Classic Japanese Onigiri
Transport your taste buds to Japan with this **Classic Japanese Onigiri** recipe, a beloved staple of Japanese cuisine that’s equal parts simple and satisfying. Made with perfectly seasoned short-grain Japanese rice, these hand-shaped rice balls offer a delightful balance of flavors. Fill them with your choice of traditional ingredients such as savory grilled salmon, tangy pickled plum (umeboshi), or creamy tuna with mayonnaise, and wrap them in crispy nori seaweed for a touch of umami. This recipe uses a time-honored technique of lightly seasoning the rice with rice vinegar, sugar, and salt, while optional sesame seed accents add a nutty crunch. With just 40 minutes of preparation and cooking time, these portable snacks are perfect for bento boxes, picnics, or an easy homemade treat. Whether shaped into triangles or rounds, onigiri is a versatile and iconic Japanese comfort food that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups short-grain Japanese rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 100 grams filling of choice (e.g., grilled salmon, pickled plum - umeboshi, tuna with mayonnaise)
- 5 sheets nori seaweed sheets
- 2 tablespoons sesame seeds (optional)
Instructions
Rinse the short-grain Japanese rice under cold water several times until the water runs clear to remove excess starch.
Drain the rinsed rice in a sieve and let it sit for 10 minutes.
Combine the rice and 2.5 cups of water in a rice cooker or a medium saucepan. Let the rice soak for 30 minutes before cooking.
Cook the rice in the rice cooker according to the manufacturer's instructions. If using a saucepan, bring the rice to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and water is absorbed.
Remove the cooked rice from the heat and let it steam, covered, for an additional 10 minutes.
While the rice is steaming, mix the rice vinegar, sugar, and salt in a small bowl until fully dissolved.
Spread the hot rice onto a wide baking dish or tray to cool slightly. Sprinkle the vinegar mixture evenly over the rice, using a rice paddle or spatula to gently fold the rice and ensure even seasoning. Allow the rice to cool just enough to handle comfortably.
To shape the onigiri, prepare a small bowl of warm water with a pinch of salt dissolved in it. This will prevent the rice from sticking to your hands.
Wet your hands with the salted water, then scoop approximately 1/2 cup of seasoned rice into your palm.
Create a shallow indentation in the center of the rice, add about 1 tablespoon of your chosen filling, and gently press the rice around the filling to enclose it completely.
Shape the rice into a compact triangle or round ball by pressing and molding it with your hands.
Wrap a strip of nori seaweed around each onigiri, leaving the middle portion of the rice exposed if desired.
Sprinkle with sesame seeds if using.
Repeat the steps with the remaining rice, filling, and nori sheets.
Serve immediately, or wrap individually in plastic wrap to enjoy later as a portable snack.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 249 mg | 19% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
