(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Onigiri is a staple in Japanese cuisine, perfect for a quick snack or a light meal. These rice balls are versatile, easy to make, and can be filled with anything from tuna to pickled plum. The combination of fluffy rice and savory fillings wrapped in nori makes for a delightful bite every time. Let's dive into this simple yet satisfying recipe!
Onigiri Japanese Rice Balls Recipe
Ingredients:
- 2 cups japanese short-grain rice
- 2.5 cups water
- 1 tsp salt
- 4 sheets cut into strips nori (seaweed)
- 1 cup filling of choice (e.g., tuna, salmon, pickled plum)
Instructions:
- Rinse the rice under cold water until the water runs clear.
- Cook the rice in a rice cooker with the water.
- Once the rice is cooked, let it cool slightly.
- Wet your hands with water and sprinkle with salt.
- Take a handful of rice and form it into a ball or triangle shape.
- Make a small indentation in the center and add your filling.
- Cover the filling with more rice and shape it again.
- Wrap a strip of nori around the rice ball.
- Repeat with the remaining rice and filling.
What You Will Need
H2: What you will need to make onigiri Japanese rice balls
- Japanese short-grain rice: Essential for its sticky texture, which helps the rice balls hold their shape and keeps the filling secure.
- Water: Necessary for cooking the rice to the perfect consistency, ensuring it’s neither too dry nor too mushy.
- Nori (seaweed): Adds a savory flavor and provides a convenient way to hold the rice balls without getting sticky hands.
- Filling of choice (e.g., tuna, salmon, pickled plum): Offers a burst of flavor inside the rice ball, making each bite interesting and delicious.
Read more: Rice Ball Casserole Recipe
Tools and Instruments Required
What tools/instruments will be needed to make Onigiri Japanese Rice Balls Recipe
- Rice cooker: Ensures perfectly cooked rice with the right texture and consistency for forming onigiri.
- Mixing bowl: Useful for cooling and seasoning the rice evenly before shaping.
- Measuring cups: Provides accurate rice and water proportions for ideal cooking results.
- Cutting board: Handy for slicing nori into strips and preparing fillings.
- Sharp knife: Essential for cutting fillings into small, manageable pieces.
- Small bowl: Holds water and salt for wetting hands to prevent rice from sticking.
Onigiri Japanese Rice Balls Recipe
Onigiri, also known as Japanese rice balls, are a popular snack or lunch item in Japan. They are made with seasoned rice and often contain a filling or topping.
Print
Jump to comment
Pin This
Equipment
- Rice Cooker
- Bowl
- Plastic wrap
Read more: Japanese Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Japanese short-grain rice
- 2.5 cups Water
- 1 tsp Salt
- 4 sheets Nori (seaweed) cut into strips
- 1 cup Filling of choice (e.g., tuna, salmon, pickled plum)
Instructions:
- Rinse the rice under cold water until the water runs clear.
- Cook the rice in a rice cooker with the water.
- Once the rice is cooked, let it cool slightly.
- Wet your hands with water and sprinkle with salt.
- Take a handful of rice and form it into a ball or triangle shape.
- Make a small indentation in the center and add your filling.
- Cover the filling with more rice and shape it again.
- Wrap a strip of nori around the rice ball.
- Repeat with the remaining rice and filling.
Notes:
Onigiri can be stored in the fridge for up to 2 days. Wrap them tightly in plastic wrap to keep them fresh.
Nutrition value:
Calories: 200kcalCarbohydrates: 45gProtein: 4gFat: 1gSaturated Fat: 0.2gSodium: 300mgPotassium: 50mgFiber: 1gCalcium: 10mgIron: 1mg
Read more: Japanese Beef Stew Recipe
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook rice and let it cool.
- Shape rice balls and add filling.
- Wrap each rice ball in plastic wrap.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Wrap each rice ball tightly in plastic wrap.
- Place wrapped rice balls in a freezer-safe bag.
- Freeze for up to 1 month.
- To reheat, microwave on low until warm.
Using salted water to wet your hands while shaping onigiri helps prevent the rice from sticking and adds a subtle flavor.
Frequently Asked Questions
FAQ:
How do I keep the rice from sticking to my hands?
Wet your hands with water and sprinkle them with salt.
Can I use regular rice instead of Japanese short-grain rice?
Japanese short-grain rice is best for onigiri because it’s stickier, but you can use other types if needed.
What are some popular fillings for onigiri?
Tuna with mayo, salted salmon, pickled plum (umeboshi), and seasoned seaweed are popular choices.
How do I store leftover onigiri?
Wrap them individually in plastic wrap and store in the fridge for up to two days.
Can I make onigiri without nori?
Yes, you can make them without nori, though the seaweed adds flavor and helps keep the shape.
0 thoughts on “Onigiri Japanese Rice Balls Recipe”