Onigiri
Hand-pressed Japanese rice balls, lightly salted and gently shaped so the grains stay tender rather than compacted — a portable staple, often wrapped in nori.
Vegetarian-optional
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups Japanese short-grain rice, cooked and still warm
- Salt, for shaping
- 1/2 cup filling of choice (salted salmon flakes, umeboshi, or tuna mayo)
- 2-3 sheets nori, cut into strips
- Water, for wetting hands
Steps
- Wet your hands with water, then rub a pinch of salt evenly over your palms.
- Scoop a handful of warm rice into one hand and make a small indent in the center. Add a spoonful of filling into the indent.
- Cover the filling with a bit more rice, then gently press and turn the rice between cupped palms, shaping it into a triangle (or ball).
- Use gentle, even pressure — the goal is to just barely hold the rice together, not compact it hard.
- Wrap a strip of nori around the base or bottom of each onigiri just before eating, so it stays crisp.
- Serve at room temperature or pack for later.