Onigiri Recipe
Onigiri dates back over 2,000 years to Japan's Yayoi period when cooked rice became a staple food. It was originally created as a convenient, handheld meal for travelers, soldiers, and workers. Wrapped in bamboo leaves back then, onigiri became a way to preserve rice and add variety to meals. Today, it remains a popular snack, found in convenience stores, bento boxes, and homes across Japan, symbolizing simplicity and comfort.
Equipment
- Rice cooker or pot with a lid
- Large mixing bowl
- Plastic wrap
- Small bowl of water
- Clean kitchen towel
Ingredients
For the Rice
- 2 cups Japanese short-grain rice (sushi rice)
- 2 ½ cups water
For Seasoning
- 1 tsp salt
- 1 tsp sesame seeds (optional)
For Fillings (Choose Your Favorite!)
- 4 tbsp canned tuna mixed with 2 tbsp mayonnaise (tuna mayo)
- 4 small umeboshi (pickled plum)
- 2 tbsp salted salmon, flaked
- 2 tbsp cooked chicken teriyaki
For Wrapping
- 4 sheets of nori (seaweed), cut into strips
Instructions
- Cook the RiceRinse the rice in cold water until the water runs clear to remove excess starch.
- Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker's instructions or bring to a boil, then simmer for 15 minutes with the lid on. Let it rest for 10 minutes off the heat.
- Prepare the IngredientsWhile the rice cooks, prepare your fillings: flake the salmon, mix tuna with mayonnaise, or chop cooked teriyaki chicken.
- Cut the nori into strips for wrapping.
- Season the RiceTransfer the rice to a large mixing bowl. While it’s still warm, gently mix in a pinch of salt and sesame seeds if desired.
- Shape the OnigiriWet your hands with water and rub a pinch of salt on them to prevent the rice from sticking.
- Place a small handful of rice in your palm, flatten it slightly, and make a small indentation in the center.
- Add about 1 tablespoon of filling into the indentation, then gently fold the rice over the filling and shape it into a triangle or round form. Press firmly but gently to keep it intact.
- Wrap a strip of nori around the onigiri for easy handling and added flavor.
- ServeServe immediately or wrap each onigiri in plastic wrap for later. Onigiri tastes best when slightly warm or at room temperature.