Onigiri (Japanese Rice Balls)
I love these Japanese rice balls (known as “Onigiri” /お握り in Japan) which are short-grain rice formed into triangular or oval shapes and usually wrapped in nori.
They are great as a quick and fuss-free meal, and for using up any leftover sushi rice. Try bringing onigiri to a picnic for a change over sandwiches! Here, I made three popular and easiest flavours of onigiri – namely (from front to back) salmon, umeboshi (Japanese pickled plum) and okaka (dried bonito flakes).
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|Cook 2 cups Japanese rice.|
|Prepare the fillings.
|Mould the onigiri by handWet hands, flatten one serving of rice, make an indentation in the center and place filling in the middle (pictured). Mould the rice ball with both palms to close up the filling and mould to desired shape.|
|Mould the onigiri using a mould Salmon Onigiri: Wet inside of onigiri mould, fill mould halfway with rice, add filling in middle, then fill the mould with more rice. Push flap to release the onigiri from the mould.|
|Umeboshi onigiri: mix diced umeboshi with rice before moulding the rice ball.|
|Wrap a piece of nori strip at the base of each onigiri. Decorate with toppings.|