Onigiri Japanese Rice Balls Recipe

Japanese short-grain rice: This type of rice is sticky and perfect for forming rice balls.

Water: Used to cook the rice.

Salt: Adds flavor to the rice and helps in shaping the rice balls.

Nori: Seaweed sheets cut into strips to wrap around the rice balls.

Sesame seeds: Optional, adds a nutty flavor and a bit of crunch.

When shaping your onigiri, make sure your hands are slightly damp and sprinkled with salt. This prevents the rice from sticking to your hands and adds a subtle seasoning to the rice balls. Additionally, pressing the rice gently but firmly helps maintain the shape without crushing the grains, ensuring a perfect texture.

• japanese short-grain rice - Substitute with sushi rice: Sushi rice is also a type of short-grain rice and has a similar sticky texture when cooked, making it a good substitute for onigiri.

• japanese short-grain rice - Substitute with arborio rice: Arborio rice, commonly used in risotto, has a similar sticky and creamy texture, which can work in a pinch for onigiri.

• water - Substitute with dashi broth: Using dashi broth instead of water can add a deeper umami flavor to the rice, enhancing the overall taste of the onigiri.

• salt - Substitute with soy sauce: Soy sauce can be used to season the rice, providing a salty and umami-rich flavor that complements the onigiri.

• nori (seaweed) - Substitute with rice paper: Rice paper can be used as a wrap for the onigiri if nori is unavailable, though it will have a different texture and flavor.

• nori (seaweed) - Substitute with shiso leaves: Shiso leaves can be used to wrap the onigiri, offering a unique and aromatic flavor profile.

• sesame seeds - Substitute with furikake: Furikake is a Japanese seasoning that often includes sesame seeds along with other ingredients like seaweed and dried fish, adding more complexity to the flavor.

• sesame seeds - Substitute with crushed peanuts: Crushed peanuts can provide a similar crunchy texture and nutty flavor, though the taste will be slightly different.

• Allow the rice balls to cool completely before storing. This prevents condensation, which can make the nori soggy.
• Wrap each onigiri individually in plastic wrap to maintain freshness and prevent them from sticking together.
• Place the wrapped onigiri in an airtight container to further protect them from drying out and absorbing other odors from the fridge.
• Store the container in the refrigerator if you plan to consume the onigiri within 1-2 days. For longer storage, freezing is recommended.
• To freeze, place the wrapped onigiri in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the onigiri to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the onigiri in the refrigerator overnight or reheat directly from frozen in the microwave. If microwaving, remove the plastic wrap and cover with a damp paper towel to retain moisture.
• For best texture, avoid reheating the nori with the onigiri. Instead, wrap the nori around the rice ball just before serving.

• Microwave method:

  1. Place the onigiri on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Let it sit for a minute to evenly distribute the heat.

• Steaming method:

  1. Set up a steamer with boiling water.
  2. Place the onigiri in the steamer basket, ensuring they don't touch the water.
  3. Steam for about 5-7 minutes until heated through.
  4. Carefully remove and let cool slightly before serving.

• Pan-frying method:

  1. Heat a non-stick pan over medium heat and add a small amount of sesame oil.
  2. Place the onigiri in the pan and cook for 2-3 minutes on each side until crispy and heated through.
  3. Remove from the pan and let cool slightly before enjoying.

• Oven method:

  1. Preheat the oven to 350°F (175°C).
  2. Wrap each onigiri in aluminum foil to retain moisture.
  3. Place on a baking sheet and heat for 10-15 minutes.
  4. Carefully unwrap and let cool slightly before serving.

• Rice cooker: Essential for cooking the Japanese short-grain rice to the perfect texture.

• Measuring cups: Used to measure the rice and water accurately.

• Strainer: Needed to rinse the rice under cold water until the water runs clear.

• Mixing bowl: Useful for holding the rinsed rice before cooking.

• Wooden spoon: Ideal for fluffing the rice once it's cooked.

• Cutting board: Handy for cutting the nori into strips.

• Sharp knife: Necessary for slicing the nori sheet.

• Small bowl: Used to hold water for wetting your hands.

• Salt shaker: Convenient for sprinkling salt on your wet hands.

• Serving plate: Perfect for placing the finished onigiri.

• Sesame seed shaker: Optional, for sprinkling sesame seeds on the onigiri.

Rinse efficiently: Use a fine-mesh strainer to rinse the rice quickly and thoroughly.

Cook in bulk: Prepare extra rice and store it in the fridge for quick assembly later.

Use a mold: Invest in an onigiri mold to shape the rice balls faster and more uniformly.

Pre-cut nori: Cut the nori strips in advance and store them in an airtight container.

Wet hands properly: Keep a bowl of salted water nearby to quickly wet your hands while shaping the rice balls.

Prepare toppings: Have your sesame seeds and other toppings ready to sprinkle immediately.