Onigiri Japanese Rice Balls
Discover the art of Japanese cuisine with our delicious Onigiri (Japanese Rice Balls) recipe—a perfect blend of simplicity and flavor. Made with tender short-grain sushi rice, these handheld delights are filled with your choice of savory fillings like salted salmon, umeboshi (pickled plum), or creamy tuna mayo, offering endless customization. Each onigiri is skillfully shaped into a triangle or ball, wrapped in crisp nori, and optionally sprinkled with sesame seeds for added texture and nutty notes. Quick to prepare and naturally portable, onigiri makes an ideal on-the-go snack, picnic favorite, or lunchbox staple. With easy-to-follow steps and key ingredients, this authentic recipe brings a quintessential taste of Japan to your table!
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Recipe Information
Ingredients
- 2 cups Short-grain white rice (sushi rice)
- 2.5 cups Water
- 1 teaspoon Salt
- 0.5 cup Cooked filling of choice (e.g., canned tuna with mayo, salted salmon, umeboshi, or pickled vegetables)
- 3 sheets Nori (seaweed sheets), cut into strips
- 2 tablespoons Sesame seeds (optional, for garnish)
Instructions
Rinse the short-grain white rice several times under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or by bringing the rice to a boil on the stovetop, then reducing the heat to low, covering, and simmering for 15-20 minutes. Let the rice rest for 10 minutes after cooking.
While the rice is cooling slightly, prepare your filling. Popular options include flaked salted salmon, umeboshi (pickled plum), or tuna mixed with mayonnaise.
Wet your hands with water to prevent sticking, and then rub a small pinch of salt onto your palms.
Scoop about 1/3 to 1/2 cup of warm rice into your hand. Flatten it slightly to create a small indentation in the center for the filling.
Add about 1 teaspoon of your chosen filling into the center of the rice. Gently fold the surrounding rice over the filling to cover it completely, shaping the rice into a triangle or ball by pressing gently but firmly with your hands.
Wrap a strip of nori around the base or one side of each rice ball. Alternatively, you can simply press sesame seeds onto the surface for garnish.
Repeat with the remaining rice, filling, and nori until all onigiri are made.
Serve immediately or store wrapped in plastic wrap for up to a day. Enjoy as a snack or light meal!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 313 mg | 24% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 528 mg | 11% | |
*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.
