Recreate Tokyo’s iconic convenience store onigiri at home! These perfectly shaped rice balls feature fluffy short-grain rice, crispy nori wraps, and 3 classic fillings (tuna mayo, umeboshi & salmon). Learn the 7-Eleven shaping technique, why salted hands prevent sticking, and how to keep nori crunchy for hours. Your bento box will never be the same!
⭐ Why You’ll Love This
✔ 3 shaping methods (triangle, round, barrel)
✔ 10+ filling ideas from traditional to fusion
✔ Meal-prep friendly (freezes beautifully)
Ingredients:
- 2 cups cooked Japanese short-grain rice (while still warm)
- Salt
- Nori seaweed sheets
- Optional fillings: umeboshi (pickled plum), grilled salmon flakes, tuna salad (canned tuna mixed with mayonnaise and a pinch of salt), kombu tsukudani (simmered kelp), etc.
- Optional for sealing: water
Equipment:
- A rice cooker or a pot for cooking rice
- Mixing bowl (optional)
- Clean a damp cloth or wet hands
- Plastic wrap (optional, but helpful)
Instructions with Step-by-Step Pictures:
Step 1: Prepare the Rice
Ensure you have freshly cooked, warm Japanese short-grain rice. The warmth helps the rice stick together.
Step 2: Salt Your Hands (or Rice)
Lightly wet your hands with water to prevent the rice from sticking. Sprinkle a little salt onto your palms and rub them together. Alternatively, you can gently mix a small amount of salt directly into the warm rice in a bowl.
Step 3: Add Filling (Optional)
Take a small handful of the salted rice (about 1/3 to 1/2 cup). If you are using a filling, make a slight indentation in the center of the rice and place a small amount of your chosen filling inside.
Step 4: Shape the Onigiri
Gently but firmly press the rice around the filling (if using) to enclose it completely. Shape the rice into a triangle. Use your palms and fingers to mold it. Imagine forming a pyramid. Rotate the rice in your hands as you gently press and shape. You can also make round or cylindrical shapes if preferred.
Step 5: Wrap with Nori
Cut nori sheets into strips of desired size. The most common way is to cut a full sheet into thirds lengthwise. Wrap a strip of nori around the base of the triangular onigiri. The nori should slightly overlap on the bottom. Moisten the overlapping edges with a tiny bit of water if needed to help them stick together.
Step 6: Serve or Store
Your onigiri are now ready to be enjoyed! They are best eaten fresh. If you need to store them, wrap each onigiri individually in plastic wrap once cooled and keep them in the refrigerator for up to 24 hours. Allow them to come to room temperature before eating for the best texture.
💡 Expert Tips
✔ Rice texture secret: Slightly undercook if packing for lunch
✔ No short-grain rice? Mix in 1 tbsp glutinous rice
✔ Prevent drying: Cover with a damp towel while shaping
🍱 Serving Suggestions
- Traditional: With miso soup & pickles
- Picnic: Pack in wax paper
- Party food: Mini onigiri platter
🌡️ Storage
- Room temp: 2 hours (best fresh)
- Fridge: 24 hours (reheat wrapped in a damp paper towel)
- Freeze: 1 month (thaw overnight, refresh in microwave)
📊 Nutrition (Per Plain Onigiri)
Calories: 120 | Carbs: 27g | Protein: 2g
Enjoy your homemade onigiri!
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