Simple Onigiri Recipe

Name: Simple Onigiri Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serves (makes about 20 rice balls)
Ingredients: 1 cup (200 grams, 7.05 ounces) uncooked sushi rice; 1 ½ cups water; 2 tablespoons sushi vinegar; 2 teaspoons caster sugar (super fine sugar); ½ teaspoon salt; 335 grams (11.82 ounces) canned salmon; 80 grams (2.82 ounces) Japanese mayonnaise; 2 teaspoons soy sauce; ½ cup (40 grams, 1.41 ounces) green onions (spring onions); salt and pepper to taste; 3 nori sheets (seaweed sheets); sesame seeds; Japanese mayonnaise; light soy sauce; wasabi

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings
4 serves (makes about 20 rice balls)
Calories
75 kcal
Course
Side Dish, Main Course
Cuisine
Japanese

Simple Onigiri Recipe

Iris Warren

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Discover the simplicity of homemade onigiri with canned salmon—perfectly seasoned rice wrapped around savory fish, ideal for a quick and delicious snack or meal.

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Ingredients

Servings

For the Rice

1 cup (200 grams, 7.05 ounces) uncooked sushi rice
1 ½ cups water
2 tablespoons sushi vinegar
2 teaspoons caster sugar (super fine sugar)
½ teaspoon salt

For the Filling

335 grams (11.82 ounces) canned salmon, drained
80 grams (2.82 ounces) Japanese mayonnaise
2 teaspoons soy sauce
½ cup (40 grams, 1.41 ounces) green onions (spring onions), finely chopped
salt and pepper to taste

Optional Toppings

3 nori sheets (seaweed sheets) cut into small rectangles
sesame seeds lightly toasted
Japanese mayonnaise
light soy sauce
wasabi

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Instructions

Making the Sushi Rice

Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat. Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.

For the Filling

Combine all filling ingredients in a mixing bowl. Taste for seasoning and adjust as desired. Set aside.

Putting It All Together

Lightly wet your hands with water lightly. Take 1 ½ tablespoons of rice and mold it into a ball. Repeat until all the rice is used.
After shaping all the rice balls, gently flatten one. Place approximately 1 teaspoon (5 grams, 0.176 ounces) of salmon mixture in the center of the flattened rice ball. Avoid overfilling. Cover the salmon with more rice, shaping it back into a ball.
Repeat the previous steps until all the filling is used.
Serve the rice balls as they are, or wrap each one with a strip of nori and sprinkle lightly toasted sesame seeds on top.

Notes

By Hand Method:
Using a Mold:
Plastic Wrap Method:
Additional Tips:
Moisten your hands lightly with water to prevent sticking.
Scoop rice into your hands and shape it into a triangle or ball.
Press gently to compact the rice.
Place a nori strip diagonally on a flat surface.
Place the rice on the nori strip.
Fold the corners of the nori over the rice and press gently to adhere.
Lightly oil the inside of the onigiri mold to prevent sticking.
Scoop rice into the mold, pressing gently to fill.
Add filling if desired.
Press down firmly to compact the rice.
Lift the mold and wrap a nori strip diagonally around the onigiri.
Fold the corners of the nori over the rice and press gently to adhere.
Place a sheet of plastic wrap on a flat surface.
Place a nori strip diagonally on the plastic wrap.
Scoop rice into your hands, shaping it into a triangle or ball.
Place the rice on the nori strip.
Fold the corners of the nori over the rice and wrap tightly with the plastic wrap.
Twist the excess plastic wrap to secure.
Tight Wrapping: Ensure the nori is tightly wrapped around the rice to prevent it from unraveling.
Adjust Rice Amount: Adjust the amount of rice based on the size of your mold or your desired onigiri size.
Practice: Practice shaping and wrapping onigiri to achieve the perfect shape and seal.

Nutrition Information

Show Details

Serving 1 onigiri Calories 75kcal (4%) Carbohydrates 9g (3%) Protein 5g (10%) Fat 2g (3%) Cholesterol 16mg (5%) Sodium 251mg (10%) Potassium 64mg (2%) Sugar 1g (2%)