Onigiri

Based on 2 ratings

25

min

Preparation

25

min

Cook

Med

Difficulty

5

Steps

15

Ingredients

Portable, easy to eat and extremely delicious, there is no doubt that onigiri is the perfect to-go snack with different fillings of salmon, tuna and Japanese pickle!

Let's start cooking!

Washed rice in bowl

Step 1 - Rinse and cook Japanese rice

  • Rinse Japanese rice in water and drain until water runs clear. This should take 4 to 5 times.
  • Place rinsed Japanese rice in the rice cooker and add water. Let it cook according to rice cooker instructions.
Ginger in soy sauce and mirin

Step 2 - Make vinegar mixture and teriyaki sauce

  • In a pot on medium heat, mix mizkhan vinegar with 5 g salt and 40 g white sugar. Continue stirring for 2 to 4 minutes, until sugar dissolves. Set aside rice seasoning.

    Mizkan vinegar can be easily found in any Asian supermarkets.
  • In a separate pot on medium heat, mix light soy sauce, mirin, 35 g white sugar and ginger. Continue stirring for 5 minutes, until sugar dissolves. Set aside teriyaki sauce.

Pan fry tuna and salmon

Step 3 - Fry salmon in teriyaki sauce and fry tuna

  • In a pan, heat up 1 Tbsp vegetable oil and fry salmon for 3 to 5 minutes until completely cooked through. Break apart salmon with a spatula and add in 6 Tbsp teriyaki sauce. Continue frying for another 2 minutes, until salmon absorbs teriyaki sauce. Set aside.
  • In a separate pan, heat up 1 Tbsp vegetable oil and fry tuna for 3 to 5 minutes. Once done, transfer to a small bowl.

Seasoned rice with vinegar in bowl

Step 4 - Season rice with vinegar mixture

  • Once rice is cooked, transfer to a large bowl and pour in vinegar mixture. Mix well.
Filling within rice on palm

Step 5 - Assemble onigiri

  • With wet hands, take a ball of rice and gently flatten until palm size. Place 1 tsp salmon filling in the middle of the rice and fold the rice over the filling. Pack the rice together and mould into a triangle shape.

    Use an onigiri mould if you are unsure about using your hands to mold.
  • Cut nori into rectangular pieces and wrap the bottom of the onigiri. Repeat with tuna filling and umeboshi for other onigiri.

    There are many ways of wrapping onigiri, you can also wrap the whole rice triangle with nori.

Plate and serve!

Rice with various fillings on plate

Place onigiri on serving plate or dish and sprinkle over some white sesame seeds. Serve at room temperature or cold.

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