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Learn How to Make Delicious Onigiri at Home with This Foolproof Recipe
Onigiri is a traditional Japanese food that consists of a rice ball filled with various fillings, such as salmon, tuna, umeboshi, or pickled vegetables.
The word "onigiri" means "rice ball" in Japanese, and it is a popular snack or light meal in Japan.
Onigiri is made with Japanese short-grain rice that is cooked and then shaped into a triangle or cylindrical shape by hand.
The rice is often seasoned with a mixture of rice vinegar, sugar, and salt to add flavor and give it a slightly tangy taste. The filling is placed in the center of the rice ball before it is shaped.
Onigiri can be wrapped in nori seaweed sheets, which not only adds flavor but also makes it easier to hold and eat.
It is often eaten as a snack or a quick meal on the go, and it can be found in convenience stores, train stations, and other places in Japan.
Onigiri is a versatile food that can be customized to suit different tastes and preferences. It is also a healthy option, as it is low in fat and calories and provides a good source of carbohydrates.
The origin story of Onigiri
The origin of onigiri can be traced back to the Heian period when people used to bring cooked rice wrapped in bamboo leaves as a snack when they went on a trip.
During the Edo period, onigiri became more popular as a portable and convenient food that could be carried for long journeys.
Samurai warriors would carry onigiri with them as a quick source of energy during battle, and farmers would bring onigiri to the fields for a midday snack.
The shape of onigiri has evolved over time. Originally, onigiri was simply a ball of rice, but it eventually became shaped into triangles, cylinders, and other shapes to make it easier to carry and eat.
The practice of wrapping onigiri in nori seaweed sheets also emerged during this period, as it added flavor and made it easier to handle.
Today, onigiri is a popular snack and light meal in Japan. It is available in convenience stores, supermarkets, and even vending machines.
In recent years, onigiri has undergone a revival in Japan, with artisanal onigiri shops and cafes popping up in major cities. These shops offer a wide variety of fillings and seasonings, elevating onigiri from a simple snack to a gourmet food experience.
Despite its long history, onigiri remains a beloved and convenient food that has stood the test of time. Its popularity continues to grow, both in Japan and around the world.
This is the Onigiri recipe
Ingredients:
- 2 cups of Japanese short-grain rice
- 2 1/4 cups of water
- 2 tablespoons of rice vinegar
- 1 teaspoon of sugar
- 1 teaspoon of salt
- Filling of your choice (such as salmon, tuna, umeboshi, or pickled vegetables)
- Nori seaweed sheets (optional)
Instructions:
- Rinse the rice in cold water until the water runs clear. Drain the rice and add it to a pot with 2 1/4 cups of water. Let it soak for 30 minutes.
- Bring the pot to a boil over high heat. Once it starts boiling, reduce the heat to low and simmer for 15-20 minutes until the water is absorbed and the rice is cooked.
- In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Use a rice paddle or wooden spoon to mix the rice until it's evenly coated.
- Allow the rice to cool until it's comfortable to handle. Wet your hands with water and sprinkle a pinch of salt on your palms. Take a small handful of rice and flatten it on your palm.
- Add your filling in the center of the rice and form the rice into a triangular or cylindrical shape around the filling. Repeat with the remaining rice and filling.
- If using nori sheets, cut them into small squares and wrap them around the onigiri. Serve immediately or store in an airtight container in the refrigerator for up to a day.
Watch the video tutorial to learn how to make 6 Easy Onigiri recipes for beginners!
Source: Yuka in Tokyo
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FAQs
Use freshly cooked rice.
I strongly recommend using freshly cooked rice instead of older rice when you make onigiri. Transfer the cooked rice to a large bowl, baking sheet, or sushi oke (hangiri). Let cool slightly. The rice should be warm when making onigiri.
Is it better to make onigiri warm or cold rice? ›
While the best rice for onigiri is freshly steamed from the rice cooker and so hot as to hurt a little, Tomioka suggests that you may also cool it slightly before forming. 1. Start by preparing two small bowls: one filled with water and the other with some good quality salt.
What rice is best for onigiri? ›
For onigiri that holds its shape well, it's important to use short-grain Japonica rice, such as “sushi” rice, a category that includes Calrose and Koshihikari rice and, as Sho notes, simply refers to varieties of rice preferred in Japan.
How to stop onigiri falling apart? ›
Grab some hot rice and mould it into a triangular or round shape with your hands, making sure to compact the rice as much as possible to stop the onigiri from falling apart when you grill it. If you cooked your rice the night before and it has become cold, just warm it up a few minutes in the microwave.
How do you get rice to stick to onigiri? ›
It's important to shape rice while still warm otherwise it won't stick as well. This takes lots of practice and patience so don't be discouraged if you don't get it right the first time. Nori is commonly used in sushi and can be found in most grocery stores or Asian markets.
Do you need rice vinegar for onigiri? ›
Onigiri, or Omusubi as they are known in eastern Japan, are a great way to use your perfectly cooked Japanese steamed rice. Unlike sushi, we never use vinegar flavouring in the recipe but instead stir some salt into the rice and sprinkle a little salt on the outside.
Can jasmine rice be used for onigiri? ›
While Japanese sushi is made with Short Grain Sushi Rice, onigiri is set apart and made with long grain Jasmine Rice, which is commonly used for Asian-inspired recipes. The grains cook up with an aromatic flavor and subtly sticky texture making them perfect for rolling into balls around a fresh filling.
Can you eat onigiri the next day? ›
You shouldn't eat onigiri that has been around outside of proper refrigeration for more than a day.
What is the most popular onigiri? ›
1. Tuna Mayo. Tuna mayo onigiri — amusingly the “chicken of the sea” in Japanese — may in fact be the most popular of all onigiri flavors, not to mention one of the easiest to make.
Can onigiri have no filling? ›
Does an onigiri have to have a filling? No it doesn't! The most basic type of onigiri is a shio musubi (塩むすび）, a plain rice onigiri with salt on the outside.
You can use leftover rice or frozen rice for this recipe but be sure it's warm before making onigiri as cold rice doesn't adhere well together. Long-grain rice such as Jasmine rice is not recommended as it's not sticky enough to hold together.
Is onigiri healthy? ›
Onigiri is a traditional Japanese rice ball that offers several nutritional benefits. It is a good source of protein, vitamins, and carbohydrates . Onigiri can be prepared with various ingredients such as salmon or cod roe, which provide additional nutrients .
Is one onigiri a meal? ›
Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Originally, it was used as a way to use and store left-over rice, but it later became a regular meal.
Is onigiri the same as musubi? ›
Musubi is also called onigiri, omusubi, and nigirimeshi. Omusubi is the same with musubi but when you put "O" before a word it makes it more of a polite word. However, it is said by Japan Rice Ball Association (日本おにぎり協会) that there are different theories on why the musubi is shaped the way it is.
Should I wait for rice to cool? ›
Do not leave rice to cool down in the rice cooker, steamer or pan. Once cooled to room temperature, cover the rice and store in the refrigerator at 8oC or below (preferably below 5oC). Only reheat rice if it has previously been cooled down safely and kept in the fridge until needed.
Should I let rice cool before making sushi? ›
Cool the rice
High temperatures may cause water condensation in the rice container, leading to stickiness and discoloration of rice. To avoid this, the rice should be slightly cooled to at least 60°C (132°F) prior to molding.
Do you have to wait for sushi rice to cool? ›
Once your rice has cooled off a bit, it's ready for making sushi. It's best to use your sushi rice right away. (Refrigerating sushi rice makes it hard.)
Do you let rice cool before fluffing? ›
Remove your pan from heat and uncover, placing a kitchen towel (as described above) over pan to keep moisture from dripping onto rice. Cover the pan tightly with lid. Let rice stand, covered, for 15-20 minutes to firm up. Remove the lid and fluff cooked rice with a fork.
