📝 About This Recipe
Onigiri is the ultimate Japanese soul food, a versatile and portable snack that celebrates the purity of high-quality short-grain rice. These hand-pressed gems offer a delightful contrast between the seasoned, fluffy rice and a variety of salty, umami-rich fillings, all wrapped in a crisp sheet of toasted nori seaweed. Whether enjoyed as a quick lunch or a picnic staple, each bite delivers a comforting balance of textures and traditional flavors that have been perfected over centuries.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Japanese rice (often labeled as Sushi Rice or Koshihikari)
- 2 1/4 cups Water (filtered water is preferred for cleaner flavor)
- 1 piece Kombu (dried kelp, about 2 inches square for depth of flavor)
The Fillings
- 1 can Canned Tuna (5 oz, drained well)
- 2 tablespoons Japanese Mayonnaise (Kewpie brand recommended)
- 1 teaspoon Soy Sauce (to season the tuna)
- 1 fillet Salted Salmon (Shake) (grilled and flaked into small pieces)
- 3-4 pieces Umeboshi (pickled Japanese plums, pitted and mashed)
Assembly and Seasoning
- 3-4 sheets Nori Seaweed (cut into 1/3 strips or squares)
- 2 tablespoons Toasted Sesame Seeds (black or white, for garnishing)
- 2 tablespoons Sea Salt (fine grain, kept in a small bowl for hand-seasoning)
- 1 bowl Water (for wetting hands during assembly)
👨🍳 Instructions
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1
Rinse the rice in a large bowl under cold running water, swirling with your hand until the water runs mostly clear. This removes excess surface starch and ensures the rice isn't gummy.
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2
Drain the rice thoroughly in a fine-mesh sieve and let it sit for 15-30 minutes to allow the grains to absorb remaining moisture evenly.
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3
Place the rice, 2 1/4 cups water, and the kombu piece in a heavy-bottomed pot or rice cooker. If using a pot, bring to a boil over medium-high heat, then immediately reduce to low, cover tightly, and simmer for 12-15 minutes.
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4
Remove the pot from heat (or let the rice cooker finish) and let the rice steam, covered, for at least 10 minutes. Do not peek! This final steam is crucial for the perfect texture.
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5
Gently fluff the rice with a rice paddle using a cutting motion to avoid mashing the grains. Transfer to a large, shallow bowl to cool slightly; it should be warm to the touch, not piping hot.
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6
While the rice cools, prepare your fillings. Mix the drained tuna with mayonnaise and soy sauce. Grill the salmon until cooked through and flake it. Pit and mash the umeboshi plums.
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7
Set up your workstation: have the bowl of warm rice, the fillings, a small bowl of water, a small bowl of salt, and the nori strips ready.
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8
Wet both hands with the water to prevent sticking. Rub a generous pinch of salt between your palms; this seasons the exterior of the rice ball and helps preserve it.
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9
Scoop about 1/2 cup of warm rice into one hand. Create a small indentation in the center of the rice mound.
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10
Place 1-2 teaspoons of your desired filling into the indentation. Gently fold the rice over the filling to enclose it completely.
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11
Using your palms and fingers, gently but firmly press the rice into a triangle, ball, or cylinder shape. Rotate the rice 3-4 times to ensure it is compact enough to hold its shape but still airy.
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12
Wrap a strip of nori around the base or the entire rice ball. If you are eating them later, keep the nori separate until serving to maintain its crispness.
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13
Garnish the top of the onigiri with a tiny bit of the filling or a sprinkle of sesame seeds so you know what is inside.
💡 Chef's Tips
Always use fresh, high-quality short-grain rice; long-grain varieties like Basmati lack the stickiness required to hold the shape. Do not over-compress the rice; you want the grains to hold together while remaining fluffy and distinct. Ensure your hands are damp and salty for every single ball to prevent the rice from sticking to your skin and to provide even seasoning. If making these for a lunchbox, wrap them individually in plastic wrap to keep the rice from drying out and becoming hard. Experiment with 'Yaki Onigiri' by brushing the finished balls with soy sauce and searing them in a pan for a crispy, smoky crust.
🍽️ Serving Suggestions
Serve with a hot bowl of Miso Soup for a complete, traditional Japanese breakfast or lunch. Pair with Japanese pickles (Tsukemono) like Takuan (yellow radish) to add a refreshing crunch. Enjoy alongside a cup of hot Green Tea or iced Mugicha (barley tea) to cleanse the palate. Add a few pieces of Tamagoyaki (Japanese rolled omelet) on the side for extra protein and sweetness. Pack into a bento box with edamame and karaage (Japanese fried chicken) for the perfect picnic meal.