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7 Mins delivery
Onigiri
Serves 4
120 mins
353 KcalMany ingredients make it a flexible and very tasty Japanese rice ball, perfect for any time. Seasoned rice makes it the basic but saviour dish, triangular or oval, wrapped in nori (seaweed), and accommodates a wide range of fillings. Want to have an idea about the culinary treat that awaits you? Here is the real onigiri recipe. Start with short-grain Japanese rice, giving the dish a sticky finish. Well, rinse the rice before cooking according to the package's instructions. Let it cool down a bit after being cooked. Meanwhile, you prepare your fillings. Your favourites are umeboshi (pickled plum), seasoned salmon, or spicy tuna mix. When your rice is ready, wet your hands a little with water so the rice does not stick to it, and scoop up a handful of it. Make a little depression in the centre, add your fill, and then mould the rice in to form a compact shape. You can make your onigiri triangular or whatever you like. Finally, each shape should be rectangular, with a strip of nori for extra flavour and ease of consumption. Onigiri is lovely as a picnic or lunch food and as a snack at any given time. This recipe of onigiri can also be made varied with different stuffing or seasoning to make every bite a heavenly delight! Enjoy the simplicity and deliciousness of this iconic Japanese dish!
Ingredients required for Onigiri
- 280 gms green vegetable
- 2 1/2 tbsp sesame oil
- 1/8 tsp pepper
- 6 cups chicken
- 1/2 tsp salt
Cooking steps for Onigiri
- 1Start by rinsing 2 cups of short-grain sushi rice in cold running water until the water becomes clear.
- 2It is crucial to do this because some excess starch will need to be washed away for the rice to fluff properly.
- 3Place the rinsed rice into a rice cooker, and add enough water to cover it to the "2-cup line according to the package instructions specific to your model of rice cooker."
- 4The sushi rice to water ratio is about 1:1, although, just in case, it's always a good idea to check the instructions on your rice cooker for this.
- 5Once you have everything all set up, turn it on and forget about it.
- 6As the rice cooks, take time to prepare your workspace. We will need a small bowl of sea salt to season the rice and to wet your hands before shaping the onigiri.
- 7If you do not have a bowl of water nearby, rice will tend to stick to your hands when you are attempting to shape these triangles.
- 8Prepare Yukari seasoning or furikake seasoning. You can enhance the taste of your onigiri by deciding which one you prefer - umeboshi, grilled salmon, or tuna salad.
- 9Allow the rice to cool down in the cooker for 5 to 10 minutes. The resting time helps the moisture distribute evenly in the rice, thus making it less crumbly.
- 10With a paddle or a fork, gently fluff the rice without crushing the grains. Cover the rice with a damp cloth that will keep it warm and moist when you are ready to shape your onigiri.
- 11If you are using a mould to create filled onigiri, first put a small amount of salted rice in the bottom base.
- 12Use your fingers to make an indent in the centre where you can place your chosen filling; it can be something so simple like umeboshi and cooked chicken or pickled vegetables.
- 13Once that is in place, top it off with more rice and press down with the lid of the mould until the onigiri is formed.
- 14Carefully scoop out the onigiri from the mould and set that aside. This is a great technique for getting identical onigiri and perfect for making several onigiri at once.
- 15Wet your hands with water and rub them with sea salt. Do this so that the rice won't stick to your fingers.
- 16Scoop up some rice, about a small handful, and place it inside your hand.
- 17Make an indentation in the centre of the rice. Add your choice of filling, and then by compressing it in your hand, form it into a ball or triangle shape.
- 18Be sure not to over-compress the rice, as you will want this to be light and fluffy.
- 19If you enjoy flavouring the rice right into it, you might mix Yukari or furikake seasoning right into cooked and cooled-down rice. Mix it well and then shape it.
- 20What you get is fantastic onigiri. You can do the mould method or the hand one following this.
- 21Once you have your onigiri shaped, you could wrap them in nori for added flavour and texture.
- 22If you plan to eat the onigiri within a few hours, you can just place a strip of nori around the rice ball.
- 23For storage, you should wrap each onigiri with cling film so that they don't become soggy and store nori separately.
- 24In the same way, nori will stay crispy and ready for consumption.
- 25Satisfying to make the classic onigiri at home, as you can experiment with all sorts of flavours and fillings.
- 26You can use a mould or do them free-form by hand; either way, these rice balls are both easy and perfect for your lunchbox, picnic basket, or quick snack in hand.
FAQs
What's onigiri, and what is it generally filled with?
Onigiri, also commonly referred to as rice balls, is a snack food among the Japanese: they're triangles or balls made from cooked rice and wrapped in nori (seaweed). Common fillings are umeboshi pickled plum, salted salmon, tuna mayo, and seasoned vegetables. You can also put cooked chicken, shrimp, or even tofu in it for the vegetarian version. It's easy to make because you could insert various fillings inside, so the flavours and textures add diversity to onigiri.
How do I prevent onigiri from getting soggy?
To avoid getting your onigiri mushy, you should work with slightly cooled, freshly cooked rice since hot rice may bleed its water. Do not overmake your fillings wet; excess moisture must be squeezed out for perfect texture. When wrapping using nori, it is better to wrap them just before eating; in doing so, they will remain crispy. For preparation ahead of time, use plastic wrap to wrap the onigiri, put it into a refrigerator, and once ready to eat, wrap it in nori.
Can I use brown rice instead of white rice for onigiri?
Yes, you can use brown rice for your onigiri, too. Brown rice, compared with white rice, has more fibre and nutrients. The drawback of brown rice is that it probably will take a little longer to cook and generally doesn't stick together either. Mixing some cooked white rice with the brown rice can help them bind together better. Also, use a bit more water in your cooking.
