Onigiri Recipe: How to Make Japanese Rice Ball

Onigiri, also known as Omusubi is a Japanese dish consisting of a rice ball stuffed or mixed with other ingredients. It usually has a triangular or oval shape, and sometimes it is wrapped in a small strip of nori seaweed. Surely in some series of manga drawings, you have seen these rice balls.

There is the possibility of flavoring the rice using furikake, dehydrated condiments of diverse origin, that will have to be mixed with the preparation before making the balls. In Japan, they are consumed between hours, as an aperitif. It's the equivalent of a sandwich. And as we love Japanese food, today we will learn how to prepare it.

The Onigiri is a rice ball with a stuffing of fish and vegetables but the most important thing to get a great onigiri is the cooking the rice. We must follow a technique that we explain in detail so that you do not miss them. The first thing we have to take into account to make many of the Japanese recipes is the cooking of the rice. There is a Japanese technique that we are going to learn today. It is something entertaining, but necessary for the rice to acquire that sticky consistency that characterizes these dishes

By the way, if you are interested in learning how to make sushi, we will also teach you later. You will learn how to make maki, uramaki, and nigiri in a simple way. I encourage you to try Japanese food because it is delicious. Let's go to the onigiri recipe!

Preparation Time: 30 mins
Cooking time: 15 mins
Servings: 2 servings
Calories per serving: 135 calories per 100 gms


250 gm round rice
1 slice of sea fish
Salt to taste

Recipe Method:

First, to remove the rice starch, wash the rice 6 to 8 times. Take a casserole, put the rice, and add the same amount of water. Now let it stand for 10 minutes.

Light the fire and put the casserole with rice and when it begins to boil, cover it and lower to low fire and leave it for 10 minutes. After this take off casserole from the fire, and leave the rice to boil in its own steam for 15 minutes. During all this time do not open the casserole.

Proceed to prepare the filling. In a frying pan put a little oil and fry the fish to your desired level. After the 15 minutes open the pan and pour the rice into a wooden tray to cool it.

Now to prepare the onigiri, fill a bowl with water to wet your hands to mix the rice. In addition, keep a plate with salt aside. Wet your hands, take a little salt and rub your hands with it. Take some rice, put it in the palm of the hand, crush and make a hole in the center. In the hollow put a little fish. Return to take rice and put on top. Press well to give triangular shape and to be compact and not undone. Repeat until you finish the rice.