Classic Japanese Onigiri (Rice Balls)
A simple and traditional Japanese Onigiri recipe made with seasoned rice, savory fillings, and crisp nori – perfect for a quick snack or lunch.
Equipment
- Rice cooker or saucepan
- Mixing Bowl
- Plastic wrap (optional)
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 cups Japanese short-grain rice rinsed and soaked for 30 minutes
- 2 ¼ cups water for cooking rice
- 1 tsp salt for seasoning and shaping
- 1 tbsp rice vinegar optional, for light tang
- ¼ cup filling of choice e.g., tuna mayo, salted salmon, or pickled plum
- 1 sheet nori cut into strips
Instructions
- Rinse the rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
- Cook the rice with 2 1/4 cups water in a rice cooker or saucepan. Once cooked, let it rest covered for 10 minutes.
- Transfer rice to a bowl and gently fold in salt and rice vinegar. Let cool slightly until it's warm but not hot to the touch.
- With moistened hands, scoop about 1/2 cup of rice. Flatten slightly, add 1–2 tsp of your desired filling to the center, and form into a triangle or oval shape.
- Wrap a strip of nori around the shaped Onigiri and press gently to adhere.
- Repeat with remaining rice and filling. Serve immediately or store wrapped in plastic wrap or a bento box.
Notes
Keep a bowl of lightly salted water nearby to wet your hands for shaping. This prevents sticking and adds flavor. Avoid wrapping with nori too early if not serving immediately to keep it crisp.
Nutrition
Calories: 180kcalCarbohydrates: 37gProtein: 4gFat: 1gSodium: 180mgPotassium: 65mgFiber: 1gCalcium: 10mgIron: 0.7mg
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