onigiri recipe

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)

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!

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【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 Onigiri Rice Balls At Home (おにぎりの作り方)

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 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

mayonnaise

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

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)

rice

filtered water

sheets,

Black or white sesame seeds

garlic powder

white miso paste

sesame oil

carrot,

garlic,

soy sauce

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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