Japanese Onigiri (Rice Balls) with Various Fillings

Ingredients

• 3 rice cooker cups (about 540g uncooked, 4.5 US cups cooked) Japanese short-grain rice (Essential for proper onigiri texture)
• as needed Water (For cooking rice and wetting hands/mold)
• 1-2 teaspoons Salt (For seasoning rice and hands)
• 2-3 sheets Nori (seaweed) sheets (Cut into thirds for wrapping)
• 1/2 fillet (about 80g) Cooked salmon (Salted or leftover salmon, flaked)
• 1 can (about 5 oz/140g) Tuna (canned, drained) (For tuna mayo filling)
• 2 tablespoons Japanese mayonnaise (For tuna mayo filling)
• 1 teaspoon Soy sauce (For tuna mayo and okaka fillings)
• 1/4 cup Bonito flakes (katsuobushi) (For okaka filling)
• 2-3 whole Umeboshi (Japanese pickled plum) (Seed removed, flesh only)
• 1-2 tablespoons Mentaiko (spicy salted cod roe, optional) (Membrane removed)
• as needed Furikake rice seasoning (optional) (For coating rice balls)

Instructions

1. Cook the Rice

   Rinse 3 rice cooker cups of Japanese short-grain rice until the water runs clear. Cook in a rice cooker with the appropriate amount of water, or use a pot with a lid on the stovetop. Once cooked, fluff the rice and keep it covered to maintain warmth.

   Time: PT25M

2. Prepare Fillings

   While rice cooks, prepare your fillings: Flake cooked salmon. For tuna mayo, mix drained canned tuna with Japanese mayonnaise and a drizzle of soy sauce. For okaka, mix bonito flakes with a splash of soy sauce. For umeboshi, remove the seed and use the flesh. For mentaiko, gently remove eggs from the membrane. Place each filling in a separate small bowl.

   Time: PT10M

3. Prepare Nori Sheets

   Toast nori sheets over an open flame for a few seconds on each side until crisp (optional). Cut each sheet into thirds parallel to the lines on the nori. Set aside.

   Time: PT3M

4. Prepare Hands, Plastic Wrap, or Mold

   Set up a small bowl of water and another with salt. Wet your palms to prevent sticking, then rub a pinch of salt on your hands. Alternatively, line a rice bowl or onigiri mold with plastic wrap and sprinkle with salt. If using a mold, soak it in water first.

   Time: PT2M

5. Shape Onigiri (Hand Method)

   Scoop a handful of warm rice (about 1/2 cup) onto your palm. Make a small indentation in the center and add about 1 teaspoon of filling. Cover with more rice. Gently press and shape the rice into a triangle, ensuring the filling is sealed inside. Repeat for remaining rice and fillings.

   Time: PT10M

6. Shape Onigiri (Plastic Wrap Method)

   Place plastic wrap in a bowl, sprinkle with salt, add rice and filling as above, cover with more rice, gather the wrap, and shape into a triangle. Unwrap and set aside.

   Time: PT5M

7. Shape Onigiri (Mold Method)

   Soak the onigiri mold in water. Sprinkle with salt, fill halfway with rice, add filling, cover with more rice, press with the lid, then unmold onto parchment-lined baking sheet or plate.

   Time: PT5M

8. Coat or Wrap Onigiri

   Optionally, roll the sides of the onigiri in furikake. Wrap each onigiri with a strip of toasted nori. For crispy nori, wrap just before eating.

   Time: PT3M

9. Serve or Pack

   Serve immediately, or pack into a lunchbox. If storing, keep onigiri covered with plastic wrap or in an airtight container.

   Time: PT2M

10. Cleanup

    Wash all bowls, utensils, mold, and surfaces used. Wipe down counters and store leftover ingredients.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

5g

Carbohydrates

40g

Fat

3g

Fiber

1g