How to make Onigiri
Onigiri, also known as omusubi, are Japanese rice balls made from plain/salted white rice shaped into triangles or balls, filled with savory ingredients and often wrapped in nori (seaweed). Also, onigiri is a popular Japanese convenience store staple. This recipe guides you on how to make "konbini" style onigiri :-)
How to make Onigiri
Onigiri, also known as omusubi, are Japanese rice balls made from plain/salted white rice shaped into triangles or balls, filled with savory ingredients and often wrapped in nori (seaweed). Also, onigiri is a popular Japanese convenience store staple. This recipe guides you on how to make "konbini" style onigiri :-)
アプリでひらく作り方
- 1
For the rice:
- 2
Prepare cooked rice in a large bowl.
-
- 3
NOTE: If the leftover rice is cold, nuke it well.
- 4
Add oil and lightly season with salt to taste, then mix well
-
- 5
NOTE: Coat the rice with oil to prevent it from drying.
- 6
Leave it until its reaches room temperature. Set aside.
-
- 7
For the filling:
- 8
Place a paper towel into a small bowl.
-
- 9
Place tuna over the paper towel and let it sit a few minutes
-
- 10
NOTE: Remove the tuna's excess oil to avoid greasy filling.
- 11
Discard the paper towel and season with mayonnaise/sriracha.
-
- 12
Let's make onigiri with an onigiri mold:
- 13
NOTE: I can make 3" triangle onigiri with this mold (left).
-
- 14
Place a plastic wrap over the cutting board.
-
- 15
NOTE: This prevents the rice sticking to the cutting board.
- 16
Moisten the mold and place it on the plastic wrap.
-
- 17
NOTE: This helps prevent the rice from sticking to the mold.
- 18
Fill it halfway with the rice, and add 1 tbs of filling.
-
- 19
NOTE: I spread out the filling rather than packing it inside
-
- 20
Cover the filling with more rice, all the way to the edges.
-
- 21
Press it down with a rice paddle while filling with rice.
-
- 22
Lift the mold and push the onigiri out over the sheet.
-
- 23
Tuck the corners of the wrap around the top of the onigiri.
-
- 24
Fold the onigiri inward to the center of the wrap.
-
- 25
Tuck the remaining corners to wrap each side of the onigiri.
-
- 26
Use the enclosed sticker to secure the wrap in place.
-
- 27
OPTIONAL: I tucked in the corner of the onigiri wrap →
-
- 28
on each side.
-
- 29
Ready to eat Konbini style onigiri at home :-)
-
- 30
NOTE: This individual onigiri wrapper keeps the nori →
-
- 31
crisp and separate from the rice until ready to eat.
-
コツ・ポイント
You can use other savory fillings such as pickled plum, salmon flakes, kombu, okaka and more!
つくれぽ
似たレシピ
その他のレシピ
