Very classic & amazing !

Salmon flake & cucumber

Salmon flake & cucumber

For 10 onigiri


  • 1 salmon or trout fillet
  • Juice of 1/2 lime
  • 1/2 cucumber
  • 2 nori seaweed sheets
  • Rice

For the marinade:

  • Crushed black pepper
  • 5 tbsp soy sauce
  • 2 tbsp brown rice vinegar
  • 3 tbsp maple syrup


  • Place the fillet in an oven-safe dish. Mix the marinade ingredients and brush over the fillet. Add crushed black pepper and bake at 190°C (375°F) until the fish is cooked.
  • Let it cool, then remove the skin and flake the fish, seasoning with lime juice.
  • In a mold previously soaked in water, add a spoonful of rice, ensuring to create a well. Add flaked fish. Add another spoonful of rice, close the mold with slight pressure, and unmold.
  • Prepare cucumber ribbons using a peeler.
  • Wrap the onigiri with nori, cut to size, and decorate with cucumber ribbons and some fish flakes.

Enjoy immediately to savor the perfect rice texture.

Back to blog

You may like