Japanese · Free
Onigiri (Japanese Rice Balls)
Hand-pressed triangles of seasoned short-grain rice wrapped in crisp nori, hiding a savory filling in the center. These portable rice balls are a beloved snack and lunchbox staple that beginners can master with a little practice.
****+
Prep 20 min · Cook 20 min
Method
Rinse the rice: Rinse the rice under cold water, gently swirling and pouring off the cloudy water, until it runs nearly clear after three or four changes. This removes excess surface starch so the grains hold together without turning gummy.
Cook the rice: Cook the rinsed rice with the 2.5 cups of water in a rice cooker or covered pot until tender, about 15 minutes plus a 10-minute rest. Freshly cooked warm rice is essential, because cold rice will not stick together well.
Prepare the tuna filling: In a small bowl, mix the drained tuna with the Japanese mayonnaise and soy sauce until creamy. This is a popular, crowd-pleasing filling, though you can also use a pitted umeboshi in some of the balls.
Let the rice cool slightly: Fluff the cooked rice and let it cool just enough to handle, about 5 minutes. It should be warm but not scalding when you shape it.
Set up your station: Fill a small bowl with water and set out a little salt for your hands. Wetting and salting your palms keeps the rice from sticking and seasons the outside of each ball.
Portion the rice: Wet your hands, rub a small pinch of salt across them, and scoop about 1/2 cup of warm rice into one palm. Press it gently into a rough ball to start.
Add the filling: Poke a hollow in the center of the rice with your thumb and tuck in about 2 teaspoons of the tuna mixture or a piece of umeboshi. Fold the rice over to fully enclose the filling.
Shape the triangle: Cup the rice between both hands and press gently, rotating it to form a triangle with flat sides. Use firm but light pressure -- too hard and the rice turns dense, too soft and it falls apart.
Repeat: Continue shaping the rest of the rice and filling into triangles, re-wetting and salting your hands between each one. You should get about 8 onigiri.
Wrap and finish: Press a strip of nori around the base of each rice ball just before serving so it stays crisp. Sprinkle with sesame seeds and serve at room temperature.
Chef's tips
- Shape onigiri while the rice is still warm; cooled rice loses its stickiness and will crumble apart.
- Wet, lightly salted hands are the trick to clean shaping and seasoned rice -- keep the water bowl right beside you.
- If packing onigiri for later, wrap the nori separately and add it just before eating so it stays crisp instead of going soft.
Cooking times vary by equipment -- cook to temperature and to taste.
