📝 About This Recipe
Onigiri are the heart and soul of the Japanese lunchbox, offering a comforting blend of fluffy vinegared rice and savory surprises hidden inside. These portable treasures are perfect for little hands, providing a balanced, mess-free meal that stays delicious even at room temperature. With their iconic triangular shapes and crispy seaweed wrappers, they turn every school lunch into a joyful culinary adventure.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Japanese rice (often labeled as Sushi Rice)
- 2.25 cups Water (filtered is best)
- 1 tablespoon Rice vinegar (optional, for seasoning)
- 1 teaspoon Sea salt (fine grain)
Kid-Friendly Fillings
- 1 can Canned tuna (drained well)
- 2 tablespoons Japanese mayonnaise (Kewpie brand recommended)
- 1/2 teaspoon Soy sauce (to season the tuna)
- 1/2 cup Cooked salmon (flaked into small pieces)
Wrappings & Decorations
- 3-4 sheets Nori seaweed sheets (cut into thick strips)
- 2 tablespoons Toasted sesame seeds (black or white)
- 1 tablespoon Furikake seasoning (rice seasoning flakes)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh strainer under cold running water, swirling with your fingers until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
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2
Combine the rinsed rice and 2.25 cups of water in a heavy-bottomed pot. Let the rice soak for at least 20 minutes before turning on the heat; this ensures even hydration of the grains.
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3
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover tightly with a lid, and simmer for 15 minutes.
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4
Remove the pot from the heat and let it sit, still covered, for 10 minutes to steam. This final rest is crucial for the perfect 'sticky' texture.
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5
While the rice steams, prepare the tuna mayo filling by mixing the drained tuna, Japanese mayo, and soy sauce in a small bowl until smooth.
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6
Transfer the warm rice to a large bowl. Gently fold in the rice vinegar and half of the salt using a slicing motion with a rice paddle to avoid mashing the grains.
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7
Prepare a small bowl of salted water. Wet your hands thoroughly to prevent the rice from sticking to your skin.
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8
Scoop about 1/2 cup of warm rice into your hand. Create a small indentation in the center of the rice mound.
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9
Place 1-2 teaspoons of your chosen filling (tuna mayo or salmon) into the indentation. Do not overfill, or the rice ball will fall apart.
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10
Gently fold the rice over the filling to cover it completely. Add a tiny bit more rice on top if necessary to seal the gap.
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11
Using both hands, press the rice firmly into a triangle shape. Rotate the ball three times, pressing the sides to create clean edges and flat faces.
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12
Wrap a strip of nori seaweed around the bottom of the triangle. The moisture from the rice will help the seaweed adhere.
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13
Sprinkle the edges with sesame seeds or furikake for extra flavor and a professional look.
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14
Repeat the process until all rice and fillings are used, making sure to re-wet your hands between each ball.
💡 Chef's Tips
Always use short-grain rice; long-grain varieties like Basmati or Jasmine are too dry and will not hold the shape. Keep your hands wet with salted water throughout the shaping process to prevent sticking and to season the exterior of the rice. Don't press the rice too hard; you want the grains to stick together but remain fluffy rather than becoming a dense paste. If packing for a lunchbox, let the onigiri cool completely before wrapping in plastic wrap to prevent the seaweed from getting soggy. For picky eaters, you can mix the filling directly into the rice instead of hiding it in the middle.
🍽️ Serving Suggestions
Serve with a side of sweet Japanese Rolled Omelet (Tamagoyaki) for a classic bento experience. Pair with crunchy edamame beans or cucumber slices for added texture and nutrition. A small thermos of mild Miso Soup makes a wonderful warm accompaniment. Include a few slices of fresh apple or orange to cleanse the palate after the savory rice. Add a small container of extra soy sauce for dipping if your kids prefer a saltier flavor.