Onigiri. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise. Play as an Oni, and travel with your companions, set in the ancient myths of Japan, amongst monsters and legends.
Onigiri (お握り or 御握り), also known as omusubi (お結び), nigirimeshi (握り飯), or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (), salted salmon, katsuobushi, kombu, tarako, mentaiko, takanazuke (pickled takana) or any other salty or sour. Onigiri is open to customization and experimentation—fillings popular in Japan include fish roe, karaage (small pieces of fried chicken), various veggies, and grilled beef. You can cook Onigiri using 7 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Onigiri
- Prepare 2 c of short grain rice.
- You need 2 1/2 c of water.
- Prepare 1/8 tsp of sea salt.
- You need 1 tsp of olive oil.
- You need 4 tbsp of onigiri rice topping (Gohan no mazete 6 shoku no yasai).
- It’s of Water.
- You need of Salt.
Onigiri (おにぎり) or sometimes called Omusubi (おむすび) or Nigirimeshi (握り飯) is a Japanese rice ball made of rice formed into triangular or cylindrical shapes and often wrapped in nori. It's often stuffed with various fillings. A quintessential Japanese dish, also called omusubi, onigiri are a portable treat that are enjoyed on their own or as part of a bento box lunch. Learning how to make onigiri is simple, can be done.
- Wash the rice in a fine holed colander in cold water. In a rice cooker or instant pot, place the rice and the water. Let soak for 30 minutes..
- Add 1/8 tsp salt and olive oil. Cook on high pressure in instant pot for 14 minutes on the rice setting. Turn off instant pot and let sit for 10 minutes..
- Toast nori in a toaster oven briefly to warm up and release flavor. Do not over cook! Cut nori in 1 inch strips with scissors (usually pre marked on the nori sheet).
- Release steam on the rice cooker. Remove 1/2 the rice and place in a bowl. Add 2 tbsp rice topping seasoning and mix well until distributed through out rice..
- Get ready to form rice balls by placing a bowl with cool water and a bowl with salt in your work area..
- Moisten your hand with water then lightly press your fingers in the salt. Rub salt and water through out your fingers and palms. Form rice balls into ovals about 3 tbsp-1/4 c at a time. Wrap with nori strips, rough side against the rice. Shiney side out..
- Continue until all rice is formed into balls..
- Save the other 1/2 of rice to make another batch at another time with rice topping and nori strips as previously..
- NOTES: The rice topping I used was from an Asian grocery store. Many have artificial flavors and additives. This one has shiso and vegetables. Not a lot of additives. The colors are very pretty and make for a tasty and nice looking onigiri..
- NOTES: You can shape the onigiri in the traditional triangular or flat mound shape if you wish. Sites that I have visited on onigiri recommend wrapping the container in a thick towel if refrigerating for lunch the next day as to not let the rice get to cold and harden. To make a batch with the leftover rice, I steam in the instant pot with 1-2 tbsp of water for 3 minutes..
Onigiri is a common treat in bento boxes and at picnics. Also called musubi, onigiri is a rice ball made by cooking and filling sushi rice. You can eat the rice ball plain or with any filling you can imagine. Onigiri is traditionally shaped by hand and wrapped with a strip of seaweed to turn it into a portable snack. Onigiri (おにぎり), which are sometimes called Omusubi (おむすび), are Japanese rice balls that come in a variety of shapes and sizes.