O-nigiri, also known as o-musubi, nigirimeshi, rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori. You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.

Prep: 5 mins
Cook: 30 mins
Total: 35 mins

Ingredients of Onigiri (Rice Balls)

How to Make Onigiri (Rice Balls)

  1. Wash the rice with water and Combine rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat and simmer rice for 20 minutes.
  2. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
  3. Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice.
  4. Divide the cooked rice into equal portions. Use one portion of rice for each onigiri.
  5. Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes.
  6. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle.
  7. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds.



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