Onigiri (or rice balls) are a staple of Japanese cuisine, perfect for a quick snack or a packed lunch. They are simple to make and can be customized with different fillings and seasonings. Follow this guide to make delicious onigiri at home!

Ingredients

• 2 cups Japanese short-grain rice
• 2 1/2 cups water (for cooking the rice)
• 1/2 tsp salt
• 1 sheet nori (seaweed), cut into strips (optional)
• Your choice of fillings (e.g., tuna mayo, salted salmon, pickled plum, or seasoned seaweed)
• Sesame seeds (optional, for garnish)
• Water and salt (for shaping)

Step 1: Cook the Rice

1. Rinse the rice in cold water until the water runs clear.
2. Drain and add the rice to a rice cooker with 2 1/2 cups of water.
3. Cook according to the rice cooker's instructions. If cooking on a stovetop, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Let it sit for another 10 minutes with the lid on.

Step 2: Prepare Your Fillings

1. If using tuna mayo, mix canned tuna with mayonnaise and a pinch of salt.
2. For salted salmon, grill a small piece of salmon and flake it.
3. Cut pickled plum (umeboshi) into small pieces.
4. Have your fillings ready for easy assembly.

Step 3: Shape the Onigiri

1. Wet your hands with water to prevent sticking, then sprinkle a little salt on them.
2. Take about 1/2 cup of rice and flatten it slightly in your palm.
3. Place a small amount of filling in the center.
4. Gently shape the rice into a triangle or ball, enclosing the filling completely.
5. Wrap with a strip of nori, if desired, and sprinkle with sesame seeds for extra flavor.

Step 4: Serve and Enjoy!

Onigiri is best enjoyed fresh but can be wrapped in plastic wrap and stored for later. Pair it with a bowl of miso soup or some pickled vegetables for a complete meal.

Tips for Perfect Onigiri

• Use warm, freshly cooked rice for easy shaping.
• Don’t overfill to prevent the rice from falling apart.
• Experiment with different fillings like teriyaki chicken or spicy cod roe.

Now you can enjoy homemade onigiri anytime! Happy cooking!