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.
Ingredients of Onigiri (Rice Balls)
How to Make Onigiri (Rice Balls)
- 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.
- Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
- Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice.
- Divide the cooked rice into equal portions. Use one portion of rice for each onigiri.
- Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes.
- 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.
- Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds.
