HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) | ULTIMATE GUIDE
This Ultimate Guide covers How to Make Onigiri from start to finish. You'll learn a variety of ways to season and fill them, and different ways of shaping and wrapping them perfectly every time! Plus, helpful tips and tricks to choosing the best ingredients and storing these Japanese Rice Balls.
Provided by Lisa Kitahara
Categories Entree
Time 55m
Yield 10-12 Rice Balls
Number Of Ingredients 7
Steps:
- First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above).
- Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on.
- Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.
- Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Place a small scoop of rice (just enough to fill the bottom part of the mold) and gently press it in. Make a small indent in the middle and place 1 umeboshi (or 1/2-1 tbsp of some kind of filling) in the indent. Cover with more rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger and middle finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). This just ensures the rice ball is salted throughout for preserving longer. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Place a scoop of rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice in the middle of your hand (around 1/3 - 1/2 cup) and gently press it in your palm. Make a small indent in the middle and add 1 pitted umeboshi or 1/2-1 tbsp of filling. With the hand holding the rice ball, curl your hand more and slowly cover the filling with rice from the side. Shape it into a ball or rounded triangle by gently pressing between your two hands. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice (around 1/3 - 1/2 cup) on to your hand and shape into a ball or rounded triangle. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- If eating immediately, wrap your rice balls with the roasted cut up nori sheets and serve.
- If eating later, wrap your onigiri with some cling wrap or place in a bento box. Place the nori in a separate container to keep them crisp. Wrap the rice balls before eating.
Nutrition Facts : ServingSize 1 Rice Ball, Calories 154, Sodium 388mg, Fat 0.3, SaturatedFat 0.1, UnsaturatedFat 0.2, Carbohydrate 33.4, Fiber 0.4, Protein 3.2
JAPANESE RICE BALLS
Steps:
- Gather the ingredients.
- Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
- Wet your hands with water so that rice won't stick.
- Rub some salt on your wet hands.
- Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
- Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
- Hold rice between palms.
- Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
- Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).
Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g
EASY ONIGIRI - JAPANESE RICE BALLS
This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat.
Provided by Wandercooks
Categories Snack
Time 5m
Number Of Ingredients 5
Steps:
- Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.
- Separate the rice into equal portions, approximately one large handful for each onigiri.
- Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.
- Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.
- Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it's even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.
- Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.
- Repeat for the remaining rice portions.
Nutrition Facts : Calories 143 kcal, Carbohydrate 32 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
HOW TO MAKE RICE BALLS (ONIGIRI)
Onigiri rice balls. Rice balls in Japan are like sandwiches in western countries. Easy to make, easy to take them out on a picnic. It's very popular in Japan as a light meal.
Provided by Taro Saeki
Time 1h25m
Yield 2
Number Of Ingredients 6
Steps:
- Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
- Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 53 g, Fat 0.4 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.4 g
ONIGIRI (RICE BALLS)
Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi. -Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 appetizers.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 203 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
HOW TO MAKE JAPANESE RICE BALLS (ONIGIRI)
This is a recipe for Japanese rice balls. You can put almost any type of filling inside the rice, or even use fried rice! Most popular fillings in Japan are bonito flakes with soy sauce and pickled plums, but you can use anything available to you.
Provided by otaku
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Pour rice into a bowl and rinse under running water. Give it a good scrubbing with your hands; rinse off the starch and drain.
- Place rice in a small pot with water and salt. Cover with a tight-fitting lid and turn the burner to high. Cook for 2 minutes, then reduce heat to low and cook for 20 minutes. Turn off the heat and let sit with the lid on to fully absorb the moisture for 10 minutes. Transfer rice to a cutting board to cool slightly.
- Season flaked salmon with soy sauce.
- Flatten cooled rice into a rectangle and divide into 6 portions. Place a portion of salmon on top of each section of rice. Wet your hands and pick up a section of rice. Gently cup the rice around the filling; keep cupping until filling is completely covered and you've formed a ball. Mold the rice ball into a triangle shape by placing the bottom on one palm and flattening the back with your fingers. Bend the other hand and press the rice into a triangle on your palm, flattening the front side if needed. Place a strip of nori on the bottom of the onigiri to make it easier to pick up.
- Repeat to make remaining rice balls, wetting your hands as necessary to prevent the rice from sticking.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 59.6 g, Cholesterol 26.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 1344.7 mg, Sugar 0.4 g
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