How to Make Onigiri (Japanese Rice Balls) | Ultimate Guide

• servings: 10 servings
• active time: 30 minutes
• total time: 55 minutes

Ingredients

3 rice cooker cups Japanese Short Grain Rice (appox. 450g)

Roasted Sea Weed/Nori Sheets

Salt

1-2 tsp Yukari Shiso

1-2 tsp Vegan Vegetable Furikake

Umeboshi (Japanese pickled plums)

Other pickled Vegetables or filling of your choice

Directions

First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above).

Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on.

Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.

Filled Onigiri

Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Place a small scoop of rice (just enough to fill the bottom part of the mold) and gently press it in. Make a small indent in the middle and place 1 umeboshi (or 1/2-1 tbsp of some kind of filling) in the indent. Cover with more rice until 3/4 of the way full and then place the lid on top. Gently press down until it’s formed into a rice ball. Lightly wet your hands and dab your pointer finger and middle finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). This just ensures the rice ball is salted throughout for preserving longer. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.

Seasoned Onigiri

Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Place a scoop of rice until 3/4 of the way full and then place the lid on top. Gently press down until it’s formed into a rice ball. Lightly wet your hands and dab your pointer finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.

Filled Onigiri

Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice in the middle of your hand (around 1/3 – 1/2 cup) and gently press it in your palm. Make a small indent in the middle and add 1 pitted umeboshi or 1/2-1 tbsp of filling. With the hand holding the rice ball, curl your hand more and slowly cover the filling with rice from the side. Shape it into a ball or rounded triangle by gently pressing between your two hands. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.

Seasoned Onigiri

Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice (around 1/3 – 1/2 cup) on to your hand and shape into a ball or rounded triangle. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.

If eating immediately, wrap your rice balls with the roasted cut up nori sheets and serve.

If eating later, wrap your onigiri with some cling wrap or place in a bento box. Place the nori in a separate container to keep them crisp. Wrap the rice balls before eating.

Nutrition

• Serving Size: 1 Rice Ball
• Calories: 154
• Total Fat: 0.3
• Saturated Fat: 0.1
• Unsaturated Fat: 0.2
• Trans Fat: 0
• Cholesterol: 0
• Sodium: 388mg
• Total Carbohydrate: 33.4
• Dietary Fiber: 0.4
• Total Sugars: 0
• Protein: 3.2