Description
Delicious Onigiri are traditional Japanese rice balls that are easy to make and fully customizable with your favorite seasonings and fillings. These handheld treats are perfect for a snack or light meal and feature seasoned medium-grain rice shaped into triangles, wrapped with crispy nori seaweed, and optionally topped with toasted sesame seeds for an extra nutty flavor.
Ingredients
Scale
Rice Base
- 2 cups Cooked Rice (Use freshly cooked medium-grain rice.)
- 1 teaspoon Kosher Salt (Enhances the rice’s taste.)
- 1 cup Water (For wetting hands while shaping.)
Seasoning & Toppings
- 2 tablespoons Furikake (Seasoning blend that adds umami.)
- 4 sheets Roasted Nori (Cut into strips for easy handling.)
- 2 tablespoons Sesame Seeds (Optional for a nutty finish.)
Instructions
- Prepare the Rice and Seasoning: In a mixing bowl, blend the freshly cooked medium-grain rice with 2 tablespoons of furikake seasoning until evenly combined to infuse the rice with delicious umami flavors.
- Wet and Salt Your Hands: Pour 1 cup of water into a small bowl to wet your hands, which prevents the rice from sticking. Sprinkle a pinch of kosher salt onto your wet hands to subtly season the outside of the rice balls during shaping.
- Shape the Onigiri: Scoop about 1/2 cup of the seasoned rice and gently press it into a firm triangle shape using your hands, being careful not to compress it too tightly to maintain a light texture.
- Optional Triangular Side Pressing: For a cleaner shape, press the sides of the formed rice triangle against a flat surface to sharpen the edges.
- Wrap with Nori: Take a strip of roasted nori and wrap it around the base of each rice triangle to add a savory seaweed flavor and provide a handy grip.
- Add Sesame Seeds (Optional): Sprinkle toasted sesame seeds on top of the nori-wrapped Onigiri for a nutty finish and attractive appearance.
- Serve or Store: Enjoy your Onigiri fresh for the best taste, or wrap each rice ball tightly in plastic wrap to keep moisture in and serve later as a convenient snack or lunch item.
Notes
- Use freshly cooked medium-grain rice for the best texture—day-old rice is too firm for shaping.
- Wet hands prevent rice from sticking and make shaping easier.
- Adjust the amount of furikake seasoning according to taste or substitute with other flavorings like umeboshi or cooked salmon flakes.
- Onigiri can be made with various fillings, such as pickled plum, tuna mayonnaise, or grilled chicken, added in the center if desired.
- Consume Onigiri within a day when kept at room temperature to ensure freshness, or refrigerate and consume within 24 hours.
