Japanese rice balls onigiri have the characteristic triangular shape, and to make them, you use rice suitable for small grains. This small grain rice is also used for sushi.
To make onigiri, you need the appropriate molds to shape them into triangles.
The preparation requires some effort but is truly enjoyable to eat.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 14 oz sushi rice
- 3 1/3 cups water
- 5 oz tuna in oil
- 1 sheet nori seaweed
- 1/4 cup vinegar
- 1 tbsp sugar
- to taste salt
- soy sauce (to taste)
Steps
Wash the rice repeatedly to remove the starch. Pour into the pot with water and salt and let it cook with the lid on without stirring until absorbed. It takes about fifteen minutes from boiling.
In a small bowl, pour the vinegar, mix with the sugar, then pour into the rice and blend.
Grease the molds with oil using a brush. Fill the molds halfway with rice. Make a hole in the center and add the drained tuna. Cover with rice and press gently with the mold lid.
Turn the molds upside down to release the triangular rice balls. Complete with the nori seaweed as shown in the image.
Place all the rice balls on a tray. Also put the soy sauce in the center of the table to season and add more flavor to the Japanese rice balls onigiri and enjoy your meal.
Japanese onigiri are convenient to carry in a container to eat during lunch break at work or when you’re out, as the Japanese do.
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FAQ (Frequently Asked Questions)
Which rice should be used for making Japanese onigiri?
Japanese rice balls onigiri have the characteristic triangular shape, and to make them, you use rice suitable for small grains. This small grain rice is also used for sushi.
