Onigiri

Onigiri are comforting Japanese rice balls with a tender, lightly salted exterior and a sharp, savory-sour umeboshi center. Wrapped with a strip of crisp nori, they are simple, satisfying, and ideal for a quick meal or snack.

Nutrition · per serving

186kcal

3.5gProtein

40.5gCarbs

0.5gFat

1.2gFiber

2 servings

Ingredients

5 items

Rice and seasoning

cooked Japanese short-grain rice, warm320 g

fine salt3 g

water20 ml

Ume filling

umeboshi, pits removed and flesh lightly mashed2 plums (about 30 g)

For wrapping

nori sheets1 sheet, cut into 2 strips

Tips

•This quick version uses pre-cooked warm rice to realistically fit the 15-minute limit; cooking rice from raw would take longer.
•If your umeboshi is very salty, use a little less salt on your hands.
•For neat shaping, keep your hands just damp, not dripping wet.
•Traditionally, onigiri can also be shaped with a mold, which is helpful for beginners.

Steps

1
Wet your hands lightly with the water and rub a small pinch of the salt over your palms. This prevents sticking and lightly seasons the surface of the rice.
20 ml water3 g fine salt
2
Divide the warm cooked rice into 2 equal portions. Warm rice is easier to shape than cold rice; if needed, briefly reheat it so it is pliable but not hot enough to burn your hands.
320 g cooked Japanese short-grain rice, warm
3
Place one portion of rice in one hand, make a shallow indentation in the center, and add half of the mashed umeboshi. Fold the rice around the filling to enclose it completely.
320 g cooked Japanese short-grain rice, warm2 plums (about 30 g) umeboshi, pits removed and flesh lightly mashed
4
Gently press and rotate the rice between your palms to form a compact triangle with rounded edges. Do not squeeze too hard, or the grains will become pasty. Repeat with the remaining rice and umeboshi.
320 g cooked Japanese short-grain rice, warm2 plums (about 30 g) umeboshi, pits removed and flesh lightly mashed
5
Wrap one strip of nori around the base or one side of each onigiri. Serve immediately while the nori is still crisp, or pack separately and wrap just before eating for the best texture.
1 sheet, cut into 2 strips nori sheets

Origin & History

Onigiri has been a staple of Japanese food culture for centuries, valued as a portable and practical way to carry rice for travel, work, and picnics. Umeboshi is one of the most classic fillings, prized for its salty, sour flavor and excellent keeping qualities.

japanese rice vegan beginner quick lunch nori

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Steps

Wet your hands lightly with the water and rub a small pinch of the salt over your palms. This prevents sticking and lightly seasons the surface of the rice.

20 ml water3 g fine salt

Divide the warm cooked rice into 2 equal portions. Warm rice is easier to shape than cold rice; if needed, briefly reheat it so it is pliable but not hot enough to burn your hands.

320 g cooked Japanese short-grain rice, warm

Place one portion of rice in one hand, make a shallow indentation in the center, and add half of the mashed umeboshi. Fold the rice around the filling to enclose it completely.

320 g cooked Japanese short-grain rice, warm2 plums (about 30 g) umeboshi, pits removed and flesh lightly mashed

Gently press and rotate the rice between your palms to form a compact triangle with rounded edges. Do not squeeze too hard, or the grains will become pasty. Repeat with the remaining rice and umeboshi.

320 g cooked Japanese short-grain rice, warm2 plums (about 30 g) umeboshi, pits removed and flesh lightly mashed

Wrap one strip of nori around the base or one side of each onigiri. Serve immediately while the nori is still crisp, or pack separately and wrap just before eating for the best texture.

1 sheet, cut into 2 strips nori sheets