Description
Delicious Onigiri are traditional Japanese rice balls that you can easily customize at home. Made with seasoned medium-grain rice and wrapped with crispy nori, these bite-sized treats are perfect for a quick snack or a light meal. This simple recipe uses furikake seasoning and optional sesame seeds to add extra flavor and texture.
Ingredients
Scale
Main Ingredients
- 2 cups Cooked Medium-Grain Rice (freshly cooked)
- 2 tablespoons Furikake (Japanese seasoning blend)
- 1 teaspoon Kosher Salt
- 4 sheets Roasted Nori (cut into strips)
- 1 cup Water (for wetting hands)
- 2 tablespoons Sesame Seeds (optional)
Instructions
- Prepare the Rice: In a mixing bowl, combine the freshly cooked medium-grain rice with furikake seasoning until well incorporated, ensuring the rice is evenly flavored.
- Wet and Salt Your Hands: Dip your hands into water to moisten them, then sprinkle a pinch of kosher salt onto your palms. This prevents the rice from sticking and adds flavor.
- Shape the Onigiri: Scoop about half a cup of the seasoned rice and gently mold it into a compact triangle shape using your hands. Press firmly enough to hold the shape but not so hard as to compress the rice too much.
- Refine the Shape: Optionally, press the sides of the rice triangle against a flat surface to make clean edges and uniform shape.
- Wrap with Nori: Take a strip of roasted nori and wrap it around the base of each rice triangle. Sprinkle sesame seeds on top if using for an extra nutty flavor and appealing look.
- Serve or Store: Enjoy your onigiri immediately fresh, or wrap each rice ball individually in plastic wrap to keep them moist and fresh for later consumption.
Notes
- Use freshly cooked medium-grain rice for the best texture; sushi rice or calrose rice works well.
- Adjust the amount of furikake according to your taste preference.
- Keep your hands wet while shaping to prevent rice from sticking.
- Onigiri is best eaten the same day for optimal freshness, but can be stored wrapped for a few hours.
- You can customize onigiri with fillings such as pickled plum, salmon flakes, or tuna mayo inside the rice before shaping.
