Onigiri(おにぎり) is a Japanese rice ball. It can be as simple as plain rice or can have various types of filling or toppings. Onigiri is also known as omusubi(おむすび).

Pickled plum or umeboshi(梅干) is a popular filling. Salted salmon, soy sauce katsuo(おかけ okake), tuna, and salted roe are also popular.

Besides fillings, onigiri are sometimes topped with ingredients like sesame and spices. Sometimes, especially in eastern Japan, onigiri is coated with miso glaze and grilled.

Onigiri wrapped with nori is both delicious and practical. Nori around the rice helps prevent rice from sticking to fingers.

Rice balls were originally a convenient way to transport and preserve food. Even today onigiri are popular for picnics and school lunches, and they are ubiquitous at Japanese convenience stores.

Onigiri is made with steamed short- or medium-grain white rice of the japonica variety, also known as sushi rice (it is not made with sticky rice or mochi rice). It is usually made into a triangle shape and sometimes made into round balls or other shapes.

Plastic wrap can be useful for shaping rice without getting your hands messy.

Plain onigiri can be served with other dishes, often as part of a bento meal. Filled onigiri can be a great snack or meal on their own.

Recipe

4 servings / 12 pieces

Ingredients

• 2 cup rice, soaked 30 minutes and drained completely
• 2½ cup water
• 2 cup filling (optional)
• 1 – 4 sheet nori (optional)

Directions

• boil rice, water
• cover and simmer on low heat until water absorbed, about 15 minutes
• remove from heat
• let sit, covered, about 10 minutes
• uncover and let cool just enough to handle
• wet hands or prepare a sheet of plastic wrap
• form rice into balls or cup around filling
• press into triangle or other shape
• wrap with nori
• serve