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Clean recipe · americastestkitchen.com

Onigiri (Japanese Rice Balls)

Onigiri, Japanese rice balls with a savory filling—are fun for kids to make and a perfect addition to lunch boxes or on-the-go snacks.

Original recipe: americastestkitchen.com

Yield:
6 servings
Total:
1 hr
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Ingredients

  1. 1¼ cups sushi rice
  2. 1½ cups water
  3. ¼ teaspoon table salt
  4. 1 (8-by-7½-inch) sheet nori
  5. 1 recipe onigiri filling (see "Before You Begin," below)
  6. White or black sesame seeds, raw or ­toasted (optional)

Instructions

  1. Set fine-mesh strainer over large bowl and set in sink. Place rice in strainer and rinse under cold running water, emptying bowl a few times as it fills, until water in bowl is clear, 1½ to 2 minutes. Shake strainer to drain rice well and transfer to medium saucepan.
  2. Use rubber spatula to stir in water and salt. Bring rice to boil over medium-high heat. Reduce heat to low, cover saucepan with lid, and cook for 20 minutes.
  3. Turn off heat and slide saucepan to cool burner. Let rice sit, covered, for 10 minutes to finish cooking.
  4. While rice cooks and cools, use kitchen shears to cut three 1-inch-wide strips from nori sheet. Cut strips in half crosswise (the short way; you’ll have 6 pieces total). Set aside. Prepare your choice of filling (see "Before You Begin," above).
  5. Rinse and dry now-empty large bowl. Use rubber spatula to transfer cooked rice to bowl. Let cool until easy to handle but still very warm, about 5 minutes.
  6. Line ½-cup dry measuring cup with plastic wrap. Fill and shape onigiri following photos, “Step-by-Step: How to Fill and Shape Onigiri,” below. Repeat with remaining rice and filling to make 6 onigiri total.
  7. Sprinkle outsides of onigiri with sesame seeds (if using). Serve. (Onigiri can be wrapped individually in plastic wrap and refrigerated in airtight container for up to 24 hours.)