Name: Onigiri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Short-grain Japanese rice (sushi rice); 2 1/4 cups Water; 1 tsp Kosher salt; 2 sheets Nori seaweed sheets; 5 oz Canned tuna (drained); 2 tbsp Japanese mayonnaise (Kewpie); 1 tsp Soy sauce; 1 tbsp Toasted black or white sesame seeds

Asian

Onigiri

These iconic Japanese rice balls are the ultimate comfort food, featuring fluffy short-grain rice wrapped in crisp nori and stuffed with savory surprises. Perfect for lunch boxes, picnics, or a quick snack, they are as fun to make as they are to eat.

Prep

15m

Cook

30m

Serves

Calories

420kcal

Qty	Ingredient
2 cups 400 g	Short-grain Japanese rice (sushi rice)
2 1/4 cups 540 ml	Water
1 tsp 5 g	Kosher salt
2 sheets 5 g	Nori seaweed sheets
5 oz 140 g	Canned tuna (drained)
2 tbsp 30 ml	Japanese mayonnaise (Kewpie)
1 tsp 5 ml	Soy sauce
1 tbsp 10 g	Toasted black or white sesame seeds

2 Method

Step 1. Wash the rice in a bowl by swirling it in cold water and draining it 3-4 times until the water runs mostly clear. Let the rice soak for 30 minutes, then drain thoroughly.

Step 2. Place the rice and water in a rice cooker and cook according to the 'white rice' setting. If using a pot, bring to a boil, then cover and simmer on low for 12-15 minutes. Let it steam for 10 minutes before fluffing.

Step 3. While the rice cooks, prepare the filling by mixing the drained tuna with Japanese mayonnaise and soy sauce in a small bowl.

Step 4. Cut the nori sheets into 1-inch strips or small rectangles. Prepare a small bowl of salted water for your hands.

Step 5. Wet your hands with the salted water to prevent sticking and to season the rice. Scoop about 1/2 cup of warm rice into your palm.

Step 6. Create a small indentation in the center of the rice and place 1-2 teaspoons of the tuna filling inside. Gently fold the rice over the filling to cover it completely.

Step 7. Use both hands to press the rice into a triangular shape by cupping one hand to form the base and the other to form the top angle. Press firmly but avoid crushing the grains.

Step 8. Wrap a strip of nori around the bottom or the center of the onigiri. Sprinkle with sesame seeds and serve immediately.

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Use warm rice (not hot or cold) for the best shaping results and to help the nori adhere.
·
Keep your hands moist with salted water throughout the process to prevent the starch from sticking to your skin.
·
Use a rice mold if you find hand-shaping difficult for consistent sizes.
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Wrap the onigiri in plastic wrap if not eating immediately to prevent the rice from drying out.