Description
Stuffed with a variety of fillings and flavors, Onigiri, or Japanese Rice Balls, make an ideal quick snack and a fun alternative to sandwiches for lunch. In this recipe, you'll learn how to make onigiri using common ingredients for rice balls in Japan.
Recipe credits:
Ingredients
- 1 full-sized sheet of nori seaweed paper (cut lengthwise into thirds)
- Water for hands
- A pinch of salt
Steps
- Cut a full-sized sheet of nori seaweed paper into thirds lengthwise.
- Wet both of your hands with tap water to avoid the rice sticking to your hands.
- Then put a pinch of salt on your palms and rub them together to evenly spread the salt.
- Place a handful (90-100g) of cooked flavoured rice into one hand. Use your hands to hold the rice in place and gradually make it into a triangular shape. Keep your hands firm and tight enough to create the triangle shape and to make sure the onigiri does not fall apart. Occasionally turn it around with your hands. Let it cool down if the rice is still hot. Otherwise the nori paper will become soggy from the hot rice.
- Wrap the onigiri with nori.