Simple Onigiri Recipe
Discover the simplicity of homemade onigiri with canned salmon—perfectly seasoned rice wrapped around savory fish, ideal for a quick and delicious snack or meal.
ESTIMATED COST : $4.45 or $0.75
Ingredients
For the Rice
- 1 cup (200 grams, 7.05 ounces) uncooked sushi rice
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar (super fine sugar)
- ½ teaspoon salt
For the Filling
- 335 grams (11.82 ounces) canned salmon, drained
- 80 grams (2.82 ounces) Japanese mayonnaise
- 2 teaspoons soy sauce
- ½ cup (40 grams, 1.41 ounces) green onions (spring onions), finely chopped
- Salt and pepper to taste
Optional Toppings
- 3 nori sheets (seaweed sheets) cut into small rectangles
- Sesame seeds lightly toasted
- 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 1 ½ cups 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 Filling
- Combine all filling ingredients in a mixing bowl. Taste for seasoning and adjust as desired. Set aside.
Putting It All Together
- Lightly wet your hands with water lightly. Take 1 ½ tablespoons of rice and mold it into a ball. Repeat until all the rice is used.
- After shaping all the rice balls, gently flatten one. Place approximately 1 teaspoon (5 grams, 0.176 ounces) of salmon mixture in the center of the flattened rice ball. Avoid overfilling. Cover the salmon with more rice, shaping it back into a ball.
- Repeat the previous steps until all the filling is used.
- Serve the rice balls as they are, or wrap each one with a strip of nori and sprinkle lightly toasted sesame seeds on top.
Notes
Tips on Shaping Onigiri:
By Hand Method:
- 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.
- 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.
- 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.
Nutrition
Serving: 1 onigiriCalories: 75kcalCarbohydrates: 9gProtein: 5gFat: 2gCholesterol: 16mgSodium: 251mgPotassium: 64mgSugar: 1g
Tried this recipe?Let us know how it went!