Onigiri rice balls with Nori, sesame and various fillings
Japanese Recipe

Onigiri

For Onigiri, Japanese round grain rice is cooked and warm formed. Hands are slightly moistened and salted so that the rice is not sticky and the rice balls are discreetly seasoned.

No ratings yet
Jump to recipe View ingredients
Share
Total time 40 min
Calories 360 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Onigiri with filling and Nori moulds

Onigiri are not sushi: the rice is not seasoned with vinegar. It is important to have freshly cooked round grain rice, which is warm shaped. The filling is in the middle, Nori remains separate or only comes to the end so that it remains crispy.

Vegetarian Dinners Lunch Dinner Rice

Recipe

Onigiri

Onigiri are Japanese rice balls made of short sticky rice, salt and fillings such as salmon, tuna mayo, umeboshi or sesame. Nori comes just before the meal.

Ingredients

4 servings

Method

  1. 1

    Cook rice

    Wash rice thoroughly, cook with water and let it rest for 10 minutes. Onigiri are formed with warm rice.

  2. 2

    Prepare Filling

    Provide salmon, tuna mayo, umeboshi or another filling. Drain very moist fillings.

  3. 3

    Moisten your hands

    Gently moisten hands with water and rub in with a little salt so that the rice does not stick.

  4. 4

    Forms

    Press a portion of rice flat, put filling in the middle and form triangles or balls.

  5. 5

    Add Nori

    Place Nori only shortly before the meal or serve separately, so that it does not become soft.

Kitchen know-how

Tips for Onigiri

Warm Forms

Onigiri can be formed better with warm rice than with cold rice.

Moisten your hands

Water and little salt on the hands prevent gluing and season the rice easily.

Start Nori late

Nori stays crisper when it comes to the rice just before the meal.

Variations

How to adapt this recipe

Mix tuna from the can with little mayonnaise and soy sauce and use as filling.

Mix toasted sesame or furicake under the rice if Onigiri are to taste stronger.

Nutrition per serving

360kcal
68.0 gCarbohydrates
9.0 gProtein
5.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Onigiri

No, onigiri rice is not usually seasoned with vinegar. Salt on the hands is often enough.

Gently moisten hands and rub in with a little salt. Then warm rice can be better formed.

Salmon, tuna Mayo, Umeboshi, Kombu, fried mushrooms or tofu fit well.

Yes, but they taste fresh best. Store Nori separately and put on while eating.

Keep cooking

Related recipes and topics

Similar recipes

45 min · Japanese Omurice Omurice wraps spicy Ketchu price with chicken, onions, mushrooms and peas in a thin, delicate omelet and belongs to the Japanese Yoshoku kitchen. 50 min · Japanese Kitsune Udon Kitsune Udon combines thick, elastic udon noodles with clear Dashi broths and sweet-spicy stewed Aburaage tofu bags. 35 min · Japanese Oyakodon Oyakodon combines juicy chicken legs, soft onions and only loosely set egg in a spicy Dashi sauce on hot Japanese rice. 35 min · Japanese Gyudon Gyudon is a Japanese rice dish with thin beef and onions, which cook briefly in a sweet-spicy sauce of Dashi, soy sauce and Mirin. 10 hr · Indian Rajma Masala Rajma Masala is a North Indian bean curry made from red kidney beans, tomatoes, onions, ginger, garlic and warm spices. 40 min · Italian Lemon risotto with peas and basil Creamy risotto gets a light summer note through lemon, peas and basil. Parmesan and cold butter bind the rice grains only after cooking.