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Japanese Onigiri Rice Balls

Homemade Japanese onigiri rice balls are simple, cozy, and versatile, perfect for lunches or snacks with various fillings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 9 pieces
Course: Lunch, Snack
Cuisine: Japanese
Calories: 174
Ingredients Method Notes

Ingredients
  

Rice and Water
  • 2 1/4 cups uncooked Japanese short-grain white rice (about 450 g)
  • 2 1/2 cups water (about 600 ml)
  • 1/2 teaspoon kosher salt about total for hands and outsides
Fillings
  • 3 sheets nori for wrapping
  • 1 to 2 fillets quick salted salmon plus kosher salt
  • 1 packet okaka (3-5 g katsuobushi mixed with 1 tbsp soy sauce)
  • 1 can tuna mayo (5 oz albacore tuna drained, mixed with 2 tbsp Japanese mayonnaise and 1/2 tbsp soy sauce)
  • 2 pieces umeboshi pitted
Optional Coatings
  • furikake for coating

Method
 

Preparation
  1. Rinse the rice in a bowl or strainer, swirling and draining until the water runs mostly clear.
  2. Soak the rice for 20 to 30 minutes.
  3. Cook the rice with the measured water in a rice cooker or covered pot.
Fillings
  1. Prepare the fillings while the rice cooks: salt and broil or bake salmon, prepare okaka, mix tuna with mayonnaise and soy sauce, or pit umeboshi.
Shaping
  1. Cool the rice until it is warm and comfortable to handle.
  2. Dampen your hands, rub a pinch of salt over them, and scoop 2/3 cup of rice for each onigiri.
  3. Press a small hollow into the rice, add 1 to 2 teaspoons of filling, and fold the rice over to seal it.
  4. Form the rice into a triangle using your cupped hand.
  5. Optionally sprinkle salt on the outside.
Finishing Touch
  1. Roll the rice balls in furikake if desired and wrap with toasted nori just before eating.

Notes

For flavor variations, use different fillings. Ensure proper rice handling to avoid stickiness. Serve with sides like miso soup or cucumber salad.