Japan · Japanese Rice Balls
Japanese Onigiri
Simple Japanese rice balls made with seasoned hands, warm short-grain rice and crisp nori.
AI-generated illustrative image; presentation and family recipes vary.
Ingredients
- 3 cups freshly cooked Japanese short-grain rice, warm
- ½ tsp salt, or to taste
- 3 sheets nori, cut into strips
- 3 tbsp cooked salmon flakes, tuna-mayo or pickled plum filling (optional)
- Water for wetting hands
- Toasted sesame seeds (optional)
Instructions
- Let freshly cooked rice cool just enough to handle safely; keep it warm and pliable.
- Wet your hands lightly with water and rub a pinch of salt across your palms.
- Place about ½ cup rice in one hand. If using filling, make a small indentation, add a teaspoon of filling, then cover with more rice.
- Gently press into a triangle, rotating between your palms; avoid crushing the grains.
- Wrap with a nori strip just before serving, and sprinkle with sesame if desired.
Cooking tip
Use Japanese short-grain rice, not long-grain rice. The 10-minute estimate assumes the rice is already cooked. Refrigerate leftovers promptly.
Helpful kitchen tools
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These optional tools can make this recipe easier. The links open Amazon search results and may earn a commission on qualifying purchases.
- Onigiri mold — Makes evenly shaped rice balls easier for beginners.
- Rice paddle — Helps portion and handle sticky short-grain rice.
Choose equipment you already own whenever possible.