Traditional Onigiri (Rice Balls)
Learn the traditional technique for molding perfect Japanese Onigiri rice balls with classic fillings.
Notes
Onigiri is the ultimate Japanese comfort snack, perfect for bento lunchboxes, picnics, or a quick breakfast. This recipe teaches you how to mold perfect triangle rice blocks and features two classic fillings: savory Salmon flakes and Umeboshi (pickled plum).
Ingredients (Makes 4 Onigiri)
- 3 cups Freshly cooked hot Japanese short-grain rice
- 2 sheets Nori seaweed (cut into thick strips)
- Salt (for shaping)
- Fillings: 2 tbsp cooked, flaked Salmon and 2 pieces of Umeboshi (salted plum)
Instructions
- Prepare hand-wetting station: Set up a small bowl of water and a small plate of salt. Onigiri must be shaped while the rice is hot for the grains to stick together perfectly.
- Form the base: Wet your hands with water to prevent sticking, and rub a generous pinch of salt evenly over both palms. Scoop about 3/4 cup of hot rice into your hand.
- Add filling: Make a small indentation in the center of the rice. Place 1 tablespoon of salmon flakes or one pitted umeboshi into the indentation. Gently fold the surrounding rice over to completely enclose the filling.
- Shape into a triangle: Cup your hands to form a ‘V’ shape. Gently press and turn the rice ball several times to mold it into a uniform, tight triangle block. Do not squeeze too hard; the rice should remain fluffy inside.
- Wrap Nori: Wrap a strip of crispy nori seaweed around the bottom or center of the triangle. Serve immediately while the nori is crisp, or pack it away for an authentic bento lunch!
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