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Recipe

Garlic Scallion Japanese Salmon Onigiri with avocado

JapaneseFishLunchOnigiriSushiWeeknight MealsJapanDairy Free

Garlic Scallion Japanese Salmon Onigiri with avocado is an easy Japanese-style recipe made for home cooks. It uses fish, avocado, garlic scallion soy sauce, and practical directions by minute, heat level, and cookware.

Yield4 servings
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

Why this Japanese recipe works

Garlic Scallion Japanese Salmon Onigiri with avocado is built for home cooks who want Japanese flavor with simple timing, common cookware, and sauces that are easy to find. The recipe uses fish, avocado, and garlic scallion soy sauce for a balanced meal that works for dinner, lunch, or meal prep.

Cookware and heat guide

  • Cookware: rice cooker, small bowl, and nonstick skillet
  • Heat: medium-low heat
  • Total time: 30 minutes

Quick answer

Onigiri works best when the rice is warm and lightly seasoned, the filling is not too wet, and the outside is wrapped just before serving. Follow the minute-by-minute steps below, cook the protein to the right temperature, and add the sauce near the end so it coats the food without burning.

More recipes and sauce guides

Find more easy recipes, browse the Japanese recipe category, or start from the Superior Sauce USA homepage. For shopping and sauce comparisons, see soy sauce and rice vinegar or the product guides for Kikkoman Soy Sauce and Marukan Rice Vinegar.

Ingredients

What you need

  • 1 lb salmon fillets, skin removed if desired
  • 3 cups warm cooked short-grain rice
  • 1 avocado, sliced
  • 1 tablespoon neutral oil
  • 2 tablespoons Kikkoman soy sauce
  • 1 1/2 tablespoons Marukan rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sugar, optional
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into strips, optional
  • 1 teaspoon sesame seeds

Directions

How to make it

  1. Minute 0-5, cutting board and knife: pat the salmon dry and cut it into large bite-size pieces. Prepare avocado and keep toppings separate.
  2. Minute 5-8, small bowl: whisk Kikkoman soy sauce, Marukan rice vinegar, sesame oil, 2 cloves garlic, finely chopped, and sugar. Add sweet chili sauce if using it.
  3. Minute 8-10, rice cooker, small bowl, and nonstick skillet: preheat over medium-low heat. Add neutral oil only after the pan is hot.
  4. Minute 10-18, rice cooker, small bowl, and nonstick skillet: cook the salmon gently so the pieces stay moist. Cook fish until it flakes easily and reaches 145 F.
  5. Minute 18-22, rice cooker, small bowl, and nonstick skillet: add avocado and cook until hot and crisp-tender, stirring every minute.
  6. Minute 22-26, rice cooker, small bowl, and nonstick skillet: pour in the sauce and toss until the food looks glossy. Lower the heat if the sauce bubbles too fast.
  7. Minute 26-30, serving bowl or plate: shape the rice around the filling with damp hands and wrap with small strips of nori. Taste and add a few drops of rice vinegar if it needs brightness.

Tips

Make it yours

  • Use cooked seafood for everyday sushi-style meals unless you are buying fish specifically labeled for raw sushi use.
  • Season warm rice lightly with rice vinegar so the bowl tastes bright without becoming sour.
  • Keep nori dry until serving so it stays crisp.
  • For meal prep, store sauce and crunchy toppings separately and assemble after reheating.

Where to buy

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