Onigiri (Rice Balls)
Salted rice triangles, umeboshi or salmon filling and nori wrap.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Wet hands. Wet hands every single time. Dry hands stick to the rice, the rice sticks to itself, the triangle collapses. Keep a bowl of water at the shaping station.
Ingredients
Everything below makes 4 servings.
- 2 cupsshort-grain white ricerinsed until water runs clear
- 2¼ cupswater
- 4umeboshi (pickled plum)pitted, torn into pieces (1 per onigiri)
- 2nori sheetcut into 1-inch strips with scissors
- 1 tbsptoasted sesame seedsoptional, mix black and white
- ½ tspkosher saltfor shaping (extra in a small bowl)
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 320calories
- 7gprotein
- 62gcarbs
- 2gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse rice 4-5 times until water runs clear - this is how you avoid sticky-mush onigiri.
- Cut nori into 1-inch strips with scissors. Set aside.
- Tear umeboshi flesh away from pits. (Pits are inedible.).
Cook rice
Combine rinsed rice and water in saucepan or rice cooker. Bring to boil, cover, reduce to low, cook 18 min undisturbed. Off heat, rest covered 10 min.
28 min · hands offCool slightly
Fluff rice. Spread on a plate to cool 5 min - must be warm but handleable, not piping hot (you'll burn your hands).
5 min · hands offShape
Wet your hands with water (anti-stick). Dip fingertips in salt. Take 1/2 cup rice, flatten in your palm, place a chunk of umeboshi in the center, fold rice over, then shape into a triangle by pressing with three flat fingers on each face. Make 8 triangles.
10 min · hands onWrap
Sprinkle sesame seeds on top if using. Press a nori strip onto the bottom of each onigiri (for grip and flavor) - apply RIGHT before eating so it stays crisp.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Pan-sear 4 oz salted salmon 4 min/side, flake - pescatarian, not vegetarian. Adds about 10 minutes.
Mix 1 can drained tuna and 2 tbsp mayo and dash soy - pescatarian.
Buy pre-made at Asian market; vegan and vegetarian.
Make a quick miso soup alongside - classic breakfast pairing. Adds about 20 minutes.
What keeps
Onigiri keep at room temp 4-5 hours (the bento-box rule). Wrap each in plastic; refrigeration makes the rice hard and bricky.
If you must refrigerate, microwave 20 sec to revive.
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