Onigiri

Ingredients

• Japanese short-grain rice100g
• water120ml
• salt1g
• salted salmon or umeboshi15g
• sheet nori seaweed (about 2g)1 piece

Instructions

1. 1

   Step 1

   Rinse 100g of Japanese short-grain rice under cold water until the water runs clear to remove excess starch.

2. 2

   Step 2

   Cook the rice with 120ml of water in a rice cooker or pot until fully cooked and fluffy, about 15 minutes.

3. 3

   Step 3

   While the rice is still warm, season it lightly with a pinch of salt and mix gently.

4. 4

   Step 4

   Wet your hands with water and sprinkle a little salt on them to prevent sticking and add flavor.

5. 5

   Step 5

   Take about 150g of cooked rice and shape it firmly into a triangular or oval form using your hands.

6. 6

   Step 6

   Optional: Place a small amount (about 15g) of filling such as salted salmon or pickled plum in the center before shaping.

7. 7

   Step 7

   Wrap the shaped rice ball partially with a sheet of nori seaweed for ease of handling and added flavor.

8. 8

   Step 8

   Serve immediately or wrap in plastic wrap to keep fresh for later consumption.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Onigiri works well as a short-term grab-and-go option when stored in a sealed container in the fridge.