Onigiri, a beloved staple of Japanese cuisine, is as integral to Japanese food culture as the sandwich is to American dining. These delightful rice balls, often wrapped in seaweed, are versatile and easy to make at home. A Tokyo correspondent for The Associated Press shares a basic onigiri recipe using umeboshi (salted Japanese plums), though you can experiment with various fillings such as fish, meat, vegetables, or even cheese.
To create onigiri, shape the rice into the traditional triangular form or any shape that inspires you. Wrap it with nori (dried seaweed), using either one large strip or several smaller pieces. Personalize your onigiri by sprinkling it with sesame seeds or oboro kombu (shaved kelp), or enjoy it plain.
Easy Onigiri Recipe by AP’s Yuri Kageyama
Start to finish: 5-7 minutes
Servings: 5 rice balls (sufficient for five people or one big eater)
Ingredients:
- 1/4 teaspoon salt
- 1/2 cup water
- 1 1/2 cup Japanese rice, cooked to fluffiness
- Three umeboshi salted Japanese plums (available at Asian food stores; use one for each rice ball if smaller)
- Two sheets of dried nori seaweed
Directions:
- Add the salt to a bowl of water. Wet your hands with the salted water to prevent the rice from sticking.
- Pick up a handful of cooked rice, ensuring it’s hot but cool enough to handle.
- Place an umeboshi on top of the rice.
- Scoop another handful of rice and place it over the umeboshi.
- Cup your hands together and gently press to form a slightly triangular ball.
- Wrap the rice ball with nori.
Enjoy your homemade onigiri, a delicious and customizable Japanese treat.
