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Onigiri (Japanese Rice Balls)

   

Japanese Rice Balls

Onigiri (Japanese Rice Balls) Recipe

You may mould the onigiri using your palms or an onigiri mould. Wet your hands or the inside of the mould before shaping the rice balls to prevent the rice sticking to the surface. If not consuming immediately, wrap onigiri with cling wrap or special onigiri plastic sheets.

Serves: roughly 6 onigiri

Prep Time: 20 mins

Total Time: 30 mins

Ingredients

  • 2 cups Japanese short-grain rice (sushi rice)
  • water
  • a small piece pan-fried or grilled salmon fillet follow grilled salmon recipe here; shred the salmon to flakes
  • furikake (dried salmon flakes) to taste
  • 3 grams bonito flakes (katsuobushi)
  • 1/2 tsp light soy sauce
  • 2 tbsp diced umeboshi flesh
  • nori strips

Directions

  1. Rinse rice in several changes of water until water runs clear (skip this step if you are using pre-washed rice). Drain the rice in a colander for roughly 30 minute before cooking in rice cooker/stove top (ratio of rice: water is roughly 1:1). When ready to make onigiri, transfer the rice to cool on a wide flat-bottom bowl or a Japanese hangiri.
  2. Salmon Rice Balls
    Mix one serving of rice (roughly one palm size or 60 grams) with 1 tbsp furikake. Flatten seasoned rice, make an indentation in the center and place shredded salmon in the middle, then mould the rice to close up the filling to a triangular shape. Alternatively, use an onigiri mould. Wrap onigiri base with a strip of nori and top with shredded salmon.
  3. Umeboshi Rice Balls
    Mix one serving of rice with 1 tsp diced umeboshi. Shape the seasoned rice to a triangular shape by hand or mould. Wrap base of onigiri with a strip of nori. Top onigiri with some chopped spring onions.
  4. Okaka (Katsuobushi) Rice Balls
    In a small bowl, season bonito flakes with light soy sauce. Shape onigiri with 1 tsp bonito flakes filling in the center either by hand or mould. Wrap onigiri with a strip of nori and top it with more seasoned bonito.
                                           

Leave a Comment





8 Responses to “Onigiri (Japanese Rice Balls)”

  1. tigerfish — October 2, 2013 @ 1:10 am

    They look very pretty! 你很用心,也很细心 :)

    Reminded me of the “triangular rolls” in K-drama (Good Doctor). I know, those are not Japanese but same shape leh…hahahaha!

    Reply

  2. Juliana — October 2, 2013 @ 7:32 am

    Yum! I have not had onigiri for a while, looks delicious…and really cute with the triangle mold…
    Have a great week Wiffy :D

    Reply

  3. HoppingHammy — October 2, 2013 @ 6:03 pm

    It looks beautiful! I’m a fan of all your oddly shaped dishes. So unique – which fits in perfectly with your unique recipes. ^_^ Love it!

    Reply

  4. Little Corner of Mine — October 3, 2013 @ 12:12 am

    Nice! I sometimes make onigiri for my girls lunch box too!

    Reply

  5. Vivien — October 5, 2013 @ 4:38 am

    I love onigiri. Learned a lot from http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html

    Spam musubi is another favourite. Can you get musubi moulds at Daiso in Singapore?

    Onigiri and musubi are great for road trips. (I live in the US.) Kids and adults love them.

    Love your blog!

    Reply

    • wiffy replied: — October 6th, 2013 @ 11:29 am

      Hi Vivien, thanks! I have not seen musubi moulds at the Daiso here, so far. Spam musubi sounds great, I just have some leftover spam in the fridge and would love to try it.

      Reply

  6. B — October 6, 2013 @ 11:51 am

    Yummy and full of different flavours, delicious!

    Reply

  7. Mummybean — October 20, 2013 @ 3:33 pm

    Oh, they look super cute! I didn’t realised they have moulds for this. How nifty.

    Reply

  8. Mummybean — October 20, 2013 @ 3:33 pm

    Oh, they look super cute! I didn’t realised they have moulds for this. How nifty.

    Reply