Onigiri (Japanese Rice Balls)
Onigiri (Japanese Rice Balls)
Three Flavors (Tuna, Dried Bonito Furikake, and Shiso Furikake)
Serves: 2-3
Onigiri is considered as a staple food in Japan and commonly made as a snack or lunch item. You can make onigiri in all sorts of ways using different ingredients. So, it is fun to explore and make your own onigiri using ingredients that you like. My favorite onigiri lunch menu is onigiri filled with grilled salmon and served with tamagoyaki (Japanese style rolled omelet) and a side of salad. Three rice ball recipes shown here are more of a snack dish served with green tea.
Ingredients:
2 cups Japanese rice
A small bowl of water to shape the onigiri
Salt
Nori - Unflavored sushi dried seaweed
Note: It is important to use Japanese rice for onigiri. Other types of rice tend to be too dry and will not make good onigiri.
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Tuna Fillings:
1 tuna can
2 tablespoon mayonnaise
Freshly ground black pepper
A pinch of salt for flavor
Option: add small portion of minced onion and/or parsley
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Dried Bonito Furikake Onigiri:
Dried Bonito Furikake
Note: Furikake is Japanese seasoning.
Shiso Furikake Onigiri:
Dried red shiso Furikake
Note: Shiso is type of herb commonly used in Japanese cuisine and has a great aromatic quality and can add a vibrant color to food. Health benefits of eating shiso include antioxidants, vitamins, and minerals.
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Directions:
1. Cook Japanese rice in a rice cooker.
2. For tuna fillings, mix all ingredients ahead of time. This filling should be made just like the way you like your tuna sandwich fillings. Squeeze the fillings slightly and drain any excess liquid.
3. When rice is cooked, transfer equally allocated freshly cooked rice to three different bowls and cover the bowls with clean cloth to keep the rice warm. It is important to note that the rice needs to be cool enough so that you will not burn your hands. But at the same time, do not let the rice get too cold as it will become difficult to make rice balls.
4. When you are ready to make rice balls, wash your hands and clap your hands a few times to eliminate any excess water on your hands. It is important to keep your hands moist throughout this process. Rice will stick to your hands if your hands are not sufficiently moist enough.
5. Lightly dap two to three fingers in the salt and coat the salt on the palms of your hands just like you are applying hand cream.
6. Grab rice with one hand and gently flatten it with other hand and place a small portion of tuna filling in the middle. With your other hand, grab more rice and place the additional rice on top of the fillings (just like making sandwiches). Now, you are ready to shape and mold your rice balls however you like (triangle shape, sphere, cylinder, etc.)
7. When you are ready to make another rice ball, repeat the same process of moistening your hands and applying salt on the palms of your hands before you handle the rice.
Note: You do not need to wash your hands every time you make one onigiri. You can dab your fingers in a bowl of water to moisten your hands.
8. Once all your rice balls are made, wrap your rice balls with nori (dried seaweed) for added flavor, texture of crunchiness and easy handling.
9. For dried bonito furikake onigiri and shiso furikake onigiri, the process is much simpler than the tuna filled rice balls as there are no fillings.
Just mix the furikake flakes with freshly cooked rice in the bowls and start molding your rice balls with your hands. Again, remember to keep your hands moist throughout. Wrap nori around rice balls based on your preference.
Note: To prevent rice from sticking onto your hands, you also can use plastic wrap or cooking gloves.
