Air fryer sushi triangles are a cozy homemade take on crispy onigiri: tender sushi rice, a juicy filling of salmon and cream cheese, a slender strip of nori, and a glossy soy glaze. The air fryer gives them a golden crust with barely any oil, while the center stays moist and full of flavor.
Ingredients
For the rice base and assembly:
- Sushi rice — 300g (10.6 oz)
- Water — 360ml (1 1/2 cups)
- Rice vinegar — 3 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Nori — 2 sheets
For the filling:
- Lightly salted salmon — 150g (5.3 oz)
- Cream cheese — 80g (2.8 oz)
- Cucumber — 1
- Avocado — 1/2
- Green onion — 2 tbsp
- Sesame seeds — 1 tbsp
For the glaze and air frying:
- Soy sauce — 2 tbsp
- Honey — 1 tbsp
- Sesame oil — 1 tbsp
- Vegetable oil — 1 tbsp (for greasing the basket)
Step-by-Step Recipe
- Rinse the rice thoroughly until the water runs clear to remove excess starch.
- Cook the rice: add the water, bring to a boil, reduce to the lowest heat, cover, and cook for 12 minutes. Then let it rest off the heat for another 10 minutes.
- Mix the rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the hot rice, then let it cool until just warm.
- Prepare the filling: dice the salmon finely, peel the cucumber if needed and cut it into thin matchsticks, and slice the avocado into delicate wedges. Combine the salmon with the cream cheese and green onion.
- Cut the nori into strips 2 to 3 cm wide, or into squares for easier wrapping.
- Shape 8 triangles: wet your hands, take a handful of rice, make a small well in the center, add 1 to 2 tsp of filling, cover with more rice, and shape into a triangle, pressing gently to compact it.
- Wrap each triangle with a strip of nori. If you like, sprinkle with sesame seeds.
- Mix the soy sauce, honey, and sesame oil to make the glaze.
- Preheat the air fryer to 200°C (392°F). Lightly grease the basket with oil or use a perforated liner.
- Arrange the triangles in a single layer and brush with half the glaze. Cook for 6 to 7 minutes, flip, brush with the remaining glaze, and cook for another 5 to 6 minutes until deeply golden.
- Serve hot with soy sauce, wasabi, and pickled ginger.
Nutritional Value
| Servings | Calories | Protein | Fat | Carbs | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|---|
| 1 of 4 | 320 kcal | 13 g | 8 g | 49 g | 2 g | 4 g | 720 mg |
Nutritional values are approximate and may vary depending on the specific ingredients used.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Use short-grain sushi rice; long-grain rice will not give you the right stickiness.
- Keep your hands wet while shaping so the rice does not stick and the triangles stay compact.
- If the rice feels too wet, let it cool a little on a wide plate spread in a thin layer.
- Filling ideas: tuna with a little mayonnaise, crab sticks with cucumber, pan-fried tofu, teriyaki chicken, or mushrooms with soy sauce.
- Without nori: toast the triangles as yaki-onigiri, simply brushing them with the glaze.
- Gluten-free: use tamari instead of regular soy sauce.
- For extra crunch: add 1 to 2 minutes at 205 to 210°C (401 to 410°F) at the end, watching carefully so they do not dry out.
Serving and Storage
- Serve immediately after cooking for the crispiest crust.
- Store in the refrigerator for up to 24 hours in an airtight container. Reheat in the air fryer for 3 to 4 minutes at 180°C (356°F).
- For a lunch box, wrap the triangles in film and attach the nori strips just before serving so they stay dry and crisp.
Frequently Asked Questions
Which rice is best for sushi triangles?
Short-grain sushi rice or Japanese medium-grain rice is ideal. It has the right amount of stickiness and holds the triangle shape well.
Can I make them without nori?
Yes. Shape the triangles and air fry them with the glaze for a yaki-onigiri-style version with a beautiful browned crust and no seaweed.
How do I keep them from drying out in the air fryer?
Do not overcrowd the basket, cook in a single layer, flip halfway through, and brush with glaze. For the last 1 to 2 minutes, watch closely and judge by the color of the crust.