Producer: Peuli Bakshi Editor: Nisha Dubey
Onigiri, also known as Japanese rice balls, are a beloved snack in Japan, often filled with tasty ingredients and wrapped in nori seaweed. Here's a step-by-step guide to making onigiri at home.
Ingredients: - 2 cups Japanese short-grain rice (Koshihikari or Akita Komachi) - 1/2 cup water - 1/4 teaspoon salt - Fillings of your choice (e.g., salmon, tuna, pickled plum, boiled egg, cucumber, carrot) - Nori seaweed sheets (dried or roasted) - Optional: sesame oil, soy sauce, sake (for added flavour)
Rinse the rice thoroughly and cook according to package instructions.
Mix the cooked rice with salt and water in a large bowl.
Shape the rice mixture into small circles or triangles, about 2 inches wide and 1 inch tall.
Place a small amount of filling in the center of each circle/triangle (onigiri) and fold the sides.
Wrap each onigiri with a nori sheet, pressing gently to adhere.
Serve immediately and enjoy your homemade onigiri or store it in an airtight container for up to a day.