japanese rice balls

<p><em style="color: #191e23;font-family: 'Noto Serif';text-align: center" data-rich-text-format-boundary="true">This Ultimate Guide covers How to Make Onigiri from start to finish. You'll learn a variety of ways to season and fill them, and different ways of shaping and wrapping them perfectly every time! Plus, helpful tips and tricks to choosing the best ingredients and storing these Japanese Rice Balls. </em></p>

How To Make Onigiri (Japanese Rice Balls) | Ultimate Guide

rice cooker cups Japanese Short Grain Rice (appox. 450 grams)

Sea Weed/Nori Sheets

Salt

Yukari Shiso

Vegan Vegetable Furikake

Umeboshi (Japanese pickled plums)

Vegetables

How to Make Onigiri (Japanese Rice Balls) | Ultimate Guide

First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above). 

Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on. 

Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.

Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Place a small scoop of rice (just enough to fill the bottom part of the mold) and gently press it in. Make a small indent in the middle and place 1 umeboshi (or 1/2-1 tbsp of some kind of filling) in the indent. Cover with more rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger and middle finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). This just ensures the rice ball is salted throughout for preserving longer. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.

Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Place a scoop of rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.

Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice in the middle of your hand (around 1/3 - 1/2 cup) and gently press it in your palm. Make a small indent in the middle and add 1 pitted umeboshi or 1/2-1 tbsp of filling. With the hand holding the rice ball, curl your hand more and slowly cover the filling with rice from the side. Shape it into a ball or rounded triangle by gently pressing between your two hands. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.

Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice (around 1/3 - 1/2 cup) on to your hand and shape into a ball or rounded triangle. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.

If eating immediately, wrap your rice balls with the roasted cut up nori sheets and serve.

If eating later, wrap your onigiri with some cling wrap or place in a bento box. Place the nori in a separate container to keep them crisp. Wrap the rice balls before eating. 

I looked at several blogs on onigiri. I got links to the ingredients and mold on one but yours was the most comprehensive. you included so much information. I used your instructions for making onigiri for the first time. 
I'd like to post a picture. it turned out perfect! I plan to freeze some for a quick healthy lunch. I made some with seasoning mixed in, some with it inside. I made several with tuna and mayo more layered than stuffed. Then I made a couple with the it rolled in seasoning on the outside edge. Our favorite was with the seasoning mixed in because we got flavor in every bite. the water and salt tip was very helpful! It was so easy. Everyone should make it! 
Thank you!

Thank you for making a recipe that’s easy to follow with lots of additional tips! This made my experience in the kitchen really stress free! My onigiri came out wonderfully because of you!

Tuna Mayo Onigiri Rice Ball (シーチキンマヨおにぎり)

Can of Tuna

tbsp Mayonnaise

tsp Soy sauce

First, cook your rice. Use short grain white rice, preferably Japanese sushi rice or something similar. You need the rice to be sticky so that it holds it shape. We recommend using a rice cooker or see how to cook Japanese rice on the stove here.

For the filling, mix 1 small can (80g) of tuna with 1 tbsp mayonnaise and 1 tsp soy sauce in a small bowl.

Set up your onigiri shaping station. You should have your cooked rice, a bowl of water and ice and a small bowl of salt. Nori is optional too.

Wash your hands well and then submerge them into the bowl of icy cold water for about 15-20 seconds. This stops the rice sticking to your hands.

Rub 1-2 pinches of salt over the palms your hands. This not only adds the flavour to the rice ball, but also acts as a preservative whilst it's in your lunchbox.

Take a handful of warm cooked rice and start to press it quite flat.

In the centre of the rice ball, make a dent and put a teaspoon of the filling into the dent.

Now fold the rice over the filling and close the edges.

If you press and turn, press and turn, press and turn, you should make a good firm triangle shape.

Don't handle the rice for too long, quicker is better. Once you're happy with the shape, wrap it with nori.

Put your hands back in the icy water and repeat. This recipe makes 5-6 rice balls (depending on size).

Eat straight away or put in your lunch box with an ice pack. They're best eaten the same day.

https://www.youtube.com/watch?v=1nVlTGNMInU

Making onigiri rice balls can be annoying, but if you know some tips and procedures, it won't be so hard!
When I was at school, I always made these for lunch myself so I thought I might be able to contribute to some extent!


Enjoy!



This video's recipe: https://sudachirecipes.com/2020/05/01/japanese-salt-onigiri-rice-ball-recipe


Salmon Onigiri (鮭おにぎり): https://sudachirecipes.com/2020/05/01/flavorful-japanese-onigiri-rice-balls-with-salmon-recipe
Tuna Mayo Onigiri(シーチキンマヨおにぎり): https://sudachirecipes.com/2020/05/03/tuna-mayo-onigiri-rice-ball
Chicken Mince Onigiri (鶏そぼろおにぎり): https://sudachirecipes.com/2020/05/03/japanese-onigiri-rice-ball-with-chicken-mince-recipe
Fried Soy Sauce Onigiri (焼きおにぎり): https://sudachirecipes.com/2020/05/03/yaki-onigiri-rice-balls-recipe
How to Cook Japanese Rice Without A Rice Cooker: https://sudachirecipes.com/2020/05/06/how-to-make-fluffy-japanese-rice-without-a-rice-cooker



Website: https://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
Facebook: https://www.facebook.com/sudachi.recipes

How to Make Onigiri Rice Balls At Home (おにぎりの作り方)

Make Iconic and traditional Japanese rice balls "Onigiri" at home. Super easy and fast to make.&nbsp;

Japanese Rice Balls Onigiri

rice (uncooked) (*1)

nori sheets (seaweed sheets *2)

umeboshi (pickled plum)

soy sauce

mirin

95 g tinned tuna (*3)

mayonnaise

Salted salmon (*4)

Cook the rice according to your rice cooker or if you don’t have a rice cooker, follow the instructions here. *5

Transfer the cooked rice to a separate bowl to cool it down. I used a Japanese wooden bowl*6 for sushi making.

Prepare all the fillings that you are going to use and set aside. *7 see some suggestions

I used Umeboshi (pickled plum), Okaka (bonito flakes), and Tuna. For Umeboshi, deseed the plums then divide the flesh into three chunks. For Okaka, place bonito flakes into a small mixing bowl and combine with soy sauce and mirin. For Tuna, drain the brine or olive oil and mix with 1 tbs mayonnaise.

Prepare seaweed sheet (nori). ＊8

Place cling wrap over a rice bowl.&nbsp;

Place 1/6 of the cooked rice ( 3/4 cup or 120g)  over the centre of the cling wrap and make a well.

Put about 1tsp of umeboshi (or any fillings of your choice) on the centre of the rice then cover with the rice around.

Wrap the cling wrap over the rice and squeeze and mould the rice into a triangle shape with your hands.

Remove the cling wrap and cover the bottom of the rice triangle with a nori sheet and set aside.

Repeat the same steps as above to use rest of the rice with other fillings that you prepared.

https://content.jwplatform.com/videos/XTlAGzEP.mp4

ultimate onigiri Japanese rice balls guide

Onigiri Rice Balls

How to make Lawson Conbini style "Devil's Onigiri" with aonori and tenkasu.

"Devil's Onigiri" Rice Ball with Aonori and Tenkasu 

/ ½ cup Tenkasu (tempura crumbs)

tbsp Aonori (powdered nori seaweed)

tbsp Tsuyu Sauce (see how to make your own tsuyu here.)

bowl of ice cold water

salt

Add ½ cup (40g) tenkasu, 6 tbsp aonori and 3 tbsp of tsuyu to a large bowl and mix.

Once all the liquid is absorbed, add 600g (3 cups) of cooked rice to the bowl.

Mix well until all of the ingredients are spread evenly through the rice.

Divide the rice into 4-6 portions (depending on how big you want the onigiri to be).

Prepare a bowl of ice cold water and a small bowl with 1 tbsp salt.

Wash your hands well and then submerge them into the bowl of icy cold water for about 15-20 seconds. This stops the rice sticking to your hands. (See note if you don't want to handle the rice)

Rub 1-2 pinches of salt over the palms your hands. This not only adds the flavour to the rice ball, but also acts as a preservative whilst it’s in your lunchbox.

Take a handful of the rice mixture and start to press it together, pressing the edges to form a triangle shape. If you press and turn, press and turn, press and turn, you should make a good firm triangle shape. (See our video on how to shape onigiri if you are unsure.)

Don’t handle the rice for too long, quicker is better. Once you’re happy with the shape it's finished. (This onigiri doesn't have nori on it as there is already aonori in the rice.)

Put your hands back in the icy water and repeat. This recipe makes 4-6 rice balls (depending on size).

Eat straight away or put in your lunch box with an ice pack. They’re best eaten the same day.

These were a hit amongst my friends. I will be making these again. (I'm actually making them right now)

Making onigiri rice balls can be annoying, but if you know some tips and procedures, it won't be so hard!
When I was at school, I always made these for lunch myself so I thought I might be able to contribute to some extent!

Subscribe Here↓↓↓
http://www.youtube.com/channel/UCvDExRIeyrh7PSMdleWf1yg?sub_confirmation=1 

【Related Video】
①How to Cook Japanese Rice In a Pot: https://www.youtube.com/watch?v=q80Xqs96pn0&t=7s

【Related Recipes】
①Salmon Onigiri (鮭おにぎり): https://sudachirecipes.com/2020/05/01/flavorful-japanese-onigiri-rice-balls-with-salmon-recipe
②Tuna Mayo Onigiri(シーチキンマヨおにぎり): https://sudachirecipes.com/2020/05/03/tuna-mayo-onigiri-rice-ball
③Chicken Mince Onigiri (鶏そぼろおにぎり): https://sudachirecipes.com/2020/06/09/japanese-onigiri-rice-ball-with-chicken-mince-recipe
④Fried Soy Sauce Onigiri (焼きおにぎり): https://sudachirecipes.com/2020/06/09/yaki-onigiri-rice-balls-recipe/
⑤How to Cook Japanese Rice Without A Rice Cooker: https://sudachirecipes.com/2020/05/06/how-to-make-fluffy-japanese-rice-without-a-rice-cooker

【Table of Contents】
0:00 What is Onigiri?
0:52 How to Make Standard Salted Onigiri
2:23 How to Make Onigiri with Fillings

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How to make Chicken Mince Onigiri Rice Balls

Japanese Onigiri Rice Balls with Chicken Mince (鶏そぼろおにぎり)

Cooked white Japanese rice

Chicken mince

tbsp Soy sauce

tbsp Mirin

Sugar

tsp Sake

Vegetable oil

For the filling, heat up a frying pan on a medium high heat.

Add 1 tsp of vegetable oil to the frying pan and add the chicken mince. Fry until browned.

Add 1 tbsp soy sauce, 1/2 tbsp mirin, 1 tsp sugar and 1 tsp sake to the chicken and fry together until the liquid has evaporated.

Turn off the heat. Put the cooked rice into a large bowl and add the fried chicken mince to the rice.

Mix well and get ready to shape your onigiri.

You should have your cooked rice, a bowl of water and ice and a small bowl of salt. Nori is optional too.

Take a handful of warm cooked rice and start to press it together, pressing the edges to form a triangle shape. If you press and turn, press and turn, press and turn, you should make a good firm triangle shape.

Don’t handle the rice for too long, quicker is better. Once you’re happy with the shape, wrap it with nori.

Traditionally, onigiri are made with plain rice, but I like to use sushi rice seasoned with rice vinegar, sugar, and salt just because, well, it’s even more delicious. Fill your onigiri with whatever fillings you desire. See my post for a list of ideas. (Onigiri are intended to be kept at room temperature for several hours, so using raw fish as a filling is not recommended (of course, if you’re planning to eat your onigiri soon after preparing them, feel free to disregard this advice). Here are just a few of my favorite fillings. Be creative and dream up your own fillings, or simply use leftovers from last night’s dinner.

Onigiri AKA Japanese Rice Balls or Rice Triangles

short grain Japanese (japonica) rice

water

rice vinegar

sugar

seaweed

or more fillings (enough to fill 8 balls, which is about ½ to 3/4 cup)

Rinse the rice in cold water at least...

Rinse the rice in cold water at least 5 times and drain well in a fine-mesh sieve. If using a rice cooker, simply add the rice and cold water to the rice cooker and cook according to the cooker’s instructions. To cook the rice in a pot on the stovetop, place the rice in a pot with a tight-fitting lid. Add the cold water and bring to a boil. Reduce heat to a very low simmer, cover the pot, and simmer for about 20 minutes, until all of the liquid is absorbed and the rice is tender.

If using the sushi rice seasoning, while the...

If using the sushi rice seasoning, while the rice is cooking, combine the vinegar, sugar, and salt in a small saucepan and heat over medium heat, stirring, just until the sugar is dissolved. When the rice is finished cooking, stir the vinegar mixture into it until well combined.

Transfer the rice from the rice cooker or...

Transfer the rice from the rice cooker or cooking pot to a large bowl and let cool until it is cool enough to handle.

Shape your onigiri while the rice is still...

Shape your onigiri while the rice is still warm. If using a mold, wet the inside of the mold and, using wet hands, fill it about halfway with rice. Make an indentation in the middle of the rice with your thumb and add your filling, about a tablespoon or so. Add more rice on top to fill the mold. Place the top half of the mold on top and press down gently. Remove the top of the mold and invert the bottom half over a plate. Press down on the button in the middle to help the onigiri slide out. Wet the inside of the mold again and repeat the process until you have used up all of your rice and filling or have made the desired number of onigiri.

If shaping the onigiri by hand, use wet...

If shaping the onigiri by hand, use wet hands and shape into a ball, make an indentation in the middle, fill with about 1 tablespoon of filling, and close up the hole with a bit more rice. Leave it in a ball shape, or use your hands to form it into a triangular shape, if desired.

If using individually-wrapped onigiri wrappers, leave the plastic...

If using individually-wrapped onigiri wrappers, leave the plastic wrap on them and wrap them around your rice balls. If using regular nori sheets cut into strips, wrap in plastic wrap. Onigiri can be stored at room temperature for several hours. If you wish to store them longer than that, store in the refrigerator and bring to room temperature before serving.

To serve, remove the plastic wrap from the...

To serve, remove the plastic wrap from the nori wrapper, if necessary, and wrap the onigiri in the nori or simply remove the plastic wrap and serve at room temperature.

https://mediavine-res.cloudinary.com/video/upload/bqvmr2hlu3hpdy9pvbgf.mp4

How to make fried pickles in an air fryer

Air Fryer Fried Pickles

These Japanese Yaki Onigiri are simple crispy grilled rice balls that are stuffed with avocado and salted peanuts and coated in a tasty dumpling dipping sauce and sesame. They’re way easier to make than vegan sushi but so delicious thanks to their tasty crispy pan-fried rice crust on the outside while being soft on the inside. The perfect take out dish to eat on the go for lunch or as an appetizer or side dish for summer, spring, or any time of the year!

Japanese Yaki Onigiri (Crispy Rice Balls)

300 g sushi rice (2 rice cooker cups or 1 ½ US cup)

360 ml of water (2 rice cooker cups or 1 ½ US cup)

tbsp rice vinegar

tsp sugar

sea salt

avocado (diced)

tbsp peanuts (finely chopped)

sesame oil (for frying)

sesame seeds

Recipe Dipping Sauce (see Dumplings/Gyoza recipe)

Put the rice in a fine-mesh sieve and rinse under cool running water until the water runs clear. Then drain well and transfer to a saucepan (or rice cooker). Pour in the water, cover, and bring to the boil. Then reduce the heat to low and simmer gently for 15-20 minutes, until the liquid has been completely absorbed by the rice (if it looks too dry, add a few more tablespoons of water). Then remove from the heat and leave covered to steam for another 5-10 minutes. (Tip: Do not disturb the rice while it cooks. Leave the lid closed to ensure even cooking and do not stir!)

In the meantime, heat the rice vinegar, salt, and sugar in a small saucepan and stir until the salt and sugar have dissolved.

Once the rice is tender, transfer it into a bowl (preferably a wooden hangiri) and stir gently to loosen it. (Please be careful not to break the rice grains, otherwise, the rice will become mushy). Drizzle the rice vinegar mixture over it, add the nori flakes, and mix gently to combine. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.

Sushi Rice (can be made ahead)

Now place 1 heaped tablespoon of rice on a piece of cling foil, flattening it gently into a round shape. Add 2-3 pieces of avocado and 1 teaspoon of chopped peanuts in the middle. Cover with another tablespoon of rice, seal the foil and form into a ball. Flatten it slightly with your hands, then carefully remove the cling foil. Continue this process with the rest of the rice and filling until everything is used up.

Lightly brush the rice balls with the dipping sauce and sprinkle with a little sesame.

Heat the sesame oil in a large non-stick pan or skillet or grill. Pan-fry or grill the rice balls on each side for 3-5 minutes, or until the rice forms a crisp skin.

Serve warm or cold with the remaining dipping sauce. You can also wrap a small nori sheet around the onigiri so it’s easier to eat warm.

Enjoy!

Onigiri

With our easy recipe, you can enjoy homemade vegan "tuna" onigiri, delicious Japanese rice triangles with a plant-based filling of chickpeas and nori.

Vegan "Tuna" Onigiri

Sushi Rice

Water

Chickpeas

0.5 tbsp of Gluten-Free Soy Sauce

Rice Vinegar

Garlic Powder

0.5 Avocado

g of Sesame Seeds

Nori Sheets

Rinse the rice and add it to a pot along with water and salt. Bring to a boil and cook for 10 minutes. Then, remove from the heat and allow the rice to steam covered for 15 minutes. Transfer the rice onto a tray and fluff it with a spoon to speed up the cooling time.

Meanwhile, blitz the chickpeas into a paste. Then, mix them with soy sauce, rice vinegar, garlic powder, salt, and one nori sheet torn into flakes.

Get a handful of rice and place the filling and avocado chunks in the center. Wrap the rice around the filling to form a rice ball and then shape it into a triangle.

Wrap the base of the onigiri with a nori sheet cut into rectangles. Then, coat the sides of the onigiri with sesame seeds.

How to make flavorful Japanese salmon onigiri rice balls (鮭おにぎり) made with salmon flakes fried in butter and soy sauce, then mixed with chopped spring onions and sesame seeds. (Makes 5-6 rice balls.)

Salmon Onigiri Rice Balls (鮭おにぎり)

salmon fillet (approx 100 grams)

tbsp spring onion

unsalted butter

tbsp white sesame seeds

nori

Heat up a frying pan on medium and add 1 tsp unsalted butter.

Once the butter is melted, add the salmon filled to the pan and fry until it's cooked through and flakey.

Using a wooden spatula, break up the salmon into smaller flakes.

Add 1 tbsp soy sauce to the pan, mix with the salmon flakes and cook until liquid is gone.

Turn off the heat and transfer the cooked salmon flakes to a large heatproof bowl.

Add the cooked rice, 1/2 tbsp white sesame seeds and 1 tbsp of chopped spring onion to the bowl.

Mix well until the ingredients are evenly distributed through the rice.

Take approx 100-130g of the rice and shape it into a rounded triangle using your preferred method. (Make sure to sprinkle salt on your hands/plastic wrap/mold first. If using bare hands, submerge them in ice cold water and rub salt over them before shaping.)

Repeat steps 8-9 until you have 5-6 rice balls

Eat straight away or put in your lunch box with an ice pack. Best eaten the same day. (See note)

Making onigiri rice balls can be annoying, but if you know some tips and procedures, it won't be so hard!
When I was at school, I always made these for lunch myself so I thought I might be able to contribute to some extent!


Enjoy!



This video's recipe: http://sudachirecipes.com/2020/05/01/japanese-salt-onigiri-rice-ball-recipe


Salmon Onigiri (鮭おにぎり): http://sudachirecipes.com/2020/05/01/flavorful-japanese-onigiri-rice-balls-with-salmon-recipe
Tuna Mayo Onigiri(シーチキンマヨおにぎり): http://sudachirecipes.com/2020/05/03/tuna-mayo-onigiri-rice-ball
Chicken Mince Onigiri (鶏そぼろおにぎり): http://sudachirecipes.com/2020/05/03/japanese-onigiri-rice-ball-with-chicken-mince-recipe
Fried Soy Sauce Onigiri (焼きおにぎり): http://sudachirecipes.com/2020/05/03/yaki-onigiri-rice-balls-recipe
How to Cook Japanese Rice Without A Rice Cooker: http://sudachirecipes.com/2020/05/06/how-to-make-fluffy-japanese-rice-without-a-rice-cooker



Website: http://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
Facebook: https://www.facebook.com/sudachi.recipes

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Top Tags

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