Super Easy Onigiri
32Min
4Servings
180Cal
EasyLevel
Gluten freeKid friendlygluten_freedairy_free
#riceball#onigiri#japanesefood#easyrecipe
Equipment
Cooking pot
Stove
Colander
Cutting board
Knife
Mixing bowl
Ingredients
Main ingredients
Japanese short-grain rice (cooked, warm)
200 g
salt
5 g
water
300 ml
Optional fillings
cooked salmon (cooked, flaked)
100 g
umeboshi
4 piece
Coating
nori seaweed sheets (cut into strips)
2 piece
Instructions
1
Cook the rice
Rinse rice until water runs clear, then cook in water with salt until tender.
15 minMedium heattimer 15 min
2
Prepare fillings
If using salmon, flake it into small pieces. Prepare umeboshi if using.
5 min
3
Shape the onigiri
Wet hands with salted water, take a handful of warm rice, make an indentation, add filling, and form into triangular shape.
10 min
4
Wrap with nori
Wrap each onigiri with a strip of nori seaweed for extra flavor and easier handling.
2 min
Original recipe
Storage
Fridge: 1 days
Freezer: 30 days
Reheat: Room temperature or microwave 30 seconds
Best eaten fresh. Wrap tightly in plastic wrap for storage.
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