Onigiri

Japanese rice balls made with seasoned sushi rice, nori and a choice of sesame seeds, masago or Japanese pickled vegetables.

Recipe Details

• Course: Snack, Appetiser, Light Meal
• Cuisine: Japanese
• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Difficulty: Easy
• Tags: Japanese, Onigiri, Rice Balls, Sushi Rice, Nori, Sesame, Masago, Pickles, Snack, Bento, Vegetarian

Ingredients

Base

• 200g sushi rice
• ⅓ tsp salt
• ⅓ tsp sugar
• 1 tbsp sushi vinegar or rice vinegar
• ¼ sheet sushi nori

Sesame Seed Onigiri

• 1 tsp roasted white sesame seeds

Masago Orange Onigiri

• 1 tsp orange masago

Shibazuke Onigiri

• 1 tsp shibazuke, finely chopped pickled cucumber and aubergine

To Serve

• Soy sauce, for dipping
• Wasabi, for dipping

Method

1. Prepare the Rice

Prepare the sushi rice according to the package instructions.

Once cooked, gently fold in the salt, sugar and sushi vinegar while the rice is still warm.

Allow the rice to cool to room temperature so it is easier to handle.

2. Prepare the Fillings

For sesame seed onigiri, mix the roasted white sesame seeds into the seasoned rice.

For masago or shibazuke onigiri, keep the chosen filling separate so it can be placed inside the rice balls.

3. Shape the Onigiri

Wet your hands lightly with water to prevent the rice from sticking.

Take a portion of rice and shape it into a ball or triangle.

For filled onigiri, make a small indentation in the centre, add the filling and cover it with more rice.

Press gently to hold the shape together without compacting the rice too much.

4. Add the Nori

Cut the nori into small pieces or strips and wrap it around the base or outside of the onigiri.

5. Serve

Serve the onigiri with soy sauce and wasabi for dipping.

They can also be packed into a bento box with pickled vegetables or other Japanese side dishes.

Notes

• Prevent sticking: Keep your hands slightly damp when shaping the onigiri to prevent the rice from sticking.
• Rice: Use short-grain Japanese sushi rice as it has the right texture for forming rice balls.
• Shape: Onigiri can be shaped into triangles, balls or other simple shapes.
• Vegan option: Use vegetable-based fillings and check that the seasonings are vegan-friendly.
• Gluten-free option: Use gluten-free soy sauce.
• Storage: Onigiri are best enjoyed fresh, but can be packed for lunches and picnics.
• Serving suggestion: Miso soup and green tea make simple accompaniments for a light Japanese meal.