Onigiri (Japanese Rice Balls)
Local name: おにぎり
In short: Hand-shaped triangles of warm short-grain rice, salted and filled with grilled salmon or umeboshi plum, wrapped in a strip of nori. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Onigiri are the Japanese packed lunch, picnic snack and late-night bite, found in every home and convenience store. Warm, lightly salted rice is pressed around a filling and shaped into a triangle or ball, then wrapped in crisp nori. The trick is a light touch: press just enough to hold together, and the grains stay tender instead of turning into a dense lump. Wet, salted hands do the seasoning and stop the rice sticking.
Instructions
- Rinse the rice in several changes of cold water until the water runs almost clear. Drain, cover with fresh water and soak for 30 minutes, then drain well.
- Put the rice and the 480 ml of water in a medium pot with a tight lid. Bring to a boil, turn the heat to its lowest setting and cook covered for 12 minutes. Take off the heat and rest, still covered, for 10 minutes.
- Meanwhile, rub the salmon with 1 teaspoon of salt and leave for 10 minutes. Broil or pan-fry it for 8 to 10 minutes, until the center reaches 63°C (145°F). Flake the flesh and discard the skin and bones.
- Fluff the rice with a wet paddle and let it cool until warm enough to handle, about 5 minutes. It should still be warm.
- Wet your hands, rub a pinch of salt over your palms and scoop about 110 g (a scant 1/2 cup) of rice into one hand. Press a hollow in the center and add a spoonful of salmon, or half an umeboshi.
- Cover the filling with rice and cup your hands to shape a triangle, turning it and pressing gently three or four times. Repeat to make 8 rice balls.
- Wrap each in a strip of nori just before eating so it stays crisp, and sprinkle with sesame seeds if you like.
Tips
- Use short-grain Japanese rice, which is sticky enough to hold its shape. Long-grain rice falls apart. Shape the balls while the rice is still warm.
- For lunchboxes, wrap each ball in plastic wrap and pack the nori separately so it does not turn soft and chewy.
Questions and answers
How long can onigiri sit out?
Eat them within 2 hours at room temperature, less in hot weather, because cooked rice left warm can grow harmful bacteria. For lunchboxes, chill the balls first and pack them with an ice pack.
Can I freeze onigiri?
Yes. Wrap each ball tightly in plastic wrap while still warm and freeze for up to 1 month. Microwave from frozen until hot, then add the nori.
What fillings are traditional?
Salted salmon, umeboshi, tuna with mayonnaise, okaka (bonito flakes with soy sauce), kombu and pickled mustard greens are all common choices.
How long does it take to make Onigiri (Japanese Rice Balls)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Onigiri (Japanese Rice Balls)?
About 420 kcal per serving, with 15 g of protein, 78 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 78 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
