Preparation Instructions

COOK RICE: Prepare rice according to package directions. Let cool completely.

COOK FISH: Cook Morey’s Wild Salmon Seasoned Grill Fillets according to package directions using the baking method. Remove skin; discard. Let cool completely before flaking into smaller pieces.

PREPARE RICE: In small bowl, whisk together rice vinegar and sugar. In large bowl, combine rice, 1 Tbsp. furikake seasoning, sesame seeds, and flaked salmon. Drizzle rice vinegar mixture over salmon mixture. Stir to combine.

TO SERVE ONIGIRI: Using wet hands, divide rice mixture into 12 portions and press each into a triangular shape. Place a strip of nori in the middle of the bottom of each piece of onigiri and fold it up the sides, toward the middle of the onigiri.

PRO TIP: Serve with soy sauce or spicy mayo for dipping, if desired.


  • 2 Morey’s Wild Salmon Seasoned Grill Fillets
  • 1 1/2 cups short-grain white rice
  • 2 Tbsp. rice wine vinegar
  • 1/2 tsp. granulated sugar
  • 2 Tbsp. furikake seasoning, divided
  • 1 Tbsp. toasted black sesame seeds
  • 1 sheet nori, cut into 12 even strips (4.5 x 1-inch)

Prep Time

Serving Size

Additional Product Options
You can also use:
Wild Salmon Steakhouse

Drink Pairings

Sparkling White Wine

Chilled Sake

Japanese Lager

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Salmon and Black Sesame Onigiri
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