Basic Japanese rice ball – Onigiri

Introduction

Onigiri, also known as Japanese rice balls, are a beloved staple of Japanese cuisine. Made from seasoned rice and often wrapped in nori (seaweed), onigiri can be filled with a variety of ingredients such as pickled plums (umeboshi), salmon, or tuna. They are a popular and convenient snack or meal, appreciated for their simplicity, portability, and delicious taste.

Ingredients for 4～6 rice balls

・Japanese rice 300g

・Salt 1/2 teaspoon

・Fillings of your choice (grilled salmon, pickled plum, cooked tuna, etc.)

・Optional: Nori seaweed sheets, sesame seeds for garnish

Steps to make onigiri

1. Cook the rice. Please refer to how to cook rice with or without a cooker.
2. While the rice is still warm, transfer it to a large bowl and sprinkle the salt evenly. Gently mix the rice with a rice paddle or wooden spoon to distribute the salt.
3. Allow the rice to cool slightly until it’s comfortable to handle.
4. Moisten your hands with water to prevent sticking. Take a handful of rice (about a tennis ball size) and flatten it in your palm.
5. Place a small amount of your chosen filling in the center of the flattened rice.
6. Close the rice around the filling, shaping it into a ball or triangle. Press firmly to ensure it holds its shape.
7. If desired, wrap the onigiri with a strip of nori seaweed or sprinkle sesame seeds on top for extra flavor and presentation.