Simple Japanese Rice Balls (Onigiri)
Simple Japanese Rice Balls (Onigiri)
Ingredients
- 2 cups short-grain white rice, uncooked
- 2 1/2 cups water, for cooking rice
- 1/2 teaspoon salt
- 2 sheets nori, cut into strips or small rectangles
Optional Fillings
- 1 can canned tuna, drained, mixed with 1 tablespoon mayonnaise and a pinch of black pepper
- 4 umeboshi, pickled plums, pitted and chopped
- 1/4 cup cooked salmon, flaked
- 2 tablespoons furikake, rice seasoning
Instructions
- 1
Rinse the short-grain white rice thoroughly under cold running water until the water runs clear. This usually takes 3-4 rinses. Drain well.
⏱️ 5 min
- 2
Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the water is absorbed. Do not lift the lid during this time.
⏱️ 15 min
- 4
Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and become perfectly fluffy.
⏱️ 10 min
- 5
Transfer the cooked rice to a large bowl. Let it cool slightly until it's comfortable to handle (about 5-10 minutes).
⏱️ 5 min
- 6
Prepare a small bowl of water for wetting your hands and a small bowl of salt. Wet your hands lightly and sprinkle a pinch of salt onto your palms. This prevents the rice from sticking and seasons the outside of the rice ball.
⏱️ 2 min
- 7
Take about 1/2 cup of warm rice and gently press it into a compact ball in your hands. If using a filling, make an indentation in the center of the rice ball, add about 1-2 teaspoons of your chosen filling, and then cover it with more rice.
⏱️ 8 min
- 8
Shape the rice into a triangle, cylinder, or traditional round shape by gently pressing and rotating it between your palms. Don't press too hard, or the rice will become dense. Repeat for the remaining rice.
⏱️ 5 min
- 9
Wrap each rice ball with a strip or small rectangle of nori. The nori helps with handling and adds flavor. If using furikake, roll the shaped rice ball in the seasoning before adding nori.
⏱️ 5 min
- 10
Serve immediately or pack for a bento lunch.
Kitchen Tools
Nutrition Facts (per serving)
Simple Japanese Rice Balls (Onigiri)
- 2 cups short-grain white rice, uncooked
- 2 1/2 cups water, for cooking rice
- 1/2 teaspoon salt
- 2 sheets nori, cut into strips or small rectangles
Optional Fillings
- 1 can canned tuna, drained, mixed with 1 tablespoon mayonnaise and a pinch of black pepper
- 4 umeboshi, pickled plums, pitted and chopped
- 1/4 cup cooked salmon, flaked
- 2 tablespoons furikake, rice seasoning
Instructions
- 1
Rinse the short-grain white rice thoroughly under cold running water until the water runs clear. This usually takes 3-4 rinses. Drain well.
⏱️ 5 min - 2
Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the water is absorbed. Do not lift the lid during this time.
⏱️ 15 min - 4
Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and become perfectly fluffy.
⏱️ 10 min - 5
Transfer the cooked rice to a large bowl. Let it cool slightly until it's comfortable to handle (about 5-10 minutes).
⏱️ 5 min - 6
Prepare a small bowl of water for wetting your hands and a small bowl of salt. Wet your hands lightly and sprinkle a pinch of salt onto your palms. This prevents the rice from sticking and seasons the outside of the rice ball.
⏱️ 2 min - 7
Take about 1/2 cup of warm rice and gently press it into a compact ball in your hands. If using a filling, make an indentation in the center of the rice ball, add about 1-2 teaspoons of your chosen filling, and then cover it with more rice.
⏱️ 8 min - 8
Shape the rice into a triangle, cylinder, or traditional round shape by gently pressing and rotating it between your palms. Don't press too hard, or the rice will become dense. Repeat for the remaining rice.
⏱️ 5 min - 9
Wrap each rice ball with a strip or small rectangle of nori. The nori helps with handling and adds flavor. If using furikake, roll the shaped rice ball in the seasoning before adding nori.
⏱️ 5 min - 10
Serve immediately or pack for a bento lunch.