Onigiri
“Japanese rice balls shaped by hand, often filled with umeboshi, salmon, or tuna and wrapped in nori.”
Nori
Salmon
Sesame
Japonica RiceWhere it comes from
Onigiri, or rice balls, are a traditional Japanese food with origins tracing back to ancient times when rice was a staple. Often associated with picnics and travel, onigiri showcases Japan's love for convenience and flavor. A delightful surprise is the variety of fillings, from umeboshi to grilled salmon, each reflecting regional tastes.
On the Palate
How it's made
5 steps · Show ↓37 min active
How it's made
5 steps · Show ↓- 120 min
Cook the Japonica rice according to package instructions until soft and sticky. Allow it to cool slightly until warm to the touch.
- 25 min
Flake the cooked salmon into small pieces. Season with sesame seeds for added flavor and texture.
- 35 min
With damp hands, take a small handful of rice and form a ball. Make an indentation in the center, filling it with salmon.
- 45 min
Mold the rice into a triangular or cylindrical shape, ensuring the filling is completely enclosed. Wrap a strip of nori around the rice ball.
- 52 min
Serve the onigiri at room temperature, perfect for a portable snack or meal.
