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Onigiri

Stuffed with a variety of fillings and flavours, these rice balls are fun to make and are the perfect lunch box snack. Why not give it a go! 

Method (serves 4)

  • To prepare the rice, wash thoroughly in a sieve for 2-4 minutes. Constantly turn the rice over until water turns clear. 
  • Drain the rice and transfer it into a pan with 2 ½ cups of water. Leave it stand for 30 minutes in cold water. For best results, leave it for 1-2 hours.
  • Bring to the boil for 1 minute, then reduce the heat and cover. Simmer for 12 minutes.  
  • Remove from the heat and let it stand with the lid on for 5 minutes. 
  • Mix gently with a spatula or Japanese wooden spoon ‘Shamoji’ and serve into the rice bowl. 
  • To poach salmon, sprinkle salt on salmon fillet. 
  • In a shallow pan, bring 2 cups of water to the boil.
  • Place the salmon into the pan and add in a splash of sake. Cover with the lid and simmer for 10-15 minutes until completely cooked.
  • Remove from the pan and pat dry with a paper towel.
  • Flake the salmon with a fork.
  • In a bowl, mix together 2 tbs of salmon flakes, sesame seeds and ¼ cup of cooked Japanese rice. This makes your salmon rice. 
  • For a vegetarian/ vegan option: in a bowl, mix together a ¼ cup of cooked Japanese rice, black sesame seeds and a pinch of salt. 
  • The umeboshi will be in the centre of the onigiri.
  • Drain the brine from the tuna.
  • In a bowl, mix together the tuna, mayo, miso and ground sesame seeds. The tuna mayo will be placed in the centre of the onigiri.
  • In another bowl, mix together a ¼ cup of cooked Japanese rice, chopped chives and a pinch of salt.   
  • Cut a full sized sheet of Nori seaweed paper into thirds, lengthwise. 
  • Wet both of your hands with water to avoid rice sticking to your hands. 
  • Put a pinch of salt in your palms. Spread and rub around. 
  • Place a handful of cooked flavoured rice (salmon, black sesame seed or chives) into one hand and push the centre to create a small well for your choice of filling. (Skip this method for salmon onigiri)
  • Put an umeboshi or teaspoon of the tuna mayo the centre of the rice. 
  • Mould the rice with your hands around the centre to cover your filling completely. 
  • Gradually mould into a triangular shape.
  • Wrap the nori strip around the onigiri. 
  • Garnish the onigiri with leftover filling. 

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Ingredients

Gohan
  • 2 cups Japanese rice
  • 2 ½ cups water

Salmon Onigiri
  • 200g salmon fillet
  • 1 tsp toasted white sesame
  • 2 cups water
  • 1 tbs sake (optional)
  • A pinch of salt
  • 1 bowl Japanese cooked rice (Gohan)
  • Sheet of nori seaweed paper (cut lengthwise into thirds)
  • A piece of Japanese pickled plum (Umeboshi)
  • 2 tbs black sesame
  • 1 bowl Japanese cooked rice (Gohan)
  • Sheet of nori seaweed paper (cut lengthwise into thirds)

Tuna miso mayo Onigiri
  • 100g tinned tuna in brine
  • 1tbs mayonnaise
  • 1tsp miso
  • ½ tsp ground Sesame seeds 
  • 2tbs fine chopped chives
  • 1 bowl Japanese cooked rice (Gohan)
  • A pinch of salt
  • Sheet of nori seaweed paper (cut lengthwise into thirds) 

Yuki's Tip 

  • If you find it tricky to shape the onigiri by hand, you can buy an onigiri mould online or at your local Japanese store. 
  • You can use foil, beeswax paper, cling film or parchment paper to wrap the onigiri. 
  • For the salmon onigiri, you can grill the salmon instead of poaching.


Recipes created by Yuki Gomi in conjunction with Yakult 

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