Onigiri
Hand-pressed triangular or round rice balls wrapped in nori and filled with tuna mayo, pickled plum, or salmon — Japan's essential portable meal, now a global convenience food icon.
Cuisines
Japanese
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 2 cups | Japanese short-grain rice |
| 2.5 cups | water |
| 1 teaspoon | salt |
| 2 sheets | nori (seaweed) |
| — | filling of choice (e.g., pickled plum, tuna mayo, or grilled salmon) |
Instructions
- 1 Rinse the rice under cold water until the water runs clear.
- 2 Combine the rinsed rice and water in a rice cooker or pot.
- 3 Cook the rice according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes if using a pot.
- 4 Let the rice rest for 10 minutes after cooking, then fluff with a rice paddle.
- 5 Wet your hands with water and sprinkle a little salt on them to prevent sticking.
- 6 Take a handful of rice and flatten it slightly in your palm.
- 7 Place a small amount of your chosen filling in the center of the rice.
- 8 Fold the rice around the filling, shaping it into a ball or triangle.
- 9 Wrap a strip of nori around the onigiri for added flavor and to help hold its shape.
- 10 Repeat the process with the remaining rice and filling.
Tips
Use freshly cooked rice for the best texture and flavor. Keep a bowl of water nearby to keep your hands wet and prevent the rice from sticking.