Ingredients
Method
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.