Onigiri

Onigiri, also known as Japanese rice balls, are a beloved snack and comfort food in Japan. These portable, handheld bundles of rice are traditionally filled with savory ingredients and wrapped in a strip of nori seaweed. Making onigiri at home is easy and fun, and the possibilities for customization are endless. This ultimate onigiri recipe will guide you through the steps to create perfectly shaped rice balls with tasty fillings that will satisfy your cravings.

Ingredients:

• 3 cups short-grain Japanese rice (sushi rice)
• 3 1/4 cups water
• 1/2 tsp salt

Filling options:

• Tuna mayo (1 can tuna mixed with 2 tbsp Japanese mayonnaise)
• Salted salmon flakes (baked salmon fillet, flaked and mixed with salt)
• Umeboshi (Japanese pickled plum)
• Okaka (1/4 cup bonito flakes mixed with 1 tbsp soy sauce)

Other:

• Nori seaweed sheets, cut into strips
• Furikake rice seasoning (optional)

Instructions:

1. Rinse the rice until the water runs clear. Cook rice in a rice cooker or pot with the water. Let it steam for 10 min after cooking.
2. Prepare the fillings of your choice.
3. Wet your hands with water and rub with a pinch of salt to prevent rice from sticking.
4. Using about 1/2 cup of hot rice, shape the rice into a triangular or round ball. Make an indent in the center.
5. Place about 1/2 – 1 tbsp of filling in the indent. Mold the rice around the filling, pressing gently to keep the shape.
6. Sprinkle a bit of salt or furikake seasoning on the outside of the onigiri for added flavor.
7. Wrap a strip of nori around the base of the onigiri, with the rough side facing the rice.
8. Serve onigiri immediately or wrap in plastic wrap to store for later. Keep nori stored separately and wrap onigiri before eating for the best texture.

Top Tips for Perfect Onigiri

1. Use short-grain Japanese rice (sushi rice) for the best texture and stickiness.
2. Cook the rice with slightly less water than usual for firmer rice that holds its shape better.
3. Wet your hands frequently with salted water to prevent the rice from sticking while shaping.
4. Use freshly cooked, slightly warm rice for easier shaping and molding.
5. Get creative with different fillings, mix-ins, and shapes to customize your onigiri.
6. For crisp nori, wrap the onigiri in nori strips right before serving.
7. Store onigiri in plastic wrap at room temperature for up to 4 hours, or in the refrigerator for up to 2 days.
8. To enjoy onigiri later, wrap them without the nori and store in the refrigerator or freezer. Reheat in the microwave, then wrap with nori before eating.

With this ultimate onigiri recipe and top tips, you’ll be well on your way to making delightful Japanese rice balls at home. Whether you stick with classic fillings or experiment with your own creations, onigiri are sure to become a favorite in your kitchen. So roll up your sleeves, grab some rice, and start shaping your perfect onigiri today!