Onigiri
Onigiri
Ingredients
For the Rice
- 2 1/2 cups rice, (375g)
- 1/2 cup 7 grain mix, (75g), or an additional 1/2 cup (75g) rice
- 500 ml water
For Assembly
- salt, as needed
- nori sheets
For Tuna Mayo Filling
- 1 can canned tuna, drained
- 1 tablespoon mayonnaise, or more, to taste
- 1 teaspoon soy sauce, or more, to taste
For Salmon with Miso Garlic Sauce Filling
- 1 salmon fillet
- miso garlic sauce, as needed
- green onions, chopped, for garnish
For Umeboshi Filling
- 4 umeboshi plums, pitted or chopped if large
Instructions
- 1
In a large bowl, combine 2 1/2 cups (375g) of rice with 1/2 cup (75g) of 7 grain mix. If not using the grain mix, use 3 cups (450g) of rice instead.
⏱️ 2 min
- 2
Wash the rice thoroughly by rinsing it with water and gently rubbing it with your hands until the water runs clear. Drain the washed rice using a fine-mesh sieve.
⏱️ 5 min
- 3
Transfer the drained rice to a cooking pot (a Dutch oven or similar heavy-bottomed pot is recommended). Add 500ml of water to the pot with the rice.
⏱️ 2 min
- 4
Place the pot on the stove and cook for 15 minutes over medium-high heat. After 15 minutes, reduce the heat to low and continue cooking for another 15 minutes.
⏱️ 30 min
- 5
Once cooked, remove the lid and gently fluff the rice with a spatula or rice paddle.
⏱️ 1 min
- 6
For the Tuna Mayo: Drain the canned tuna and place it in a small bowl. Add 1 tablespoon of mayonnaise and 1 teaspoon of soy sauce. Mix all ingredients together thoroughly until well combined. Adjust mayonnaise and soy sauce to taste.
⏱️ 3 min
- 7
For the Salmon with Miso Garlic Sauce: Cook the salmon fillet (pan-fry or bake as desired) with miso garlic sauce until cooked through. Garnish with chopped green onions while cooking. Once cooked, flake the salmon into smaller pieces suitable for filling.
⏱️ 10 min
- 8
For the Umeboshi: Prepare the umeboshi plums. If using whole plums, you may want to remove the pit or chop them slightly for easier filling.
⏱️ 2 min
- 9
To assemble each onigiri: On a kitchen scale, measure out 100g of the cooked rice into a small bowl. Place a piece of parchment paper on a clean surface.
⏱️ 1 min
- 10
Scoop approximately half of the 100g of rice onto the center of the parchment paper, flattening it slightly. Place a spoonful of your chosen filling (tuna mayo, flaked salmon, or umeboshi) in the center of the rice.
⏱️ 1 min
- 11
Cover the filling with the remaining half of the 100g of rice. Carefully bring the edges of the parchment paper together and use your hands to press and shape the rice into a firm triangle. Apply gentle but steady pressure to ensure the onigiri holds its shape.
⏱️ 1 min
- 12
Unwrap the shaped onigiri from the parchment paper. Lightly sprinkle salt over the surface of the onigiri.
⏱️ 1 min
- 13
Take a sheet of nori (seaweed) and wrap it around the base of the onigiri, leaving the top part of the rice exposed.
⏱️ 1 min
- 14
For the tuna mayo and salmon onigiri, add a small dollop or piece of the respective filling on top of the exposed rice as a garnish. For the umeboshi onigiri, place a small piece of umeboshi on top.
⏱️ 1 min
- 15
Repeat the assembly process for each desired onigiri, using different fillings as preferred.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Onigiri
For the Rice
- 2 1/2 cups rice, (375g)
- 1/2 cup 7 grain mix, (75g), or an additional 1/2 cup (75g) rice
- 500 ml water
For Assembly
- salt, as needed
- nori sheets
For Tuna Mayo Filling
- 1 can canned tuna, drained
- 1 tablespoon mayonnaise, or more, to taste
- 1 teaspoon soy sauce, or more, to taste
For Salmon with Miso Garlic Sauce Filling
- 1 salmon fillet
- miso garlic sauce, as needed
- green onions, chopped, for garnish
For Umeboshi Filling
- 4 umeboshi plums, pitted or chopped if large
Instructions
- 1
In a large bowl, combine 2 1/2 cups (375g) of rice with 1/2 cup (75g) of 7 grain mix. If not using the grain mix, use 3 cups (450g) of rice instead.
⏱️ 2 min - 2
Wash the rice thoroughly by rinsing it with water and gently rubbing it with your hands until the water runs clear. Drain the washed rice using a fine-mesh sieve.
⏱️ 5 min - 3
Transfer the drained rice to a cooking pot (a Dutch oven or similar heavy-bottomed pot is recommended). Add 500ml of water to the pot with the rice.
⏱️ 2 min - 4
Place the pot on the stove and cook for 15 minutes over medium-high heat. After 15 minutes, reduce the heat to low and continue cooking for another 15 minutes.
⏱️ 30 min - 5
Once cooked, remove the lid and gently fluff the rice with a spatula or rice paddle.
⏱️ 1 min - 6
For the Tuna Mayo: Drain the canned tuna and place it in a small bowl. Add 1 tablespoon of mayonnaise and 1 teaspoon of soy sauce. Mix all ingredients together thoroughly until well combined. Adjust mayonnaise and soy sauce to taste.
⏱️ 3 min - 7
For the Salmon with Miso Garlic Sauce: Cook the salmon fillet (pan-fry or bake as desired) with miso garlic sauce until cooked through. Garnish with chopped green onions while cooking. Once cooked, flake the salmon into smaller pieces suitable for filling.
⏱️ 10 min - 8
For the Umeboshi: Prepare the umeboshi plums. If using whole plums, you may want to remove the pit or chop them slightly for easier filling.
⏱️ 2 min - 9
To assemble each onigiri: On a kitchen scale, measure out 100g of the cooked rice into a small bowl. Place a piece of parchment paper on a clean surface.
⏱️ 1 min - 10
Scoop approximately half of the 100g of rice onto the center of the parchment paper, flattening it slightly. Place a spoonful of your chosen filling (tuna mayo, flaked salmon, or umeboshi) in the center of the rice.
⏱️ 1 min - 11
Cover the filling with the remaining half of the 100g of rice. Carefully bring the edges of the parchment paper together and use your hands to press and shape the rice into a firm triangle. Apply gentle but steady pressure to ensure the onigiri holds its shape.
⏱️ 1 min - 12
Unwrap the shaped onigiri from the parchment paper. Lightly sprinkle salt over the surface of the onigiri.
⏱️ 1 min - 13
Take a sheet of nori (seaweed) and wrap it around the base of the onigiri, leaving the top part of the rice exposed.
⏱️ 1 min - 14
For the tuna mayo and salmon onigiri, add a small dollop or piece of the respective filling on top of the exposed rice as a garnish. For the umeboshi onigiri, place a small piece of umeboshi on top.
⏱️ 1 min - 15
Repeat the assembly process for each desired onigiri, using different fillings as preferred.
⏱️ 5 min