Hi! Some of the viewers told me that it was difficult to shape the onigiri. (I'm sorry to hear that but thank you for trying!) Here are some additional tips. Hope it helps 🙏🙏🙏 1. Use sticky rice. 2. If you put too much or too little water when you make rice, it would be difficult to shape it. For making rice, we usually put 200ml water for 1 rice cup (180ml of rice). 3. When you shape it, the rice should be hot or warm. The rice becomes less sticky when it’s cold. 4. If the amount of the fillings or ingredients are too much, it’s more difficult to shape it. Try to put less.
I have an onigiri mold I picked up at Daiso. I have a few smaller ones for children's bento, which means I can have a variety of flavors. I love umeboshi with takuan.
For people looking for help, Remember to use sticky sushi rice! It helps a lot. Having a rice cooker is a huge bonus since it cuts the time down plus you can walk away from the rice as it cooks. I can't shape onigiri for the life of me but some onigiri molds helped! I also keep a spam masubi mold cause we enjoy that a lot in my household. Oh also rice seasonings kick it up a notch.
It's so nice how you can use literally anything for them, like olive and cheese because it's in your fridge right now. I saw weird purists on reddit talk about how "a real onigiri" needs tuna/mayo filling and I was like "bruh wtf if a Japanese person lived in the West they'd probably just go to the grocery store and fill their onigiri with whatever they like"
Since she's in Spain: I'll chime in. Big reveal: "tapas" are not a thing. It's just putting _whatever you want_ on a plate, cut into small portions, and have everyone eat from it. "Tapas" relates to the _how_ you eat, not the _what._ The next time you see Spanish tapas (or Greek meze, same thing), know that you can slice a sausage at home in a lot of small pieces, put some ketchup and mustard on each piece, and tada: you've made yourself a sausage tapa. Do 3 more of those with whatever you want, and you've got yourself dinner for two, where everyone can taste everything, share everything, and comment on everything, without having to decide whether you prefer fish or meat today.
There was a 7-Eleven next to my hotel in Japan so I would pop in every morning and buy the the tuna mayo onigiri or natto onigiri for breakfast. I tried recreating it when I returned home but it didn't taste the same. I didn't realize it was seasoned with soy sauce! I'm excited to try again. Thank you!
1:28 A small tip based on what I know about rice! The good rice types for rice balls are generally called "short grain rice" or "short rice". They are packed with more starch per grain then the long grain rice so they stick together easier cause starch is a type of sugar which is.. well... STICKY! Like sugar tends to be! Most European and North American rice are long grain, where as most Asian rices are short. Good luck!
To anyone looking for more specifics, if you're looking for a Japonica short grain rice, you might want a type that is pretty sticky. Look for Koshihikari rice (the brands you will probably find in America are Tamaki Gold, Kagayaki, and Sekka). This kind is used for sushi in a lot of restaurants and is a pretty decent go to for other stuff too ((thanks Kenji)).
She used short grain, since it's the one that we usually use in Spain. But I think this package she picked is not high quality enough compared to Japanese rice. I'd normally stay away from "regular" rice. When making onigiri, I've used better varieties that are suited for paella like Albufera, Bomba or Senia, and the results were good.
@@jmiquelmbEl arroz bomba te ha funcionado bien entonces? Mañana voy a hacer onigiris por primera vez y no me decido sobre el tipo de arroz que comprar
I’ve been eating so many onigiri in uni because it’s cheap and fast to make and you can use any filling. I love using left overs in mine, literally anything is tasty with rice and it’s such a great, portable snack! Salmon is amazing as filling, probably my fav. Also love that you made a western one because I love it when cultures and cuisines mix!!
@@violetmaritime Or the people who ranked them are used to different cuisine and their taste is different. A person from India and a person from Italy will probably rank these differently.
I used to live in Japan (live in Spain like you!) and one of my fave things was not only ongiri but opening the special wrappings. The aluminium, tape trick looks perfect! Can't wait to try it
Yes! When I saw that, I got super happy. I've only been back in America for 6 months but I miss this little snack most. I just need to learn how to make the salmon one for my son.
Made this for my uni lunch because I usually spend an entire day there as it's pretty far away - a true life saver! I used to starve myself because shops don't really sell premade foods where I live
Spent 6 months in Sanda in the 90’s. I had forgotten who much I loved Onigiri. I have miso in the refrigerator and good Japanese rice. I know what’s for lunch tomorrow!! Domo arigatogoziamashita🙏
@@ninchan3 Milchreis ist ein brauchbarer Ersatz, wenn man wenig Geld hat, aber mittlerweile nehme ich für alles Japanische richtigen Sushireis. Er klebt deutlich besser und schmeckt auch anders! Der kostet dann statt 1 Euro für 500g vielleicht 2,50 Euro, aber er ist es wert.
I like frying shrimp in soy sauce and a little bit of sesame oil. Then you can either chop them into small pieces and put a clump in or just put a whole shrimp in the middle.
An easy one (though you have to find the main filler), is just filling with an "umeboshi": a Japanese-bred pickled plum (But its closer to a small apricot). Whole or chopped and mixed with the rice :)
I used round rice for onigiri and they came out great! Really didn't want to spend 7 euros on just 1 kilo of rice, it's really sad that prices on japanese products are so high here. Thank you for the video, it's really helpful!
yes you can just use the short grain round rice (the rice that is used for rice pudding dessert) and it will be same rice as the one they sell as "sushi rice" in European supermarkets. I tried both and both were the same
I also use round rice for making onigiris, the type we in Finland use for rice porridge. It's one of the cheapest kind and IMO works really well, is sticky enough and you get this fluffy texture but without the rice being too mushy.
Thank you so much!! I lived in Japan for 6 years as a kid and I've never been able to make these right! There are days I crave simple Japanese foods and I couldn't make them myself. Now I can!! Thank you!!
Another trick is a shake of MSG in the tuna for authenticity. Japanese mayo has some in it already, but if you don't have any on hand, it works. I use sushi rice seasoned with a little mirin, rice vinegar & salt, plenty sticky. Tamagoyaki style egg with bacon in the middle is another hit.
I once heard of a trick that if you have rice you know won't be sticky enough, you can add a little bit of milk while cooking at that should make it more sticky!
Reminds me of zongzi, something my mom would used to make. Its similar to onigiri except its wrapped in bamboo leaves and steamed with sticky rice my mom would fill it with nuts, mushrooms and pork. Yummy
Other filling ideas, kinda like how you can put almost anything on a sandwich and it turn out ok: -cream cheese & smoked salmon (& cucumbers too?) -Gamja Jorim (Korean Braised Potatoes/vegetables in a sweet soy sauce) -Fried Spam, cut into small pieces (like Spam musubi) -pickled/cured vegetables (kimchi, umeboshi, daikon radish, 'merican pickles) -tempura anything (meat, vegetables, potatoes) -plain, with furikake (Japanese rice seasonings) -chicken (rotisserie, nugget, karaage, etc.) -crispy tofu (sauced or plain) -imagine BLT ingredients, but inside onigiri... would this be sacrilegous? (Kinda like how taco-rice is a thing in Okinawa, so maybe not...) (clearly I'm hungry...)
Regular chopped/diced tomatoes would probably be too wet for onigiri, but sundried could work fine. You might have to settle for tomato paste for tomato flavor, depending on how you want to do the lettuce.
I tried two of your onigiri recipes today - they are really great! I never made anything similar, so I was prepared to fail, but the outcome was surprisingly good. I tried the one with tuna and the one with cheese for my kids. thanks a lot for your videos, I really enjoy them!
Thank you so much for the video. I have a digestive disorder and have to avoid wheat as part of it. It's so wonderful to be able to pack a lunch that doesn't make me literally sick (like sandwiches). Thank you so much. 😊
I've never made onigiri, but I've made tuna/mayo sandwiches since I was young! Try with a little less soy sauce, but add a spoonful of sweet pickle relish, shake in some onion powder and paprika, and give a quick splash of rice vinegar. Then you'll have my signature tuna mix!
The plastic wrap trick was so impressive! I made onigiri two days ago and I gave up on making the triangle because its actually more complicated than I thought! I kept getting the rice to stick on my fingers, and with the rice as hot as it was I struggled to get the shape I wanted. Thank yo so much! I'm totally going forward with a trick or two from your video!
Wait until the rice cools somewhat. Another trick is to dip your hands in water (with salt dissolved in it) before shaping. It helps to shape the rice, prevents it from sticking to your hands, and seasons the rice simultaneously. 👌😊
Whenever my mom makes sushi she uses jasmine rice. Literally the only type of rice found in my house. Addition for the tuna x mayo onigiri: some corn to the filling- it just adds to the taste
The recipe looks simple and yummy, the editing and video quality is great, and I love how you added some history and facts! Amazing and wholesome video ^^
Tried Tuna + Mayo recipe tonight. Was AMAZING! Plus, made a scrambled egg, cheese and bacon for breakfast! Thanks so much for your simple, yet elegant tutorial! Got to experience a bit of Japan thanks to your recipes! ^^
Such a cute video, I loved this! I’ve been wanting to try onigiri for a long time, and this video really simplified the process of making it myself. Thank you so much for this 🙏🏻
Your video inspired me to try to make these! I made some with the tuna filling and I added some furikake along the outside and it was delicious! I also tried a take of the wasabi version- I didn't find any plain sesame seeds so I actually got a container of Everything Bagel seasoning and it turned out fantastic! I also had some leftover tuna that I added to some of those as well. It's all so yummy, it's been forever since I've made onigiri so I'm glad to try my hand at it again
I normally use Jasmine rice for onigiri(i live in Sweden) I cook it in a rice cooker. It works just as well! Japanese and round grain rice, can be difficult since you need to soak it beforehand, at least with the type I can buy. But Jasmine rice works just as well ^^
I have an European rice cooker and you don't need to soak it even if it says so on the packaging. Just wash and drain ad normal and add the correct ratio of water. I always do 1 cup rice to 1 cup water plus a third cup water. (For example, if you're cooking two cups of rice, add 2 and 1/3 cup water, or for 3 cups, 3 cup rice to 3 and 1/3 water)
I live in Sweden too and I used the Blue Dragon Sushi Ris for making onigiri, they sell that at most big Ica/Coop etc. It's usually in the "Asian section" where they sell the sushi kits, wasabi, ginger etc. That rice worked really well too!
@@TheSwedishMel Regular Grötris, which is also a round grain rice like sushi rice, works just fine as well. As an added bonus Grötris is way cheaper than the specialty sushi rice.
I'm glad UA-cam recommended this gem of a video! Love the recipes, will definitely try all of them 💖 Thanks Yuka! Can you make more of these nigiri videos? That'll be lovely.
I stumbled across your easy japanese breakfast video a couple of days ago and since then I am constantly eating food from it! I even tought my dad how to make miso soup :), can't wait to try these onigiri
ooo i love the masking tape wrapping hack!! would be great for a picnic outside! i'm weird and i dont like tuna mayo but i definitely have to try the baked miso onigiri! i also dont like ume hehe my favorite onigiri filling is salmon! i also like chicken teriyaki kind and bonito but im sure theres lots i havent discovered yet :)
I am also amazed at the foil trick that's awesome! I love onigiri and the only one I had before was the tuna mayo 😁 but I love the taste of sesame seeds and sesame oil..so maybe I would love that onigiri too..
You can also find some sort of sushi roll. A single plastic sheet is wrapped twice around the roll. But the nori algae is in between the plastic rather than touching the rice. So when you unwrap the roll, you can easily use the packaging to wrap the nori algae around the rice right before eating.
you should have bought any Glutinous Rice to test it, what you bought was redondo rice for paella, its a rounded medium size grain rice specifically made to be firm. How to tell a rice is glutinous ? It has a see through quality to it, its not as pearly white as long grain rice. Also rizotto or any rice for soup should be see through with white dots. Any yellowish tint rice is for pilaf. Then the rest are more specialiazed versions of those types.
The tip with the japanese rice is really helpful. I always tried it with european rice and it never tournd out well (it looked like yours in the video). I thought it was because of me not being able to cook rice but maybe it workes now. Thank you :)
I love preparing the rice vinegar syrup for the rice, it gives it depth and i found that it was the ingredient keeping my sushi/onigiri from tasting the same as the one made by the chefs!
These look amazing! My husband lived in Japan for a couple of years a while ago and this was one of his favourite things. Definitely having a go at making these because he misses the food. Great tips:)
I am always too stingy to buy the actual sushi rice :P For stuff like sushi, kimbap, onigiri, etc I always go with 1 part of jasmine rice and 3 parts of water and it turns out sticky enough to work well with such stuff ;)
New subscriber here and I'm going to watch all your other videos now. Really easy to follow recipes, thank you. Just a little question, how long do these last? I was thinking about making them in a batch and then taking them to work over a few days. Thank you.
Yukaさんがカルフールのご飯を見せてくれた時僕は笑った。ベルギー人ですが、日本料理が大好きです。この役立つ動画をありがとうございました！おにぎりを自分で作るのが楽しみです。 Sorry if I made any errors, I am trying to learn the language. Thank you again 😊
I need to try that olive cheese onigiri. It sounds like something someone came up with while drunk. I can kind of see the logic (strong, salty ingredients with plain rice) but the texture must be odd? Maybe grating the cheese makes it better? It just sounds so weird that I need to try!
i haven't made onigiri for a while so i wanted a refresh and found this vid. when i was taught how to make onigiri 10 years ago she showed me doing it with bare hands. that's how i've always done it but i have to say, the plastic wrap is a genius idea. i always have to dip my hands in water 500 times when just making one onigiri because the rice sticks to your hands if they're not wet. i think this will save so much time! i hope it's as easy to shape as it is bare handed, i can't wait to try it for lunch today! i'm making mine with tuna and my boyfriend's with chicken!
Before there was saran wrap and aluminum foil, you would just dampen your hands in salty water to keep the rice from sticking to them. The Mayonnaise should be Japanese mayonnaise which is made of egg yolks and has seasonings and vinegars added, the western sandwich spreads such as Miracle whip would be a closer approximation than just mayonnaise though not as rich and creamy as Japanese mayonnaise. The triangular or rather pyramid shapes was from two hands cupped together. The thick triangles shown became popular with plastic molds but can of course be easily hand formed. Rice bowls were used to measure the amount of rice in each rice ball, roughly half to two thirds of a bowl being one rice ball so often there would be two such rice balls in a bento lunch to make one serving. Japanese rice s short grain to medium grain rice, sometimes a mixture of short or medium grain rice with long grain rice would be used, short grain rice tends to be sweeter and stickier. Normally the rice is just lightly salted often just by dipping your hands in salty water while rolling the balls but some people treat it like sushi rice and mix in sugar and maybe mirin or rice vinegar into the rice, Japanese cultures say that women's hands are too warm for making sushi so they make onegiri (personally, I've found women's hands to be cold but that's because they tend to warm them up against me). My mother would just roll the rice balls into actual balls, I guess she had better things to do then make them look cute.
can we do plain? i don't like mayo sorry or anything just like plain stuff rice and seaweed yes call me boring but i've rather have something delicious
Thanks for these, we just got back from Japan a couple of weeks ago and are missing our daily rice balls..! ..will try the baked ones in an air fryer 👍
This was surprisingly easy to make! I was worried it would fall apart when I went to fold it but it didn’t! Mine weren’t as perfect as yours, but they were good enough for me. Thank you very much for the simple tutorial!!!
Every sense I saw a travel vlog of this girl that lived in Japan I have wanted to try these! They just look soo tasty and I love that they’re convenient and really cool looking😊
Hi! Some of the viewers told me that it was difficult to shape the onigiri. (I'm sorry to hear that but thank you for trying!) Here are some additional tips. Hope it helps 🙏🙏🙏
1. Use sticky rice.
2. If you put too much or too little water when you make rice, it would be difficult to shape it. For making rice, we usually put 200ml water for 1 rice cup (180ml of rice).
3. When you shape it, the rice should be hot or warm. The rice becomes less sticky when it’s cold.
4. If the amount of the fillings or ingredients are too much, it’s more difficult to shape it. Try to put less.
I used regular medium grain rice, it worked fine for me
I have an onigiri mold I picked up at Daiso. I have a few smaller ones for children's bento, which means I can have a variety of flavors. I love umeboshi with takuan.
For people looking for help, Remember to use sticky sushi rice! It helps a lot. Having a rice cooker is a huge bonus since it cuts the time down plus you can walk away from the rice as it cooks. I can't shape onigiri for the life of me but some onigiri molds helped! I also keep a spam masubi mold cause we enjoy that a lot in my household. Oh also rice seasonings kick it up a notch.
Do you know if Basmati rice can be used? I simply have a whole bag that I still need to go through before I can buy more rice.
@@kris-sama666 yeah I always put in sushi seasoning into rice which makes it so much better!
It's so nice how you can use literally anything for them, like olive and cheese because it's in your fridge right now. I saw weird purists on reddit talk about how "a real onigiri" needs tuna/mayo filling and I was like "bruh wtf if a Japanese person lived in the West they'd probably just go to the grocery store and fill their onigiri with whatever they like"
A good rule of thumb regarding reddit is...Always ignore what reddit says.
Lmao onigiri existed way before canned tuna they don't even make sense
@@jway9097 for real
Since she's in Spain: I'll chime in.
Big reveal: "tapas" are not a thing. It's just putting _whatever you want_ on a plate, cut into small portions, and have everyone eat from it. "Tapas" relates to the _how_ you eat, not the _what._
The next time you see Spanish tapas (or Greek meze, same thing), know that you can slice a sausage at home in a lot of small pieces, put some ketchup and mustard on each piece, and tada: you've made yourself a sausage tapa. Do 3 more of those with whatever you want, and you've got yourself dinner for two, where everyone can taste everything, share everything, and comment on everything, without having to decide whether you prefer fish or meat today.
@@DudeWatIsThis Justo. Como español, no entendía muy bien a qué se refería un extranjero cuando venía a España a comer «tapas».
oh my gosh that aluminum foil trick is amazing!! thank you for sharing these recipes and tips!!
Thank you for the comment 💓
Blew my mind! I need to make it!
@@Fan-Fan978 Yes, I was watching it like a magic trick. 4:17 :o
same
i tried it but the tinfoil just stick to my rice and pulled the onigiri apart when i tried to unwrap it, what went wrong?
These doughnuts are great, jelly filled are my favorite, nothing beats a jelly filled donut
This made my day
:)
honestly I clicked on the video so I could find a comment like this hahaha
Pokemon
Perfect
I'm glad you made this reference 🙂
There was a 7-Eleven next to my hotel in Japan so I would pop in every morning and buy the the tuna mayo onigiri or natto onigiri for breakfast. I tried recreating it when I returned home but it didn't taste the same. I didn't realize it was seasoned with soy sauce! I'm excited to try again. Thank you!
did u try it?
I think tuna Mayo is my favorite!!
1:50
7-11, Family Mart, Lawson. I miss them 😢
1:28 A small tip based on what I know about rice! The good rice types for rice balls are generally called "short grain rice" or "short rice". They are packed with more starch per grain then the long grain rice so they stick together easier cause starch is a type of sugar which is.. well... STICKY! Like sugar tends to be! Most European and North American rice are long grain, where as most Asian rices are short.
Good luck!
To anyone looking for more specifics, if you're looking for a Japonica short grain rice, you might want a type that is pretty sticky. Look for Koshihikari rice (the brands you will probably find in America are Tamaki Gold, Kagayaki, and Sekka). This kind is used for sushi in a lot of restaurants and is a pretty decent go to for other stuff too ((thanks Kenji)).
She used short grain, since it's the one that we usually use in Spain. But I think this package she picked is not high quality enough compared to Japanese rice. I'd normally stay away from "regular" rice. When making onigiri, I've used better varieties that are suited for paella like Albufera, Bomba or Senia, and the results were good.
@@jmiquelmbEl arroz bomba te ha funcionado bien entonces? Mañana voy a hacer onigiris por primera vez y no me decido sobre el tipo de arroz que comprar
I don't know if this is true, but I heard the best rice for sushi is produced in California.
I’ve been eating so many onigiri in uni because it’s cheap and fast to make and you can use any filling. I love using left overs in mine, literally anything is tasty with rice and it’s such a great, portable snack! Salmon is amazing as filling, probably my fav.
Also love that you made a western one because I love it when cultures and cuisines mix!!
Yess!!
But it was ranked lowest
@@AdityaKushwaha-r5l that doesn’t necessarily mean its bad just that the others were much better :D
@@violetmaritime Or the people who ranked them are used to different cuisine and their taste is different. A person from India and a person from Italy will probably rank these differently.
Glad I’m not the only one who doesn’t mind it when cultures and food mix! As long as it’s good I’ll eat it!
I used to live in Japan (live in Spain like you!) and one of my fave things was not only ongiri but opening the special wrappings. The aluminium, tape trick looks perfect! Can't wait to try it
Totally agree with you! Miss the onigiri from convenience stores 🤣
I also fallin love with the foil wrapping by her
Yes! When I saw that, I got super happy. I've only been back in America for 6 months but I miss this little snack most. I just need to learn how to make the salmon one for my son.
Ingenious way to keep seaweed wrap crisp using foil.
Made this for my uni lunch because I usually spend an entire day there as it's pretty far away - a true life saver! I used to starve myself because shops don't really sell premade foods where I live
Spent 6 months in Sanda in the 90’s. I had forgotten who much I loved Onigiri. I have miso in the refrigerator and good Japanese rice. I know what’s for lunch tomorrow!! Domo arigatogoziamashita🙏
Thank you for the comment! Arigato gozaimasu 💓
If you struggle to find Japanese rice: I tried with risotto rice and it works well too :)
In Germany: Milchreis ✔️
it's basically a short grain rice
I think glutinous rice is the key - makes it thick and sticky, like what you can use to make sticky-rice mango for thai.
@@ninchan3 Milchreis ist ein brauchbarer Ersatz, wenn man wenig Geld hat, aber mittlerweile nehme ich für alles Japanische richtigen Sushireis. Er klebt deutlich besser und schmeckt auch anders! Der kostet dann statt 1 Euro für 500g vielleicht 2,50 Euro, aber er ist es wert.
You can also order sticky rice online. The one I bought was labeled “sushi rice.” It seems to be called many different things.
I love onigiri but tend to stick to just salmon or tuna mayo. Thank you for all the great variations!
How do you make your salmon ones? I’m going to have a bit of leftover salmon soon and want to use it in Onigiri!
i love frying my salmon in a little sesame oil, then breaking it up in the pan with a mixture of soy sauce, honey, cooked garlic and chilli flakes
@@hommefataltaemin This might be a little sacrilege but canned salmon mixed with a little bit of a good teriyaki sauce is pretty good.
I like frying shrimp in soy sauce and a little bit of sesame oil. Then you can either chop them into small pieces and put a clump in or just put a whole shrimp in the middle.
An easy one (though you have to find the main filler), is just filling with an "umeboshi": a Japanese-bred pickled plum (But its closer to a small apricot). Whole or chopped and mixed with the rice :)
I used round rice for onigiri and they came out great! Really didn't want to spend 7 euros on just 1 kilo of rice, it's really sad that prices on japanese products are so high here. Thank you for the video, it's really helpful!
yes you can just use the short grain round rice (the rice that is used for rice pudding dessert) and it will be same rice as the one they sell as "sushi rice" in European supermarkets. I tried both and both were the same
Short round rice should work out. I've used it several times and works just fine. Remember to wash it thoroughly, until water comes out clear.
Arborio rice, the one used in risotto, works really well and is way cheaper! (:
I also use round rice for making onigiris, the type we in Finland use for rice porridge. It's one of the cheapest kind and IMO works really well, is sticky enough and you get this fluffy texture but without the rice being too mushy.
@@AlwaysPlaying1969 Why though? We want it sticky right?
Thank you so much!! I lived in Japan for 6 years as a kid and I've never been able to make these right! There are days I crave simple Japanese foods and I couldn't make them myself. Now I can!! Thank you!!
Thank you for your great explanation and especially showing how to wrap the seaweed in foil to keep the Onigiri fresh and crispy.
Thank you for the comment 🥳💓
この人のおにぎりの包み方、天才！！！
アルミとテープ使うんだ…
こんな方法があったなんて知らなかったです！！
あと凄く美味しそう🤤
Your channel is so helpful for people living outside Japan to cook these dishes. Thanks for creating this channel
Another trick is a shake of MSG in the tuna for authenticity. Japanese mayo has some in it already, but if you don't have any on hand, it works. I use sushi rice seasoned with a little mirin, rice vinegar & salt, plenty sticky. Tamagoyaki style egg with bacon in the middle is another hit.
Mmmm perfect. I add MSG to my tuna mayo filling. 😍
thanks i never saw so many onigiri styles explainted in one Video thx really much love it
I once heard of a trick that if you have rice you know won't be sticky enough, you can add a little bit of milk while cooking at that should make it more sticky!
Or just a bit of starch. Doesn't even have to be rice starch. Corn starch, which most people will have at home, will do just fine.
Reminds me of zongzi, something my mom would used to make. Its similar to onigiri except its wrapped in bamboo leaves and steamed with sticky rice my mom would fill it with nuts, mushrooms and pork. Yummy
Other filling ideas, kinda like how you can put almost anything on a sandwich and it turn out ok:
-cream cheese & smoked salmon (& cucumbers too?)
-Gamja Jorim (Korean Braised Potatoes/vegetables in a sweet soy sauce)
-Fried Spam, cut into small pieces (like Spam musubi)
-pickled/cured vegetables (kimchi, umeboshi, daikon radish, 'merican pickles)
-tempura anything (meat, vegetables, potatoes)
-plain, with furikake (Japanese rice seasonings)
-chicken (rotisserie, nugget, karaage, etc.)
-crispy tofu (sauced or plain)
-imagine BLT ingredients, but inside onigiri... would this be sacrilegous? (Kinda like how taco-rice is a thing in Okinawa, so maybe not...)
(clearly I'm hungry...)
Regular chopped/diced tomatoes would probably be too wet for onigiri, but sundried could work fine. You might have to settle for tomato paste for tomato flavor, depending on how you want to do the lettuce.
I tried two of your onigiri recipes today - they are really great! I never made anything similar, so I was prepared to fail, but the outcome was surprisingly good. I tried the one with tuna and the one with cheese for my kids. thanks a lot for your videos, I really enjoy them!
These donuts are great! Jelly-filled are my favorite!
Thank you so much for the video. I have a digestive disorder and have to avoid wheat as part of it. It's so wonderful to be able to pack a lunch that doesn't make me literally sick (like sandwiches). Thank you so much. 😊
I've never made onigiri, but I've made tuna/mayo sandwiches since I was young! Try with a little less soy sauce, but add a spoonful of sweet pickle relish, shake in some onion powder and paprika, and give a quick splash of rice vinegar. Then you'll have my signature tuna mix!
Oh delicious.
I'll give it a try.
Thanks
😁
Onigiri is truly a food of true warriors.
Thanks for making me feeling like one!
The plastic wrap trick was so impressive! I made onigiri two days ago and I gave up on making the triangle because its actually more complicated than I thought! I kept getting the rice to stick on my fingers, and with the rice as hot as it was I struggled to get the shape I wanted. Thank yo so much! I'm totally going forward with a trick or two from your video!
Wait until the rice cools somewhat. Another trick is to dip your hands in water (with salt dissolved in it) before shaping. It helps to shape the rice, prevents it from sticking to your hands, and seasons the rice simultaneously. 👌😊
my favorite is just plain short grain rice wrapped up in fresh green shiso. yum!
Whenever my mom makes sushi she uses jasmine rice. Literally the only type of rice found in my house.
Addition for the tuna x mayo onigiri: some corn to the filling- it just adds to the taste
Thank you for sharing! The foil trick is soooooooo smart! I will never have to restock my onigiri plastic sheets anymore! THANK YOU!!!
The recipe looks simple and yummy, the editing and video quality is great, and I love how you added some history and facts! Amazing and wholesome video ^^
Tried Tuna + Mayo recipe tonight. Was AMAZING! Plus, made a scrambled egg, cheese and bacon for breakfast! Thanks so much for your simple, yet elegant tutorial! Got to experience a bit of Japan thanks to your recipes! ^^
I just made the sesame one and it’s amazing thank you so much! I can’t wait to try more of your recipies
Thank you so much I make this all the time for work now and play around a bit and make random ass flavors😂 it’s a filling cheap lunch
Such a cute video, I loved this! I’ve been wanting to try onigiri for a long time, and this video really simplified the process of making it myself. Thank you so much for this 🙏🏻
Love them all. My favorite are Mayo, wasabi and miso
Your video inspired me to try to make these! I made some with the tuna filling and I added some furikake along the outside and it was delicious! I also tried a take of the wasabi version- I didn't find any plain sesame seeds so I actually got a container of Everything Bagel seasoning and it turned out fantastic! I also had some leftover tuna that I added to some of those as well. It's all so yummy, it's been forever since I've made onigiri so I'm glad to try my hand at it again
Those are combinations I have never seen before. Definitely interesting
I normally use Jasmine rice for onigiri(i live in Sweden) I cook it in a rice cooker. It works just as well!
Japanese and round grain rice, can be difficult since you need to soak it beforehand, at least with the type I can buy.
But Jasmine rice works just as well ^^
I've never needed to soak Japanese rice before cooking. Then again I use a Japanese brand rice cooker and not a standard pot.
I have an European rice cooker and you don't need to soak it even if it says so on the packaging. Just wash and drain ad normal and add the correct ratio of water. I always do 1 cup rice to 1 cup water plus a third cup water. (For example, if you're cooking two cups of rice, add 2 and 1/3 cup water, or for 3 cups, 3 cup rice to 3 and 1/3 water)
I live in Sweden too and I used the Blue Dragon Sushi Ris for making onigiri, they sell that at most big Ica/Coop etc. It's usually in the "Asian section" where they sell the sushi kits, wasabi, ginger etc. That rice worked really well too!
@@TheSwedishMel Regular Grötris, which is also a round grain rice like sushi rice, works just fine as well. As an added bonus Grötris is way cheaper than the specialty sushi rice.
Jasmine rice CAN work but not as well as Japanese rice/ sushi rice !
I appreciate both the fourth and the sixth variations, particularly the Mino-terminator. The sixth version, known as Mina-Shredder, truly stands out.
I'm glad UA-cam recommended this gem of a video! Love the recipes, will definitely try all of them 💖 Thanks Yuka! Can you make more of these nigiri videos? That'll be lovely.
Thank you for showing how to mske them. My son is a huge fan of them, he will have a huge surprice next time.
Thank you so much!❤
Thank you so much for this I love seeing ethnic people make their own food tutorials. I KNOW that this is authentic and I cannot wait to try
おにぎりを竹の皮で包むと保存にも良いし、香りが素晴らしい！
I stumbled across your easy japanese breakfast video a couple of days ago and since then I am constantly eating food from it! I even tought my dad how to make miso soup :), can't wait to try these onigiri
These look delicious! I'm looking forward to trying them.
ooo i love the masking tape wrapping hack!! would be great for a picnic outside! i'm weird and i dont like tuna mayo but i definitely have to try the baked miso onigiri! i also dont like ume hehe my favorite onigiri filling is salmon! i also like chicken teriyaki kind and bonito but im sure theres lots i havent discovered yet :)
This deserves a share to my friends😊
I am also amazed at the foil trick that's awesome! I love onigiri and the only one I had before was the tuna mayo 😁 but I love the taste of sesame seeds and sesame oil..so maybe I would love that onigiri too..
Thank you for the comment 🥰💕 Please give it a try :)
You can also find some sort of sushi roll.
A single plastic sheet is wrapped twice around the roll.
But the nori algae is in between the plastic rather than touching the rice.
So when you unwrap the roll, you can easily use the packaging to wrap the nori algae around the rice right before eating.
Thank you so much for putting the ingredients lists in the description! This is a great video!
you should have bought any Glutinous Rice to test it, what you bought was redondo rice for paella, its a rounded medium size grain rice specifically made to be firm.
How to tell a rice is glutinous ? It has a see through quality to it, its not as pearly white as long grain rice. Also rizotto or any rice for soup should be see through with white dots. Any yellowish tint rice is for pilaf. Then the rest are more specialiazed versions of those types.
Thank you so much for this 🙏🙏🙏 I will try with glutinous rice next time.
I am delighted by this video. The music is wonderful and your demonstration is clear.
The tip with the japanese rice is really helpful. I always tried it with european rice and it never tournd out well (it looked like yours in the video). I thought it was because of me not being able to cook rice but maybe it workes now. Thank you :)
Thank you for the comment 💓 Hope it goes well with sticky rice :)
I love preparing the rice vinegar syrup for the rice, it gives it depth and i found that it was the ingredient keeping my sushi/onigiri from tasting the same as the one made by the chefs!
These look amazing! My husband lived in Japan for a couple of years a while ago and this was one of his favourite things.
Definitely having a go at making these because he misses the food.
Great tips:)
I premade them for my lunch at uni tomorrow! I'm so excited to eat them, I tried a little one made with the leftovers and it was tasty aaa
I love onigiri so much whenever I get to eat it, but I’m terrible at cooking, so this is wonderful. Thank you. 💜
Edit: missing word correction
Tuna and mayo is my favorite (I do mine differently).
And the trick for with the aluminum foil is just genius!!!! Thanks 👍
Entré para aprender cocina, y salí aprendiendo inglés XD
Y pratico mi Espanol leyendo comentarios en Espanol. 😂
I love store-bought onigiri with tuna and mayo. Thank you for the recipe, I will try it!
I am always too stingy to buy the actual sushi rice :P For stuff like sushi, kimbap, onigiri, etc I always go with 1 part of jasmine rice and 3 parts of water and it turns out sticky enough to work well with such stuff ;)
thank you so much for making these recipes accessible for almost everyone!!
New subscriber here and I'm going to watch all your other videos now. Really easy to follow recipes, thank you. Just a little question, how long do these last? I was thinking about making them in a batch and then taking them to work over a few days. Thank you.
Yukaさんがカルフールのご飯を見せてくれた時僕は笑った。ベルギー人ですが、日本料理が大好きです。この役立つ動画をありがとうございました！おにぎりを自分で作るのが楽しみです。
Sorry if I made any errors, I am trying to learn the language. Thank you again 😊
For all of the healthy eaters, yoghurt makes a great mayo substitute when mixed with the tuna :).
how is mayo unhealthy
@@tzukishiro fat, oil.. just for the people on a strict diet, i guess
the foil wrap trick is genuis. just like a convenient store :)
I need to try that olive cheese onigiri. It sounds like something someone came up with while drunk. I can kind of see the logic (strong, salty ingredients with plain rice) but the texture must be odd? Maybe grating the cheese makes it better? It just sounds so weird that I need to try!
Haha surprisingly it was not bad at all 🤣 You would enjoy it with wine!
i haven't made onigiri for a while so i wanted a refresh and found this vid. when i was taught how to make onigiri 10 years ago she showed me doing it with bare hands. that's how i've always done it but i have to say, the plastic wrap is a genius idea. i always have to dip my hands in water 500 times when just making one onigiri because the rice sticks to your hands if they're not wet. i think this will save so much time! i hope it's as easy to shape as it is bare handed, i can't wait to try it for lunch today! i'm making mine with tuna and my boyfriend's with chicken!
Before there was saran wrap and aluminum foil, you would just dampen your hands in salty water to keep the rice from sticking to them. The Mayonnaise should be Japanese mayonnaise which is made of egg yolks and has seasonings and vinegars added, the western sandwich spreads such as Miracle whip would be a closer approximation than just mayonnaise though not as rich and creamy as Japanese mayonnaise. The triangular or rather pyramid shapes was from two hands cupped together. The thick triangles shown became popular with plastic molds but can of course be easily hand formed. Rice bowls were used to measure the amount of rice in each rice ball, roughly half to two thirds of a bowl being one rice ball so often there would be two such rice balls in a bento lunch to make one serving. Japanese rice s short grain to medium grain rice, sometimes a mixture of short or medium grain rice with long grain rice would be used, short grain rice tends to be sweeter and stickier. Normally the rice is just lightly salted often just by dipping your hands in salty water while rolling the balls but some people treat it like sushi rice and mix in sugar and maybe mirin or rice vinegar into the rice, Japanese cultures say that women's hands are too warm for making sushi so they make onegiri (personally, I've found women's hands to be cold but that's because they tend to warm them up against me). My mother would just roll the rice balls into actual balls, I guess she had better things to do then make them look cute.
So helpful! Thank you.
Thank you! My friend is a kitchen mage so I wanted to learn how to make delicious things too so she doesn’t have to come home and cook after work.
Who is here cause they saw them in anime?
Guilty
One piece lol😂
I am
Saw it in Hashira training arc of Demon slayer, ep 6.
Fruits Basket🤣
Oooooo. Haven't made onigiri for a while. Your recipes look interesting and delicious. Might try them out later.
I am so excited to use that foil trick, thank you! Sometimes I feel like my onigiri to go feels too moist. 😂 Help! What am I doing wrong?
Hi thank you for the comment 💐 I guess you put too much water when you make rice. Or Japanese rice is too moist to you 🤣?
@@yuka_jp Lol thank you! I’ll try using less water next time. Maybe I don’t wait for the rice to cool down enough too. 😂
The sandwich thing is probably the best refrence ive ever heard
can we do plain? i don't like mayo sorry or anything just like plain stuff rice and seaweed yes call me boring but i've rather have something delicious
That's delicious too! I like my plain onigiri with salt. Tasted really nice 😋
Tuna with mayo is my favourite! Thanks for sharing
The foil seaweed wrap trick was amazing! Thank you so much ❤ always wondered how they made it
Thanks for these, we just got back from Japan a couple of weeks ago and are missing our daily rice balls..!
..will try the baked ones in an air fryer 👍
Thank you for telling me I need Japanese rice!
I hadn't seen anyone use plastic wrap for them, that's great! I always have trouble just using my hands so I'll definitely have to try this method!
AH, i see how it work, beautiful origini wrap and easy to use! thank for sharing!!
Nice jelly filled donuts you have there.
And, of course your origami foil trick with the amazing masking tape…so Japanese. Adored it.
thank you so much for making us discovering the onigiri, with the historical part and occidental ingredients 🙏🙏💙💙
The editing is so cute, I felt warm and welcomed by this video, can't wait to try!
I love making a cooked salmon and teriyaki one! Yumm
wow! it was really fascinating getting an insight on a little Japanese culture 😄❤️
Thanks for this! It was 1. Fun to watch, 2. informative and helpful and 3. so cute! Especially the judgment part!
Sesame ones sounds amazing 😻
I used to called them "lil triangles" when i visited Japan ❤ how i missed them.
I shall try to cook them all tomorow , thank you for the vid !
These recipes are so easy to make!
I will make the Tuna mayo and the olive cheese ❤❤❤
This was surprisingly easy to make! I was worried it would fall apart when I went to fold it but it didn’t! Mine weren’t as perfect as yours, but they were good enough for me. Thank you very much for the simple tutorial!!!
Every sense I saw a travel vlog of this girl that lived in Japan I have wanted to try these! They just look soo tasty and I love that they’re convenient and really cool looking😊
Wonderfull...the way to wrap sesame onigiri was so cute
omg wow amazing
Thank you for showing us how to do the wrapping. I always wondered if there was a trick to that! They all look so good.
Wonderful video, this looks like a great quick and easy recipe
The baked cheese onigiri looks really tasty