It is a typical Japanese breakfast dish. These rice balls are often used along with “miso shiru” sips or miso soup. Onigiri fillings may vary in accordance with one’s taste. It is very easy and quick to prepare. You can even buy a mold to make onigiri at a local Japanese store.

(For 12 – 13 big pieces)

  1. Base:

    • 900 g of nishiki rice (Japanese short-grain rice)
    • 3-4 sheets of toasted nori black seaweed
    • Salt

  2. Optional fillings:

    • 1/2 tsp of sour plum or “umeboshi” (ume fruits are common in Japan, often called plums, but they are closer to apricots) per a rice ball
    • 1 tsp of dried bonito flakes mixed with a little of soy sauce per a ball
    • 1 tbs of salted salmon per a ball
    • 1 tsp of “Kanimayo” or minced crabstick with mayonnaise per a ball
    • 1 full tsp of salted dried kelp strips or “shiokonbu” per a ball
    • 1 full tsp of chopped “unagi” per a ball
  • First off, rinse rice until water runs almost clear and then let it drain for an hour.
  • Then cook it in a steamer. When ready, remove it from heat and cover it with a towel.
  • Then let it stand for 20 minutes. Later, take rice to a palm of your hand and powder it with a bit of salt.
  • Flatten the rice by pressing it in the middle and put there filling of your choice. Then form it to enclose the fillings and shape it into a triangle.
  • Cut seaweed into rectangular squares sized 12 x 5 cm. Wrap a piece of the seaweed and humidify the end a bit in order to seal. Serve it while having a room temperature.
  • Serve it while having a room temperature.

Onigiri Recipe videos


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