Salmon & Avocado Rice Ball
Salmon & Avocado Rice Ball is a easy Japanese recipe that serves 2. 380 calories per serving. Recipe by Bento Club on YouTube.
Prep: 14 min | Cook: 25 min | Total: 44 min
Cost: $5.88 total, $2.94 per serving
Ingredients
- 2 cups Sushi Rice (cooked, slightly warm)
- 200 g Salmon Fillet (skinless, boneless)
- 1 piece Avocado (ripe, diced)
- 1 tsp Soy Sauce (low-sodium preferred)
- 1 tsp Mayonnaise (regular)
- 1 tbsp Black Sesame Seeds (toasted)
- 1 sheet Nori Sheet (cut into thin strips for garnish (optional))
Instructions
Cook the Sushi Rice
Rinse the sushi rice until water runs clear, then cook it in a rice cooker with the appropriate amount of water. Once done, keep the rice covered and slightly warm.
Time: PT15M
Grill the Salmon
Season the salmon fillet lightly with salt. Heat a grill pan over medium‑high heat, add a drizzle of oil, and grill the salmon 4‑5 minutes per side until cooked through and opaque.
Time: PT10M
Temperature: medium‑high heat
Shred and Season Salmon
Transfer the grilled salmon to a cutting board, let it cool for a minute, then shred it with your hands into bite‑size flakes. Add 1 tsp mayonnaise and mix gently.
Time: PT2M
Prepare Avocado Filling
Dice the avocado into small cubes. Place in a small bowl, add 1 tsp soy sauce, and toss gently to coat.
Time: PT2M
Set Up Shaping Station
Lay a sheet of plastic wrap on a clean surface. This will help you shape the rice balls without sticking.
Time: PT1M
Layer the First Rice Base
Scoop about one‑third of the warm rice onto the plastic wrap and spread it into a flat oval, leaving a small border around the edges.
Time: PT2M
Add Avocado Center
Place the seasoned avocado cubes in the center of the rice base, spreading them thinly without reaching the edges.
Time: PT2M
Add Salmon Layer
Spread the shredded salmon mixture over the avocado, again staying within the rice border.
Time: PT2M
Seal and Shape the Rice Ball
Cover the filling with the remaining rice, gently pressing to encase the center. Using the plastic wrap, roll and squeeze the ball until it holds together firmly.
Time: PT3M
Finish with Sesame and Optional Nori
Sprinkle toasted black sesame seeds over the top. If desired, wrap a thin strip of nori around the middle for extra flavor and visual appeal.
Time: PT1M
Nutrition Facts
- Calories
- 380
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Pescatarian, Gluten-Free (use tamari if needed), Nut-Free
Allergens: Fish, Soy, Sesame, Egg
Ingredient Substitutions
- Instead of Sushi Rice: Short-grain rice, Calrose rice
- Instead of Salmon Fillet: Trout, Mackerel
- Instead of Avocado: Mashed peas
- Instead of Soy Sauce: Tamari
- Instead of Mayonnaise: Greek yogurt
- Instead of Black Sesame Seeds: White sesame seeds
- Instead of Nori Sheet: Soy paper
Equipment Needed
- Rice Cooker
- Grill Pan or Skillet
- Mixing Bowl
- Plastic Wrap
- Spatula or Spoon
- Small Bowl for Shaping
Critical Steps — Do Not Skip
- Grill the salmon just until cooked through to keep it moist for shredding.
- Do not overfill the rice ball; leave a border to allow proper sealing.
- Shape the ball with gentle, even pressure to avoid crushing the filling.
Chef Tips from the Video
- Toast the black sesame seeds in a dry pan for 1‑2 minutes to enhance their nutty flavor.
- Add a tiny drizzle of sushi vinegar to the cooked rice for subtle tanginess.
- For extra umami, mix a pinch of furikake into the rice before shaping.
Troubleshooting
Rice ball falls apart.
Make sure the rice is warm and slightly sticky; add a splash of rice vinegar or a pinch of salt to improve adhesion.
Avocado turns brown.
Mix the avocado with soy sauce just before assembling and work quickly; a squeeze of lemon juice can also help preserve color.
Salmon is dry.
Do not over‑cook the salmon; grill just until opaque and remove from heat while still slightly pink in the center.
Storage
Refrigerator: Store in an airtight container for up to 24 hours. Re‑heat gently before serving if desired.
Freezer: Not recommended; texture of rice and avocado deteriorates.
Room temperature: Best consumed within 2 hours at room temperature.
Make-Ahead Tips
- Grill and shred the salmon a day ahead; store in an airtight container.
- Prepare the avocado‑soy mixture just before assembly to keep it green.
- Keep cooked rice covered with a damp cloth to retain moisture.
Frequently Asked Questions
What is the cultural significance and history of salmon and avocado rice balls in Japanese cuisine?
Rice balls, or onigiri, have been a staple in Japanese households for centuries, originally serving as portable meals for travelers and workers. While traditional fillings include pickled plum or grilled salmon, the addition of avocado reflects modern, health‑focused twists popular in contemporary bento culture.
What are the traditional regional variations of onigiri in Japan and how does this salmon avocado version compare?
Classic regional onigiri vary by prefecture: Kansai favors umeboshi (pickled plum), while Kyushu often uses salted salmon. The salmon‑avocado version blends the classic salmon filling with the creamy texture of avocado, a Western ingredient that has become popular in Japanese fusion bento boxes.
What occasions or celebrations is onigiri traditionally associated with in Japanese culture?
Onigiri is commonly packed for school lunches, picnics, and festivals such as Obon. It is also a comforting home‑cooked snack during tea time and is often given as a small gift during seasonal celebrations.
What other Japanese dishes pair well with salmon and avocado rice balls for a balanced bento?
Pair these rice balls with a side of miso soup, pickled daikon, tamagoyaki (Japanese rolled omelette), and a small portion of seaweed salad for a complete and visually appealing bento box.
What are the most common mistakes to avoid when making salmon and avocado rice balls at home?
Common pitfalls include overcooking the salmon, using rice that is too dry or too wet, and overfilling the ball which makes it difficult to seal. Keep the rice warm and slightly sticky, grill salmon just until done, and leave a small border around the filling.
Why does this recipe use black sesame seeds instead of white sesame seeds on top of the rice ball?
Black sesame seeds provide a deeper, nuttier flavor and a striking visual contrast against the white rice, enhancing both taste and presentation. White sesame can be used as a substitute if preferred.
Can I make the salmon and avocado rice balls ahead of time and how should I store them?
Yes, you can grill and shred the salmon a day ahead and keep it refrigerated. Assemble the rice balls no more than a few hours before serving; store them in an airtight container in the refrigerator and consume within 24 hours for best texture.
What texture and appearance should I look for when shaping the salmon and avocado rice ball?
The rice should be compact but not mushy, forming a smooth, slightly glossy oval. The filling should be visible as a thin central layer, and the finished ball should hold its shape without cracking when gently squeezed.
What does the YouTube channel Bento Club specialize in?
The YouTube channel Bento Club focuses on creating visually appealing, easy‑to‑make bento box meals and Japanese‑inspired snacks, offering step‑by‑step tutorials that emphasize portion control and balanced nutrition.
How does the YouTube channel Bento Club's approach to Japanese cooking differ from other cooking channels?
Bento Club emphasizes quick, portable meals perfect for busy lifestyles, often incorporating modern twists like avocado or cheese while staying true to traditional Japanese techniques. Their videos prioritize clear visual instructions and minimal equipment, unlike many channels that focus on elaborate restaurant‑style dishes.
Last updated: August 31, 2026
