. Place the rice ball at one end of the seaweed and fold the seaweed over the rice to cover. The dampness from the rice should help hold the seaweed to the rice ball, but you can use a few grains of extra rice to seal the pleats if you like.

Step 4

Alternatively, to make onigiri with a small strip of seaweed, you can flatten the rice out to a large pancake, then gently shape the rice ball around the filling until it’s completely closed, and use just a small strip of seaweed around the bottom middle of the ball. Enjoy immediately. (To keep the onigiri fresh for later, check out this awesome tutorial by Mandy at Lady and Pups.)