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8 basic rice balls

Onigiri is a soul food for Japanese people
Prep Time 10 mins
Cook Time 30 mins
Course all
Cuisine Japanese

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

  • 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.
Keyword japanese breakfast, japanese cooking, japanese food, japanese recipe, kitchen princess bamboo, onigiri, rice ball