rice ball

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

This easy tuna mayo recipe is more delicious than what you can get at the convenience store in Japan! With the addition of a few secret ingredients, this will be the most flavorful tuna mayo rice ball you&#039;ve ever had!

Tuna Mayo Onigiri

nori seaweed

Salt

tuna

dashi powder

mayonnaise

ketchup

Mix the *Tuna Mayo* ingredients and set aside.

Tear the nori seaweed along the third perforated line. You should have a 4-inch wide strip. Do the same with the rest of the nori seaweed until you end up with three wide strips. Set aside.

Wet hands and add a pinch of salt. Grab a handful of rice and flatten it out.

Add a generous heaping of tuna mayo and add a bit more rice onto the filling. Shape the rice into an oval, ensuring that the filling is in the middle of the rice ball.

Place the rice ball into your cupped palm. Cup your free hand into and angle and place on top of the rice ball and squeeze gently.

Rotate the rice ball about 120 degrees (so that the tip of the triangle is pointed up), and squeeze again. Continue to rotate and squeeze gently until a uniform triangle shape forms.

Repeat steps 3 - 6 with the remaining rice and tuna mixture.

Place the rice ball in the middle of the seaweed strip and fold the top corners inward, towards the middle of the rice ball. Use a grain of rice to hold the seaweed together if necessary.

Tuck the bottom of the seaweed underneath the seaweed and set aside. Continue with the rest of the rice balls.

Garnish the tops of the rice ball with remaining tuna may mixture and serve immediiately.

Do you want to make a tuna mayo onigiri that's better than 7-11, Lawson, or Family Mart? You might be interested in trying these Korean-style rice balls, too! [https://youtu.be/e5qPHrWDrec] Today, I'll show you how to make tuna mayo rice balls better than what you will find at the Japanese convenience store! My onigiri tuna mayo recipe is easy, delicious, and uses a few secret ingredients to make it incredibly tasty! We will use "kakushi aji" (hidden taste), which is a special technique to make the best japanese tuna mayo onigiri recipe ever!

Where to get the ingredients:
Dashi powder (Amazon) - https://amzn.to/2GXPOHB
Japanese Short-grain Rice (Amazon) - https://amzn.to/33mQ6iB
Kewpie Japanese Mayo (Amazon) - https://amzn.to/2ZwfFN4
Soy Sauce (Amazon) - https://amzn.to/33s4bey
Nori Seaweed Sheets (Amazon) - https://amzn.to/2Hb0pzb

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If you’ve ever been to Japan and had a tuna mayo onigiri at the convenience store, you may be wondering why your homemade version just isn’t as good. My first guess is that you’re using the wrong mayonnaise. But just because you used Japanese mayo doesn’t mean you’re going to get that convenience store taste. 

The missing key is “Kakushi aji”, or hidden taste. This is a concept that the Japanese love to use in their foods to add a slightly different flavor dimension to their foods without completely changing the flavor of the dish. Watch the full video to learn all about making this delicious snack!

DISCLAIMERS:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This video was not paid for by outside persons or manufacturers.
No gear was supplied to me for this video.

Tuna Mayo Onigiri That's Better than Japanese Convenience Store [Secret Recipe]

A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!

Yaki Onigiri

rice cooker rice rice

neutral-flavored oil (vegetable, canola, etc)

soy sauce ((I used Homemade Unagi Sauce, see Notes for recipe))

Gather all the ingredients. Cook the rice in the rice cooker, pot over the stove top or pressure cooker.

Let the cooked rice cool a little bit until you can hold rice without burning your hands. Do not let the rice completely cool down.

Make Onigiri into triangle shapes. First wet both of your hands with water so rice won't stick.

Then put some salt in your hands and rub to spread all around.

Scoop about a half cup of rice onto your palm.

Cover the rice with the other hand and gently form the rice into a triangle.

Make sure covering hand (my right hand) should be forming a triangle shape. When forming the onigiri shape, your hands should be just firm enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tight.

I use three fingers (thumb, index finger, middle finger) to cover the area to make a nice triangle shape. Then rotate onigiri to make a perfect triangle.

While you squeeze onigiri firmly with both hands, one of your hand (my left hand) has to press onigiri to keep a nice form. Left photo is before squeezing and right photo is after.

Gently squeeze the center of triangle on both sides so there is a slight indentation (for grilling onigiri). Now onigiri is ready! You can tell I’m not a good onigiri maker – no matter how many years I have been practicing.

Lightly oil a cast iron skillet and put it on medium heat.

Grill onigiri until all sides are crispy and lightly browned. Don't turn it around. Just work on one side at a time and avoid turning over frequently.

Lower heat to medium low and brush all sides with soy sauce (unagi sauce). Rotate to make sure all sides become crispy. Be careful not to burn onigiri after you brush it with the sauce.

Rice gets hard when you refrigerate. You can individually wrap the Yaki Onigiri in plastic wrap and cover them with kitchen towel and store in the refrigerator for up to 2 days. The towel will prevent the rice from getting too cold and keep the food stay cool but not cold. When you&#039;re ready to eat, bring it back to room temperature and reheat in microwave or frying pan.

To Store

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

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

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)

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.

These Yaki Onigiri, or grilled rice balls, have a layer of fluffy rice sandwiched between two ultra-crispy layers of browned rice. Seasoned with butter and soy sauce, they make a mouth-wateringly delicious meal from just a few basic ingredients.

Yaki Onigiri (Grilled Rice Balls)

Japanese short-grain rice

water

potato starch

vegetable oil

butter

Use the measuring cup and water lines on the cooker bowl to cook 1 rice cooker cup of rice.

If you&#039;re doing it on the stove, wash the rice in a few changes of water until it runs mostly clear. Drain it in a sieve. Add the rice to a tall pot along with 1 US cup of water. Cover the pot with a lid, and then bring the water to a boil over high heat. As soon as it&#039;s boiling, turn the heat down as low as it will go. Set a timer for 13 minutes. After the timer goes off, turn the heat off and let the rice continue steaming for another 10-15 minutes. Do not open the lid at any point during the cooking or steaming process.

Once it&#039;s done steaming, pour the soy sauce evenly over the rice and use a folding and cutting motion with a spatula or rice paddle to evenly distribute the soy sauce until the rice is uniform in color.

Level off the top of the rice and then divide it into thirds like a pizza.

If you&#039;re shaping the onigiri by hand, click this link for specific instructions. If you&#039;re using an onigiri press, just get it wet and stuff each mold with a segment of rice. Press the onigiri together more than you normally would for onigiri so that it holds its shape.

Put the onigiri on a parchment-lined tray. Dust each onigiri with a thin layer of potato starch by passing it through a fine-mesh sieve like a tea strainer. Flip the onigiri over and dust the other side. Try not to get starch onto the sides of the onigiri.

Put a non-stick frying pan over medium-low heat and when it is moderately hot, add about half of the oil and arrange the onigiri, so they're sitting on a small pool of oil.

Fry undisturbed until they're golden brown and crisp on one side (about 7-10 minutes).

Flip them over, and then add a bit more oil to fry the second side until crisp and browned.

Finish the Yaki Onigiri off by melting some butter directly onto each browned surface of the onigiri and then roll them on their 3 sides to cook any stray starch.

Serve the grilled rice balls wrapped in shiso or nori.

http://www.youtube.com/watch?v=EanC36yrfv8

This foolproof Yaki Onigiri technique ensures a grilled rice ball with an ultra-crispy crust on the outside that\'s seasoned to the core.

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

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.

Flavored with a homemade blend of miso, julienned shiso leaves, and toasted sesame seeds, this Ume Miso and Shiso Onigiri is a wonderful summer snack for your next picnic or BBQ!

Top 13 rice ball recipes from across the web

The most viewed rice ball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Onigiri (Japanese Rice Balls)

Tuna Mayo Onigiri

Yaki Onigiri

Miso Yaki Onigiri

Piggy Spam Musubi Bento

Yaki Onigiri (Grilled Rice Balls)

Tuna Mayo Onigiri Rice Ball (シーチキンマ...

"Devil's Onigiri" Rice Ball with Ao...

Japanese Onigiri Rice Balls with Ch...

Ume Miso and Shiso Onigiri

Spicy Tuna Onigiri

Salmon Onigiri Rice Balls (鮭おにぎり)

Top 13 rice ball recipes from across the web

The most viewed rice ball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Onigiri (Japanese Rice Balls)

Tuna Mayo Onigiri

Yaki Onigiri

Miso Yaki Onigiri

Piggy Spam Musubi Bento

Yaki Onigiri (Grilled Rice Balls)

Tuna Mayo Onigiri Rice Ball (シーチキンマ...

"Devil's Onigiri" Rice Ball with Ao...

Japanese Onigiri Rice Balls with Ch...

Ume Miso and Shiso Onigiri

Spicy Tuna Onigiri

Salmon Onigiri Rice Balls (鮭おにぎり)

The most viewed rice ball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine