Onigiri Rice Balls
Perfectly portable and irresistibly satisfying, Onigiri Rice Balls are a beloved Japanese snack that brings simplicity and customization to your table. Made with fluffy, perfectly seasoned Japanese short-grain rice, these hand-shaped delights are stuffed with your choice of flavorful fillings such as creamy tuna mayo, salty-sweet salmon, or tangy umeboshi (pickled plum), making each bite a unique experience. Wrapped in crisp strips of nori seaweed, onigiri are as visually appealing as they are tasty. Easy to prepare in just under an hour, this recipe is ideal for meal prep, lunchboxes, or picnic outings. Learn the art of creating the perfect onigiri with our step-by-step guide, and discover the joy of this quintessential Japanese comfort food! Keywords: Onigiri recipe, Japanese rice balls, easy onigiri, customizable snacks, Japanese comfort food.
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice (sushi rice)
- 2.5 cups Water
- 1 teaspoon Salt
- 0.5 cup Filling of choice (e.g., tuna mayo, salted salmon, pickled plum/umeboshi)
- 3 sheets Nori (seaweed sheets), cut into strips
Instructions
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 2.5 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring the pot to a boil, then reduce heat to low, cover, and let simmer for 18-20 minutes. After cooking, let the rice rest, covered, for an additional 10 minutes.
Transfer the cooked rice to a large bowl and let it cool slightly until it can be handled comfortably. Mix in the salt evenly.
Prepare your desired filling (e.g., mix canned tuna with mayonnaise, shred salted salmon, or prepare umeboshi if using). Set aside.
To shape the onigiri, dampen your hands with water to prevent sticking, and rub a pinch of salt onto your palms.
Scoop about 1/3 cup of rice into your hands and flatten it slightly into a round or triangular shape. Place about 1 teaspoon of filling in the center and gently mold the rice around the filling to enclose it, forming a tight ball or triangle. Repeat with the remaining rice and filling.
Wrap each rice ball with a strip of nori, shiny side out, just before serving to keep the seaweed crisp.
Serve immediately or wrap tightly in plastic wrap to store. Onigiri can be enjoyed at room temperature within the day or refrigerated for up to 2 days.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 383 mg | 8% | |
*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.
