onigiri

<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!

Sweet, savory miso sauce slathered on warm, fluffy rice balls, this Miso Yaki Onigiri is such a simple and humble dish, yet so deliciously comforting.  Perfect for a summer picnic, afternoon snack for your children, or midnight treat for yourself!

Miso Yaki Onigiri

Tbsp miso ((I used Hikari Miso Organic Red Miso))

tsp sugar

mirin

rice rice

shiso leaves (Ooba) ((divided) (optional))

tsp toasted white sesame seeds

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

½ Tbsp neutral-flavored oil (vegetable, canola, etc)

Gather all the ingredients.

In a small bowl, combine 2 Tbsp miso, 1 tsp sugar, and 1 Tbsp mirin and mix well. Depending on the type of miso, it might be saltier or sweeter than mine. Adjust the flavor by removing/adding sugar. Set the sauce aside for brushing the rice balls later.&nbsp;

For serving the rice ball, keep 6 shiso leaves aside (they will be placed under the rice ball later). Roll up the rest of shiso leaves and cut into julienned strips.

Add shiso leaves and roasted white sesame seeds in the bowl of steamed rice. Using a rice scooper, fluff up the rice while you mix in shiso leaves and sesame seeds.

Prepare a small bowl of water and a plate of kosher salt, roughly 2 to 3 tsp. Wet your palms with water, dip your fingers into the salt and rub some of the salt lightly onto your palms. Then using a rice scooper, scoop 1/6 portion of the steamed rice (you should be able to make 6 rice balls).

Gently form the rice into a ball shape, and then flatten top and bottom.  It should look like a thick disk shape.

Cut the parchment paper to fit the bottom of your frying pan and place it on the pan.  Brush the oil on the parchment paper.  Place the rice balls and start cooking on medium heat.  Make sure to keep some distance between rice balls so they don’t stick to each other.

Cook the bottom of the rice for about 2.5 minutes.  When it’s nicely brown, brush the oil on the top of the rice balls and flip to cook the other side for 2.5 minutes or until nicely brown.

When both sides are nicely brown, reduce the heat to low heat.  Brush/spoon the sauce on top of the rice balls.  And flip to cook the miso side for just 10-15 seconds.&nbsp;Then flip to brush the sauce on the other side and cook for 10-15 seconds.&nbsp;

MISO BURNS QUICKLY. Adjust the heat so miso won’t burn but still has a nice char. You can also use an oven, oven toaster, or broiler but make sure to keep an eye on it.

Serve each rice ball on a shiso leaf. Enjoy!

Get your kids excited about their school lunch with this kawaii Piggy Spam Musubi Bento! Wildly popular in Hawaii, spam musubi is super easy to prepare and you can get your kids to help out too.

Piggy Spam Musubi Bento

SPAM® (7 oz)

rice

nori (seaweed)

spaghetti

Cut 3 slices of spam. Add a little oil to the frying pan and cook the spam until lightly browned on both sides.

Line the spam tin with plastic wrap. Scoop rice into the tin and gently press the rice together.

Pull out the plastic wrap and remove it. Place a slice of spam on the rice.

Cut out a strip of nori and wrap it around the spam-and-rice sandwich.

Use a nori punch or a pair of scissors, cut out pig’s eyes and nostrils from the nori sheet.

Cut out an oval shape from the slice of ham for the pig’s snout. Then cut out six smaller ovals for the pig’s ears and feet. Cut out an inverted “V” at the edges of four of the ovals to form the cloven hoovers.

Place the ham and nori on the spam.

Use a spaghetti noodle to secure the ham onto the spam and pack spam musubi into the bento box.

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

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

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat.

Easy Onigiri - Japanese Rice Balls

sushi rice (cooked)

rice seasoning (aka furikake)

water

salt

Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.

Separate the rice into equal portions, approximately one large handful for each onigiri.

Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.

Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.

Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it’s even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.

Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.

Repeat for the remaining rice portions.

https://www.youtube.com/watch?v=aGsrQbhtgV8

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat. See our full recipe for tips, tricks and a handy step by step guide.

These are the cutest little rice ball snacks! We love onigiri because they are so easy to adapt to your own flavour combinations, and a great way to use up leftover ingredients.

Also known as o-musubi or nigirimeshi, onigiri are Japanese rice ball snacks made from cooked or steamed sushi rice, furikake seasonings (and sometimes tasty hidden fillings), wrapped a nori seaweed wrapper.

You can enjoy onigiri warm, cold or at room temperature, so they’re perfect in your lunchbox or as a portable snack on the go. You can even plate them up as a tasty appetiser!

RECIPE STEPS
00:00 - How to Make Onigiri
00:04 - Season cooked sushi rice with furikake
00:23 - Form portions of rice into triangle shapes
00:34 - Wrap nori slice around bottom of each

GET THE FULL RECIPE 
https://www.wandercooks.com/simple-onigiri-recipe/

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MUSIC - Mizuki - By Bad Snacks (No Copyright Music)

How to Make Onigiri - Japanese Rice Balls [3 Ingredients!]

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

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

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

Recreating one of my favorite Korean frozen foods from Costco, kimchi cheese rice balls. Crispy on the outside and cheesy on the inside.

Kimchi Cheese Rice Balls

cooked short grain rice (aka sushi rice)

kimchi, finely chopped (I like to use a food processor

tsp sesame oil

tsp gochujang

tsp honey

tsp light soy sauce

tsp dark soy sauce

Preheat your oven to 200C / 400F. For air fryer skip the preheating process.

Pulse your kimchi in a food processor until a fine chop.

Prepare the sauce. Mix gochujang, honey, light soy sauce, and dark soy sauce. This sauce is to season the rice and to give the rice balls a nice red color.

In a nonstick pan, drizzle in the sesame oil. Heat the pan on medium heat and add your pulsed kimchi.

Cook out the kimchi for 3-4 minutes until most of the moisture has evaporated. It’s important to make sure that the kimchi mixture is not too wet or it will make the rice balls fall apart.

Once the kimchi has cooked out, add the prepared sauce.

Cook the sauce and the kimchi until the sauce has thickened, for additional 3-4 minutes.

Add the fillings to the rice. If the rice is freshly made, make sure to cool it down to room temperature so that some of the moisture has evaporated. Mix.

Taste the rice mixture. Depending on the brand of kimchi / your preference, add more salt if needed.

Scoop out ⅓ cup of the rice and lay it flat on your hands. I recommend using gloves as it can get a little messy, but if not, slightly wet your hands in water so that the rice does not stick.

Add a tablespoon of mozzarella in the center.

Put additional rice on top to help form the ball.

Bring the sides together and roll into a sphere. Then, slowly shape the rice to your desired shape.

Place the rice balls on parchment paper on a baking tray. Brush on sesame oil on the top for a golden crispy top. You can also individually wrap them and put in the freezer. These freeze extremely well and can be microwaved for a quick snack. I microwave these for about 3 minutes / air fry them at 400F for 30 minutes from when they’re frozen.

For ovens, bake for 20 minutes on each side, for a total of 40 minutes. For an even crispier top, broil it for 30 seconds on each sides so that the rice puffs up like and for the extra crunch.

For air fryers, bake for 20 minutes at 400F. For an even crispier finish, crank the heat to maximum with an extra brushing of oil.

These delicious Japanese rice balls can be eaten as a snack or main meal, since they are stuffed with a filling tuna mixture.

Spicy Tuna Onigiri

sushi rice*

rice wine vinegar

tuna

sriracha or other chili paste

nori

furikake seasoning

Pour the rice wine vinegar onto the rice...

Pour the rice wine vinegar onto the rice and stir to combine.

Combine the tuna, kewpie mayonnaise, sriracha, and salt...

Combine the tuna, kewpie mayonnaise, sriracha, and salt in a bowl and stir till combined.

Wet your hands and then press 1/3 cup...

Wet your hands and then press 1/3 cup of rice into your palm or an onigiri mold. Press your thumb into the rice to create a well. Fill this with 1 tablespoon of the tuna mixture, then cover with 2 1/2 tablespoons of rice. Press the rice to combine and then mold into a triangular shape, or if using an onigiri mold, press the lid onto the rice and then release it from the mold.

Repeat till all rice and tuna are used.

Cut the nori into strips 3 inch long...

Cut the nori into strips 3 inch long strips that are 1 inch wide. Wrap them around the base of the onigiri.

Sprinkle the furikake onto a plate and dip...

Sprinkle the furikake onto a plate and dip the sides of the onigiri to coat them with a thin layer of furikake.

Serve immediately or save in the refrigerator (wrapped...

Serve immediately or save in the refrigerator (wrapped in plastic wrap) for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/jocf1f8gaxdtkofvlebe.mp4

Our family&#039;s favorite rice ball combination is Salmon and Shio Kombu Onigiri. For this Japanese bento classic, I use salmon flakes for savory protein and salted kelp strips for their deep briny flavor. I also mix in refreshing shiso and myoga ginger along with crunchy toasted sesame seeds. It&#039;s a delicious umami flavor bomb that&#039;s perfect for lunch at home, work, school, or a picnic with friends.

Salmon and Shio Kombu Onigiri

salmon

shiso leaves (perilla/ooba)

myoga ginger

1½ Tbsp shio kombu

tsp kosher salt (Diamond Crystal; use rice

Gather all the ingredients. Break the salmon into smaller pieces with chopsticks or a fork. Transfer the hot steamed rice to a large tray or bowl so that you have plenty of room to easily and thoroughly mix it with the other ingredients. Allow the rice to cool slightly as you prepare the other ingredients; you don&#39;t want to burn your hands when shaping the onigiri.

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