8 basic rice balls
Onigiri is a soul food for Japanese people
Equipment
- rice cooker or pot, frying pan
Ingredients
Tuna-mayo Onigiri
- 1 small can Tuna (70g)
- 2 tbs Japanese mayonnaise
- 1 bowl hot steamed rice (100g)
- 1 sheet Nori seaweed
Salted salmon Onigiri
- 1 slice salmon
- ½ tsp salt
- 1 bowl hot steamed rice (100g)
- 1 Shiso leaf
Okaka Onigiri
- 1 tbs Katsuobushi
- ½ tsp soy sauce
- 1 bowl hot steamed rice (100g)
Ume Onigiri
- 1 Umeboshi
- 1 bowl hot steamed rice (100g)
Kombu Onigiri
- 1 tsp Kombu Tsukudani
- 1 sheet Shaved Kombu
- 1 bowl hot steamed rice (100g)
Yaki Onigiri (pan-fried Onigiri)
- 1 bowl hot steamed rice (100g)
- 1 tbs Katsuobushi
- ½ tsp soy sauce
- 1 tsp sesame oil
- 1 bowl hot steamed rice (100g)
- 1 tsp soy sauce
- 1 tsp mirin
Shio Onigiri
- ⅓ tsp salt (=shio in Japanese)
- 1 bowl hot steamed rice (100g)
Umeboshi and Egg Onigiri (Ume-tamago)
- 1 Umeboshi
- 1 bowl hot steamed rice (100g)
- 1 tsp sesame oil
- a pinch of salt
Vinegary water (to moisten your palm)
- 1 tsp vinegar ※any kind
- ½ cup water
Instructions
Cooking rice
- Rinse your rice and cook in a rice cooker or a pot.
- Add one Umeboshi into the pot. ※Umeboshi works as natural preservative.
Tuna-mayo Onigiri
- Put tuna into a small bowl. Add in mayonnaise and smash the tuna into super fine.
- Scoop rice into a rice bowl half way, put tuna mayo in the center, add more rice right on top.
- Take out rice onto your vinegary-water-moistened-palm and gently squash rice. Shape into triangle.
- Wrap around Nori seaweed.
Salted salmon Onigiri
- Sprinkle 1.0~1.2% salt of the weight of your salmon. Let it sit over night.
- Line a piece of parchment paper onto your frying pan. Line salted salmon and cook on medium with the lid on. Cook 5 mins. then flip it over. Cook 3 more mins or until done.
- Crumble the salmon. You can keep the salmon flakes up to 5 days in the fridge.
- Scoop rice into a rice bowl half way, put salmon flakes in the center, add more rice right on top.
- Take out rice onto your vinegary-water-moistened-palm and gently squash rice. Shape into triangle.
- Wrap around Shiso leaf.
Okaka Onigiri
- Moisten Katsuobushi with soy sauce. It's called Okaka.
- Scoop rice into a rice bowl half way, put Okaka in the center, add more rice right on top.
- Take out rice onto your vinegary-water-moistened-palm and gently squash rice. Shape into triangle.
- Wrap around Nori seaweed.
Umeboshi And Egg Onigiri
- Beat your egg and add a pinch of salt. Heat a frying pan and add a teaspoon of sesame oil. Make a fine scrumble egg.
- Mix scrumbled egg, Umeboshi, Shio kombu with 2 bowls of rice.
- Moisten your hand with vinegary water and take a pinch of salt on to your palm.
Shio (salt) Onigiri
- Scoop rice into a rice bowl to cool down a bit. Moisten your hand with vinegary water and take a pinch of salt on to your palm.
- Take out rice onto your vinegary-water-moistened-palm and gently squash rice. Shape into triangle.
- Wrap around Nori seaweed.
Umeboshi Onigiri
- Scoop rice into a rice bowl half way, put Umeboshi in the center, add more rice right on top.
- Take out rice onto your vinegary-water-moistened-palm and gently squash rice. Shape into triangle.
- Take out rice onto your vinegary-water-moistened-palm and gently squash rice. Shape into triangle.
- Wrap around Nori seaweed.
Kombu kelp
- Scoop rice into a rice bowl half way, put Umeboshi in the center, add more rice right on top.
- Take out rice onto your vinegary-water-moistened-palm and gently squash rice. Shape into triangle.
- Wrap around thinly shaved kombu or nori.
Yaki Onigiri (pan-fried Onigiri)
- Moisten Katsuobushi with soy sauce. It's called Okaka.
- Mix Okaka with rice. Take out rice onto your vinegary-water-moistened-palm and gently squash rice. Shape into triangle. ※Squash α little bit hader for this recipe.
- Heat your Tamagoyaki pan on medium, grease the surface with sesame oil. Panfry Onigiri on both side.
- Brush soy sauce and mirin on both side, panfry it on low heat until fragrant.