Onigiri Rice Balls Recipes

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ONIGIRI AKA JAPANESE RICE BALLS OR RICE TRIANGLES



Onigiri AKA Japanese Rice Balls or Rice Triangles image

Traditionally, onigiri are made with plain rice, but I like to use sushi rice seasoned with rice vinegar, sugar, and salt just because, well, it's even more delicious. Fill your onigiri with whatever fillings you desire. See my post for a list of ideas. (Onigiri are intended to be kept at room temperature for several hours, so using raw fish as a filling is not recommended (of course, if you're planning to eat your onigiri soon after preparing them, feel free to disregard this advice). Here are just a few of my favorite fillings. Be creative and dream up your own fillings, or simply use leftovers from last night's dinner.

Provided by Robin @ All Ways Delicious

Categories     Main Dish Recipes

Time 40m

Number Of Ingredients 7

2 cups short grain Japanese (japonica) rice
3 cups water
1/3 cup rice vinegar
3 tablespoons sugar
1 teaspoon salt
8 sheets roasted seaweed (nori) or onigiri wrappers* (optional)
One or more fillings (enough to fill 8 balls, which is about ½ to 3/4 cup)

Steps:

  • Rinse the rice in cold water at least 5 times and drain well in a fine-mesh sieve. If using a rice cooker, simply add the rice and cold water to the rice cooker and cook according to the cooker's instructions. To cook the rice in a pot on the stovetop, place the rice in a pot with a tight-fitting lid. Add the cold water and bring to a boil. Reduce heat to a very low simmer, cover the pot, and simmer for about 20 minutes, until all of the liquid is absorbed and the rice is tender.
  • If using the sushi rice seasoning, while the rice is cooking, combine the vinegar, sugar, and salt in a small saucepan and heat over medium heat, stirring, just until the sugar is dissolved. When the rice is finished cooking, stir the vinegar mixture into it until well combined.
  • Transfer the rice from the rice cooker or cooking pot to a large bowl and let cool until it is cool enough to handle.
  • Shape your onigiri while the rice is still warm. If using a mold, wet the inside of the mold and, using wet hands, fill it about halfway with rice. Make an indentation in the middle of the rice with your thumb and add your filling, about a tablespoon or so. Add more rice on top to fill the mold. Place the top half of the mold on top and press down gently. Remove the top of the mold and invert the bottom half over a plate. Press down on the button in the middle to help the onigiri slide out. Wet the inside of the mold again and repeat the process until you have used up all of your rice and filling or have made the desired number of onigiri.
  • If shaping the onigiri by hand, use wet hands and shape into a ball, make an indentation in the middle, fill with about 1 tablespoon of filling, and close up the hole with a bit more rice. Leave it in a ball shape, or use your hands to form it into a triangular shape, if desired.
  • If using individually-wrapped onigiri wrappers, leave the plastic wrap on them and wrap them around your rice balls. If using regular nori sheets cut into strips, wrap in plastic wrap. Onigiri can be stored at room temperature for several hours. If you wish to store them longer than that, store in the refrigerator and bring to room temperature before serving.
  • To serve, remove the plastic wrap from the nori wrapper, if necessary, and wrap the onigiri in the nori or simply remove the plastic wrap and serve at room temperature.

Nutrition Facts : Calories 57 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 215 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

ONIGIRI (RICE BALLS)



Onigiri (Rice Balls) image

Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi. -Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 appetizers.

Number Of Ingredients 5

2 cups sushi rice, rinsed and drained
2 cups water
1 can (5 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon prepared wasabi

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 203 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

JAPANESE RICE BALLS



Japanese Rice Balls image

Learn how to make onigiri, or Japanese rice balls, a staple of Japanese lunch boxes (bento). Fillings can vary, so use your favorites.

Provided by Setsuko Yoshizuka

Categories     Lunch     Snack

Time 35m

Number Of Ingredients 7

Optional: 1 to 2 sheets dried nori seaweed
4 cups steamed Japanese rice (sushi rice)
1 dash salt (or to taste)
Optional: black sesame seeds
For the Fillings:
Optional: umeboshi (pickled plum or ume)
Optional: grilled salted salmon (small chunks)

Steps:

  • Gather the ingredients.
  • Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
  • Wet your hands with water so that rice won't stick.
  • Rub some salt on your wet hands.
  • Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
  • Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
  • Hold rice between palms.
  • Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
  • Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).

Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g

EASY ONIGIRI - JAPANESE RICE BALLS



Easy Onigiri - Japanese Rice Balls image

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat.

Provided by Wandercooks

Categories     Snack

Time 5m

Number Of Ingredients 5

3 cups sushi rice (cooked)
50 grams rice seasoning (aka furikake)
water
salt
nori sheets (cut into small rectangles)

Steps:

  • Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.
  • Separate the rice into equal portions, approximately one large handful for each onigiri.
  • Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.
  • Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.
  • Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it's even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.
  • Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.
  • Repeat for the remaining rice portions.

Nutrition Facts : Calories 143 kcal, Carbohydrate 32 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

ONIGIRI - JAPANESE RICE BALLS



Onigiri - Japanese Rice Balls image

Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.

Provided by Li Shu

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

4 cups uncooked short-grain white rice
4 ½ cups water
1 cup water
¼ teaspoon salt
¼ cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

Steps:

  • Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
  • Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
  • Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 159.4 g, Fat 3.3 g, Fiber 6.1 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 160.4 mg, Sugar 1 g

HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS)



How to Make Onigiri (Japanese Rice Balls) image

Step-by-step instructions for making classic triangle onigiri (AKA Japanese rice balls) using a rice mold, + an easy and delicious filling of soy sauce & bonito flakes that literally takes 2 seconds to make!

Provided by Shannon

Categories     Onigiri

Number Of Ingredients 7

Japanese short-grain rice, cooked (please make SURE it's specifically this rice - no other type of rice will work)
Nori seaweed, cut into 9 cm x 3 cm strips*
Salt (optional)
1 tablespoon bonito flakes (katsuobushi)
1/4 - 1/2 teaspoon soy sauce
Triangular onigiri mold
Plastic wrap

Steps:

  • In a small bowl, mix together bonito flakes and soy sauce. If necessary, add more soy sauce a drop at a time - be careful, as you don't want the filling to be runny.
  • KEY INSTRUCTION #1: With a damp paper towel, wipe the entire inside of your onigiri mold until it's completely damp. Also wet the removable top piece as well, on the side that will push into the rice.
  • Optional: Sprinkle the inside of the mold with a tiny pinch of salt. I like to rotate the mold in my hands to help spread the salt more evenly on all sides.
  • Using a rice paddle or spoon, fill your mold just below the halfway point with warm rice. KEY INSTRUCTION #2: Make sure you press the rice gently but firmly into all the crevices of the mold.
  • With the handle of your rice paddle or spoon, make a small indentation in the center of your rice, just deep enough to hold your filling.
  • Spoon your okaka filling into the indent. It's okay if you pile it up a bit.
  • Fill the rest of your mold with rice, until about the 3/4 point - you'll need some room for the removable top piece to fit on top. Optional: Sprinkle a little salt on top of the newly added rice.
  • Take the removable top piece and insert it into the mold. Push with gentle pressure until the top piece is fully inserted into the mold.
  • Remove the top piece, and flip the rice mold over, making sure to do this over top of a plate covered in plastic wrap. If your rice mold has little push indents on the bottom, push it gently with your thumb, then gently tap the bottom and sides of the mold until the onigiri slides out.
  • Attach your strip of nori onto the onigiri.
  • Wrap onigiri in plastic wrap until ready to serve or pack in a bento.

HOW TO MAKE RICE BALLS (ONIGIRI)



How to Make Rice Balls (Onigiri) image

Onigiri rice balls. Rice balls in Japan are like sandwiches in western countries. Easy to make, easy to take them out on a picnic. It's very popular in Japan as a light meal.

Provided by Taro Saeki

Time 1h25m

Yield 2

Number Of Ingredients 6

⅔ cup short-grain rice, rinsed
⅔ cup water
3 sheets nori (dry seaweed), cut into 1-inch strips
salt to taste
seasoned sesame seeds to taste
shiso with hijiki (dried seaweed flakes) to taste

Steps:

  • Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
  • Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 53 g, Fat 0.4 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.4 g

ONIGIRI (RICE BALLS)



Onigiri (Rice Balls) image

Provided by Food Network

Categories     appetizer

Time 2h10m

Yield About 8 triangles

Number Of Ingredients 8

1/2 pound salmon fillet
4 cups uncooked, short-grain rice
5 3/4 cups water
2 sheets dried nori seaweed, or pre-toasted nori sheets
2 large pickled plums, pits removed and coarsely chopped
1/4 cup dried bonito flakes
1 1/2 teaspoons dark soy sauce
2 tablespoons black sesame seeds, toasted

Steps:

  • Sprinkle the salmon fillet with salt and let stand for 2 hours.
  • Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
  • Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pre-toasted nori.
  • Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
  • Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.

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2020-11-09 Japanese people have enjoyed the irresistible triangle-shaped Onigiri rice balls wrapped in nori sheets for a long time. Even before the invention of nori sheets …
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  • First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above).
  • Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on.
  • Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.
  • Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Place a small scoop of rice (just enough to fill the bottom part of the mold) and gently press it in. Make a small indent in the middle and place 1 umeboshi (or 1/2-1 tbsp of some kind of filling) in the indent. Cover with more rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger and middle finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). This just ensures the rice ball is salted throughout for preserving longer. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.


ONIGIRI RECIPE - JAPANESE RICE BALLS - HUNGRY HUY
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  • After cooking the short grain rice, add about half teaspoon of salt to the rice and mix. Taste the rice and adjust if you want more seasoning. Remember that you will also be adding filling with the rice so you don’t want to over salt the rice.
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