Japanese people and their love for rice dishes: both are unbreakable. Hats off to Japanese individuals and their creativity: they can make tempting dishes with rice. So, here we are, back with another tempting Japanese delicacy: onigiri balls made with cooked rice. You may consider this an easy-to-make dish. However, you must not forget the hard work required to make these flavourful rice balls. Whenever I crave an authentic Japanese snack, I turn to these lip-smacking onigiri. Say hi to your food ninja, who will guide you in making the perfect restaurant-style onigiri with the pro tips.
What is Onigiri?
Onigiri soft rice balls are my go-to comfort meal. No matter how busy we are, I always hang out with my friends on weekends. Most people, while hanging out with friends, eat junk food. However, wait! It does not resonate with us. My friends love having these homemade onigiris I make. Even my mother! Whenever her friends visit our house for a kitty party, I serve a cook, making onigiris. Sooner, I realized I make the best onigiri, so why not share its recipe with my followers?
Home cooks use moulds and give different shapes to the cooked rice. Wrapping these onigiris in a nori seaweed sheet gives it an exceptional look. You may only sprinkle salt on it or add fillings to enjoy this dish- both taste delicious. Also termed omusubi or nigirimeshi, onigiri has been a beloved Japanese meal since the ages. Well, dear readers! Are you aware of how it originated? If not, let us explore its history first.
Onigiri originated as a humble means to lead a healthy life for those who travelled far for work. They carried onigiri as a quick meal in their tiffin. It originated much earlier than refrigeration to keep the rice fresh for a long. Japanese men added a sour or salty ingredient to the cooked rice and compressed it with their hands: creative! Isn’t it? Making onigiri is no cup of tea. Thus, we will discuss making a simple onigiri, for which rice is key.
What Do We Need to Make Onigiri?
- Japanese short-grain rice
To make onigiri or any Japanese delicacy made with rice, opt for SHORT GRAIN RICE. It gives you the perfect texture- chewy, sticky, and tender. If you ask me, I use Koshihikari when making onigiri. For those who like experimenting with food and trying substitute products, NEVER go for jasmine rice. Some of whom I know experimented with it, and the final product was unsatisfactory.
- Nori seaweed
You will find top-notch quality nori seaweed at Japanese groceries or online.
Ingredients
Yields up to 9 onigiri
For rice:
- 2¼ cup rice (Uncooked)
- 2½ cups water
For onigiri
- 3 nori sheets
- Kosher salt
For filling
- 1 tablespoon soy sauce
- 1 packet of dried bonito flakes
For tuna mayo filling
- ½ tablespoon soy sauce
- 2 tablespoons Japanese kewpie mayonnaise
- 1 can albacore tuna
For other fillings
- Furikake
- Shio kombu
- 2 sacs karaishi mentaiko
- 2 umeboshi
Since you are a beginner, I suggest you make plain onigiri. If your plain onigiris are perfect, you may add stuffing to onigiris.
How to Make Onigiri?
Now, let’s discuss how to cook rice and shape it, as this is prime for making onigiri.
- Fill uncooked rice in a US measuring cup or rice cooker cup and transfer it to a bowl. If using a US measuring cup, add ¾th cup uncooked rice and 3 cups uncooked rice if using rice cooker cups. 2¼ cups uncooked rice makes up to 6⅔ cups cooked rice. This is sufficient to make nine rice balls – per onigiri weighing around 150 grams.
- Turn the gas on and place a rice cooker in it. Read the instructions in the rice cooker to learn about washing and cooking the rice. In 2¼ cups of uncooked rice, I have added 2½ cups of water. Before cooking, soak it for around half an hour.
What are the Tastiest Onigiri Fillings?
- Furikake (Rice seasonings)
- Kombu (Boiled kombu seaweed)
- Mentaiko or tarako
- Shake
- Tuna mayo
- Okaka
- Umeboshi
Types of Onigiri Shapings
If you’re using moulds to shape rice, I suggest displaying creativity and making onigiri look presentable. I, when using moulds to shape rice, give different shapes to my favourite onigiris, including:
- Cylindrical
- Circular/ round
- Triangular
Shaping Onigiri
- Keep cooked rice and water ready by your side. Before shaping onigiri, apply a little water to your palms.
- Soak the onigiri mould for a while to moisten it. Remove water from the mould and drizzle a little salt on it. Alongside serving an onigiri seasoning, the properties of salt help keep it fresh for a long.
- Now, add cooked rice to the onigiri mould and press its lid. Do not overcrowd the mould with rice, or it will become gummy.
- Press the mould gently after adding rice, turn it, and unmould it.
- Lastly, wrap your homemade onigiri with nori seaweed (Check below on how to wrap onigiri).
- Add rice seasoning to onigiri to enhance its taste and make it look more visually appealing.
How to Wrap Nori?
- Cut nori sheets into thin strips and wrap them in your shaped onigiri.
- Slice nori sheets into three parts and wrap the onigiri with the nori.
- Beginners may also adopt the traditional Japanese method and wrap warm rice balls to ensure non-stickiness. The taste of these homemade onigiris immediately after wrapping them is delectable.
Pro Tips
- Use just-cooked cooked rice to make these delicious Japanese rice balls. Cool down the rice a little. Spread cooked rice on a sushi oke or a baking sheet and allow it to cool slightly. You don’t have to cool the entire rice. It should be a little warm.
- Apply a little water to your palms while shaping onigiris. It prevents the rice from sticking.
- While pressing the onigiri, keep your hands tight – The rice should stay intact when shaping ongiris.
- Your rice should not dry out. Thus, wrap it with a wet towel or a plastic wrap.
If you like crispy onigiri, wrap it right before eating.
