Onigiri Rice Balls Recipe

There’s nothing quite like crafting a batch of onigiri to transport you straight to the heart of Tokyo, where every rice ball tells its own delicious story. Join me as we dive into this simple yet soul-satisfying recipe that invites you to experiment with flavors and savor each bite.

I adore how onigiri rice balls merge simplicity and flavor, bringing a delectable taste of Japan to my palate. Using Japanese short-grain rice cooked to perfection and wrapped in nori, these rice balls are, in my opinion, both nutritious and versatile.

My favorite fillings include tuna mayonnaise and umeboshi, which lend the rice balls the perfect touch of savory and tangy.

Ingredients

• Japanese short-grain rice: Provides carbohydrates and a sticky texture for shaping.
• Nori seaweed sheets: Adds umami flavor and nutritious minerals.
• Umeboshi (pickled plum): Offers a sour taste and aids digestion.
• Grilled salmon: Rich in protein and essential omega-3 fatty acids.
• Tuna mayonnaise: Delicious protein source with creamy texture.
• Bonito flakes: Adds savory umami and boosts savory flavor.

Ingredient Quantities

• 2 cups Japanese short-grain rice
• 2.5 cups water (for cooking rice)
• Salt, to taste
• Nori seaweed sheets, cut into strips
• Umeboshi (pickled plum), optional
• Grilled salmon, optional
• Tuna mayonnaise, optional
• Bonito flakes, optional
• Soy sauce, optional

How to Make this

1. Wash the short-grain rice from Japan in cold water. Continue washing until the water runs clear. This ensures that any excess starch that could make the rice gummy and overly sticky has been removed.

2. Put the rinsed rice together with
2.5 cups of water in a rice cooker or pot. If you are using a rice cooker, follow the instructions that come with it. If you are cooking the rice on the stovetop, bring the water and rice to a boil, reduce the heat to low, and cover. Let it simmer for 18-20 minutes, or until all the water is gone.

3. Disable the heat and allow the rice to remain covered for another 10 minutes. This permits the rice to steam and complete the cooking process.

4. Move the rice to a big bowl and let it sit for a little while. You want it to cool but not completely to room temperature. You can speed things up by putting the bowl in a cool spot or using a fan. When the rice is cool but not cold, it’s time to form the sushi.

5. Grab some warm rice, about a handful, and mold it into a ball or into a triangular shape. Then make a slight indentation in the center of the rice ball.

6. Optional Fillings: Insert a small amount of umeboshi, grilled salmon, tuna mayonnaise, or bonito flakes into the indentation. Use additional rice to cover the filling and re-form the ball or triangle.

7. Carefully compress and mold the rice into a shape that will allow it to hold together and maintain its form.

8. Wrap one side of each rice ball with a strip of nori seaweed, leaving the other side open for easy handling.

9. Proceed until all the rice is exhausted, adjusting the salt on your hands as necessary. Repeat the process.

10. Present the onigiri at room temperature or just slightly warm. Should you wish, an accompaniment of soy sauce would serve well for the purpose of adding another layer of flavor. Enjoy your creation!

Equipment Needed

1. Rice cooker or pot with a lid
2. Strainer or colander (for washing rice)
3. Large bowl (for cooling rice)
4. Fan (optional, for cooling rice faster)
5. Small bowl (for holding water and salt for hand-dipping)
6. Cutting board (for cutting nori strips)
7. Sharp knife (for cutting nori)
8. Measuring cups
9. Measuring spoons
10. Ladle or rice paddle (for transferring rice)

FAQ

• Q: Can I use any type of rice to make onigiri?A: The ideal rice for making onigiri is Japanese short-grain rice, which has the right kind of stickiness and hold to form the rice balls. Other varieties of rice, long or short grain, are more prone to falling apart.
• Q: How do I prevent the rice from sticking to my hands?A: Get your hands nice and wet, and sprinkle some salt on them. This will help ensure that the rice doesn’t stick to you and will add some delicious flavor to the onigiri.
• Q: Can I prepare onigiri in advance?A: Onigiri can be made ahead of time and stored, but they are best eaten freshly prepared. If making them in advance, Wrapping them in cling film (that’s plastic wrap to the rest of you) and refrigerating for up to a day is most recommended. That said, I feel like onigiri deteriorates quite rapidly once it’s made, and it’s probably best to eat it the same day.
• Q: What fillings can I use other than umeboshi or grilled salmon?Some well-liked substitutes are tuna mixed with mayonnaise, salted bonito flakes, or just some soy sauce. Express yourself with your favorite flavors!
• Q: How do I use nori with onigiri?Nori should be wrapped around the rice ball just before eating. This keeps it crispy and adds delicious texture contrast. Both of these things are important.
• Q: Can onigiri be served warm?A: Onigiri are usually found in a condition of being at room temperature, but they can be partaken of when they are warm. If kept at a cold temperature, allow them to return to room temperature or give them a gentle reheat before enjoying.

Onigiri Rice Balls Recipe Substitutions and Variations

You can use sushi rice or Calrose rice in place of Japanese short-grain rice; however, they may not have the texture needed to create authentic onigiri.
Sheets of nori seaweed: If they are unavailable, you can use rice paper sheets for a different twist, or omit them altogether for a minimalist version.
Umeboshi: Replace with pickled gherkins or olives for a different taste.
Salmon fillet: Canned salmon works beautifully for this dish. It is light and flaky, the way good salmon should be.
Tuna mayonnaise: Use chopped hard-boiled eggs mixed with mayonnaise for a creamy texture that’s similar to tuna.

Pro Tips

1. Rice Texture: Make sure to rinse the rice thoroughly until the water runs clear. This helps to remove excess starch, ensuring the rice is not gummy and retains the ideal texture for molding.