Tinapa Rice Yaki Onigiri: A Trendy Way to Eat Smoked Fish

September 15, 2019

Seafood is incredibly loved around the globe for its flavors and versatility, but overfishing in this day and age has become a major concern. Some of our favorite seafood are no longer sustainable, urging us to begin looking for the best alternative.

Fisher Farms, Inc. (FFI) has taken this food fight to the Philippines, and has established itself as the top aquaculture food processor and largest supplier of farm-raised seafood in the country. The company has committed to providing quality products, all responsibly farmed, without ever compromising on taste. In fact, their range of products includes items such as sausages, nuggets and even sisig, which will make you realize you may not even need meat at all.

Tinapa Rice Onigiri1

I love my tinapa or smoked milkfish as much as the next Filipino. Smoked fish has always been a secret pleasure of mine—I love the intensity that comes with a piece of smoked meat, as smoking ensures that the flavor is inherent throughout the piece of fish.

Fisher Farms Retake1

Fisher Farms’ Smoked Milkfish even comes deboned, so that you can enjoy its flakiness without having to dig for pieces of bone. While smoked fish seems to be the perfect accompaniment with a cup of steaming white rice, spicy tuba, and a malasadong egg, it is also versatile and can be used in virtually any recipe. So why not switch things up a bit, and go with something Japanese-inspired?

Tinapa Rice Onigiri5

Pepper has come up with an inventive way of eating your Fisher Farms Smoked Deboned Milkfish, by playing around with it and turning it into an onigiri. The famous Japanese snack, made of white rice wrapped in nori, is always filled, sometimes using pork, salmon, pickled plum, or anything that is salty or sour.

Tinapa Rice Onigiri2

The smoked milkfish is a great, salty accompaniment to the mounds of starchy rice. We’ve marinated it in a little garlic, sugar, soy sauce and mirin, to make the flavors a little more traditional, and both salty and sweet. Take one to work, and I’m sure your officemates will steal your baon from the fridge.

Tinapa Rice Yaki Onigiri

Total Time: 30 minutes
Yield: 8-10 pieces, estimated


  • 8 pcs. Fisher Farms Smoked Deboned Milkfish, flaked
  • 2 1/2 cups cooked japanese rice (1 cup raw)
  • 1 tbsp oil
  • 1 tbsp garlic
  • 1 tsp brown sugar
  • 1 tsp japanese soy sauce
  • 2 tsp mirin
  • nori strips, for wrapping


  1. Heat oil in pan and sauté garlic until light brown.
  2. Add in flaked Fisher Farms Smoked Deboned Milkfish and sauté until dry, about 1-2 minutes.
  3. Season with brown sugar and soy sauce. turn off fire.
  4. Fluff up cooked rice and add in sautéed smoked deboned milkfish. Toss lightly.
  5. Add mirin into the rice. Toss together lightly but very well.
  6. Shape into onigiri. Wrap nori halfway, to serve as holder.
  7. Serve immediately. If not, store in air-tight container.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

1 comments in this post SHOW

One response to “Tinapa Rice Yaki Onigiri: A Trendy Way to Eat Smoked Fish”

  1. Katherine Aguas says:

    Hi! Where did you get the Onigiri Molder? Thanks!

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