Description
Delicious Onigiri are traditional Japanese rice balls that are easy to customize with your favorite seasonings and fillings. This recipe uses freshly cooked medium-grain rice combined with furikake seasoning, shaped into triangles, and wrapped with roasted nori for a delightful snack or meal accompaniment.
Ingredients
Scale
Rice and Seasoning
- 2 cups cooked medium-grain rice (freshly cooked)
- 2 tablespoons furikake seasoning blend
- 1 teaspoon kosher salt
- 1 cup water (for wetting hands)
For Wrapping and Garnish
- 4 sheets roasted nori, cut into strips
- 2 tablespoons sesame seeds (optional)
Instructions
- Mix Rice and Seasoning: In a mixing bowl, gently blend the freshly cooked medium-grain rice with furikake seasoning until the rice grains are evenly coated and infused with umami flavor.
- Prepare Your Hands: Wet your hands with water to prevent sticking, then sprinkle a small pinch of kosher salt onto your palms to enhance the rice’s taste and help shape the Onigiri.
- Shape the Rice: Scoop approximately 1/2 cup of the seasoned rice and gently press it into a compact triangle shape using your hands. Take care to press firmly enough to hold shape without crushing the grains.
- Optional Sharpening: For cleaner edges, press the sides of the rice triangle lightly against a flat surface to define the shape further.
- Wrap with Nori: Take a strip of roasted nori and wrap it around the base of the rice triangle. This adds flavor and provides a convenient handle for eating.
- Garnish: If desired, sprinkle sesame seeds on top of the Onigiri for a nutty finish and extra texture.
- Serve or Store: Enjoy the Onigiri fresh as a snack or part of your meal. To store for later, individually wrap each rice ball tightly in plastic wrap to maintain freshness.
Notes
- Use freshly cooked medium-grain rice for the best texture that sticks well when shaping.
- Adjust the amount of furikake seasoning to suit your taste preference.
- Wet your hands before shaping to prevent rice from sticking.
- For added flavor, you can include fillings such as umeboshi (pickled plum), grilled salmon, or tuna mayo inside the Onigiri if desired.
- Consume Onigiri soon after making for optimal freshness, or refrigerate wrapped rice balls for up to 24 hours.
