Japanese Rice Balls (Onigiri)
About this recipe
Stuffed with a variety of fillings to create different flavours, these rice shapes make an ideal quick snack and are a fun alternative to sandwiches for lunch. What’s the Difference between Onirigi and Sushi. One of the key differences between onigiri and sushi is that onigiri is made with plain steamed sushi rice, while sushi are made of steamed rice seasoned with vinegar, salt, and sugar. The fillings are different too as well as the shape.
Ingredients
- 2 cup Japanese sushi - short grain rice
- 2.5 cup Water
- 4 types Rice flavour
- . . Tuna Mayo Filling (1 70g Tuna small can, 2 tasp Kewpie mayo, 1/2 soy sauce)
- . . Can use Spicy Edamane or Miso Eggplant
Directions
Put the rice in a heavy bottom pot and gently wash the rice in a circular motion and discard the water until it is clear. Soak in water for 30 mins.
Bring the pot the the boil and reduce the heat to lowest setting. Cook for another 15 mins with the lid on.
Remove the lid then leave the rice in the pot for another 10 mins. Fluff the rice and start working on the shapes. Please note now to let the rice cool down completely as it would be hard to work.
To make the onigiri, cut the nori sheet in 1/3. Wet your hands the sprinkle some salt over your hand. Not too much as it would be too salty.
Take a small rice 3 tasp rice and make a hold in the centre, add the fillings then mould the rice into triangle shape. Fold the nori sheet over.
Alternatively you can use the glass wrap if it stick too much.