Onigiri - Japanese Rice Balls

Onigiri - Japanese Rice Balls

20 Reviews 13 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Li Shu
Recipe by  Li Shu

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 onigiri

ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (20)

Rate This Recipe
elyssa
100

elyssa

very simple, i love making these either to snack on or for a dinner. my only change is i make a solution of white vinegar, about a cup, and 2 table spoons of sugar, and mix this with the rice before i begin. It adds just the right amount of flavor to the rice, so its not so over whelming. after adding the vinegar, just wet you hands and shape like always :D

just for you
88

just for you

I made this recipe for rice balls for my daughters international night. They turned out great! I made the mini balls and put canned salmon bits and spiced ginger in the center. I rolled them in black and white seseme seeds and put dried seaweed on others. The teens at the school loved them. I found great directions in the internet for rolling and twisting them in wet salted plastic wrap which took all the air out and made them nice and firm. (then take them out of the plastic wrap)The key is to always handle them with wet hands.

NomNomDelicious
81

NomNomDelicious

A good friend of mine that I met through anime conventions years ago was having a graduation party, and I knew a bunch of the anime crew would be there, so I thought I would make something fun as a snack! I came across this recipe after watching Fruits Basket with a friend and we decided it would be perfect. Made the first few rice balls using the recipe as-is, though we couldn't find bonito flakes, so we used some tuna salad, chicken salad and avocado instead. After making some of the plain rice ones, we elyssa's advice and added some rice vinegar, sugar and salt to the rice. The smell kind of scared us at first, but after tasting them, we were glad we did it! Both versions of the recipe get five stars from everyone at the party!

More Reviews

Similar Recipes

Perfect Sushi Rice
(219)

Perfect Sushi Rice

Mom's Sushi Rice
(125)

Mom's Sushi Rice

Italian Rice Balls
(88)

Italian Rice Balls

Oyakodon (Japanese Chicken and Egg Rice Bowl)
(47)

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Puerto Rican Steamed Rice
(43)

Puerto Rican Steamed Rice

Arangini (Italian Rice Balls)
(27)

Arangini (Italian Rice Balls)

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 744 cal
  • 37%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 159.4 g
  • 51%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mom's Sushi Rice

>

next recipe:

Perfect Sushi Rice