Onigiri is a popular Japanese snack or light meal made of sushi rice, formed into a triangular or round shape, and filled with various ingredients. The rice is mixed with rice vinegar, sugar, and salt to add flavour. Onigiri are usually wrapped in nori seaweed, making them versatile and portable. They are enjoyed for their simplicity, delicious taste, and the comfort they bring.
Ingredients
- Rice: Short-grain Japanese rice (often labelled as sushi rice) is ideal.
- Salt: For seasoning the rice and helping with preservation.
- Nori (Seaweed): Optional, used to wrap onigiri for texture and to keep the rice from sticking to your hands.
- Fillings (choose some that appeal to you):
- Salted Salmon: Broiled or baked until flaky
- Okaka: Bonito flakes mixed with soy sauce
- Umeboshi: Pickled plum (very salty and sour)
- Tuna Mayo: Canned tuna mixed with mayonnaise, sometimes with a bit of Japanese Kewpie mayo.
- Kombu: Seasoned seaweed
Equipment
- Rice cooker (or pot for stovetop cooking)
- Bowl for mixing
- Plastic wrap (optional, for easier shaping)
- Onigiri mold (optional)
Instructions
-
Cook the Rice:
- Thoroughly rinse your rice until the water runs clear.
- Cook the rice according to package directions or your preferred method (rice cooker is easiest).
- Once cooked, let the rice rest for about 10 minutes.
-
Season the Rice:
- Gently mix a small amount of salt into the rice.
- For seasoned onigiri, instead of adding salt, mix in some furikake (Japanese rice seasoning)
-
Prepare the Fillings:
- Salted salmon: Flake the salmon into small pieces.
- Okaka: Mix bonito flakes and soy sauce until flakes are moistened.
- Umeboshi: If using a whole umeboshi, remove the pit.
- Tuna mayo: Combine your tuna and mayo, season to taste.
-
Forming the Onigiri
Method 1: By Hand
- Wet your hands and rub them with a bit of salt (this prevents sticking).
- Scoop about ½ cup of rice into your palm.
- If using a filling, make a small indent in the rice and place about 1-2 teaspoons of your chosen filling in the centre.
- Gently fold the rice to enclose the filling, shaping it into a triangle or ball.
Method 2: Plastic Wrap
- Place a piece of plastic wrap in a bowl.
- Sprinkle with a little salt.
- Add rice and make an indent for filling (if using).
- Place filling and cover with more rice.
- Gather the plastic wrap edges and twist them to form a ball or triangle.
Method 3: Onigiri Mold
- Place rice in the mould, add filling (if desired), and top with more rice.
- Press the lid down to form your onigiri.
-
Wrapping with Nori (Optional)
- Cut nori sheets into strips.
- Lightly moisten the nori (helps it stick to the rice).
- Wrap nori around the bottom of the onigiri to prevent sticking and add a flavour boost.
Tips
- Don’t overwork the rice or it will become mushy.
- If your rice is too sticky, wet your hands frequently while shaping.
- Onigiri are best eaten fresh, but you can store leftovers in an airtight container in the fridge for a day or two.
Related
Onigiri Recipe
Learn how to make authentic onigiri with our easy-to-follow recipe. From classic to creative, enjoy these rice balls any time of day.
Ingredients
- Rice: Short-grain Japanese rice (often labelled as sushi rice) is ideal.
- Salt
- Nori (Seaweed): optional
Fillings (choose some that appeal to you):
- Salted Salmon: Broiled or baked until flaky
- Okaka: Bonito flakes mixed with soy sauce
- Umeboshi: Pickled plum (very salty and sour)
- Tuna Mayo: Canned tuna mixed with mayonnaise, sometimes with a bit of Japanese Kewpie mayo.
- Kombu: Seasoned seaweed
Instructions
Cook the Rice:
- Thoroughly rinse your rice until the water runs clear.
- Cook the rice according to package directions or your preferred method (rice cooker is easiest).
- Once cooked, let the rice rest for about 10 minutes.
Season the Rice:
- Gently mix a small amount of salt into the rice.
- For seasoned onigiri, instead of adding salt, mix in some furikake (Japanese rice seasoning)
Prepare the Fillings:
- Salted salmon: Flake the salmon into small pieces.
- Okaka: Mix bonito flakes and soy sauce until flakes are moistened.
- Umeboshi: If using a whole umeboshi, remove the pit.
- Tuna mayo: Combine your tuna and mayo, season to taste.
Forming the Onigiri
Method 1: By Hand
- Wet your hands and rub them with a bit of salt (this prevents sticking).
- Scoop about ½ cup of rice into your palm.
- If using a filling, make a small indent in the rice and place about 1-2 teaspoons of your chosen filling in the centre.
- Gently fold the rice to enclose the filling, shaping it into a triangle or ball.
Method 2: Plastic Wrap
- Place a piece of plastic wrap in a bowl.
- Sprinkle with a little salt.
- Add rice and make an indent for filling (if using).
- Place filling and cover with more rice.
- Gather the plastic wrap edges and twist them to form a ball or triangle.
Method 3: Onigiri Mold
- Place rice in the mould, add filling (if desired), and top with more rice.
- Press the lid down to form your onigiri.
Wrapping with Nori (Optional)
- Cut nori sheets into strips.
- Lightly moisten the nori (helps it stick to the rice).
- Wrap nori around the bottom of the onigiri to prevent sticking and add a flavour boost.
