Japanese Rice Balls (Onigiri)

Japanese Rice Balls (Onigiri)

Preparation Time: 30 mins

Cooking Time: 30 mins

Makes: 8

Onigiri, or Japanese rice balls, are a popular and versatile snack made with seasoned rice and various fillings, wrapped in nori seaweed. They are perfect for lunch boxes, picnics, or a quick meal on the go.

Ingredients:

• 4 cups hot steamed Japanese rice (check the link on how to cook Japanese rice )
• salt
• nori seaweed sheets, cut into strips

Filling options:

Tuna Mayo Filling:

• 1 can tuna, drained
• 2 tbsp Japanese mayonnaise
• 1 tsp soy sauce

Umeboshi (Pickled Plum) Filling:

• 4-5 umeboshi (pickled plums)

Salmon Flake Filling:

• 1 salmon fillet
• 1 tsp soy sauce
• 1 tsp mirin

Instructions:

1. Season the Rice:

• Transfer the cooked rice to a large bowl and gently fluff with a rice paddle or fork. Sprinkle with salt and mix gently.

2. Prepare Your Fillings:

• Tuna Mayo Filling: In a bowl, mix the drained tuna with Japanese mayonnaise and soy sauce until well combined.
• Umeboshi Filling: Remove the pits from the umeboshi and use the flesh as the filling.
• Salmon Flake Filling: Grill or pan-fry the salmon fillet until fully cooked, then flake it with a fork. Mix the flaked salmon with soy sauce and mirin.

3. Shape the Onigiri:

Step 1: Prepare Your Hands

• Fill a small bowl with water and another with salt.
• Wet your hands with water to prevent the rice from sticking.
• Rub a small amount of salt on your palms. This adds flavor and helps preserve the onigiri.

Step 2: Take a Portion of Rice

• Scoop a handful of rice (about 1/2 cup) and place it in one hand. Flatten the rice slightly in your palm.

Step 3: Add the Filling

• Make a small indentation in the center of the rice with your fingers.
• Place about 1 to 2 teaspoons of your chosen filling in the indentation.

Step 4: Shape the Onigiri

• Carefully fold the rice over the filling, enclosing it completely.
• Start to shape the onigiri into a triangle (or ball, if preferred) using your hands:

For a Triangle Shape:

• Hand Positioning:
  • Form your hands into an "L" shape with your thumb and index finger of one hand.
  • Place your other hand flat with fingers together.
• Shaping:
  • Place the rice ball between your hands, with the flat hand supporting the base and the "L" shaped hand forming the sides of the triangle.
  • Gently press the rice with your hands, rotating and shaping into a firm triangle. Be careful not to crush the rice grains; you want the rice to stick together but remain fluffy.

Step 5: Wrap with Nori

• Wrap a strip of nori around the onigiri. The nori can be wrapped entirely around the rice ball or just a strip around the bottom for easy handling.

Step 6: Final Adjustments

• Press gently to ensure the onigiri holds its shape.
• Repeat with the remaining rice and fillings.

Notes

• Ensure your hands are always slightly wet when shaping the onigiri to prevent the rice from sticking.
• Use freshly cooked rice for the best texture and taste.
• Press the rice firmly but gently to ensure the onigiri holds its shape without crushing the rice grains.