Description
Onigiri, also known as Japanese rice balls, are a traditional snack or meal in Japan, consisting of steamed rice formed into triangular or cylindrical shapes and often wrapped in nori (seaweed).
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- 1–2 sheets of nori (dried seaweed)
- Salt
Fillings Ideas:
- 1 tablespoon tuna + 1 tablespoon Japanese goma dressing, mixed
- 1 tablespoon salmon + 1 teaspoon cream cheese + 1/2 tablespoon Kewpie, mixed
- 1 tablespoon pickled vegetables/fruits: Umeboshi, Kimchi, Takuan, etc.
Instructions
*Lightly salt your rice to taste*
- Cut a sheet of nori (seaweed) into a triangle shape with two equal sides and one longer side. Lay it flat (rough side up, smooth/shiny side down), pointing down.
- Place a small handful of rice (between 1/3-1/2 cup) in the center of the nori triangle.
- Place your fillings directly on top of the rice.
- Fold the bottom tip of the triangle up to cover the bottom part of the onigiri.
- Next, fold the left and right sides of the nori over the onigiri, wrapping it snugly. The nori should stick to the rice naturally. If it doesn’t, I place a couple grains of rice under the second fold as a “glue”.
- Gently press the nori onto the rice to ensure it sticks and holds its shape.