Onigiri (Japanese Rice Balls)

Name: Onigiri (Japanese Rice Balls)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 2 cups uncooked Japanese short-grain rice; 2 ½ cups Water; kosher/sea salt (I use Diamond Crystal; Use half for table salt); 4 sheets nori (seaweed); Salted salmon ((recipe follows)); Okaka ((recipe follows)); Tuna Mayo ((recipe follows)); 3 umeboshi (Japanese pickled plum) ((purchased)); seasoned kombu ((purchased)); toasted white and black sesame seeds ((to garnish)); 1 fillet salmon; kosher/sea salt (I use Diamond Crystal; Use half for table salt); 2 packages Katsuobushi (dried bonito flakes) ((2 packages = 6 g)); 2 Tbsp soy sauce; 1 canned tuna ((2.5 oz = 70 g)); 2 Tbsp Japanese mayonnaise; ½ Tbsp soy sauce

Instructions

Prep:30minCook:30min

Stuffed with a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you'll learn how to make onigiri using the common ingredients for rice balls in Japan.

Updated at: Mon, 18 Jan 2021 17:37:57 GMT