Onigiri are Japanese rice balls that are stuffed with various fillings and are wrapped in dried seaweed leaves. They are very suitable as a fresh, healthy and wholesome snack on the go.
Onigiri not only makes rice easy to eat but also contains a delicious filling that brings a unique taste to it. The shapes can often be seen decorated with beautiful motifs, designs and elements.
History & Cultural Significance
The history of onigiri dates back at least 1,400 years when they originally started as a picnic dish. Today, however, these small Japanese rice balls are to the Japanese what the hot dog is to a New Yorker or the sandwich to the British.
For the Japanese, this handy triangle symbolizes a moment of pause in the stressful (albeit very orderly) Japanese everyday life. The snack is available in every imaginable variation in the convenience shops in Japan.
- Sushi Rice (Japanese Short Grain Rice) - 300g
- Rice Vinegar - 2 tbsp
- Cane Sugar - 1 teaspoon
- Salt - ½ teaspoon
- Sesame Seeds (Dark) - 1 tbsp
- Nori Seaweed Sheets - 2
- Salmon - 100g
- Spring onion - 1 Rod
- Lime - 1
- Mayonnaise - 3 tbsp
- Teriyaki Sauce - 1 tbsp
- Put the rice in a fine sieve and rinse under running water until the water running through is clear. Drain the rice well, put it in a saucepan, fill it with water (approx. 320 ml) and bring to a boil. As soon as the water boils, reduce the heat to the lowest level and simmer gently for 15 minutes.
- In the meantime, stir together the vinegar, sugar and salt and heat gently until the sugar dissolves. Remove the finished rice from the stove, clamp 2 layers of kitchen paper between the pot and the lid and let it stand for 10-15 minutes.
- Then pour the rice into a shallow wooden bowl and gradually work in the vinegar mixture and sesame with a wooden spatula. Cut the rice alternately to the right and left as if with a plow. Cover the rice with a damp cloth and let it cool.
- For the salmon filling, cut the salmon into small cubes. Wash the spring onion, cut off the ends and cut into very fine rings. Cut a lime in half and squeeze. Mix the lime juice, mayonnaise and teriyaki sauce together. Fold in the salmon and spring onion.
- Roast the nori sheet on one side in a non-stick pan over medium heat until you smell the aroma. Remove, let cool and cut into 2.5-3 cm wide strips.
- Divide the prepared rice into two equal portions. Moisten your hands with water, shape a small portion of rice into a triangle and make a hollow space in the middle. Put the salmon filling in the hollow and seal with rice. Lightly squeeze the onigiri again.
- Wrap the underside with a strip of nori. Do this until the rice and fillings are used up. Your onigiri is ready to be served.
Amount Per Serving: Calories: 252Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 20mgSodium: 645mgCarbohydrates: 26gFiber: 1gSugar: 5gProtein: 8g