[RECIPE] How To Make Onigiri

Onigiri, or Japanese rice balls, are made by shaping cooked rice into a triangular form, often wrapped in Nori (seaweed). They come with a variety of delicious filling options, making them a versatile dish. Onigiri is a popular choice for lunch or snacks in Japan because it's easy to prepare and convenient to take on the go. 

Served in Hakusan Plate Layered Stripes

Used: Rice Cooker, Rice Scoop, Hakusan Rice Bowl Hakuji,Onigiri Mold

Side dish: Pickled Daikon Radish

What To Prepare:

• Cooked Rice (Rice Options) (See How To Cook Rice)
• Salt
• Water
• Seaweed

Prepare The Fillings (Options)

• Umeboshi: Pickled Japanese plum. Remove the seed and chop the plum into small pieces. 
• Shio-Kombu: Thin strips of seasoned kelp. Mix it into the rice or use it as the filling. 
• Mentaiko: Seasoned code roe. Scrape the roe out of the roe sacks. 
• Tuna-mayo: Mix canned tuna with 1 tbsp of mayonnaise and 1 tbsp of soy sauce. 

How To Shape Onigiri

[Method 1 - Shape the Onigiri by hand]

1. Wet both palms with water and apply a little salt, spreading it evenly on your hands. 
2. Scoop a handful of cooked rice into your left palm. 
3. Flatten the center of the rice, add 1-2 teaspoon of your chosen filling. 
4. Cover the filling with more rice and press gently to form a round ball. 
5. Bend your right hand slightly into a triangular shape and cover the top of the rice, matntaining the form. 
6. Gently press the rice to create a triangular corner on top, while squeezing your left hand to shape the bottom part of the triangle.
7. Rotate and repeat until you acheive the desired triangular shape. 

[Method 2 - Use an Onigiri Mold]

1. Wet the Onigiri Mold and its lid. 
2. Fill the mold with rice, ensuring it reaches the edges and corner. 
3. Cover with the lid and press firmly.  
4. Remove the lid, flip the mold, and push the onigiri out.

If adding a filling: 

1. Sprinkle some salt inside the mold. 
2. Fill the mold halfway with rice, place the filling in the center, and add more rice to cover. 
3. Sprinkle salt on top before pressing the lid and releasing the Onigiri. 

[Method 3 - Use Plastic Wrap]

1. Line a rice bowl with plastic wrap. 
2. Sprinkle a little salt over the wrap. 
3. Add rice to the wrap, place the filling in the center if using, and cover with more rice. 
4. Sprinkle salt on top. 
5. Gather the corners of the wrap, twist to tighten, and shape the rice into a triangle using the same hand-shaping technique. 

[Method 4 - Wrap Directly With Nori Seaweed] 

1. Cut a sheet of Nori in half to create a 7x4 inch rectangle. 
2. Place the rice and your preferred filling 1 inch from teh elft edge of the nori. 
3. Cover the filling with more rice. 
4. Fold the top-left edge of Nori towards the lower-right, about one-third of the way. 
5. Fold diagonally, from the lower-left to the top-right corner. 
6. Fold the lower-right edge up to form the bottom of the Onigiri and finish wrapping. 

> Purchase rice from the rice factory here

RECIPE by Azusa