Best 6 Onigiri Rice Balls Recipes

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Onigiri, the Japanese rice balls, are a delightful treat that offers a convenient and delicious meal or snack option. They are incredibly versatile, allowing for a wide range of fillings and flavors. Whether you're a seasoned cook or a novice in the kitchen, crafting the perfect onigiri can be a rewarding experience. This article will guide you through the steps of creating mouthwatering onigiri rice balls, ensuring that you master the art of making this Japanese delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

ONIGIRI - JAPANESE RICE BALLS



Onigiri - Japanese Rice Balls image

Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.

Provided by Li Shu

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

4 cups uncooked short-grain white rice
4 ½ cups water
1 cup water
¼ teaspoon salt
¼ cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

Steps:

  • Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
  • Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
  • Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 159.4 g, Fat 3.3 g, Fiber 6.1 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 160.4 mg, Sugar 1 g

ONIGIRI (RICE BALLS)



Onigiri (Rice Balls) image

Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi. -Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 appetizers.

Number Of Ingredients 5

2 cups sushi rice, rinsed and drained
2 cups water
1 can (5 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon prepared wasabi

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 203 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

YAKI ONIGIRI (GRILLED JAPANESE RICE BALLS) WITH PICKLED SHIITAKES



Yaki Onigiri (Grilled Japanese Rice Balls) With Pickled Shiitakes image

Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from "Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home" by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.

Provided by Alexa Weibel

Categories     dinner, lunch, snack, finger foods, grains and rice, project, vegetables, appetizer, main course, side dish

Time 1h

Yield 6 to 12 onigiri (2 to 4 servings)

Number Of Ingredients 15

24 dried shiitake mushrooms
1/2 teaspoon Japanese chile flakes, or a pinch of cayenne or red-pepper flakes
3/4 cup tamari or soy sauce (preferably low sodium)
1/2 cup mirin
3 tablespoons rice vinegar
1 1/2 cups sushi rice (Japanese short-grain rice)
Neutral oil, for brushing
Sesame seeds, for garnish (optional)
1 sheet of nori, cut into small rectangles (optional)
2 tablespoons red or white miso
1 tablespoon sesame oil
2 teaspoons mirin
2 teaspoons granulated sugar
2 teaspoons sake or water
1/2 teaspoon rice vinegar, lime juice or other vinegar

Steps:

  • Prepare the filling, if using: Add the shiitakes to a medium saucepan and top with cold water by a couple of inches. Stir to combine. Heat over medium-low just until bubbles start to break the surface. Cover and set aside to rehydrate for about 30 minutes. Once the mushrooms are tender, transfer them to a cutting board and thinly slice. (Save the mushroom stock for another use.) Toss sliced mushrooms with chile flakes, then transfer to a jar or lidded container. Top with soy sauce, mirin and rice vinegar. Cover and refrigerate. Let pickle at least 2 hours to develop flavor. They're even better after a few days and will keep refrigerated for up to 6 months.
  • After the mushrooms have pickled (if using), prepare the rice: Add the rice to a medium saucepan with a tight-fitting lid. Rinse the grains to remove any excess starch, and cover rice with cold water by 1 or 2 inches. Swish them around with outstretched fingers, then drain the rice, repeating the process three or four times until the water goes from milky to just slightly cloudy.
  • Pour 1 3/4 cups/420 milliliters water into the rinsed, drained rice, and give the rice a stir to distribute evenly. If time permits, let the rice soak for 15 to 30 minutes, which will help the grains cook even more evenly.
  • Heat the rice over high and bring to a boil, stirring occasionally, about 5 minutes. Once the mixture comes to a boil, cover it with the lid and reduce the heat to low or medium-low. You want a low heat that is still high enough to hear the rice bubbling. You should be able to see some steam escaping from the lid; turn the heat up slightly if necessary. Set a timer for 15 minutes and let it cook, undisturbed. (No peeking, or you'll lose precious moisture!)
  • After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Put the lid back on and let sit for another 5 to 10 minutes to finish cooking in the residual heat. Tip the rice onto a baking sheet to cool slightly.
  • While the rice cooks, prepare the miso sauce, if making hot, glazed yaki onigiri: In a small bowl, whisk together the miso, sesame oil, mirin, sugar, sake and rice vinegar until smooth and sugar has dissolved.
  • Once the rice has cooled enough to be handled comfortably, brush a baking sheet lightly with neutral oil, so the onigiri don't stick, and prepare a bowl of water for rinsing your hand to prevent the rice from sticking. Form your onigiri. If using Japanese onigiri mold, press about 1/3 cup cooked rice in the bottom, press an indentation in the center to stuff with about 2 teaspoons of finely chopped filling, then top with another 1/3 cup layer of rice, pressing down with the top piece of your rice mold. Transfer onigiri to the greased baking sheet.
  • If working by hand, you'll want to grab a large handful of rice, compress the rice into a ball in the palm of your hand, then press the sides to form a triangular shape, flattening it into a triangular patty. (This shaping process requires some finesse, but you can also form rounded balls and simply compress them into pucks.) Transfer to the prepared baking sheet, rinsing your hands as needed.
  • If stuffing with mushrooms or other fillings, you'll need only a few finely chopped tablespoons: 1 to 3 teaspoons per onigiri, depending on the size of your rice rolls. Compress the first handful of rice in your palm. Add the filling to the center and fold the rice up the sides. (You want to make sure the filling is just in the center portion. If the rice doesn't create a seal, the onigiri will fall apart.) Top with another layer of rice and compress on all sides to form onigiri in the desired shape.
  • Garnish with sesame seeds and wrap with a small rectangle of nori, if using, and serve immediately. (Onigiri can be prepared 1 day in advance, wrapped in plastic and refrigerated, but should come to room temperature before being consumed.)
  • If making yaki onigiri, brush the top of the onigiri with miso sauce. Transfer to the oven and broil until the glaze forms a crust that is golden and lightly browned in spots, rotating if necessary, about 5 minutes. Carefully slip a flat spatula underneath to flip yaki onigiri; brush on the other side and broil until glazed on the second side, another 5 minutes. Garnish as you would onigiri.

RICE BALLS WITH SALMON FILLING (ONIGIRI)



Rice Balls With Salmon Filling (Onigiri) image

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Provided by Amy Kaneko

Categories     Breakfast     Lunch     snack     Rice     Salmon     Quick & Easy     Kid-Friendly     Small Plates

Yield Makes 4

Number Of Ingredients 4

1 teaspoon salt
1 cup warm cooked rice
4 teaspoons cooked flaked fresh salmon or flaked canned salmon
2 sheets yakinori, halved

Steps:

  • In a shallow bowl, dissolve the salt in 1 cup water. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.
  • Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.
  • Variations:
  • Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and broiled until they are crispy and chewy on the outside and soft on the inside. As they are broiling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Broil, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.

SIMPLE ONIGIRI (JAPANESE RICE BALLS)



Simple Onigiri (Japanese Rice Balls) image

An easy, filling snack that is versatile and easily customized. Using plastic wrap saves your hands from handling extremely hot rice, and cuts down on the mess considerably.

Provided by JesseV

Categories     Appetizers and Snacks     Wraps and Rolls

Time 8h40m

Yield 6

Number Of Ingredients 9

2 cups uncooked short-grain white rice
2 ½ cups water
2 tablespoons sesame seeds
1 teaspoon salt
2 tablespoons soy sauce
1 cup water
1 tablespoon salt
1 (1 ounce) package nori seaweed sheets
1 (7 ounce) can tuna, drained

Steps:

  • Wash rice in a sieve until the water runs clear.
  • Combine rice, 2 1/2 cups water, sesame seeds, and 1 teaspoon salt in a large nonstick pot over medium heat; bring to a boil. Cover and cook until water is absorbed and rice is soft and sticky, about 15 minutes. Stir in soy sauce.
  • Mix 1 cup water and 1 tablespoon salt in a small bowl until salt is dissolved.
  • Place a 12-inch piece of plastic wrap in a small teacup, molding the plastic to fit the cup and letting the ends hang over the edges. Moisten plastic wrap with some of the salted water.
  • Place a 2x5-inch strip of nori seaweed halfway into the cup. Scoop some rice into the cup, leaving a 1/2-inch gap at the top. Make a small indent in the rice with a spoon; add a spoonful of tuna. Cover tuna with a spoonful of rice and fold over the exposed end of the seaweed strip.
  • Gather the ends of the plastic wrap tightly and remove the rice ball from the cup. Shape and compress the ball tightly with your hands. Transfer to a large plate. Repeat with remaining nori seaweed, rice, and tuna. Refrigerate onigiri until firm, 8 hours to overnight.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 54.1 g, Cholesterol 9.8 mg, Fat 2.1 g, Fiber 2.3 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 1874.7 mg, Sugar 0.5 g

ONIGIRI (JAPANESE RICE BALLS)



Onigiri (Japanese Rice Balls) image

Make and share this Onigiri (Japanese Rice Balls) recipe from Food.com.

Provided by Moishe Lettvin 1

Categories     Short Grain Rice

Time 30m

Yield 8 rice balls, 8 serving(s)

Number Of Ingredients 4

1 lb short-grain rice
8 umeboshi (dried plum)
8 nori (dried seaweed)
salt

Steps:

  • Cook the rice.
  • Keep it warm, but let it cool enough so that it won't burn your hands.
  • Cut each nori sheet into 9 strips.
  • Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
  • Mold a handful of rice into a triangular shape with an indentation in the middle.
  • Press a piece of umeboshi into the indentation you left.
  • Wrap the rice and umeboshi in Nori strips.
  • Serve immediately or save for later.

Nutrition Facts : Calories 203.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 44.9, Fiber 1.6, Protein 3.7

Tips:

  • Use high-quality, short-grain rice for the best results.
  • Rinse the rice thoroughly before cooking to remove starch and impurities.
  • Cook the rice according to the package instructions, or use a rice cooker.
  • While the rice is cooking, prepare your fillings and toppings.
  • Once the rice is cooked, let it cool slightly before shaping it into balls.
  • Wet your hands to prevent the rice from sticking to them.
  • Fill each rice ball with your desired fillings, and then seal them up.
  • Wrap the rice balls in plastic wrap or nori seaweed.
  • Enjoy the rice balls immediately, or store them in the refrigerator for later.

Conclusion:

Onigiri rice balls are a delicious and versatile Japanese snack or meal. They can be filled with a variety of ingredients, making them a great way to use up leftovers. With a little practice, you can make perfect onigiri at home. So next time you're looking for a quick and easy snack, give these rice balls a try.

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