About this Dish
Hand-pressed rice balls wrapped in nori, often filled with pickled plum or salmon.
History & Origin
Onigiri has been a portable Japanese food since at least the Heian period, when rice balls were carried as travel food — now a convenience store staple nationwide.
IngredientsServes 2
🍚Japanese short-grain rice, 2 cups uncooked
💧Water, 2 and 1/4 cups
🧂Salt, 1 teaspoon plus extra for hands
🌊Nori sheets, 4 full sheets cut into thirds
🐟Canned or grilled salmon, 100g flaked
🫒Pickled plum (umeboshi), 4 whole pits removed
🍶Rice vinegar, 1 tablespoon
🥄Soy sauce, 1 teaspoon for brushing (optional)
Method
1
Wash the rice in cold water 3-4 times until the water runs mostly clear, then cook it with the measured water in a rice cooker or pot. Once cooked, let it steam with the lid on for 10 minutes off the heat.2
Gently fold the rice vinegar and 1 teaspoon of salt into the hot cooked rice using a cutting motion with a rice paddle, being careful not to mash the grains. Spread it out to cool slightly until it is comfortable to handle but still warm.3
Prepare your fillings — flake the cooked salmon into small pieces and pit the umeboshi. Set up a small bowl of cold water mixed with a generous pinch of salt to wet your hands before shaping each onigiri.4
Wet and lightly salt your hands, then grab a handful of warm rice (about 100g) and flatten it in your palm. Place a small amount of filling in the centre, then fold the rice around it and press firmly into a triangle or ball shape using both hands, rotating and pressing about 5-6 times until compact.5
Wrap the base of each onigiri with a strip of nori, shiny side facing out, pressing it gently so it adheres to the rice. If you like a slightly crispy finish, brush lightly with soy sauce and place them in a hot dry pan for 1-2 minutes per side.6
Serve the onigiri immediately if you want the nori to stay crisp, or wrap them individually in plastic wrap to pack for a bento lunch. They are best eaten within a few hours but can be kept at room temperature for up to 4 hours.User Reviews
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