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Classic Japanese Rice Balls (Onigiri)

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Classic Japanese Rice Balls, or Onigiri, are a popular and portable Japanese snack made from seasoned rice formed into triangular or oval shapes, often filled with savory ingredients and wrapped with nori (seaweed).

Ingredients

Scale
  • 2 cups Japanese short-grain rice
  • 2 1/4 cups water
  • 1/2 tsp salt (for seasoning rice)
  • 1 sheet nori (seaweed), cut into strips
  • Filling of choice (e.g., salted salmon, pickled plum, tuna mayo, kombu, etc.)
  • Salt, for hands (to prevent sticking and season the rice)

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. Place the rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Let rest covered for 10 minutes.
  3. Once cooked, fluff the rice and season with 1/2 tsp salt. Let it cool slightly until warm but not hot to the touch.
  4. Wet your hands with water and rub a little salt on them to prevent sticking.
  5. Take a handful of warm rice, flatten it slightly, place a small amount of filling in the center, and fold the rice around the filling.
  6. Shape into a triangle or oval, pressing gently but firmly.
  7. Wrap with a strip of nori if desired, and repeat with remaining rice and filling.
  8. Serve immediately or wrap in plastic wrap for later.

Notes

  • Keep your hands moist to prevent rice from sticking during shaping.
  • Use Japanese short-grain rice for best results—other types won’t hold shape as well.
  • Onigiri can be stored in the fridge but are best eaten fresh or at room temperature.
  • Fillings should be relatively dry and flavorful to balance the rice.

Nutrition

Find it online: https://tastyera.com/classic-japanese-rice-balls-onigiri/