Onigiri

Prep Time 25 mins

Cook Time 10 mins

Total Time 35 mins

Cooking Method: Raw, Sushi Making

Cuisine: Japanese

Courses: Appetizers, Bento Box, Kids' Meals, Snacks, Street Food, Tea Time / Light Refreshments

Difficulty: Beginner

Best Season: Suitable throughout the year

Description

Onigiri, or Japanese rice balls, is a versatile and beloved snack in Japan, often compared to a sandwich in the West. Made with seasoned rice and flavorful fillings, wrapped in a crisp sheet of nori (seaweed), onigiri is portable, satisfying, and perfect for busy days or travel.

While often referred to as a "rice ball," its iconic triangular shape is both practical and visually appealing, making it easy to hold and eat. Dating back over a thousand years, onigiri was originally a way to preserve and transport rice, evolving today into a popular everyday food available in countless variations at convenience stores or made fresh at home.

Ingredients

Fillings:

Tuna Mayo Filling:

1 can tuna, drained
3 tablespoons mayonnaise
1/2 tablespoon white pepper
1/2 teaspoon wasabi (optional)
In a bowl, mix all ingredients together and set aside.

Salmon Filling:

5 ounces salmon
1 tablespoon mirin
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon canola oil
Mix the mirin, soy sauce, and sugar. Brush the mixture on top of the salmon. Heat a griddle over medium-high heat, add oil, and cook the salmon until done. Let the salmon cool, then flake it and set aside.

Crabstick Filling:

2 crabsticks, chopped
1 tablespoon scallion, finely chopped
3 tablespoons mayonnaise
In a bowl, mix all ingredients together and set aside.
3 cups cooked sushi rice
3 sheets, Nori cut into 3-inch x 6-inch strips
Salt
Water

Instructions

Prepare Your Hands:

1
Wet your hands with water and take a small pinch of salt. This will prevent the rice from sticking to your hands and add a bit of seasoning to the onigiri.

Shape the Onigiri:

2
Take a tennis ball-sized portion of cooked sushi rice (about 1/2 cup) and form a ball.
3
Make a small indentation in the center of the rice ball with your thumb and add about a teaspoon of your chosen filling.
4
Gently press the rice around the filling to close the opening, then shape the rice into a triangle by pressing it lightly with your hands.

Wrap the Onigiri:

5
Wrap a strip of nori around the bottom of the onigiri, with the shiny side facing out. The nori adds a nice texture and helps keep the rice ball intact.

Serve:

6
Serve immediately, or pack them for later. They’re perfect as a snack, a light meal, or even part of a bento box.

Maricel's Tips

If you’re making onigiri ahead of time, wrap them in plastic wrap without the nori to keep the rice moist. Add the nori just before eating to keep it crispy and delicious.

You can find ready-to-go onigiri kits that include the seaweed, and plastic wrap, making it even easier to enjoy this delicious snack at home. While onigiri is traditionally Japanese, the Koreans also love a similar version called ‘samgak kimbap,’ and they have their own kits available too. It's a fun and convenient way to bring a taste of Japan or Korea into your kitchen!
The filling for your onigiri can be anything you like—it's your onigiri, so get creative! Try some American or Western fillings that you enjoy, like tuna salad, smoked salmon, or even cheese and ham. Think of it like making a sandwich—the possibilities are endless, and it's all about what makes you happy.

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