LunchJapaneseFree to use

Onigiri

Name: Onigiri
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 cups warm cooked short-grain rice; 1 teaspoon salt, plus more for hands; 4 tablespoons filling, such as flaked cooked salmon, pickled plum, or tuna with mayonnaise; 2 sheets nori, cut in strips; 1 tablespoon sesame seeds, optional

おにぎり

Rice balls with a savory filling, wrapped in nori. A perfect portable lunch.

Serves 4

Prep 20 min

Onigiri — Photo: Ocdp, CC0, via Wikimedia Commons

Ingredients

3 cups warm cooked short-grain rice
1 teaspoon salt, plus more for hands
4 tablespoons filling, such as flaked cooked salmon, pickled plum, or tuna with mayonnaise
2 sheets nori, cut in strips
1 tablespoon sesame seeds, optional

Steps

Step 1. Wet your hands with water and rub a pinch of salt on them.
Step 2. Take a handful of rice, flatten in your palm, and put a spoonful of filling in the center.
Step 3. Fold the rice around the filling and shape into a triangle or ball, pressing firmly but gently.
Step 4. Wrap with a strip of nori just before eating so it stays crisp.

Where this recipe comes from

Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.