Onigiri Japanese Rice Balls Recipe

Japanese short-grain rice: Essential for the right texture and stickiness.

Water: Used to cook the rice.

Salt: Adds flavor to the rice and helps with shaping.

Nori: Seaweed strips that wrap around the rice balls.

Tuna: Common filling, mixed with mayonnaise for a creamy texture.

Mayonnaise: Mixed with tuna to create a creamy filling.

Pickled plum (umeboshi): A tangy filling that contrasts with the rice.

When forming the onigiri, make sure to wet your hands frequently to prevent the rice from sticking. Additionally, using a light touch while shaping the rice balls will help maintain the fluffy texture of the short-grain rice. If you press too hard, the onigiri may become dense and less enjoyable to eat.

• japanese short-grain rice - Substitute with sushi rice: Sushi rice has a similar sticky texture and flavor profile, making it an ideal substitute for Japanese short-grain rice.

• water - Substitute with dashi broth: Using dashi broth instead of water can add a subtle umami flavor to the rice, enhancing the overall taste of the onigiri.

• salt - Substitute with soy sauce: Soy sauce can add a deeper, more complex salty flavor compared to plain salt.

• nori (seaweed) - Substitute with rice paper: Rice paper can be used as a wrap if nori is unavailable, though it will provide a different texture and flavor.

• tuna - Substitute with canned salmon: Canned salmon mixed with mayonnaise can provide a similar texture and taste to tuna.

• pickled plum (umeboshi) - Substitute with pickled radish (takuan): Pickled radish offers a similar tangy and salty flavor, making it a good alternative to umeboshi.

• Allow the onigiri to cool completely at room temperature before storing. This prevents condensation, which can make the rice soggy.
• Wrap each onigiri individually in plastic wrap to maintain freshness and prevent them from drying out.
• Place the wrapped onigiri in an airtight container to further protect them from moisture and odors in the refrigerator.
• Store the onigiri in the refrigerator for up to 2 days. Beyond this, the texture of the rice may degrade.
• For longer storage, freeze the onigiri by placing the wrapped rice balls in a freezer-safe bag or container. They can be frozen for up to 1 month.
• When ready to eat, thaw the onigiri in the refrigerator overnight or use a microwave. If microwaving, remove the plastic wrap and cover with a damp paper towel to retain moisture.
• Reheat the onigiri in the microwave for about 1-2 minutes, or until warmed through. Be cautious not to overheat, as this can dry out the rice.
• If using fillings like tuna with mayonnaise or pickled plum (umeboshi), be aware that their texture may change slightly after freezing and thawing.

• Microwave method:

  1. Place the onigiri on a microwave-safe plate.
  2. Cover it with a damp paper towel to prevent it from drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before enjoying.

• Steaming method:

  1. Set up a steamer with boiling water.
  2. Place the onigiri in the steamer basket.
  3. Steam for about 5-7 minutes until heated through.
  4. Remove carefully and let it cool slightly before eating.

• Pan-frying method:

  1. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
  2. Place the onigiri in the skillet and cook for 2-3 minutes on each side until crispy and heated through.
  3. Remove from the skillet and let it cool slightly before serving.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each onigiri in aluminum foil to keep it moist.
  3. Place the wrapped onigiri on a baking sheet.
  4. Bake for 10-15 minutes until heated through.
  5. Carefully unwrap and let it cool slightly before enjoying.

• Rice cooker: A device specifically designed to cook rice to perfection, ensuring it is fluffy and evenly cooked.

• Measuring cups: Essential for accurately measuring the rice and water to achieve the correct rice-to-water ratio.

• Colander: Used to rinse the rice under cold water until the water runs clear, removing excess starch.

• Mixing bowl: Handy for mixing the drained tuna with mayonnaise to create the filling.

• Spoon: Useful for scooping the rice and fillings, as well as mixing ingredients.

• Cutting board: Provides a clean surface for cutting the nori sheets into strips.

• Knife: Necessary for cutting the nori sheets into the desired size for wrapping the rice balls.

• Small bowl: Ideal for holding water to wet your hands while shaping the rice balls.

• Salt shaker: Convenient for sprinkling salt on your wet hands before handling the rice.

• Plate: A flat surface to place the formed rice balls before wrapping them with nori.

• Plastic wrap: Optional, but can be used to help shape the rice balls or store them if not eaten immediately.

Prepare the filling: Mix the tuna with mayonnaise and have the umeboshi ready before starting to shape the onigiri.

Use a rice cooker: Cooking short-grain rice in a rice cooker saves time and ensures perfect texture.

Cool the rice: Let the rice cool slightly to make it easier to handle and shape.

Wet hands: Keep a bowl of water nearby to wet your hands frequently, preventing the rice from sticking.

Shape with molds: Use onigiri molds for quick and uniform shapes without much effort.