Onigiri Rice-Balls

This was Erin’s pick on September 13, 2020

Taken from: https://www.justonecookbook.com/onigiri-rice-balls/ There is a video.

Prep Time 30 minutes. Cook Time 30 minutes makes about 12.

For Steamed Rice

• 2 cups uncooked Japanese short-grain rice

• 2 ½ cups Water

For Making Onigiri

• Kosher/sea salt

• 4 sheets nori (seaweed)

• Salted salmon (recipe follows)

• Okaka (recipe follows)

Tuna Mayo (recipe follows)

• 3 Umeboshi (Japanese pickled plum) (purchased)

• Seasoned kombu (purchased)

• Toasted white and black sesame seeds (to garnish)

For Salted Salmon

• 1 fillet salmon

• Kosher/sea salt (I use Diamond Crystal; Use half for table salt)

For Okaka

• 2 packages Katsuobushi (dried bonito flakes) (2 packages = 6 g)

• 2 Tbsp. soy sauce

For Tuna Mayo

• 1 canned tuna (2.5 oz. = 70 g)

• 2 Tbsp. Japanese mayonnaise

• ½ Tbsp. soy sauce

Put the rice in a large bowl and gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times. Let the rice soak in water for 30 minutes. While rice is being soaked and drained (45 minutes), prepare the Onigiri fillings. Transfer the rice into a sieve and drain completely, at least 15 minutes. Combine the rice and water in a heavy-bottom pot. Cover the lid and bring it to a boil over medium heat. Once water is boiling, turn the heat to the lowest setting and continue to cook covered for 12 to 13 minutes, or until the water is completely absorbed. At 12-13 minute mark, take a quick peek and if you see there is any water left, close the lid and continue cooking for another minute or so. Remove the pot (with the lid on) from the heat and let it steam for another 10 minutes. Then transfer the rice to a large plate. Fluff the rice with a rice scooper. Let the cooked rice cool a little bit until you can hold rice without burning your hands. However, do not let the rice completely cool down.

Possible Fillings:

Salted salmon filling: Sprinkle kosher salt on both sides of the salmon fillet. Bake salmon in a 400º F oven for 25 minutes. Break the cooked salmon into flakes and set aside.

Umeboshi filling: Place Umeboshi (Japanese pickled plums) on a 10” x 10” sheet of plastic wrap. Fold in half and squeeze the seed out from each Umeboshi. Discard the seeds and keep the Umeboshi flesh.

Okaka filling: Put katsuobushi (dried bonito flakes) in a bowl and add 2 Tbsp. of soy sauce. Mix to combine. Katsuobushi should be moistened but soy sauce should not be left at the bottom of the bowl.

Tuna mayo filling: Put drained canned tuna in a bowl and add 2 Tbsp. Japanese mayonnaise and ½ Tbsp. soy sauce. Mix to combine.

To Make Onigiri

Cut the nori sheets in thirds (⅓). First, wet both of your hands with water in order to prevent the rice from sticking to your hands. Then put some salt in your hands and rub to spread all around your palms.  If you are using table salt, use half amount as it’s saltier than kosher salt.

Scoop out a handful of warm rice (about ⅓ cup) into one hand. Create a small well in the center of the rice. Put one kind of filling (about 1-2 tsp) inside. Then mold the rice with your hands around the well to cover your filling completely.

Press the rice around the filling to gently form the rice into a triangle. I use three fingers (thumb, index finger, middle finger) to make a triangle corner. Your hands should be just firm enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tight.

Wrap the onigiri with nori seaweed. Place a little bit of each filling on top of onigiri so we know which kind it is.