Basic Onigiri


Simply Onigiri funa dn creative recipes for Japanese rice ballsLet’s try making basic onigiri using only salt to enjoy the taste of the rice. In this book, I use 120 g (4½ oz) cooked rice for a regular-size onigiri and 60 g (2 oz) cooked rice for a small one. This is just an indication. Feel free to change the size of the rice ball according to your preference.

  • Yield: 4


  • 17 oz (480 g) Cooked Japanese short grain rice
  • 2 Tbsp Water
  • 1 tsp Salt
How to Make It
  1. Scoop one portion of cooked rice into a rice bowl. By transferring rice from rice cooker to a bowl, the rice will be cooled down slightly and you will be able to touch the rice without burning your hands. Wet your hands and spread a pinch of salt on your palms and fi ngers.
  2. Transfer rice to your hands.
  3. Shape rice into balls or triangles by gently pressing rice 2–3 times with both hands.
  4. Adjust the shape of the onigiri if necessary.

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