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JapaneseAuthentic Cuisine

Onigiri

Serves 4 to 6 Side vegetarian, Sides

Onigiri

Onigiri, a staple in Japanese homes and convenience stores alike, is a simple yet beloved dish. It finds its place in bento boxes and on-the-go meals, offering a compact and satisfying bite. This version brings the essence of homemade comfort, with salt measured by instinct and fat used liberally, capturing the true spirit of Japanese family cooking.

The flavor is a harmonious blend of savory and tangy, with umeboshi lending a tart contrast to the subtly seasoned rice. Enveloped in a crisp nori sheet, each bite offers a satisfying texture, with toasted sesame adding a nutty aroma. Whether shared at the table or enjoyed solo, Onigiri is a delightful taste of Japan's culinary simplicity.

Ingredients

  • 400 gshort-grain rice — warm
  • 2 tbspumeboshi — pitted
  • 1 sheetnori
  • 1 tsptoasted sesame
  • 1/2 tspfine sea salt

Method

  1. Rinse 400 g of short-grain rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch, ensuring the rice is not too sticky. Transfer the rinsed rice to a medium-sized pot.
  2. Add 500 ml of water to the pot with the rice. Cover with a lid and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 12-15 minutes, or until the water is fully absorbed and the rice is tender. The rice should have a slightly sticky texture but still hold its shape.
  3. While the rice is cooking, prepare the fillings. Take 2 tbsp of umeboshi and remove any pits if necessary. Chop the umeboshi into small pieces, which will make it easier to distribute evenly in the onigiri.
  4. Once the rice is cooked, remove it from the heat and let it sit, covered, for another 10 minutes. This resting period allows the rice to finish steaming and become perfectly tender. Fluff the rice gently with a rice paddle or fork to release excess steam.
  5. Wet your hands with water and sprinkle them with 1/2 tsp of fine sea salt. This prevents the rice from sticking to your hands and seasons the onigiri as you shape it. Take a handful of rice, about 1/3 cup, and flatten it slightly in your palm.
  6. Place a small amount of chopped umeboshi in the center of the rice. Carefully fold the rice over the filling, enclosing it completely, and shape it into a triangle or ball by pressing gently with your palms. Repeat with the remaining rice and filling.
  7. Cut the sheet of nori into strips about 2 cm wide. Wrap a strip of nori around the bottom of each onigiri, leaving the top exposed. This provides a convenient way to hold the onigiri without getting sticky rice on your fingers.
  8. Sprinkle 1 tsp of toasted sesame seeds over the onigiri for added flavor and texture. Serve the onigiri warm or at room temperature, making them perfect for a shared meal or as a portable snack.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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