How To Make Onigiri (Rice Ball) (Recipe) おにぎり(おむすび)の作り方 (レシピ)
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- Опубліковано 28 вер 2017
- Stuffed with a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you'll learn have to make onigiri using the common ingredients for rice balls in Japan.
PRINT RECIPE ▶ bit.ly/OnigiriRecipe
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Serves: 12 Onigiri
Ingredients:
For Steamed Rice
2 cups uncooked Japanese short grain rice
2½ cups Water
For Making Onigiri
Kosher salt
4 sheets nori (seaweed)
Salted salmon (recipe follows)
Okaka (recipe follows)
Tuna Mayo (recipe follows)
3 umeboshi (Japanese pickled plum) (purchased)
seasoned kombu (purchased)
Sesame seeds (to garnish)
For Salted Salmon
1 fillet salmon
Kosher salt
For Okaka
2 packages Katsuobushi (dried bonito flakes) (2 packs = 6 g)
2 Tbsp soy sauce
For Tuna Mayo
1 canned tuna (2.5 oz = 70 g)
2 Tbsp Japanese mayonnaise
½ Tbsp soy sauce
Instructions with step-by-step pics ▶ bit.ly/OnigiriRecipe
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I was watching Spirited Away and got hungry and I'm now watching this lol.. This will come in very handy for later
watching anime always got me craving onigiri
@@drea2280 you didn't catch a joke
幸蜥蜴オイゲン what?
@@drea2280 you know haku gave chirio his onigiri
kikuchi beary yea i know ive watched all the studio ghibli films so many times now & thats why when i watch anime i crave for onigiri or japanese food....
Me (Living in 2017): I'll make these onigiri, but people will just have to be surprised by the filling.
Nami (Living in 3017): Put the filling on top of the onigiri so you know what the filling is.
Why did I never think to that before, I will never know. A simple yet genius tip, thank you! :D
Hahaha! It's fun to find out the filling as you bite into it too! ;)
Thank you so much for your onigiri and other recipes. I started reading your blog about ten years ago, and I’ve been a quiet fan ever since. My daughter’s favorite foods are onigiri with either flaked salmon or umeboshi with bonito flakes, and she has eaten them for her school lunches so many times, along with inarizushi. She also requests these when she’s not feeling well or if she’s had a tough day. You’ve brought happiness into our lives, and I’m grateful that you’ve shared so many simple and healthy foods that have become special for us too. Thank you!
Daiso sells these silicone onigiri shapers. They're like the Dollar Tree for the Japanese but with much better quality products.
Yep! It's easy to use. :)
The rice is soooo white like diamond! WOW!!! YUMMY!!!!
I've been waiting for this! Thanks for putting it up!
It is the best recipe that I can find. Thank you so much.
U r so talented in cooking
Well, of course I watched this after I just tried making it but I cannot wait to try it again this way! Very well made video and instructions. Thank you
Yum. Thanks for the instructions. Made it today for the first time and it turned out great!
Finally a recipe that shows how to make the rice! All the others start with just "take cooked riced". Thank you :)
Thank you so much for the way you show this recipe so well! My granddaughter is coming over today and we will make these together
Great video! I was able to surprise all my friends(After a few tries)
Learning to make these for Akaashi and Osamu 😍❤️️
This video is stupendous!
Tasty, wonderful, and amazing.
Followed the recipe and honestly...? I have never had jelly filled donuts this good.
🤣 I know this is an old comment but I completely agree 😂👌🏻
@@Val.Kyrie. 🍙
i actually tried making a jelly filling for it before and it came out ok
need to head to the japanese store!!!! ASAP!
+joy sy 😃 I hope you enjoy making them!
this was very helpful :D
I'm so grateful to you! And I'm so happy that I found you channel, you know
Thank you so much for following! ❤️
Love this! Definitely want to make kombu and nori onigiri like I had from Famima and Lawson!
me and my boyfriend just made onigiri for the first time with the help of this video :) i had never made white rice before and wasnt sure the ratio of rice to water. i tried doing what google said by using 1 part rice 2 parts water, but it came out very mushy. then i tried a 1:1 ratio and it was perfect! also, using your hands with salt to form the rice balls make the rice taste better than just using plastic. i hope this helps someone else :)
Love it... thanks
I knew about onigiri for many years, but never made it. I was finally bit by the bug after playing Sushi GO Party and seeing the cute onigiri on the cards.
My goal in life is now to make the cutest darn onigiri that's ever been seen. My years of casual sushi making has led me to this. I am ready.
Thank you for the videos and articles as always!
I hope you enjoy making Onigiri!
Fave snack ever . Infact, it's the 1st and last food i eat whenever i visit Japan.
yes!
great video! you make it look simple and easy. thanks.
Thank you!
these doughnuts are great, jellyfilled are my favorite
nothing beats a jelly-filled doughnut
Shes so beutriful
my childhood lunch!!! :D thank for the recipe :)
Thank you for watching!
wow yummy onigiri
Yay I'm so happy I found this video! :)
Thank you for watching!
I must admit I'm addicted to them. So fast portable and tasty! I like to toast the rice on the outside in a oiled skillet before putting the strip of nori.
Happy to hear you enjoy Onigiri! :)
OMG I used to live in japan and I ADORED them!!! My favorite kind was the Hokkaido kelp one. Mmmmmmmmm
I love onigiri so much I need to make them more often :D Thank you for this amazing recipe Nami :)
Thank you for watching my video!
I'm getting ready to make some. I'm going to try shiitake mushrooms, scallions, and tofu as fillings. (Because that's what I've got in the fridge right now) Wish me luck!
Hope yours came out well. Thank you for trying this recipe!
They were tasty :)
Meny thanx to you.
Thank you!
Again here you can see who the real expert is, especially as for preparing the onigiri rice!Thank you for showing correctly! 😁
Well, despite all my elementary school training in shapes, I forgotten it all and can not make a Simple Triangle! I must go buy Play Dough and Practice. ⚠️
I made some today using the same method for rice that I've used before. They came out good, but the rice didn't clump very well (It was still sticky, but not sticky enough for some of the balls to stay together after being molded). I actually used a little less water than the amount of rice I had, but next time I'll definitely use the same ratio as your recipe. Still need to try umeboshi!
Thank you for this. : )
YES! thank you :)
Gonna try this all the way in Trinidad and Tobago. Thanks alot
I feel honored! Thank you!!!
I made this for dinner for my whole family and everyone loved it. It made about 9 for me. Thanks for the recipe!
Konnichiwa Nami-san. I just finished making my own onigiri (thanks to you). I've tried them before but they always fell apart (tasty though hahaha). Your simple directions made this dish super easy. I used chicken with the sauce from your tamagoyaki recipe (which i've made many times) minus the dashi (didn't have any). I took a picture but I'm not sure how to share it with you. Anyway, thanks for making Japanese cooking so simple and tasty.
Thank you so much for trying this recipe! Ohh I'd love to see your photo! I usually check on my Facebook page or Instagram #justonecookbook (use hashtag so I won't miss it). :) Thank you for your kind feedback! xo
YES !! Thank you !! :3
Thanks for watching!
Good job☺🙋☺
Thank you!
I just made onigiri for the first time and now i know I'm going to make them like all the time. I couldn't find any pickled plums in my area though.
I loved making onigiri as a kid - and still do! There's something so soothing about forming them. (Though now I totally want to go all out and try making umeboshi!)
+Seattle Dessert Geek Yeah, I love the onigiri still warm and fluffy, right out of my (or others) hands.... lol. I will make umeboshi one day but I'll be a long process to document...
I have always wondered how these were made. I did get a chance to try them out myself when I went to Japan in August. I found a lot of delicious foods in Japan! ^^ Thank you so much for sharing this recipe, Nami. ありがとうございます！
+Jerry Pierreponte So happy you got to try them in japan! Rice (and nori) in Japan is sooo good, simple onigiri tastes 100 times better! いつもありがとう〜
Onigiri queen....
Hi Miss Nami, I learned how to make the Onigiri with your video. My family loved it, especially the Okaka variant! Thank you for teaching about it effectively! =D
I'm so happy to hear that your family enjoyed onigiri. Thank you for trying my recipe!!
And now I am hungry xD looks so delicious *_*
Hi! Thanks for the video! Just found this and wondering if you can make these ahead of time. Like make a large batch for the week?
Wait, whaaaaaaaaaaaaaaat?? An Asian cooking rice on the stove top??? :) Love your videos, Nami-san!
Hahaha! I wanted to share this method so people who don't cook Asian or Japanese food often (so no rice cooker) can make this typical Japanese dish in their kitchen. And I'll be collaborating this organization soon (first week of October on my blog) and making rice and onigir from scratch was important. :)
i'm asian but my mum prefers to cook on the stovetop
Nami from one piece??
I am asian and I am too broke to afford an rice cooker this is the way I always will and make rice😂😂
real asians should know how to cook rice over fire
Thank you for this wonderful tutorial. I love the details you also share on making rice in a pot instead of a rice cooker. After watching this I searched for teriyaki onigiri and found a recipe by tiger. I could swear the hands in the video are your hands that made the teriyaki chicken onigiri. ???
+Mary Leialoha Haha it's not me, but I'll check their video! 😆 I know that a lot of people who don't make Japanese food or Asian food may make onigiri so I wanted to include that making rice part. 😊
Oishisou! These look so delicious! I think I need to make onigiri for dinner tonight. :-) Thank you for the wonderful video, Nami!
+Erin Uber Arigato Erin! ❤️Happy Friday to you! 😘
Hi, do you have a recipe for making a homemade seaweed filling? Thanks
Thanks, a lot.
FOr some weird reason I can't fin those "classic Onigiri recipes" anywhere elde.
Вкусно, как ням-ням, вкусняшка!!!😋😋😋👍👍👍👍🌹🌹🌹🖐️💐💐💐
If possible, please also make yaki onigiri, thank you! Love you and your videos :))
I don't have the video yet but here is the recipe: www.justonecookbook.com/yaki-onigiri-grilled-rice-ball/
Have you been to Onigilly in San Francisco? I have driven by it many times but have not stopped to try it yet.
I love onigiri and yaki onigiri so much! My favorite filling is takana. I've been eating less white rice recently, so I might experiment with genmai. I'm guessing it might not hold together as well. Thanks as always for your wonderful recipes, Nami-san. By the way I'm hoping that you'll collaborate with Tabi Eats when they travel to California.
Yeah planning to meet them if time allows us. :) My favorite is Takana too!
Thank you for sharing your method for steaming sushi rice on the stovetop. The stovetop method we usually use for any rice is one knuckle of water above the rice, then once the water boils, we turn heat down to low and let cook 15 minutes. It comes out perfectly every time, but perhaps sushi rice requires a different method, so I'll try yours and see how it works. We used to have a rice cooker, but found it took up too much space and wasn't any better than the stovetop method if done right. Thanks again!
Your method is fine, but for sushi rice, we cook with a bit less water as you have to season it with rice vinegar mixture. :)
I remember Onigiri being one of my favourite Japanese snacks when I was holidaying in Japan. Now I want to try & make my own at home. Dojo arigato gozaimashita. ;-)
Thanks for the great video :) How many regular-size onigiri can be made with 2 cups rice?
12 - always more info on my blog: www.justonecookbook.com/onigiri-rice-balls/
Hope you enjoy!
Am trying to make onigiri miyas come true wish me luck 🤭!!!
I live in America and have only ever seen onigiri in movies but they've always looked so good to me. I have a question, I assume they are served cold or at the very least room temp as a snack but how long do they keep?
Depends on what environment you keep too... but probably one day (24 hours). :)
Damn, those jelly filled donuts look delicious
Yum yum hope you ate the salmon skin...hmmmm ima make this tomorrow
+Sheng Long is back!!! Hahaha yes!!! I made onigiri with skin as filling. It's everyone in my family's favorite part 😆👌
Just One Cookbook same as my family hahaha specially when it fry or grilled on bbq... delicioso.. thamk you for replying i hope i dont eat the salmon vefore the rice is cooked😊👍 haha
Konnichiwa miss.
I wanted to ask you something.
I've invited 3 Japanese people to join us for dinner. I want to make some Japanese dishes for them which they'd like but now, I'm feeling very confused as I have no idea, what Japanese dinner looks like! Please suggest me some Japanese food items which they'd like to see on their dinner table! And please make sure that those dishes are easy to make and can be eaten together. Please please please!!!!!
Btw, I love the way you dress and talk
+willyoubemineforever? How wonderful that you are hosting! Are they young? Or prefer traditional style vs Yoshoku (Hambagu, Japanese pasta, Omurice style dishes)? It's hard to suggest without knowing the guests myself but work with main dish first. I can't suggest without having any ideas about them so... check my blogs Recipes page (see the tab on homepage?). Click the main dish on filter on the left (from desktop), and see what they would like. You can also click easy as filter so you can get recipes with easy and main. Then from what you decide, you can go to salad or side dishes to accompany the main. Maybe soup if you serve rice. Hope this helps!
Just One Cookbook thank you soooooo much! They're a young couple with two kids (one is a toddler)!
I'll try to get the recipes and make it as good as possible! Thanks again!
I remember making these years ago and was so happy to find this easy recipe. One question: how would you store these overnight?
Did you ever find out how you should store them ?
I tried making these before, using the blog as a reference rather than the video (although there isn't much difference as both are great) and the came out great. Except for that my nori went very chewy and sticky when I put it on the rice. Do you have any tips on how to solve this?
I am an Indian so,I would like to try this and serve my children
Thanks for a good and informative video!
I have just one question - I have got the impression that onigiri is a common snack to bring with one self. How would you keep the thing fresh since rice spoils pretty easy? (Thinking of bacillus cereus and botulinum).
First of all, we usually make onigiri the same day. Then we must rub the salt in your hands. Don't skip it. We often add an pickled plum to keep the rice longer too. It's best to keep it cool until you're ready to eat.
i eat persian food most of the time and I really craved this for a long time and I ran to the kitchen grabbed a bunch of the wrong rice, and a strip of seaweed and just stuffed both of them in my face. Im looking forward to eating the real deal tho. (instead of the chaos I consumed)
I wish I could get some of those Japanese ingredients easily here in Australia, I have found so many of them from the Korean Market but even the Korean Market still doesn't have everything Japanese :(. Really would love to know if there was a home-made recipe for umeboshi, I love pickles!
This is late but there are a few
To anyone like me making these for the first time, REDUCE THE RECIPE! i only used 1 cup of rice and still ended up with SO MANY. had to put half away in the fridge.
very tasty though. keep in mind you can fill them with a wide variety of things. i recommend fresh veggies. also tossed some bacon in one because why not, turned out great.
Im sooo hungry now q.q
I would snack on that crispy salmon skin 😜 I love fish skin
Yes us too!
おいしそうです！
こんなお母さん欲しい😍
+karin3065 ありがとう〜❤️☺️
Just One Cookbook ママ〜！！
How embarrassing, I made some of these with rice vinegar only to realize it was incorrect. I liked my rice balls and so did my friends but I’d like to make them as intended. I will make more! Also the only place I’ve been to that has the pickled plums they were kind of expensive for a few plums. I’ll like to try them someday.
It's look so yummy!! If i don't have a Japanese short grain rice, do you have a suggestion to substitute it? Thank you
Actually, everyone says that you must use a short grain Japanese rice, but because it is not easy to find, I use a company called Canilla rice which is very common and it sticks to itself. It totally works.
They all look very tasty. The only filling I wouldn't like would be the umeboshi. The one and only time I had it, it was so salty it made gag and spit it out. Is it supposed to be so salty?
I might try and make these for my Tipsy Wok series, but I have a question - are these doable for chicken? Like, say, teriyaki chicken or something like that?
Sure you can do that! :)
I heard you can use rice cookers but you put umeboshi is that correct
Hi Nami,
Do you think the rice will turn out different if I just cook it in the rice cooker? Or should I do it your way using the pot? Thanks! I love your recipe!!
I usually make my rice in rice cooker. I wanted to make a video for onigiri where many people don’t have a rice cooker
I made the onigiri using your recipe yesterday and it turned out fantastic, thank you!
Wonderful! Thanks so much for trying this recipe and letting me know. Sorry for my late response... I have been traveling in Japan.
Are these salty? Lots of Soy and salt. Thks
does the rice need to be on the stickier side?
Do you have any recommendations for a substitute for umeboshi? I haven't been able to find any.
You can use 3/4 cup red wine vinegar plus 1/4 cup sugar plus 2 teaspoons salt.
Looks awesome! Is there a difference between normal mayonnaise and Japanese mayonnaise? If yes, would there big a large difference in flavor if you'd substitute normal mayonnaise?
Yes, it tastes differently. I hope this post is helpful: www.justonecookbook.com/pantry_items/japanese-mayonnaise/
Just One Cookbook thanks for the fast and super helpful reply!
Konishiwa!. Im planning to make & try onigiri. Looks yummy and heavier to eat instead of regular sandwiches. but i was wondering, why is only small amout of fillings are put into the onigiri? Isn't it its better to put lots of fillings so you taste the filling instead of the rice?
Thanks in advance for the reply. Arigato!👍😅
Hi! I've been making onigiri recently and am learning more and more each time I make it :) I've found that if you make a smaller onigiri (like the ones she makes in the video) you don't need to use as much filling. The flavour spreads through the rice a bit as you shape it into the triangle. Plus there is the small filling on top to identify what filling it is. Also, when you salt your hands, the salt is transferred to the rice and so the rice is tasty as it is. That's why there is even plain onigiri without any filling! Tasty rice with tasty nori :)
I know you said you make these for lunch, but how far in advance can you make them? If I left the nori off, is it possible to freeze the prepped rice ball and then defrost it when needed?
You can store them in an air tight container in the fridge if you already made them but you can't freeze the prepped rice ball and take it out when you need it. But again and I'll re-word it, you can store the rice in a fridge in an air tight container and it'll last about 1 week and you can make it anytime of the week in a week
Mine never look that good. If you use a rice cooker would you add a little more water to make the rice sticky? As always thanks for making these great videos.
No, do not change the amount of water. If you have short grain Japanese rice, it is sticky naturally, so I'm feeling you are not using the right kind of rice. :)
Hi Guys, can this be made the night before? Then do we fridge it or leave it outside for the next day lunch?
Rice gets hard once it's stored in the fridge. If you really really have to cook ahead, I'd wrap the plate (with onigiri on top) with thick towels, so they don't get too cold. As long as it's cool enough, the rice should stay softer and stays safe to consume. :)
Hello i have a question,
What's the difference between Japanese Mayo and regular Mayo?
This question is not so easy to answer, since the basic ingredients are the same, but different. The biggest different is the use of dashi powder, that serves as MSG. There is a very good recipe on this channel, tried it already!! The most common brand, that is also available in Europe is Kewpie. But even here is a difference, wheter is made in Japan or Thailand, different taste. No need to buy the Thai version...
Nami-san, do you know the difference between California short grain rice and Japanese short grain rice? I couldn't find my normal brand and got a California rice instead. Just curious.
Hi Shacona! California grown Japanese short grain rice would be okay. I use that too here. These days, Japan grown Japanese rice started to appear in Japanese grocery stores. But they are more expensive. :)
Just One Cookbook Gotcha! Thanks so much.
Thanks for the recipe.
The last time I tried this my rice wasn't sticky enough and the onigiri were falling apart in my hands while eating.
What's the key step to make the rice sticky? (I used japanese short grain)
foolish I've tried using sticky rice in some of my Tipsy Wok videos (and obviously in real life) and I find water content to be super important. Wash your rice beforehand very thoroughly (until the water turns clear) and try not to use too much water when you cook. Should help!
Thanks, I'll give it at try :)
Also make sure to use Japanese short grain rice and follow short grain water ratio, usually 1 (rice) : 1.2 (water) ratio. I have a feeling that you're using the wrong kind of rice. Otherwise rice is naturally stick to each other without using "sticky rice - that's glutinous rice, different from regular short grain rice.
at the first time i surprise that japanese eat umeboshi with rice. it's too sour for me and should be snack.
thanks for vdo :)
+peepbmw We put in rice (especially bento and rice ball) for food safety. They keep food for a long time. Back in the day without refrigerator or ice packs, this and salt rub on onirigi kept food safe. And tradition didn't change even after ice packs and fridge 😊
Just One Cookbook
nice to hear that. amazing traditions in japan can go with modern life. nowhere like japan.
thank you so much for share good story.
I wish I have a Japanese mom.
What is that big wooden "bowl" you're putting the rice into called?
What she used is called a kotobuki hangiri sushi rice mixing tub