Classic Japanese Onigiri

Transport your taste buds to Japan with this **Classic Japanese Onigiri** recipe, a timeless staple of Japanese cuisine. Made with perfectly seasoned short-grain rice and filled with your choice of savory delights—like tender grilled salmon, tangy pickled plum (umeboshi), or creamy tuna mayo—these handheld rice balls are as versatile as they are satisfying. Wrapped in crisp nori seaweed and optionally finished with a sprinkling of nutty sesame seeds, onigiri is the ultimate portable snack or bento box essential. With just a handful of pantry staples and easy step-by-step instructions, you'll master the art of shaping and seasoning rice in no time. Whether enjoyed fresh or packed for later, this recipe captures the simplicity and flavor of authentic Japanese comfort food!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 5

Ingredients

• 2 cups short-grain Japanese rice
• 2.5 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 100 grams filling of choice (e.g., grilled salmon, pickled plum - umeboshi, tuna with mayonnaise)
• 5 sheets nori seaweed sheets
• 2 tablespoons sesame seeds (optional)

Directions

Step 1

Rinse the short-grain Japanese rice under cold water several times until the water runs clear to remove excess starch.

Step 2

Drain the rinsed rice in a sieve and let it sit for 10 minutes.

Step 3

Combine the rice and 2.5 cups of water in a rice cooker or a medium saucepan. Let the rice soak for 30 minutes before cooking.

Step 4

Cook the rice in the rice cooker according to the manufacturer's instructions. If using a saucepan, bring the rice to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and water is absorbed.

Step 5

Remove the cooked rice from the heat and let it steam, covered, for an additional 10 minutes.

Step 6

While the rice is steaming, mix the rice vinegar, sugar, and salt in a small bowl until fully dissolved.

Step 7

Spread the hot rice onto a wide baking dish or tray to cool slightly. Sprinkle the vinegar mixture evenly over the rice, using a rice paddle or spatula to gently fold the rice and ensure even seasoning. Allow the rice to cool just enough to handle comfortably.

Step 8

To shape the onigiri, prepare a small bowl of warm water with a pinch of salt dissolved in it. This will prevent the rice from sticking to your hands.

Step 9

Wet your hands with the salted water, then scoop approximately 1/2 cup of seasoned rice into your palm.

Step 10

Create a shallow indentation in the center of the rice, add about 1 tablespoon of your chosen filling, and gently press the rice around the filling to enclose it completely.

Step 11

Shape the rice into a compact triangle or round ball by pressing and molding it with your hands.

Step 12

Wrap a strip of nori seaweed around each onigiri, leaving the middle portion of the rice exposed if desired.

Step 13

Sprinkle with sesame seeds if using.

Step 14

Repeat the steps with the remaining rice, filling, and nori sheets.

Step 15

Serve immediately, or wrap individually in plastic wrap to enjoy later as a portable snack.

Nutrition Facts

Serving size	(1163.0g)

Amount per serving	% Daily Value*
Calories	862.6

Total Fat 22.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0g
Cholesterol 55mg	0%
Sodium 2497.4mg	0%
Total Carbohydrate 124.9g	0%
Dietary Fiber 4.2g	0%
Total Sugars 4.6g
Protein 36.5g	0%

Vitamin D 447IU	0%
Calcium 249.2mg	0%
Iron 4.8mg	0%
Potassium 670.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 17.1%

Carbs: 58.7%