Onigiri (おにぎり) , also known as Japanese rice ball, is a Japanese food made from white rice formed into the typical triangular or cylindrical shapes.
It is popular as quick snack, or as school / work lunch or picnic food due to its compact form, making rice portable and easy to eat with hands.
Servings/Yields: 4~6 | Prep Time: ~15 Minutes | Cook Time: ~15 Minutes
1 cup Japanese rice*
2 tablespoons Furikake 振り掛け / ふりかけ (any taste that you prefer)
Pinch of salt
Pinch of white sesame (optional)
Nori 海苔 (Toasted seaweed – optional)
* By definition, “Sushi Rice” refers to rice seasoned with rice vinegar, salt and sugar. However, in countries outside Japan, “Japanese rice” is labeled as “Sushi rice” most of the time
0. Rinse rice under running water a few times then soak the rice for 1 hour in water. Drain the cloudy water away and add fresh water then swish the rice around. Repeat this step 2 – 3 times until the water is almost clear. Cook the rice using a rice cooker with 1:1 water (1 cup of rice = 1 cup of water). Leave the rice rest for about 10mins in the rice cooker.
1. Use a rice paddle to turn and stir the rice in order to release some heat until it is cool enough to touch with hands.
2. Add Furikake, salt and white sesame to the rice. Stir to mix well.
3. Wet hands (to prevent the rice from sticking to them) and sprinkle a little salt on them. Mould a handful of rice into a triangular shape through gentle press and squeeze action (can be round or any shape that you like too). Wrap the bottom part of the rice balls with nori.
4. Repeat for the remaining rice portions.
5. Serve immediately or save for later. To add extra taste, wipe teriyaki sauce on both sides of the Onigiri rice balls and fry it with oil on pan till it turn golden color.
If you are in Poland and would like to give it a bite, you can order at my EATAWAY