Making Onigiri at Home
These are the standard ration of a home kitchen, meant to be eaten with your hands. They rely on the quality of the rice and the tension of your palms to hold their shape.
Fresh rice is non-negotiable.
Use short-grain white rice; long-grain varieties will not hold together. Keep a bowl of water mixed with a pinch of salt nearby to prevent sticking to your hands.
- Rice cooker or heavy-bottomed pot
- Fine mesh strainer
- Small bowl of water
- Plastic wrap (optional)
What goes in.
- 2 cupsshort-grain Japanese rice
- 2 1/4 cupswater
- 1 tspkosher salt
- 2 sheetsnori, cut into 2-inch wide strips
- 1/2 cupfilling of choice (salted salmon, umeboshi, or tuna mayo)
Creating the triangle
Cup your hands into a 'V' shape. Apply firm but gentle pressure, rotating the rice ball three or four times to build structural integrity without crushing the texture of the grain.
The method.
Wash the rice
Rinse the rice in cold water until the water runs clear. Drain thoroughly and let sit for 15 minutes before cooking.
Cook
Cook the rice according to your cooker's instructions. Once finished, let it steam undisturbed for 10 minutes.
Cool slightly
Spread the rice onto a tray or bowl so it cools just enough to touch. It must remain warm, or it will not hold its shape.
Wet your hands
Dip your palms in the salted water. Spread a small pinch of salt across your palms.
Form
Take about half a cup of rice. Make an indentation in the center, place your filling inside, and fold the rice over to cover it.
Shape
Use your hands to gently press the rice into a triangle or round shape. Wrap a strip of nori around the base.
Other turns to take.
Yaki Onigiri
Brush the shaped rice with soy sauce and sear in a hot skillet until the exterior forms a crisp, brown crust.
Furikake
Mix toasted sesame seeds and dried seaweed flakes directly into the rice before shaping.
When it doesn't go to plan.
If you struggle with the shape, use a triangle-shaped plastic mold to ensure consistency.
For crisp nori, wrap the rice balls just before eating rather than storing them pre-wrapped.
Use oily fish like salmon or canned tuna mixed with a little mayonnaise for a rich center.
The ones that keep coming up.
Can I use brown rice?
Brown rice lacks the starch required to bind the grains together effectively. Stick to polished short-grain white rice for the most stable result.
How do I store them?
Wrap individual onigiri in plastic wrap. They are best eaten within a few hours; refrigeration makes the rice hard and dry.
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