Japanese Onigiri Rice Balls

• 2 cups sushi rice
• 2 1/2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt (for rice)
• 4 ounces cooked and flaked salmon
• Soy sauce
• 8 sheets nori
• Sesame seeds (optional)

Steps

1. 1 Rinse the sushi rice in cold water until the water runs clear.
2. 2 Cook the rice with water in a rice cooker or on the stovetop.
3. 3 While the rice is cooking, mix rice vinegar, sugar, and 1 teaspoon salt in a small bowl.
4. 4 Once the rice is cooked, gently fold in the vinegar mixture.
5. 5 Let the rice cool slightly.
6. 6 Place a sheet of nori on a flat surface, and scoop a portion of rice into the center.
7. 7 Form the rice into a triangle around a small amount of salmon, pressing gently to encase.
8. 8 Brush the edges of the nori with water and fold to seal the rice ball.

Nutrition

Tips

• Keep your hands wet when shaping rice balls to prevent sticking.
• Experiment with fillings like pickled plum or tuna salad.

Storage

Store onigiri in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave if desired.

Serving Suggestions

• Pair with miso soup and a side of pickled vegetables for a traditional Japanese meal.
• Enjoy with a cup of green tea for an authentic experience.

FAQ