Recipes - Japanese

Onigiri (Japanese Rice Balls)
Onigiri


Onigiri is one of Japan’s favourite snacks. It is so popular in Japan that it is sold in the convenience stores and in specialty stores for takeaway in Japan. Onigiri are balls of rice filled with delicious fillings and wrapped with seaweed. It is easy to make for a snack or a light meal which can also be packed into lunchboxes. Visually pleasing and tasty, they are a fun and filling alternative to sandwiches for lunch. They are also commonly included in bento boxes.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 15mins - 30mins
Course: Snack
Cook Method: Mix
Cuisine: Japanese









Ingredients:

2 cups cooked sushi rice
1 tbsp rice wine vinegar
1 tbsp sugar
½ tsp salt
1 tbsp black/white sesame seeds (toasted)
Japanese mayonnaise (for filling)
1-2 seaweed sheets
Japanese soy sauce (for dipping)
Common fillings for Onigiri
roast chicken/beef (finely chopped and mix well with Japanese mayonnaise)
canned tuna (mix well with Japanese mayonnaise)
sha-ke (salted cooked salmon)
umeboshi (Japanese pickled plum)
okaka (bonito flakes moistened with soy sauce)
kombu (simmered kombu seaweed)
tarako (salted cod roe)




Steps:
  1. Cook rice in accordance to instructions.
  2. Combine rice wine vinegar, sugar, salt and pour into rice with sesame seeds and mix well.
  3. Cut the seaweed sheet into six strips. You may further cut the seaweed into any shape to decorate the onigiri.
  4. Place 1/3 cup of rice over the centre of the cling wrap. Gather the ends of the cling wrap and squeeze to form a ball. To add filling, press an indent into the rice, add filling and mould the rice into a triangular shape or a ball.
  5. Remove the cling wrap and cover the bottom of the onigiri with a seaweed strip.
  6. Serve with Japanese soy sauce.

Recipe by The Food Affectionist by Lillie Giang – Asian Inspired Cooking classes in Melbourne – all hands on experience with a balance between cultural & culinary experience.


asianinspirations.com.au
www.facebook.com/AsianInspirations
Onigiri (Japanese Rice Balls)

Onigiri (Japanese Rice Balls)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

Onigiri is one of Japan’s favourite snacks. It is so popular in Japan that it is sold in the convenience stores and in specialty stores for takeaway in Japan. Onigiri are balls of rice filled with delicious fillings and wrapped with seaweed. It is easy to make for a snack or a light meal which can also be packed into lunchboxes. Visually pleasing and tasty, they are a fun and filling alternative to sandwiches for lunch. They are also commonly included in bento boxes.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 15mins - 30mins
Course: Snack
Cook Method: Mix
Cuisine: Japanese
Ingredients

2 cups cooked sushi rice
1 tbsp rice wine vinegar
1 tbsp sugar
½ tsp salt
1 tbsp black/white sesame seeds (toasted)
Japanese mayonnaise (for filling)
1-2 seaweed sheets
Japanese soy sauce (for dipping)
Common fillings for Onigiri
roast chicken/beef (finely chopped and mix well with Japanese mayonnaise)
canned tuna (mix well with Japanese mayonnaise)
sha-ke (salted cooked salmon)
umeboshi (Japanese pickled plum)
okaka (bonito flakes moistened with soy sauce)
kombu (simmered kombu seaweed)
tarako (salted cod roe)

Instructions
  1. Cook rice in accordance to instructions.
  2. Combine rice wine vinegar, sugar, salt and pour into rice with sesame seeds and mix well.
  3. Cut the seaweed sheet into six strips. You may further cut the seaweed into any shape to decorate the onigiri.
  4. Place 1/3 cup of rice over the centre of the cling wrap. Gather the ends of the cling wrap and squeeze to form a ball. To add filling, press an indent into the rice, add filling and mould the rice into a triangular shape or a ball.
  5. Remove the cling wrap and cover the bottom of the onigiri with a seaweed strip.
  6. Serve with Japanese soy sauce.

Recipe by The Food Affectionist by Lillie Giang – Asian Inspired Cooking classes in Melbourne – all hands on experience with a balance between cultural & culinary experience.

You May Also Like

Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic