Description
Delicious Onigiri are traditional Japanese rice balls that you can easily customize with your favorite seasonings. This recipe uses medium-grain rice mixed with savory furikake seasoning, formed into perfect triangles, and wrapped with strips of roasted nori seaweed. Sesame seeds add a lovely nutty finish. Perfect as a quick snack or part of a lunchbox, these onigiri are simple to make and enjoy fresh or packed for later.
Ingredients
Scale
Rice Mixture
- 2 cups cooked medium-grain rice (freshly cooked)
- 2 tablespoons furikake seasoning blend
- 1 teaspoon kosher salt (for seasoning rice and hands)
For Shaping and Wrapping
- 1 cup water (for wetting hands)
- 4 sheets roasted nori, cut into strips
- 2 tablespoons sesame seeds (optional)
Instructions
- Mix the Rice and Seasoning: In a mixing bowl, combine the freshly cooked medium-grain rice with 2 tablespoons of furikake seasoning. Stir gently until the rice is evenly coated with the flavorful seasoning.
- Prepare Your Hands: Wet your hands with the cup of water, then sprinkle a pinch of kosher salt over them. This prevents sticking and seasons the rice as you shape it.
- Shape the Onigiri: Scoop about 1/2 cup of the seasoned rice into your hands. Gently press the rice into a triangle shape, taking care not to compact it too tightly to keep a light texture.
- Refine the Shape: For a clean look, press the sides of the rice triangle against a flat surface to sharpen the edges and create a neat form.
- Wrap with Nori and Add Sesame Seeds: Take a strip of roasted nori and wrap it around the base of the formed rice triangle. Optionally, sprinkle sesame seeds on top for added texture and flavor.
- Serve or Store: Enjoy your onigiri immediately while fresh, or wrap each rice ball tightly in plastic wrap to keep for later consumption.
Notes
- Use freshly cooked medium-grain rice for the best texture; sushi rice or Japanese short-grain rice works well.
- Wetting your hands helps prevent rice from sticking while forming the balls.
- Furikake seasoning adds umami and saltiness—feel free to experiment with different flavors.
- Onigiri is best eaten the same day it’s made for optimal freshness.
- Sealed in plastic wrap, onigiri can be stored in the refrigerator for up to 24 hours.
- For variation, try adding fillings like pickled plum (umeboshi), tuna mayo, or grilled salmon inside the rice ball before shaping.
