📝 About This Recipe
A staple of Japanese soul food, Onigiri are more than just rice balls; they are portable treasures of seasoned short-grain rice wrapped in crisp seaweed. This recipe celebrates the perfect balance of textures—tender, pearly rice and savory fillings—evoking the warmth of a homemade bento box. Whether filled with tangy umeboshi or creamy tuna mayo, these hand-pressed delights are a masterclass in the beauty of simple, high-quality ingredients.
🥗 Ingredients
The Rice Base
- 2 cups Japanese Short-Grain White Rice (often labeled as Sushi Rice or Koshihikari)
- 2.25 cups Filtered Water (for cooking the rice)
- 2 tablespoons Toasted Sesame Seeds (mix of black and white for visual appeal)
- 1 teaspoon Fine Sea Salt (for seasoning the hands during shaping)
Tuna Mayo Filling
- 1 can Canned Tuna (5 oz, drained thoroughly)
- 2 tablespoons Kewpie Mayonnaise (Japanese style mayo is essential for the flavor profile)
- 1/2 teaspoon Soy Sauce (for a touch of umami)
Classic Umeboshi Filling
- 4 pieces Umeboshi (pickled Japanese plums, pitted and mashed)
The Wrap and Garnish
- 2-3 sheets Nori Seaweed (cut into 1-inch wide strips or half-sheets)
- 1 tablespoon Furikake (Japanese rice seasoning for topping)
- 4 pieces Shiso Leaves (optional, for wrapping or garnish)
👨🍳 Instructions
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1
Rinse the rice in a large bowl with cold water. Swirl with your hand and drain. Repeat 3-4 times until the water runs mostly clear to remove excess starch.
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2
Drain the rice in a fine-mesh sieve and let it sit for 15 minutes. This ensures even hydration of the grains.
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3
Combine the rice and 2.25 cups of water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 12-15 minutes.
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4
Remove the rice from heat and let it steam, covered, for an additional 10 minutes. Do not peek! This final steam is crucial for the perfect texture.
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5
While the rice steams, prepare the tuna mayo filling by mixing the drained tuna, Kewpie mayo, and soy sauce in a small bowl until well combined.
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6
Transfer the hot rice to a large, shallow bowl (hangiri or baking sheet). Gently fold in the sesame seeds using a rice paddle in a cutting motion to avoid mashing the grains.
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7
Set up a 'shaping station' with a small bowl of water and a small dish of sea salt.
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8
Wet your hands with the water to prevent sticking, and rub a pinch of salt over your palms. The salt seasons the rice and helps preserve it.
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9
Scoop about 1/2 cup of warm rice into your hand. Create a small indentation in the center and place a teaspoon of your desired filling (tuna or umeboshi) inside.
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10
Gently fold the rice over the filling to enclose it completely. Use your palms to press the rice into a triangle, ball, or cylinder shape.
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11
Apply firm but gentle pressure. You want the rice to hold together but remain airy and fluffy inside, not packed like a dense brick.
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12
Wrap a strip of nori around the base or the entirety of the onigiri. The moisture from the rice will help the seaweed adhere.
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13
If desired, press the top of the onigiri into furikake or place a tiny bit of the filling on top so guests know what is inside.
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14
Repeat with the remaining rice and fillings. Serve immediately for crisp nori, or wrap in plastic for a later snack.
💡 Chef's Tips
Always use short-grain Japanese rice; long-grain varieties like Basmati or Jasmine lack the stickiness required to hold the shape. Shape the rice while it is still warm to the touch; cold rice will not stick together and the balls will fall apart. Don't overfill the onigiri, as this can cause the rice structure to crack and the filling to leak out. If you struggle with hand-shaping, use plastic wrap or an onigiri mold to help create uniform shapes. For a crispy variation, brush the finished onigiri with soy sauce and sear in a pan with a little oil to make 'Yaki Onigiri'.
🍽️ Serving Suggestions
Serve with a warm bowl of Miso Soup for a complete and traditional Japanese breakfast. Pair with Japanese pickles (Tsukemono) like Takuan (yellow radish) for a refreshing crunch. Include in a bento box alongside Tamagoyaki (rolled omelet) and Karaage (fried chicken). Enjoy with a hot cup of Genmaicha (brown rice green tea) to complement the nutty sesame flavors. Add a side of Edamame seasoned with sea salt for extra protein and fiber.