Onigiri Recipes

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.

Steps:

• Sprinkle the salmon fillet with salt and let stand for 2 hours.
• Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
• Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pre-toasted nori.
• Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
• Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.

Steps:

• Let rice cool to where you aren't burning your hands when you handle it.
• Wash hands!
• Rinse hands and leave wet, and rub palms with salt.
• Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
• Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
• Repeat until you have a nice triangle shape.
• Repeat starting with rinsing hands and salting hands.
• Wet hands do not stick to rice, which makes shaping the rice much easier.
• The salt adds flavor and helps to sterilize any bacteria.
• Consistency is key with the shapes and size, this will come with practice!
• Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
• This is a very basic rice ball, and is seen in many boxed lunches.
• Classic!
• Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
• Don't over do it, 5 spice becomes bitter if used excessively!
• Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
• Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
• Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
• Leave open or cover with a strip of sushi nori- not the ume boshi though!
• You don't want to choke on the seed if you didn't know it was there!

Steps:

• Cook the rice either in a rice cooker or in a pot on the stove. Ratio of rice to water is 1:1.
• While you are waiting for the rice to cook, shred up the nori if it is still in large sheets, or small strips. You want to be able to distribute the small pieces through the rice.
• When the rice is done, stir it up. Then take half of it and put it in a bowl large enough for it to be mixed around inches.
• Add 2 teaspoons of sesame seeds and 2 teaspoons of nori and mix to evenly distribute.
• If you have a mold, put the rice into the mold, press and plop out onto a plate or saran wrap to wrap it inches If you don't, wet your hands with salt water to keep the rice from sticking to your hands and shape the rice into whatever shape you want. The most common shape is a sort of rounded triangle.
• Repeat these steps with the remaining rice.
• Basically, you can add whatever you want to these. Teriyaki chicken in the middle is good, and some people use fish or chicken. If you want, you can also put a strip of nori on your onigiri so it will be easier to hold.

Steps:

• Cover the rice with cold water in a medium bowl, swirl the rice, pour off the water and repeat until the water is clear, 4 or 5 times. This will help to remove the excess starch. Drain the rice and transfer to a medium saucepan. Add 1 3/4 cups cold water and bring to a boil over high heat, then reduce the heat to low. Cover with a lid and cook for 15 minutes. Remove from the heat and let stand, covered, for 15 minutes. Remove the lid and fluff the rice with a fork. (Alternatively, cook the rice in a rice cooker.) Transfer the rice to a large glass bowl and let cool slightly. Using a glass bowl will let you see if there's any pooling at the bottom when the vinegar is added in the next step.
• Stir the sugar with 1 tablespoon hot water in a small bowl until the sugar has mostly dissolved. Add the vinegar and stir until combined. Drizzle over the rice and fold gently with a wooden spoon or rubber spatula. Cover the bowl with a clean kitchen towel and let the rice cool slightly. This is a good time to make the filling of your choice.
• To assemble each onigiri: Lightly dip your fingertips in a small bowl of warm water then rub your hands together to wet them. Scoop just over 1/3 cup of the rice and gently flatten into a triangular patty about 1 inch thick and 3 inches wide on each side. Using your thumb or index finger, make a little indentation in the center and fill with about 1 tablespoon of the tuna mayo or egg salad, or 1 1/2 teaspoons of the umeboshi paste. Cover the filling with 1 1/2 tablespoons of the remaining rice, pinching the sides of the onigiri to completely enclose the filling. Be sure to gently pack the onigiri, without too much pressure, otherwise the rice will become too dense.
• Optional for finishing: For the tuna mayo onigiri, gently roll all sides in the furikake. For the umeboshi onigiri, dab a bit of the remaining umeboshi paste on one tip of the triangle. For the egg salad, sprinkle some of the togarashi on one tip of the triangle.
• When ready to serve, place the onigiri in the center of a nori strip and wrap it, tucking the ends into the sides of the onigiri. Enjoy immediately to prevent the nori from becoming soggy. (The onigiri can be made ahead of time but do not add the nori until ready to eat.)
• To help differentiate the fillings, you can wrap or decorate the onigiri with the nori in different ways. For example, fully wrap the ones with tuna mayo; add a square piece of nori to the ones with umeboshi; and wrap a narrow strip around the ones with egg salad.
• Combine the tuna with the mayonnaise, soy sauce and sriracha in a medium bowl. Using a rubber spatula, fold until well combined. Use right away or refrigerate in an airtight container for up to 2 days. Makes a heaping 1/2 cup.
• Combine the umeboshi with the sugar and honey in a small bowl. Mash with a fork until a paste forms. Use right away or refrigerate in an airtight container for up to 2 days.
• Place the eggs in a small saucepan, cover with cold water and add the vinegar. Bring to a boil, cover and remove from the heat. Let stand, covered, for 6 minutes. Drain and rinse under cold water, then peel.
• Finely chop 2 of the eggs and transfer to a medium bowl. Add the mayonnaise, mustard, salt, white pepper, and togarashi and fold until well combined. Roughly chop the 1 remaining egg, add it to the bowl, and fold until just combined. This will give the egg salad two different textures, which is traditional in Japanese egg salad sandos. Use right away or refrigerate in an airtight container for up to 2 days. Makes 3/4 cup.