Onigiri (Japanese Rice Balls)
Onigiri (Japanese Rice Balls)
Ingredients
- 2 cups short-grain Japanese rice
- 2 1/4 cups water
- 1/2 teaspoon salt, plus more for shaping
- 2 sheets nori seaweed, cut into strips or rectangles
- 4 umeboshi (pickled plum), pitted and chopped, for filling
- 1/2 cup canned tuna, drained, mixed with 1 tablespoon mayonnaise and a pinch of black pepper, for filling
- 1/2 cup cooked salmon, flaked, for filling
Instructions
- 1
Rinse the short-grain Japanese rice thoroughly under cold running water until the water runs clear. This usually takes about 5-7 rinses. Drain well.
⏱️ 5 min
- 2
Combine the rinsed rice and 2 1/4 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. Do not lift the lid during this time.
⏱️ 15 min
- 4
Remove the pot from the heat and let it rest, still 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. Add 1/2 teaspoon of salt and gently mix with a rice paddle or spoon, being careful not to mash the grains. Let the rice cool slightly until it's warm enough to handle.
⏱️ 5 min
- 6
Prepare your hands for shaping: wet your hands with water and sprinkle a pinch of salt onto your palms. This prevents the rice from sticking and seasons the outside of the onigiri.
⏱️ 1 min
- 7
Take about 1/2 cup of warm rice and flatten it slightly in one palm. Make an indentation in the center with your thumb.
⏱️ 1 min
- 8
Place about 1 tablespoon of your chosen filling (umeboshi, tuna mayo, or salmon) into the indentation. Gently gather the rice around the filling to enclose it completely.
⏱️ 1 min
- 9
Shape the rice into a triangle, cylinder, or ball by gently pressing and rotating it between your palms. Apply firm but not crushing pressure to ensure the onigiri holds its shape.
⏱️ 2 min
- 10
Repeat steps 7-9 with the remaining rice and fillings. You should be able to make about 8 onigiri.
⏱️ 8 min
- 11
Wrap each onigiri with a strip or rectangle of nori seaweed. The nori serves as a handle and adds flavor.
⏱️ 2 min
- 12
Serve immediately or pack for a bento lunch. Onigiri are best enjoyed the same day they are made.
Kitchen Tools
Nutrition Facts (per serving)
Onigiri (Japanese Rice Balls)
- 2 cups short-grain Japanese rice
- 2 1/4 cups water
- 1/2 teaspoon salt, plus more for shaping
- 2 sheets nori seaweed, cut into strips or rectangles
- 4 umeboshi (pickled plum), pitted and chopped, for filling
- 1/2 cup canned tuna, drained, mixed with 1 tablespoon mayonnaise and a pinch of black pepper, for filling
- 1/2 cup cooked salmon, flaked, for filling
Instructions
- 1
Rinse the short-grain Japanese rice thoroughly under cold running water until the water runs clear. This usually takes about 5-7 rinses. Drain well.
⏱️ 5 min - 2
Combine the rinsed rice and 2 1/4 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. Do not lift the lid during this time.
⏱️ 15 min - 4
Remove the pot from the heat and let it rest, still 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. Add 1/2 teaspoon of salt and gently mix with a rice paddle or spoon, being careful not to mash the grains. Let the rice cool slightly until it's warm enough to handle.
⏱️ 5 min - 6
Prepare your hands for shaping: wet your hands with water and sprinkle a pinch of salt onto your palms. This prevents the rice from sticking and seasons the outside of the onigiri.
⏱️ 1 min - 7
Take about 1/2 cup of warm rice and flatten it slightly in one palm. Make an indentation in the center with your thumb.
⏱️ 1 min - 8
Place about 1 tablespoon of your chosen filling (umeboshi, tuna mayo, or salmon) into the indentation. Gently gather the rice around the filling to enclose it completely.
⏱️ 1 min - 9
Shape the rice into a triangle, cylinder, or ball by gently pressing and rotating it between your palms. Apply firm but not crushing pressure to ensure the onigiri holds its shape.
⏱️ 2 min - 10
Repeat steps 7-9 with the remaining rice and fillings. You should be able to make about 8 onigiri.
⏱️ 8 min - 11
Wrap each onigiri with a strip or rectangle of nori seaweed. The nori serves as a handle and adds flavor.
⏱️ 2 min - 12
Serve immediately or pack for a bento lunch. Onigiri are best enjoyed the same day they are made.