📝 About This Recipe
Onigiri is the quintessential Japanese comfort food, a portable masterpiece of seasoned rice that has fueled travelers and workers for centuries. These hand-pressed triangles feature a perfect balance of fluffy, vinegared short-grain rice and savory fillings, wrapped in a crisp sheet of toasted nori. Whether enjoyed as a quick street food snack or a centerpiece of a bento box, the magic lies in the subtle contrast between the seasoned exterior and the surprise hidden within.
🥗 Ingredients
The Rice Base
- 2 cups Japanese short-grain rice (specifically Koshihikari or Sushi rice)
- 2.2 cups Water (filtered water preferred)
- 1 tablespoon Rice vinegar (optional, for seasoning)
- 2 teaspoons Sea salt (fine grain for hand seasoning)
The Salmon Filling
- 150 grams Salmon fillet (skinless)
- 1 teaspoon Soy sauce (low sodium)
- 1 tablespoon Japanese mayonnaise (Kewpie brand recommended)
- 1/2 teaspoon Toasted sesame oil
Finishing and Garnish
- 3 pieces Nori seaweed sheets (cut into strips)
- 1 tablespoon Toasted black sesame seeds (for garnish)
- 2 tablespoons Furikake seasoning (bonito or shiso flavor)
- 2-3 pieces Pickled plum (Umeboshi) (pitted and mashed for alternative filling)
👨🍳 Instructions
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1
Rinse the rice in a large bowl, swirling with your hand and changing the water 3-4 times until the water runs mostly clear. Drain in a fine-mesh sieve and let sit for 15 minutes.
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2
Combine rice and 2.2 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 a simmer, cover tightly, and cook for 12-15 minutes.
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3
Remove the rice from the heat and let it steam, covered, for an additional 10 minutes. This ensures the moisture redistributes perfectly.
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4
While the rice steams, season the salmon with a pinch of salt and sear in a pan over medium heat until fully cooked. Flake the salmon into small bits and mix with soy sauce, Kewpie mayo, and sesame oil.
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5
Transfer the hot rice to a large, shallow bowl (hangiri or baking sheet). Gently fold in the rice vinegar using a slicing motion with a rice paddle to avoid mashing the grains.
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6
Prepare a small bowl of salted water. Dip your hands in the water to prevent sticking and rub a generous pinch of sea salt across your palms.
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7
Scoop about 1/2 cup of warm rice into one hand. Create a small indentation in the center of the rice.
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8
Place 1-2 teaspoons of the salmon mixture (or mashed umeboshi) into the indentation.
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9
Gently fold the rice over the filling to enclose it completely. Add a tiny bit more rice on top if the filling is exposed.
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10
Cup your hands to form a triangle shape. Press firmly but gently, rotating the rice ball three or four times until it holds a clean triangular form.
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11
Wrap a strip of nori around the bottom or the center of the onigiri. The moisture from the rice will help it adhere.
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12
Sprinkle the top edges with toasted sesame seeds or furikake for a professional, colorful finish.
💡 Chef's Tips
Always use warm rice; cold rice will not stick together and the grains will break. Keep your hands damp with salted water throughout the process to prevent a sticky mess. Don't overstuff the rice balls, or they will fall apart when you take the first bite. If you struggle with the shape, you can use plastic wrap to help mold the triangle tightly. Store leftovers wrapped tightly in plastic wrap to keep the rice from drying out.
🍽️ Serving Suggestions
Serve with a hot bowl of Miso soup for a traditional Japanese breakfast. Pair with chilled green tea or roasted Hojicha to cleanse the palate. Include as part of a Bento box with Tamagoyaki (rolled omelet) and Japanese pickles. Add a side of Karaage (Japanese fried chicken) for a hearty street food meal. Pack them for a picnic or hiking trip—they are designed to be eaten at room temperature.