bonappetit4.6
Easy Onigiri, Three Ways
This easy onigiri recipe is infinitely adaptable, doesn't require any special equipment, and makes a perfect snack to enjoy on the go.
👥 16 Servings👤 Diana Yen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●knife
- ●cutting board
- ●pot
- ●baking sheet
📝 Preparation Steps
1
Place 2 cups sushi rice in a large bowl and pour in cold water to cover by 2"–3". Gently swish around with your hands to rinse, then drain. Repeat process until water is almost clear (about 3 more times). Pour cold water over rice to cover by 1" and let soak ⏱️ 30 minutes (this will help the grains cook more evenly). Drain well in a sieve.
sushi rice2 cups
2
Combine rice and 2½ cups water in a medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover, and simmer rice until water is absorbed, 12–⏱️ 14 minutes. Remove from heat and let sit (still covered) ⏱️ 15 minutes. This will allow rice to steam and become tender. Uncover and gently fluff rice with a fork. Let sit until cool enough to handle but still warm.
3
Meanwhile, cut three 8½x7½" toasted nori sheets into 3x1¼" strips with kitchen shears; set aside.
8½x7½" toasted nori sheets, divided3
4
Prepare the fillings. Mix one 5-oz. can tuna, 2 Tbsp. mayonnaise, preferably Kewpie, and 1 tsp. soy sauce in a small bowl to combine. Place 4 umeboshi on a cutting board. Working one at a time, press a chef’s knife against fruit until pit is exposed; pull out and discard. Set fruit aside (no need to chop). Working over the sink and using your hands, squeeze liquid out of ⅓ cup kimchi; chop into small pieces.
5-oz. can tuna1. mayonnaise, preferably Kewpie2 Tbsp. soy sauce1 tspumeboshi4
5
Place 1 cup water in a small bowl and stir in ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Dip your hands in the salted water, then scoop a little less than ⅓ cup rice into 1 hand. Form into a thick disk 3"–4" in diameter (keep remaining rice in pot covered). Create a small indentation in the center and add 1–2 tsp. filling of choice (or a whole umeboshi). Mold rice up and over filling to create a sphere (filling should not be visible), then press firmly with index finger and thumb to form into a triangle. Place on cutting board or a baking sheet. Repeat with remaining rice and filling, dipping your hands in salt water each time. (You’ll have extra tuna—save it for making a tuna salad sandwich or spooning onto crackers.)
umeboshi4
6
Place ¼ cup furikake or toasted sesame seeds on a small plate. Wrap bottom of each onigiri with a strip of reserved nori, then roll remaining exposed sides in furikake.
7
Do ahead: Onigiri can be made 2 days ahead. Tightly wrap and chill. Editor’s note: This recipe was originally published in September 2020. For more Japanese recipes including miso-caramel glazed salmon, omusubi with mushrooms, and classic dashi with kombu and bonito flakes, head this way →
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