How To Make Onigiri
Dive into the world of onigiri-making with our step-by-step page, featuring easy-to-follow instructions for shaping, filling, and enjoying these delightful Japanese rice balls. Elevate your snack game with personalized fillings like salmon, tuna, dried bonito flakes or coated in sesame, wrapped in nori seaweed for a satisfying bite every time.Perfect for lunch boxes, party appetizers and finger foods and more!
ESTIMATED COST : $3.95 or $0.98 an onigiri
Ingredients
For the Rice
- 1 cup (200 grams, 7.05 ounces) uncooked sushi rice (short grain)
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar super fine sugar
- ½ teaspoon salt
For the Onigiri
- 3 nori sheets seaweed sheets cut into small rectangles
- Kosher salt or sea salt
For the Furikake Version
- 1 tablespoons white sesame seeds
- ½ tablespoon black sesame seeds
- 1 sheets nori (seaweed sheets) roughly chopped
- ¼ teaspoon salt or to taste
- ¼ teaspoon sugar or to taste
For the Salmon Filling
- 335 grams (11.82 ounces) canned salmon, drained
- 80 grams (2.82 ounces) Japanese mayonnaise
- 2 teaspoons soy sauce
- Salt and pepper to taste
For the Okaka Filling
- 3-5 grams (0.10 – 0.17 ounces) dried bonito flakes (katsuobushi)
- 2 teaspoons light soy sauce
For the Tuna Filling
- 335 grams (11.82 ounces) canned tuna, drained
- 80 grams (2.82 ounces) Japanese mayonnaise
- 2 teaspoons soy sauce
- ½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped, plus extra to garnish
- Salt and pepper to taste
For the Teriyaki Chicken Filling
- 125 grams (4.40 ounces) boneless skinless chicken breast or boneless skinless chicken thighs
- 2 tablespoons teriyaki sauce
- Oil for frying
- 1 (20 grams, ¼ cup) spring (green) onions finely chopped
Toppings
- Japanese mayonnaise
- Light soy sauce
- Wasabi
Instructions
Making the Sushi Rice
- Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
- Add the water to the rice and bring the water to a boil over medium to high heat. Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
- Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the next steps:
- Pick your choice of filling and follow the appropriate steps: furikake version, salmon filling, okaka filling, tuna filling, teriyaki chicken filling
For the Furikake Version
- In a frying pan over low heat, toast the sesame seeds until lightly golden.
- Mix through the crumbled nori sheets and season with salt and sugar. Turn off heat. Allow to cool. Once cool, place into a bowl and set aside.
For the Salmon Filling
- Combine all salmon filling ingredients in a bowl. Taste for seasoning and then set aside.
For the Okaka Filling
- Place dried bonito flakes and soy sauce in a bowl. Mix to combine. You want your bonito flakes to be moistened but not soaking in soy sauce. Set aside.
For the Tuna Filling
- Mix all tuna filling ingredients in a bowl. Taste for seasoning. Set aside.
For the Teriyaki Chicken Filling
- In a small bowl, combine chicken and teriyaki sauce. Lightly salt chicken. Mix well and let it marinate for 20 minutes.
- Heat oil in a non-stick frying pan over medium to high heat. Cook the chicken until it is cooked through.
- Once cooked, remove from heat. Finely chop the chicken. Then place chopped chicken in a small bowl. Add chopped spring onions and any juices from the frying pan. Mix to combine. Allow to cool.
Putting It All Together
- Lightly wet your hands with water. Scoop 1 ½ tablespoons of rice and shape into a ball or a triangle. Repeat until all the rice has been used up.
- If making the furikake version, coat all sides of the onigiri with furikake. For all other fillings, gently flatten one onigiri. Place approximately 1 teaspoon (5 grams, 0.176 ounces) of filling of choice in the center of the flattened rice ball. Avoid overfilling. Cover the filling with rice and reshape into a ball (or triangle).
- Repeat the previous step until all the filling is used.
- Serve rice balls as is, or wrap each rice ball with a bit of cut nori sheet.
Notes
Tips on Shaping Onigiri:
Plastic Wrap Method:
- Place a sheet of plastic wrap on a flat surface.
- Place a nori strip diagonally on the plastic wrap.
- Scoop rice into your hands, shaping it into a triangle or ball.
- Place the rice on the nori strip.
- Fold the corners of the nori over the rice and wrap tightly with the plastic wrap.
- Twist the excess plastic wrap to secure.
- Moisten your hands lightly with water to prevent sticking.
- Scoop rice into your hands and shape it into a triangle or ball.
- Press gently to compact the rice.
- Place a nori strip diagonally on a flat surface.
- Place the rice on the nori strip.
- Fold the corners of the nori over the rice and press gently to adhere.
- Lightly oil the inside of the onigiri mold to prevent sticking.
- Scoop rice into the mold, pressing gently to fill.
- Add filling if desired.
- Press down firmly to compact the rice.
- Lift the mold and wrap a nori strip diagonally around the onigiri.
- Fold the corners of the nori over the rice and press gently to adhere.
- Tight Wrapping: Ensure the nori is tightly wrapped around the rice to prevent it from unraveling.
- Adjust Rice Amount: Adjust the amount of rice based on the size of your mold or your desired onigiri size.
- Practice: Practice shaping and wrapping onigiri to achieve the perfect shape and seal.