Description
Learn how to make delicious Japanese Onigiri rice balls with various tasty fillings such as salted salmon, tuna mayo, umeboshi, and more. A perfect snack or addition to a bento box!
Ingredients
Units
Scale
For the Steamed Rice
- 2 1/4 cups uncooked Japanese short-grain white rice (3 rice cooker cups; 540 ml)
- 2 1/2 cups water (600 ml)
For the Onigiri
- Diamond Crystal kosher salt
- 3 sheets nori (dried laver seaweed)
For the Japanese Salted Salmon Filling (quick version)
- 1–2 fillet salmon
- Diamond Crystal kosher salt
For the Okaka Filling
- 1 packet katsuobushi (dried bonito flakes) (one packet is typically 3 g or 5 g)
- 1 Tbsp soy sauce
For the Tuna Mayo Filling
- 1 (5-ounce) can albacore tuna (preferably packed in olive oil)
- 2 Tbsp Japanese Kewpie mayonnaise
- 1/2 Tbsp soy sauce
For the Other Fillings
- 2 umeboshi (Japanese pickled plum)
- 2 sacs spicy salted pollock roe or cod roe (karashi mentaiko)
- shio kombu (prepared)
- furikake (rice seasoning)
Instructions
- To Prepare the Steamed Rice
Overfill a cup measure with uncooked rice, rinse, and cook with water. Let it cool.
- To Prepare the Onigiri Fillings
Prepare various fillings like salted salmon, okaka, tuna mayo, umeboshi, mentaiko, and shio kombu.
- To Shape the Onigiri
Use molds, hands, or plastic wrap to shape rice balls with fillings. Garnish with furikake and nori.
- To Coat with the Furikake
Coat the onigiri with rice seasoning for added flavor.
- To Wrap with the Nori and Serve
Wrap the onigiri with nori strips or sheets before enjoying warm or at room temperature.
- To Store
If packing for later, keep cool and consume within 6 hours to avoid rice hardening.
Notes
- For traditional salted salmon, refer to the Japanese Salted Salmon recipe.
- Use moistened hands to shape onigiri to prevent sticking.
- Adjust fillings and seasonings to taste.
Nutrition
- Serving Size: 1 onigiri
- Calories: Approx. 150 calories
- Sugar: Varies based on fillings
- Sodium: Varies based on fillings
- Fat: Varies based on fillings
- Saturated Fat: Varies based on fillings
- Unsaturated Fat: Varies based on fillings
- Trans Fat: Varies based on fillings
- Carbohydrates: Varies based on fillings
- Fiber: Varies based on fillings
- Protein: Varies based on fillings
- Cholesterol: Varies based on fillings
