omusubi

Stuffed with a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwiches for lunch.  In this recipe, you&#x27;ll learn how to make onigiri using the common ingredients for rice balls in Japan.

Onigiri (Japanese Rice Balls)

rice

Water

salt (I use Diamond Crystal; Use half for table salt)

nori (seaweed)

Salted salmon ((recipe follows))

Okaka ((recipe follows))

Tuna Mayo ((recipe follows))

umeboshi (Japanese pickled plum) ((purchased))

kombu ((purchased))

white and black sesame seeds ((to garnish))

salmon

Katsuobushi

soy sauce

tuna ((2.5 oz = 70 g))

Tbsp mayonnaise

½ Tbsp soy sauce

Gather all the ingredients.

Put the rice in a large bowl and gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.

Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain completely, at least 15 minutes.

Combine the rice and water in a heavy-bottom pot (See Notes). Cover the lid and bring it to a boil over medium heat.&nbsp;

Once water is boiling, turn the heat to the lowest setting and continue to cook covered for 12 to 13 minutes, or until the water is completely absorbed.  At 12-13 minute mark, take a quick peek and if you see there is any water left, close the lid and continue cooking for another minute or so.

Remove the pot (with the lid on) from the heat and let it steam for another 10 minutes.  Then transfer the rice to a large plate (I use Sushi Oke).  Fluff the rice with a rice scooper.  Let the cooked rice cool a little bit until you can hold rice without burning your hands. However, do not let the rice completely cool down.

To Prepare Steamed Rice

While rice is being soaked and drained (45 minutes), prepare the onigiri fillings.Salted salmon filling:&nbsp;Sprinkle kosher salt on both sides of the salmon fillet.  Bake at 400 ºF (200 ºC) degrees in a toaster oven or oven for 25 minutes.

Break the cooked salmon into flakes and set aside.

Umeboshi filling: Place umeboshi (Japanese pickled plums) on a 10” x 10” sheet of plastic wrap.  Fold in half and squeeze the seed out from each umeboshi. Discard the seeds and keep the umeboshi flesh.

Okaka filling: Put katsuobushi (dried bonito flakes) in a bowl and add 2 Tbsp soy sauce. Mix to combine. Katsuobushi should be moisten but soy sauce should not be left at the bottom of the bowl.

Tuna mayo filling: Put drained canned tuna in a bowl and add 2 Tbsp Japanese mayonnaise and ½ Tbsp soy sauce.  Mix to combine.

Seasoned kombu filling: Put the purchased seasoned kombu in a bowl for easy access later.

To Prepare Onigiri Fillings

Cut the nori sheets in thirds (1/3).

First, wet both of your hands with water in order to prevent the rice from sticking to your hands.

Then put some salt in your hands and rub to spread all around your palms. How much salt?  I dip 3 finger tips in kosher salt shown in the picture below.  If you are using table salt, use half amount as it’s saltier than kosher salt.

Scoop out a handful of warm rice (about 1/3 cup) into one hand. Create a small well (indentation) in the center of the rice. Put one kind of fillings (about 1-2 tsp.) inside. Then mold the rice with your hands around the well to cover your filling completely.&nbsp;

Press the rice around the filling to gently form the rice into a triangle. I use three fingers (thumb, index finger, middle finger) to make a triangle corner. Your hands should be just firm enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tight.

Wrap the onigiri with nori (seaweed).

Place a little bit of each filling on top of onigiri so we know which kind it is.&nbsp;

To Make Onigiri

If you do not want to touch the rice at all, you can place a piece of plastic wrap in a rice bowl (or any small bowl) and put the rice on top.  Sprinkle some kosher salt (remember, salt is used to preserve the rice for a long time here).

Pull the plastic wrap corners and twist a few times.&nbsp;

Form into a triangle shape with the same manner as I described above. &nbsp;

Alternative Method of Making Onigiri

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)

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

Onigiri are a quick, easy, and healthy snack for busy days! Enjoy them plain, stuffed with fillings, or wrapped in nori.

Quick & Easy Onigiri (3 Ingredients)

filtered water

salt

sheets,

Black or white sesame seeds

garlic powder

white miso paste

sesame oil

carrot,

garlic,

Follow the instructions in my sushi rice post, but do not season the rice with the sushi vinegar mixture (you will be seasoning it with salt when shaping it). Keep the rice warm in a covered bowl.

Rice

If you want to fill your onigiri, combine the miso paste and garlic powder. For the carrot kinpira, heat the sesame oil in a small skillet over medium.

Once hot, saut&eacute; the carrots and minced garlic for 4-5 minutes until softened. Add the soy sauce and cook for another 1-2 minutes.

Fillings

Add filtered water to one bowl and salt to another. Wet both hands with the water, then dip a few fingers into the bowl of salt and rub your hands together (this will prevent the rice from sticking, and add flavor).

Grab a palmful of sticky rice, pressing it together slightly. Holding it in one palm of your hand, make a small indentation in the middle. Fill it with a teaspoon of garlic-miso paste or carrots.

Close the rice over the filling into a ball, pressing it gently. Close the fingers of your bottom hand, and at the same time, press over the rice ball with your top fingers in a perpendicular motion. Continue pressing and shaping the rice into a triangle, using mainly your fingers.

Once it&rsquo;s shaped, you can wrap it in a piece of nori. Place the onigiri in the middle of the cut nori. Fold one side over, followed by the other (like a robe).

Tuck the bottom underneath and set the onigiri down. Add a fingerful of filling to the top so you know which flavor it is.

Assembly (filled)

Add filtered water to one bowl and salt to another. Wet both hands with the water, then dip a few fingers into the bowl of salt and rub your hands together

Grab a palmful of sticky rice, and shape it into a triangle the same as before.

Once shaped, Add a strip of nori underneath it. Sprinkle or roll the outsides in sesame seeds. Continue with the remaining rice. Happy eating!

Assembly (non-filled)

Made these with pickled plum per your suggestion. I only wish I had made more!

These japanese rice balls are the absolute best!

I've never had onigiri but they look like a real exotic snack! I've added the rice, miso and nori to my shopping list for the weekend!

I had always wanted to make these at home! Thank you for your clear instructions and also delicious flavour options. I think the carrot one is my favourite, and I can't wait to try them all!

Thank you for all the great tips. My first attempt was delicious!!!

the flavors are so delicious together! will be making again!

Thanks for such a easy to make Onigiri recipe. We really
Enjoyed it plain and also the garlic miso flavour was a hit!

What fun! Love to try something new, and this is easy enough to try it. Thank you for the suggetion.

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