Description
Onigiri, also known as Japanese rice balls, are a traditional snack or meal in Japan, consisting of steamed rice formed into triangular or cylindrical shapes and often wrapped in nori (seaweed).
They can be filled with a variety of ingredients such as umeboshi (pickled plum), salmon, tuna with mayonnaise, kombu (seaweed), or even plain with just a bit of salt.
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- 1-2 sheets of nori (dried seaweed)
- Salt
- Fillings/toppings ideas (optional): furikake, umeboshi (pickled plums), fish such as salmon or tuna (I love mixing it with kewpie mayonaisse or goma dressing), chicken teriyaki, pickled vegetables, etc.
Instructions
*Lightly salt the rice to taste, regardless of the method you are using.*
Method 1: The Simple Fold
- Prepare the Seaweed: Cut a sheet of nori (seaweed) into a triangle shape with two equal sides and one longer side. Lay it flat (rough side up, smooth/shiny side down), pointing down.
- Fold the Bottom: Place a small handful of rice (between 1/3-1/2 cup) in the center of the nori triangle. Fold the bottom tip of the triangle up to cover the bottom part of the onigiri.
- Fold the Sides: Next, fold the left and right sides of the nori over the onigiri, wrapping it snugly. The nori should stick to the rice naturally. If it doesn’t, I place a couple grains of rice under the second fold as a “glue”.
- Press and Seal: Gently press the nori onto the rice to ensure it sticks and holds its shape.
Method 2: Nori Wrap
- Prepare the Seaweed: Cut a sheet of nori into a rectangle.
- Place the Rice: Lay the nori rectangle flat (rough side up, smooth/shiny side down) and horizontal. Place the rice (between 1/3-1/2 cup) on the left hand side, about two inches from the left end.
- Wrap the Nori: Fold the top left corner of the nori diagonally and downward over the rice, then roll the rice towards the upper right-hand corner, wrapping it completely until all the rice is covered.
- Seal the Wrap: Press gently to make sure the nori adheres to the rice, creating a neat bundle.
Method 3: Onigiri Mold
- Fill the Mold: Place a layer of rice into the onigiri mold (about 1/4 cup), pressing it down slightly.
- Add Filling (Optional): If you want to stuff your onigiri, add your desired filling in the center of the rice.
- Top with More Rice: Add another layer of rice on top of the filling (another 1/4 cup), pressing firmly to ensure the rice is packed well.
- Press and Shape: Use the top part of the mold to press down on the rice, shaping it into a firm onigiri.
- Wrap with Nori: Remove the shaped onigiri from the mold and wrap it with a piece of nori, cut to your preferred size and shape. The nori will stick to the rice easily.
Nutrition
- Serving Size: 4-5 onigiri