Onigiri Recipe – Japanese Rice Balls | NordMad
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Onigiri Recipe – Japanese Rice Balls | NordMad

Classic Japanese rice balls shaped by hand with fillings of tuna mayo, pickled plum, or simply salt. Wrapped in nori seaweed – perfect for packed lunches or snacks.

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Rate:
35 min total
8 servings
Very Easy

Ingredients

servings

  • Rice

    • 400 g sushi rice (short-grain Japanese rice)
    • 4.5 dl water
    • 1 tsk salt
    • 4 stk nori sheets, halved

  • Filling (optional)

    • 1 stk can of tuna in water, drained, mixed with 1 tbsp mayonnaise
    • 1 spsk soy sauce (for tuna filling)

Instructions

  1. 1

    Cook the rice

    1. Rinse the rice thoroughly in cold water until the water runs clear. Cook the rice with water covered on low heat for 12-15 minutes. Let the rice steam covered for 10 minutes after cooking.
    15 min
    Pot
  2. 2

    Shape onigiri

    1. Wet your hands with salted water. Take a portion of rice (about a golf ball), make a well in the center, and add a teaspoon of filling.
    2. Close the rice around the filling and shape into a triangle or oval. Press gently but firmly. Wrap a half nori sheet around the bottom.
    10 min
    Bowl

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Details

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge. Best eaten within 6 hours at room temperature.

Tips

Preparation

  • • The rice should be warm but not scalding when shaping – it sticks together best.

Cooking

  • • Rinse the rice at least 3 times until the water is clear – this removes excess starch.

Serving

  • • Wrap individually in plastic wrap for packed lunches. Add nori just before eating for crispness.

Author

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Nordmad

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Author

N

Nordmad