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Japanese Onigiri (Rice Balls)
Soft, sticky short-grain rice gives way to a savory, salty center in these classic Japanese rice balls. You'll wrap them in crisp nori for a portable bite that's deeply satisfying. This version features two distinct fillings, pairing soy-seasoned bonito flakes with fresh tomatoes. They're a brilliant way to use up leftover cooked rice and pack beautifully for your midday meal.
Equipment
- Stovetop
Ingredients
- ¼ cup bonito flakes
- 2 teaspoons soy sauce
- 1 fresh tomato, or 1 of Sasuke’s Soy-Pickled Tomatoes
- 2 sheets nori
- 4 cups freshly cooked Japanese short-grain rice
- 2 tablespoons sesame seeds, toasted
- 4 cups freshly cooked rice
- 4 tablespoons onigiri filling (bonito flakes, leftover dashi furikake, etc.)
- 4 sheets nori, cut into strips
Instructions
- 1Mix the bonito flakes with the soy sauce in a small bowl to create the okaka filling.
- 2Cut the tomato into quarters, scoop out the wet pulp, and chop the remaining flesh into fine pieces. Removing the pulp prevents the rice from getting soggy.
- 3Pass the nori sheets briefly over a low gas flame until they darken in color, then cut them into eight equal squares.
- 4Wet your hands with salted water and flatten half a cup of cooked rice in your palm. Create a small well in the center and add a portion of the okaka or chopped tomato. The salted water keeps the rice from sticking and seasons the exterior.
- 5Fold the rice over the filling to enclose it completely, pressing firmly to form a tight ball or a flattened triangle.
- 6Sprinkle toasted sesame seeds over the shaped rice, set it onto a nori square, and press the seaweed gently so it sticks to the surface.
- 7Repeat the process with the remaining ingredients, moistening your hands before shaping each one. Let the rice balls rest briefly before serving at room temperature.
- 8For a fully wrapped round style, roll the filled rice gently between your palms to form a smooth sphere. Wrap strips of nori around the sphere, dabbing them with a tiny drop of water to help the seaweed bend and adhere, until the entire surface is covered.
Notes
- Rice: Use freshly cooked Japanese short-grain rice. It provides the necessary stickiness to hold the shape properly.
- Storage: Wrap individual rice balls tightly in plastic wrap and store at room temperature if eating the same day. Don't refrigerate, or the rice will become hard.
- Make ahead: You can prepare the okaka and tomato fillings up to a day in advance and store them in the fridge.
Recipe Details
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