Your own easy, flavorful Onigiri rice balls, perfect anytime.

Onigiri (rice balls) are a traditional Japanese snack made from seasoned or plain rice, often shaped into triangles or rounds, and typically filled with ingredients like salmon, tuna, pickled plums (umeboshi), or teriyaki chicken. They’re wrapped in nori seaweed for added texture and flavor. Onigiri is portable and versatile, making it a popular choice for picnics or lunchboxes (bento). To serve, arrange them on a plate with dipping sauces like soy sauce or miso paste, or as part of a meal alongside miso soup, pickled vegetables, or fresh greens. They can be enjoyed warm or at room temperature.

Ingredients

For the Rice

• 2 cups short-grain sushi rice
• 2 ¼ cups water
• 2 tablespoons rice vinegar (optional)
• 1 teaspoon sugar (optional)
• ½ teaspoon salt

For the Filling (Choose any or mix)

• Cooked salmon, flaked
• Tuna mixed with mayo and soy sauce
• Pickled plums (umeboshi)
• Cooked chicken teriyaki
• Avocado or cucumber slices (for a vegetarian option)

For the Outside

• Nori seaweed sheets (cut into strips)
• Sesame seeds (optional)

Directions

1. Cook the Rice
   • Rinse the sushi rice in cold water until the water runs clear.
   • In a pot, combine rice and water, then bring to a boil.
   • Reduce heat to low, cover, and cook for 18-20 minutes, or until water is absorbed.
   • Remove from heat and let it sit, covered, for another 10 minutes.
   • If you like seasoned rice, gently mix in rice vinegar, sugar, and salt while the rice is still warm.
2. Prepare the Filling
   • While the rice cools, prepare your filling options, like cooked salmon, tuna, or teriyaki chicken.
3. Shape the Rice Balls
   • Wet your hands and sprinkle a little salt on them to prevent the rice from sticking.
   • Take about ½ cup of cooked rice and flatten it slightly in your hand.
   • Place a small amount of your chosen filling in the center (about 1 tablespoon), then shape the rice around the filling, forming a ball or a triangular shape. Press firmly to compact the rice.
4. Add Toppings
   • Wrap a strip of nori seaweed around the rice ball for added flavor and structure.
   • Optionally, sprinkle sesame seeds on the outside for extra texture.
5. Serve
   • Serve the rice balls fresh or store them in a bento box for lunch. You can enjoy them warm or at room temperature.

Variations

• Spicy Tuna Onigiri: Mix canned tuna with sriracha, mayonnaise, and soy sauce.
• Vegetarian Option: Fill with avocado, cucumber, or pickled vegetables.
• Furikake Seasoning: You can mix furikake (a Japanese rice seasoning) into the rice for added flavor.

These rice balls are perfect for a quick snack or lunch on the go.