Onigiri, or Japanese rice balls, are a classic staple of Japanese cuisine. Traditionally filled with ingredients like salted salmon, pickled plum (umeboshi), or bonito flakes, they are shaped by hand into triangles or ovals and often wrapped in nori (seaweed). Onigiri are a symbol of home-style comfort food in Japan, commonly found in convenience stores, lunchboxes, and picnics.
Cooking Time:
45 minutes
Ingredients:
2 cups Japanese short-grain rice
2 1/4 cups water
1/2 tsp salt (for seasoning)
1/4 cup fillings (e.g., flaked cooked salmon, umeboshi, tuna with mayo, etc.)
1 sheet nori, cut into strips
Optional: sesame seeds or furikake for garnish
Recipe:
Rinse the rice under cold water until the water runs clear, then drain.
Cook the rice in a rice cooker or pot with 2 1/4 cups water.
Once cooked, let the rice rest for 10 minutes with the lid on.
Wet your hands with water and rub a pinch of salt on your palms to prevent sticking.
Take a handful of warm rice, flatten it slightly, and place a small amount of filling in the center.
Mold the rice around the filling and shape into a triangle or oval.
Wrap a strip of nori around each onigiri.
Optional: roll the onigiri in sesame seeds or sprinkle with furikake for extra flavor.
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