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Onigiri

Onigiri

Onigiri, or Japanese rice balls, are a tasty, quick snack filled with a variety of flavors, offering a fun alternative to sandwiches for lunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course main dish, Snack
Cuisine Japanese
Servings 9 onigiri
Calories 174 kcal

Equipment

  • rice cooker
  • baking sheet
  • mixing bowl
  • onigiri mold
  • Toaster Oven

Ingredients
  

For the Steamed Rice

  • 2.25 cups uncooked Japanese short-grain white rice (3 rice cooker cups; 540 ml)
  • 2.5 cups water (600 ml)

For the Onigiri

  • Diamond Crystal kosher salt
  • 3 sheets nori (dried laver seaweed)

For the Japanese Salted Salmon Filling (quick version)

  • 1-2 fillet salmon
  • Diamond Crystal kosher salt

For the Okaka Filling

  • 1 packet katsuobushi (dried bonito flakes) (one packet is typically 3 g or 5 g)
  • 1 tablespoon soy sauce

For the Tuna Mayo Filling

  • 1 can albacore tuna (preferably packed in olive oil) (5-ounce)
  • 2 tablespoon Japanese Kewpie mayonnaise
  • 0.5 tablespoon soy sauce

For the Other Fillings

  • 2 umeboshi (Japanese pickled plum)
  • 2 sacs spicy salted pollock roe or cod roe (karashi mentaiko)
  • shio kombu (prepared)
  • furikake (rice seasoning)

Instructions
 

To Prepare the Steamed Rice

  • Measure 2¼ cups uncooked Japanese short-grain white rice, rinse, and wash the rice. Cook with a rice cooker or other methods, adding 2½ cups water.
  • Let the rice soak for 20–30 minutes before cooking, following the appropriate water-to-rice ratio for the type of rice you're using.

To Prepare the Onigiri Fillings

  • Prepare the Japanese Salted Salmon Filling by seasoning salmon with Diamond Crystal kosher salt and broil or bake at 425ºF for 10-20 minutes.
  • Make the Okaka Filling by combining katsuobushi with soy sauce in a bowl.
  • For the Tuna Mayo Filling, mix drained tuna with Japanese Kewpie mayonnaise and soy sauce.
  • Deseed the umeboshi and set the flesh aside.
  • Prepare mentaiko by cutting sacs and squeezing out the roe.
  • Put prepared shio kombu in a bowl for easy access.

To Shape the Onigiri

  • Gather all ingredients and let cooked rice cool slightly. Shape onigiri using mold, hands, or plastic wrap, sprinkling salt for seasoning.
  • Coat onigiri with furikake on three sides and wrap with nori if desired.

To Serve

  • Enjoy the onigiri warm or at room temperature, storing properly if needed.

Notes

Onigiri can be packed for lunch and is best consumed within 6 hours to maintain freshness; do not refrigerate as it can dry out.

Nutrition

Serving: 1onigiriCalories: 174kcalCarbohydrates: 29gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 341mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 56IUVitamin C: 3mgCalcium: 11mgIron: 2mg
Keyword Japanese rice balls, onigiri, quick meal, rice balls, snack
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