Onigiri (Japanese Rice Balls)
I love these Japanese rice balls (known as “Onigiri” /お握り in Japan) which are short-grain rice formed into triangular or oval shapes and usually wrapped in nori.
They are great as a quick and fuss-free meal, and for using up any leftover sushi rice. Try bringing onigiri to a picnic for a change over sandwiches! Here, I made three popular and easiest flavours of onigiri – namely (from front to back) salmon, umeboshi (Japanese pickled plum) and okaka (dried bonito flakes).
(click picture to see full view)
- Salmon. Pan-fry a small piece of salmon fillet and shred the salmon to flakes when cooled.
- Bonito. In a small bowl, mix bonito flakes with light soy sauce (pictured left above).
- Umeboshi. Finely chop a pitted umeboshi (pictured right above).
Mould the onigiri by hand Wet hands, flatten one serving of rice, make an indentation in the center and place filling in the middle (pictured). Mould the rice ball with both palms to close up the filling and mould to desired shape.
Mould the onigiri using a mould Salmon Onigiri: Wet inside of onigiri mould, fill mould halfway with rice, add filling in middle, then fill the mould with more rice. Push flap to release the onigiri from the mould. I use the onigiri mould (from Daiso) all the time, as I am not so good with shaping them by hand.