Japanese Onigiri (Rice Balls) Recipe
The history of onigiri dates back over 1,400 years, originating as a popular picnic food. Today, these small Japanese rice balls hold a cultural significance similar to that of hot dogs for New Yorkers or sandwiches for the British. For many Japanese, the humble onigiri represents a brief moment of respite in the fast-paced yet highly organized rhythm of daily life. Available in countless variations, onigiri can be found in virtually every convenience store across Japan.
Ingredients
Basic Ingredients
- Sushi Rice (Japanese Short Grain Rice) – 300g
- Rice Vinegar – 2 tbsp
- Cane Sugar – 1 teaspoon
- Salt – ½ teaspoon
- Sesame Seeds (Dark) – 1 tbsp
- Nori Seaweed Sheets – 2
Salmon Filling
- Salmon – 100g
- Spring onion – 1 Rod
- Lime – 1
- Mayonnaise – 3 tbsp
- Teriyaki Sauce – 1 tbsp
Instructions
- Put the rice in a fine sieve and rinse under running water until the water running through is clear. Drain the rice well, put it in a saucepan, fill it with water (approx. 320 ml) and bring to a boil. As soon as the water boils, reduce the heat to the lowest level and simmer gently for 15 minutes.
- In the meantime, stir together the vinegar, sugar and salt and heat gently until the sugar dissolves. Remove the finished rice from the stove, clamp 2 layers of kitchen paper between the pot and the lid and let it stand for 10-15 minutes.
- Then pour the rice into a shallow wooden bowl and gradually work in the vinegar mixture and sesame with a wooden spatula. Cut the rice alternately to the right and left as if with a plow. Cover the rice with a damp cloth and let it cool.
- For the salmon filling, cut the salmon into small cubes. Wash the spring onion, cut off the ends and cut into very fine rings. Cut a lime in half and squeeze. Mix the lime juice, mayonnaise and teriyaki sauce together. Fold in the salmon and spring onion.
- Roast the nori sheet on one side in a non-stick pan over medium heat until you smell the aroma. Remove, let cool and cut into 2.5-3 cm wide strips.
- Divide the prepared rice into two equal portions. Moisten your hands with water, shape a small portion of rice into a triangle and make a hollow space in the middle. Put the salmon filling in the hollow and seal with rice. Lightly squeeze the onigiri again.
- Wrap the underside with a strip of nori. Do this until the rice and fillings are used up. Your onigiri is ready to be served.
Nutrition
Calories: 252kcalCarbohydrates: 26gProtein: 8gFat: 13gSaturated Fat: 2gCholesterol: 20mgSodium: 645mgFiber: 1gSugar: 5g
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