Onigiri Recipe

Rinse the sushi rice thoroughly under cold water in a fine-mesh strainer, swishing it around with your hands. Keep rinsing until the water runs clear—this removes excess starch and prevents gummy rice. This takes about 2-3 minutes but don’t skip it.

Cook the rice in a rice cooker with the water according to manufacturer’s instructions. If cooking on the stovetop, bring to a boil, reduce to lowest heat, cover, and simmer for 18-20 minutes until water is absorbed. Let sit covered for 10 minutes off heat.

While the rice cooks, make your seasoning mixture. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat just until the sugar dissolves completely—don’t actually boil it. Remove from heat and let cool to room temperature.

Transfer the hot cooked rice to a large, wide bowl (traditionally a wooden hangiri, but any bowl works). Gradually drizzle the cooled vinegar mixture over the rice while using a rice paddle or spatula to gently fold it in with a cutting and folding motion. Don’t stir or mash—you want to coat every grain without breaking them. Let the rice cool to room temperature, fanning occasionally if you’re impatient like me.

Now for the shaping! Wet your hands with water (do this before every rice ball). Take about 1/4 to 1/3 cup of seasoned rice and form a rough ball in your palm. Create a small indentation in the center with your thumb—not all the way through, just a little pocket.

Add about 1 tablespoon of your chosen filling into the indentation. Don’t overfill or it’ll burst through. Close the rice around the filling, adding a bit more rice if needed to seal it completely.

Shape the onigiri into a triangle by cupping your hands in a V-shape and pressing firmly but gently. Rotate and press, rotate and press, until you have three defined edges. You can also make them round or cylindrical—whatever shape makes you happy. They should be compact but not rock-hard.

Sprinkle furikake generously over each rice ball, pressing lightly so it sticks. Get it on all sides for maximum flavor in every bite.

Wrap each onigiri with a strip of nori just before eating. If you’re making them ahead, keep the nori separate and wrap right before you eat, or the seaweed will get soggy and chewy. Your delicious onigiri is ready to enjoy!

185

35g

6g

2g

1g

420mg

8% DV

6% DV (from nori seaweed)

This is the single most important thing. Long-grain rice will not work—you need short-grain Japanese rice for the right sticky texture.

Follow your rice cooker’s instructions for sushi rice. The 2:2.5 ratio works for most, but yours might be different.

Too hot and you’ll burn your hands; too cold and it won’t stick together. Aim for comfortably warm.

Rice sticks to everything. Keep that bowl of water handy and dip your hands before handling each portion of rice.

Pack 1-2 onigiri in a lunch box with pickled vegetables, edamame, and fresh fruit for an authentic Japanese lunch

Heat an onigiri in the microwave for 30 seconds with miso soup for a satisfying, portable Japanese breakfast

Bring a variety of onigiri with different fillings to a picnic—they travel beautifully and everyone can choose their favorite

Kids love onigiri as an afternoon snack—much more interesting than plain crackers and way more nutritious