You don’t really need a recipe to make these little balls of rice. As simple and delicious as they are, you can mix and match proteins and veggies of your choice. However, this onigiri isn’t wrapped in seaweed. It’s left the way it is brushed with some sauce and grilled on a pan. I remember ordering grilled onigiri from my trip to Tokyo and it was the best. The rice was crunchy on the outside but soft and fluffy in the center.
I’ve eaten onigiri so many times and if you’ve bought the take-out version your probably familiar with the plastic packaging. You’re probably familiar with the numbering on the package which basically tells you how to open it without ripping the seaweed into pieces. Now I admit, I’m a bit slow with this stuff. It wasn’t until a few years ago that I realised what the numbers meant and eating these delicious little rice balls was made so much easier.
Now on to the actual recipe. These are really simple and really fast to make. I made these for dinner alongside some homemade miso soup and steamed corn. Not only is it great for dinner, but pack it for a kid’s lunch box or even an on the go snack to lessons and activities. This onigiri recipe is packed with flavor and will definitely be family friendly.
Most people grab a handful of rice and shape it into the triangle free handedly. I actually used a mold where I scooped the rice in, put on the cover, applied some pressure and a perfect triangle is made.
I think it’s pretty hard to go wrong with these and as I said before, they are perfectly customisable. I hope you enjoy them just as much as my family and I did!
- 1 cup Uncooked Rice
- 2 tbsp Sushi Vinegar
- 120g Cooked Salmon
- 1 tbsp Mirin
- 1 tbsp Japanese Soy Sauce
- 1g White Miso
- White Sesame
- Heat a tablespoon of oil on a pan and pan sear the salmon until cooked through, flipping once.
- Take the salmon off the heat and break apart the meat.
- Mix sushi vinegar into rice. Then add salmon furikake and white sesame.
- Form into triangles by hand or using a mold.
- Mix together white miso, mirin and Japanese soy sauce.
- In a pan, brush a layer of oil with a paper towel. Add rice balls and sear until lightly colored on both sides.
- Brush one side with soy sauce mixture and sear until golden brown. Flip over and repeat. Ready to serve.
- The amount of furikake and white sesame used is added to your liking. The furikake adds some seasoning and may be different according to different brands, so add it do your desired taste. I used a nori furikake.
- The 1 cup of uncooked rice makes about 2 bowls of rice which is 4 rice balls.
- For the soy sauce you could use any soy sauce you have at home, but Japanese soy sauce tends to be sweeter compared to others such a Chinese soy sauce.