Onigiri Recipe
Looking for a satisfying and portable snack? Onigiri, or Japanese rice balls, are a perfect choice! These delightful treats are versatile, allowing for a variety of fillings and shapes. In this recipe, you’ll learn how to make onigiri from scratch, using short-grain rice and fillings like salmon, pickled plum, or even vegetables. With a crisp seaweed wrap and a sprinkle of sesame seeds, onigiri is not only tasty but also visually appealing. Let’s dive into this simple yet rewarding recipe!
Ingredients
– 2 cups short-grain rice
– 2 1/2 cups water
– 1/2 teaspoon salt
– Fillings (e.g., cooked salmon, pickled plum, or tuna salad)
– Nori (seaweed), cut into strips
– Sesame seeds (optional)
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 30 minutes, with an additional cooking time of 20 minutes.
Nutritional Value
One serving (1 onigiri ball) contains approximately 200 calories, 4g protein, 0.5g fat, 44g carbohydrates, and 1g fiber. This is for one person, making onigiri a nutritious snack option.
Step-by-Step Cooking Process
1. Rinse the rice under cold water until the water runs clear.
2. Combine the rinsed rice and water in a rice cooker or pot.
3. Add salt to the water and stir gently.
4. Cook the rice according to the rice cooker instructions or bring to a boil, then simmer for 15-20 minutes.
5. Once cooked, let the rice sit covered for 10 minutes to steam.
6. Transfer the rice to a bowl and let it cool slightly.
7. Wet your hands with water to prevent sticking, then take a handful of rice.
8. Shape the rice into a triangle or ball, making an indentation in the center.
9. Place your desired filling inside and mold the rice around it.
10. Wrap with a strip of nori and sprinkle sesame seeds if desired.
Alternative Ingredients
You can substitute short-grain rice with sushi rice for a similar texture. Fillings can also include vegetables like avocado or shredded chicken for a unique twist.
Serving and Pairings
Onigiri can be served as a snack, in bento boxes, or alongside miso soup. Pair it with pickled vegetables or fresh salad for a balanced meal.
Storage and Reheating
Store onigiri in an airtight container at room temperature for up to a day. For longer storage, refrigerate for up to 3 days. Reheat in a microwave for a few seconds if desired, but note that the nori may lose its crispness.
Cooking Mistakes
– Don’t skip rinsing the rice; it’s essential for the right texture.
– Avoid overcooking the rice to prevent mushiness.
– Don’t overfill the onigiri; it may break apart.
– Ensure your hands are wet to shape the rice easily.
– Let the rice cool before shaping to avoid burns.
Helpful Tips
– Experiment with different fillings for variety.
– Use leftovers creatively in onigiri.
– Keep nori separate until serving to maintain crispness.
– Add spices to the rice for extra flavor.
FAQs
What type of rice is best for onigiri?
Short-grain or sushi rice is ideal for making onigiri due to its sticky texture, which helps the rice hold its shape.
Can I freeze onigiri?
Yes, onigiri can be frozen. Wrap them tightly in plastic wrap and store in an airtight container for up to a month.
What are popular fillings for onigiri?
Popular fillings include tuna salad, pickled plum (umeboshi), cooked salmon, and seasoned vegetables. Feel free to get creative!
How long do onigiri last?
Onigiri can be stored at room temperature for about a day or in the refrigerator for up to 3 days. They are best eaten fresh.
Can I make onigiri without nori?
Absolutely! Onigiri can be enjoyed without nori, or you can use alternative wraps like lettuce or just enjoy them plain.
Conclusion
Onigiri is a delightful and versatile dish that showcases the simplicity and elegance of Japanese cuisine. Whether enjoyed as a quick snack or a part of a meal, these rice balls are sure to please. Give this recipe a try and discover the joy of making onigiri at home!
Onigiri Recipe
Ingredients
- 2 cups short-grain rice
- 2 1/2 cups water
- 1/2 teaspoon salt
- Fillings e.g., cooked salmon, pickled plum, or tuna salad
- Nori seaweed, cut into strips
- Sesame seeds optional
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rinsed rice and water in a rice cooker or pot.
- Add salt to the water and stir gently.
- Cook the rice according to the rice cooker instructions or bring to a boil, then simmer for 15-20 minutes.
- Once cooked, let the rice sit covered for 10 minutes to steam.
- Transfer the rice to a bowl and let it cool slightly.
- Wet your hands with water to prevent sticking, then take a handful of rice.
- Shape the rice into a triangle or ball, making an indentation in the center.
- Place your desired filling inside and mold the rice around it.
- Wrap with a strip of nori and sprinkle sesame seeds if desired.
