ReceptnaptárOnigiri (filled rice balls)
Onigiri (おにぎり) is the Japanese “portable” rice ball, favourite of bento, picnics and late-night konbini snacks. Hand-shaped salted rice with a salty or tasty filling in the centre and a jacket of nori seaweed. Simple, yet filling.
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Ingredients
Method
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- Rinse the rice thoroughly, soak it for 20 minutes, then cook as directed on the packet and rest for 5 minutes.
- Cool the rice to lukewarm (still warm); do not let it go completely cold, because then it will not stick.
- Wet your hands and salt them (the salt preserves and seasons), then take a portion of rice (about 130 g) in your palm.
- Press a hollow into the middle of the rice, put in the filling and close the rice around it.
- Shape into a triangle, ball or cylinder, pressing firmly but gently and keeping your hands wet so it does not stick.
- Wrap a strip of nori around the bottom, sprinkle with sesame seeds, and eat at once or at room temperature.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Shape the rice while lukewarm; cold rice will not stick, hot rice burns.
- Wet, salted hands stop the rice sticking.
- Add the nori just before eating so it stays crisp; if packing, wrap the nori separately.
- Keeps at room temperature in cling film for 6–8 hours, or 1 day in the fridge.
Frequently asked questions
What fillings are popular?
Ume (pickled plum), salmon, tuna-mayo, kombu, okaka (bonito).
What is the difference between sushi and onigiri?
Onigiri uses plain, salted rice, with no vinegar.
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