How to Make Onigiri from Japan

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This food is traditional food from Japan, Onigiri food and make it yourself at home?


Ingredients :

Base Recipe - Onigiri
  • 1 full-sized sheet of nori seaweed paper (cut lengthwise into thirds)
  • Water for hands
  • Cooked Japanese rice and fillings (refer to recipes)
  • A pinch of salt

Salmon Onigiri

  • 1 fillet of salmon (180g-200g)
  • 2 cups water
  • 1 tbs of sake (optional)
  • A pinch of sea salt (per onigiri)
  • 1 tsp of toasted white sesame seeds
  • 5 - 6 handfuls of rice (500 -600g)
  • 2 full sized sheet of Nori seaweed paper (cut it lengthwise into thirds)

Umeboshi & Black sesame Onigiri

  • 5 - 6 pieces of Umeboshi (Japanese pickled plum), stone removed
  • 10 tsp of black sesame seeds
  • Ainch of sea salt (per onigiri)
  • 6 Handfuls of rice (500-600g)
  • 2 full-sized sheet of Nori seaweed paper (cut it lengthwise into thirds)

Tuna Miso Mayo Onigiri

  • 100g tinned tuna chunks in brine
  • 1 tbsp mayo (you can use Japanese or any favourite English brand)
  • 1 tsp miso
  • ½ tsp sesame seeds
  • 2 tsp of finely chopped chives
  • 6 Handfuls of rice (500-600g)
  • A pinch of sea salt (per onigiri)
  • 2 full sized sheet of Nori seaweed paper (cut lengthwise into thirds)

How to make:

  1. Cut a full-sized sheet of Nori seaweed paper into thirds lengthwise.
  2. Wet both of your hands with tap water to avoid the rice sticking to your hands.
  3. Then put a pinch of salt on your palms and rub them together to evenly spread the salt.
  4. Place a handful (90-100g) of cooked flavoured rice (salmon, black sesame seed or chives) into one hand and push the centre to make a hole for the filing. You do not need to do this for the salmon onigiri.
  5. Put an Umeboshi or teaspoon of tuna mayo on the centre of the rice. Then cover the filling with the rice and use your hands to hold the rice in place around the filling and gradually make it into a trianglular shape. Keep your hands firm and tight enough to create the triangle shape and to make sure the onigiri does not fall apart. Occasionally turn it around with your hands. Let it cool down if the rice is still hot. Otherwise the nori paper will become soggy from the hot rice.
  6. Wrap the onigiri with nori.
  7. Place a little bit of each filling on top of the onigiri as a garnish if you like.

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