Description
This easy onigiri recipe guides you to make classic Japanese rice balls using sushi rice seasoned with furikake and salt. Perfect as a portable snack or lunch item, these flavorful rice balls can be shaped by hand or using molds and garnished with nori, sushi ginger, or smoked salmon for added taste and presentation.
Ingredients
Scale
Main Ingredients
- 2 cups dried sushi rice
- 2 ½ cups water
- 2 tablespoons furikake rice seasoning
- 1 teaspoon salt
Optional Garnishes
- Nori sheets for decoration
- Sliced sushi ginger
- Sliced smoked salmon
Instructions
- Rinse the Rice: Place the rice in a medium saucepot. Rinse the rice several times by pouring off the water and excess starches. It’s best to rinse in a bowl or pot rather than a colander to avoid breaking the grains.
- Cook the Rice: Add 2 ½ cups of water to the pot with the rinsed rice and cover. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. After cooking, remove the pot from heat and let it sit, covered, to steam for an additional 10 minutes.
- Season the Rice: Fluff the cooked rice gently with a fork to separate grains. Mix in the furikake rice seasoning and salt evenly for flavor.
- Shape the Onigiri: Using hands or Onigiri molds (sprayed lightly with nonstick cooking spray if needed), press the seasoned rice into balls or desired shapes. Be gentle to maintain the rice texture.
- Prepare for Serving: Place the shaped Onigiri on parchment or wax paper to prevent sticking.
- Garnish and Store: If desired, cut nori sheets into strips or shapes and press them onto the rice balls for decoration. You may also add slices of sushi ginger or smoked salmon. Cover the Onigiri and refrigerate until ready to serve.
Notes
- Use short-grain sushi rice for the best sticky texture that holds shape.
- Rinsing the rice thoroughly prevents it from becoming too gummy.
- Do not skip the resting/steaming step after boiling to ensure fluffy rice.
- If shaping by hand, wet your hands lightly with water to prevent rice from sticking.
- Onigiri molds are optional but helpful for uniform shapes.
- For vegan or vegetarian options, omit smoked salmon and use only nori and vegetable garnishes.
- Store Onigiri in the refrigerator and consume within 24 hours for best freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Lunch
- Method: Boiling, Shaping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 Onigiri (approx. 90g)
- Calories: 165
- Sugar: 1g
- Sodium: 220mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Onigiri, Japanese rice balls, sushi rice recipe, easy Japanese snack, furikake rice balls
