Onigiri (rice balls) (Japan)

Name: Onigiri (rice balls) (Japan)
Total time: 2100 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 3 cups Japanese short-grain rice; 3 1/2 cups water; 1 tsp salt (plus extra for seasoning hands); 4 –5 sheets nori (seaweed), cut into strips; Fillings (optional): salted salmon, canned tuna mixed with mayonnaise, pickled plum (umeboshi); 1 tbsp sesame seeds (optional)

Eva Saida @EvaButterfly

World

A simple and comforting Japanese snack of seasoned rice shaped into handheld triangles, often filled or topped with savory ingredients.

Eva Saida @EvaButterfly

World

A simple and comforting Japanese snack of seasoned rice shaped into handheld triangles, often filled or topped with savory ingredients.

Saved

Ingredients

Prep 15 mins / Cook 20 mins

4-5 people

3 cupsJapanese short-grain rice
3 1/2 cupswater
1 tspsalt (plus extra for seasoning hands)
4–5 sheets nori (seaweed), cut into strips
Fillings (optional): salted salmon, canned tuna mixed with mayonnaise, pickled plum (umeboshi)
1 tbspsesame seeds (optional)

Saved

Steps

Prep 15 mins / Cook 20 mins

1

Rinse the rice under cold water until the water runs clear, then cook with water using rice cooker or pot.
2

Once cooked, let the rice cool slightly until warm but still easy to handle.
3

Wet your hands with water and rub a little salt on them to prevent sticking and add flavor.
4

Take a handful of rice, flatten slightly, add a small amount of filling (if using), then mold into a triangle or oval shape.
5

Wrap or press a strip of nori around the rice ball and sprinkle with sesame seeds if desired.
6

Repeat until all rice is used, then serve immediately or pack for later.