Welcome to the wonderful world of onigiri, where these delightful Japanese rice balls prove that simple ingredients can create magic in your kitchen! Whether you’re looking for quick dinner solutions, seasonal favorites, or just some comforting bites to brighten your day, we’ve got 18 delicious recipes that cater to every occasion. Dive in and discover how versatile and satisfying onigiri can be!
Classic Salmon Onigiri
Today, as the clock ticks towards the early hours, there’s a comforting thought in preparing something simple yet profoundly satisfying. The classic salmon onigiri, a humble dish that carries the essence of care and tradition, feels just right for moments like these.
Ingredients
- Short-grain rice – 2 cups
- Water – 2 cups
- Salt – 1 tsp
- Cooked salmon – 1 cup, flaked
- Nori sheets – 4, cut into strips
Instructions
- Rinse the short-grain rice under cold water until the water runs clear, to remove excess starch.
- Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker’s instructions for perfect texture.
- Once cooked, let the rice sit for 10 minutes covered, then gently fluff with a fork to avoid mashing the grains.
- While the rice is still warm, mix in the salt evenly for a subtle seasoning throughout.
- Take a small amount of rice in your hands, form a dimple in the center, and place a teaspoon of flaked salmon inside.
- Enclose the salmon with more rice, shaping the mixture into a triangle or ball, pressing firmly but gently to keep the shape without compacting the rice too much.
- Wrap each onigiri with a strip of nori, ensuring it sticks to the rice for easy handling and added flavor.
Handling the warm rice with care ensures each onigiri holds together beautifully, offering a delightful contrast between the soft, seasoned rice and the rich, flaky salmon inside. The nori adds a crisp texture and a hint of the sea, making these onigiri perfect for a quiet meal or as a thoughtful snack packed for a day out.
Spicy Tuna Onigiri
How quietly the morning unfolds, much like the simple joy of preparing a dish that comforts the soul. Today, let’s embrace the gentle art of making Spicy Tuna Onigiri, a humble yet vibrant bite that carries the warmth of shared meals and quiet afternoons.
Ingredients
- Sushi rice – 2 cups
- Water – 2 1/4 cups
- Rice vinegar – 1/4 cup
- Sugar – 2 tbsp
- Salt – 1 tsp
- Canned tuna – 1 can (5 oz)
- Mayonnaise – 2 tbsp
- Sriracha sauce – 1 tbsp
- Nori sheets – 4 sheets
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a rice cooker, and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
- Transfer the cooked rice to a large bowl, and gently fold in the vinegar mixture with a rice paddle. Tip: Fan the rice while mixing to help it cool and become glossy.
- In another bowl, combine the drained tuna, mayonnaise, and sriracha sauce.
- Wet your hands with water to prevent sticking, then take a handful of rice and form it into a triangle or ball shape.
- Make a small indentation in the center of the rice, add a spoonful of the tuna mixture, then cover with more rice and seal the edges. Tip: Keep a bowl of water nearby to rewet your hands as needed.
- Wrap each onigiri with a strip of nori sheet.
Each bite of these onigiri offers a delightful contrast between the soft, slightly tangy rice and the creamy, spicy tuna filling. Serve them wrapped in a cloth for a picnic, or enjoy them as a quick, satisfying snack any time of day.
Teriyaki Chicken Onigiri
Wandering through the flavors of Japan, one finds comfort in the simple yet profound teriyaki chicken onigiri, a handheld delight that marries the sweetness of teriyaki with the comforting heft of rice.
Ingredients
- Chicken breast – 1 lb
- Soy sauce – ¼ cup
- Brown sugar – 2 tbsp
- Garlic – 1 clove, minced
- Ginger – 1 tsp, grated
- Short-grain rice – 2 cups
- Water – 2 ½ cups
- Nori sheets – 2, cut into strips
Instructions
- In a bowl, mix soy sauce, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce.
- Cut the chicken breast into small pieces and marinate in the teriyaki sauce for at least 30 minutes in the refrigerator.
- Rinse the rice under cold water until the water runs clear, then cook with 2 ½ cups of water in a rice cooker or pot until tender.
- Heat a pan over medium heat and cook the marinated chicken until fully cooked and the sauce thickens, about 10 minutes.
- Let the rice cool slightly, then wet your hands and shape the rice into triangles or balls.
- Make a small indentation in each rice shape, fill with teriyaki chicken, and cover with more rice, sealing the edges.
- Wrap each onigiri with a strip of nori, serving immediately or wrapping for later.
Lightly packed with a hint of sweetness, the teriyaki chicken onigiri offers a satisfying chew with bursts of flavor. Try serving them warm with a side of pickled ginger for an extra zing.
Vegetable Tempura Onigiri
Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about shaping warm rice with your hands, encasing crisp vegetable tempura within. This dish, a humble yet elegant fusion, invites a moment of pause and appreciation for the simple joys of cooking and eating.
Ingredients
- Rice – 2 cups
- Vegetable oil – 2 cups
- Tempura batter mix – 1 cup
- Assorted vegetables (carrots, sweet potatoes, green beans) – 1 cup, sliced
- Water – ¾ cup
- Nori sheets – 2
Instructions
- Cook the rice according to package instructions, then let it cool slightly until it’s comfortable to handle.
- Heat the vegetable oil in a deep fryer or large pot to 350°F, ensuring it’s hot enough for frying but not smoking.
- Prepare the tempura batter by mixing the tempura batter mix with ¾ cup of cold water until just combined; lumps are okay for a lighter texture.
- Dip the sliced vegetables into the tempura batter, letting excess drip off, then fry in batches for 2-3 minutes until golden and crisp. Drain on paper towels.
- Wet your hands lightly to prevent sticking, then take a handful of rice, flatten it, place a piece of tempura in the center, and shape the rice around it into a triangle or ball.
- Wrap the base of each onigiri with a strip of nori for easy handling and a hint of oceanic flavor.
Just as the crisp tempura contrasts with the soft, warm rice, each bite offers a delightful play of textures. Serve these onigiri with a side of soy sauce for dipping, or pack them for a picnic, where their portable nature and satisfying crunch can be fully appreciated.
Beef Bulgogi Onigiri
Remembering the first time I tried Beef Bulgogi Onigiri, it felt like a warm embrace on a chilly evening, a perfect blend of Korean and Japanese culinary traditions that comfort the soul.
Ingredients
- Short-grain rice – 2 cups
- Water – 2 1/4 cups
- Beef bulgogi – 1 cup, cooked and chopped
- Seaweed sheets – 4, cut into strips
- Sesame oil – 1 tbsp
- Sesame seeds – 1 tsp
Instructions
- Rinse the short-grain rice under cold water until the water runs clear, about 3 times, to remove excess starch.
- Combine the rinsed rice and water in a rice cooker. Cook on the white rice setting for 20 minutes, then let it sit for 10 minutes to steam.
- While the rice cooks, heat the cooked beef bulgogi in a pan over medium heat for 2 minutes, stirring occasionally to ensure even warming.
- Transfer the cooked rice to a large bowl. Drizzle with sesame oil and sprinkle sesame seeds, then gently fold to mix without crushing the grains.
- Wet your hands with water to prevent sticking, then take a handful of rice. Flatten it in your palm, add a spoonful of beef bulgogi in the center, and mold the rice around the filling into a triangle shape.
- Wrap the base of each onigiri with a strip of seaweed sheet, leaving the top exposed for a visually appealing contrast.
Bite into the Beef Bulgogi Onigiri to experience the tender, savory filling encased in subtly sweet and sticky rice, with the crisp seaweed adding a satisfying crunch. Serve these onigiri slightly warm for the best texture, or pack them for a picnic to enjoy the melding of flavors under the open sky.
Shrimp Mayo Onigiri
Evenings like these call for something simple yet satisfying, a dish that whispers comfort with every bite. Shrimp mayo onigiri, with its tender shrimp and creamy mayo nestled within perfectly shaped rice, is just that—a humble delight that feels like a warm hug.
Ingredients
- Cooked shrimp – 1 cup, chopped
- Mayonnaise – 2 tbsp
- Cooked sushi rice – 2 cups
- Salt – ½ tsp
- Nori sheets – 2, cut into strips
Instructions
- In a bowl, mix the chopped cooked shrimp with mayonnaise until evenly coated.
- Take a small amount of cooked sushi rice in your hands, wetting them slightly with water to prevent sticking, and flatten it in your palm.
- Place a teaspoon of the shrimp mayo mixture in the center of the rice.
- Gently fold the rice over the filling, shaping it into a triangle or ball by pressing lightly with your hands.
- Wrap a strip of nori around the bottom of the onigiri, leaving the top exposed for a visually appealing contrast.
- Repeat the process with the remaining ingredients, ensuring each onigiri is tightly packed to hold its shape.
Creating these onigiri is a meditative process, each one a little parcel of joy. The texture is a delightful contrast—soft, slightly sticky rice giving way to the creamy, briny filling. For an extra touch, serve them on a bamboo mat with a side of pickled ginger to cut through the richness.
Avocado and Crab Onigiri
Under the soft glow of the kitchen light, there’s something deeply comforting about shaping these onigiri, each one a small, edible treasure. The combination of creamy avocado and delicate crab whispers of summer evenings and the simple joy of making something with your hands.
Ingredients
- Cooked white rice – 2 cups
- Avocado – 1, ripe
- Crab meat – ½ cup
- Mayonnaise – 1 tbsp
- Salt – ¼ tsp
- Nori sheets – 2, cut into strips
Instructions
- In a medium bowl, gently mix the crab meat with mayonnaise until just combined. Tip: Overmixing can break the crab meat into too small pieces.
- Cut the avocado in half, remove the pit, and scoop the flesh into a separate bowl. Mash lightly with a fork, leaving some chunks for texture.
- Fold the mashed avocado into the crab mixture, adding salt to taste. Tip: A squeeze of lemon juice can brighten the flavors if you like.
- Wet your hands with a bit of water to prevent sticking, then take a handful of rice (about ½ cup) and flatten it in your palm.
- Place a tablespoon of the avocado-crab mixture in the center of the rice, then gently fold the rice around the filling, shaping it into a triangle or ball. Tip: Press firmly but gently to ensure the onigiri holds its shape without crushing the rice.
- Wrap a strip of nori around the base of each onigiri, leaving the top exposed for a visually appealing contrast.
The onigiri should feel firm yet yielding, with the nori adding a crisp texture against the soft interior. For an extra touch, serve with a side of pickled ginger or a drizzle of soy sauce to enhance the umami flavors.
Kimchi and Pork Onigiri
Sometimes, the simplest combinations bring the most comfort, like the melding of spicy, tangy kimchi with savory pork, all nestled within a soft, warm rice ball. It’s a dish that feels like a hug, perfect for those moments when you need a little warmth from the inside out.
Ingredients
- Cooked short-grain rice – 2 cups
- Kimchi – ½ cup, chopped
- Pork belly – 4 oz, thinly sliced
- Sesame oil – 1 tbsp
- Salt – ½ tsp
Instructions
- Heat a pan over medium heat and add the sesame oil.
- Add the thinly sliced pork belly to the pan and cook until it’s no longer pink, about 3 minutes.
- Stir in the chopped kimchi and cook for another 2 minutes, allowing the flavors to meld.
- Transfer the kimchi and pork mixture to a bowl and let it cool slightly.
- While the mixture cools, wet your hands with water to prevent sticking, then take a handful of rice and flatten it in your palm.
- Place a spoonful of the kimchi and pork mixture in the center of the rice.
- Gently fold the rice over the filling, shaping it into a triangle or ball. Press firmly but gently to ensure it holds its shape.
- Repeat with the remaining rice and filling.
- Lightly brush each onigiri with a bit more sesame oil for a glossy finish and extra flavor.
Vibrant and hearty, these onigiri boast a delightful contrast between the soft, slightly sticky rice and the bold, flavorful filling. Try wrapping them in nori sheets just before eating for an added crunch and a touch of the sea.
Egg and Soy Sauce Onigiri
Amidst the quiet hum of the morning, there’s something deeply comforting about wrapping your hands around a warm, savory onigiri, its simplicity a gentle reminder of the beauty in uncomplicated flavors.
Ingredients
- Cooked short-grain rice – 2 cups
- Eggs – 2 large
- Soy sauce – 1 tbsp
- Salt – ¼ tsp
- Nori sheets – 2, cut into strips
Instructions
- In a bowl, whisk the eggs with salt until fully blended.
- Heat a non-stick skillet over medium heat (350°F) and pour in the egg mixture, tilting the pan to spread it evenly.
- Cook the eggs for 2 minutes, then flip carefully and cook for another 1 minute until fully set. Tip: Use a silicone spatula for easy flipping.
- Transfer the cooked egg to a cutting board and slice into thin strips.
- In a large bowl, combine the warm rice with soy sauce, mixing gently to avoid crushing the grains. Tip: Warm rice absorbs flavors better.
- Divide the rice into two portions. Shape each portion into a triangle, pressing lightly to compact.
- Place a few strips of egg in the center of each rice triangle, then fold the rice over the filling, reshaping as needed. Tip: Wet your hands slightly to prevent sticking.
- Wrap each onigiri with a strip of nori, serving immediately or wrapping for later.
With each bite, the soft rice gives way to the savory egg, a harmony of textures and tastes. Try pairing it with a light miso soup for a comforting meal, or pack it for a picnic, wrapped in parchment for a touch of whimsy.
Mentaiko Mayo Onigiri
Beneath the quiet hum of the kitchen, there’s something deeply comforting about shaping rice balls with your hands, a simple act that feels both ancient and personal. Today, let’s embrace the gentle art of making Mentaiko Mayo Onigiri, a dish where the briny pop of mentaiko meets the creamy embrace of mayonnaise, all cradled in warm, seasoned rice.
Ingredients
- Short-grain rice – 2 cups
- Water – 2 cups
- Salt – 1 tsp
- Mentaiko (salted cod roe) – 2 oz
- Mayonnaise – 2 tbsp
- Nori sheets – 2, cut into strips
Instructions
- Rinse the short-grain rice under cold water until the water runs clear, about 3-4 times, to remove excess starch.
- Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker’s instructions, usually about 20 minutes, until the rice is tender and water is fully absorbed.
- While the rice cooks, carefully remove the mentaiko from its sac and mix it with mayonnaise in a small bowl until well combined.
- Once the rice is cooked, let it sit for 10 minutes to slightly cool, then gently fold in the salt, being careful not to mash the grains.
- Wet your hands with water to prevent sticking, then take a handful of rice and flatten it in your palm. Place a teaspoon of the mentaiko mayo mixture in the center.
- Shape the rice around the filling into a triangle or ball, applying gentle pressure to ensure it holds together without being too tight.
- Wrap each onigiri with a strip of nori, serving immediately or packing for later. The nori adds a crisp texture and a hint of the sea.
Creating these onigiri is a reminder of how few ingredients can come together to create something truly satisfying. The contrast between the soft, slightly salty rice and the rich, umami-filled center is a delight, especially when the nori is fresh and crisp. Try serving them with a side of pickled ginger for a bright, tangy contrast.
Unagi Onigiri
Gently, the aroma of grilled eel mingles with the warmth of freshly steamed rice, a simple yet profound pleasure that whispers of summer evenings and quiet moments. Unagi onigiri, with its tender filling and crisp nori wrap, offers a handheld taste of comfort, perfect for picnics or a thoughtful lunch.
Ingredients
- Cooked short-grain rice – 2 cups
- Grilled unagi (eel) – 1 fillet
- Nori sheets – 2
- Soy sauce – 1 tbsp
- Mirin – 1 tsp
Instructions
- Preheat your oven to 350°F. Place the unagi fillet on a baking sheet and warm for 5 minutes, just until heated through. Tip: Warming the unagi enhances its flavor and makes it easier to handle.
- While the unagi warms, mix the soy sauce and mirin in a small bowl. Brush this mixture lightly over the unagi after removing it from the oven. Tip: This glaze adds a subtle sweetness and shine to the eel.
- Cut the unagi into 4 even pieces, ensuring each piece is small enough to fit inside an onigiri.
- Wet your hands with water to prevent sticking, then take a quarter of the rice and flatten it slightly in your palm. Place a piece of unagi in the center, then mold the rice around it to form a triangle. Tip: Keeping your hands wet is key to shaping onigiri without the rice sticking.
- Wrap each onigiri with a strip of nori, covering the bottom and sides but leaving the top exposed for a visually appealing finish.
Freshly made, these onigiri boast a delightful contrast between the soft, savory rice and the rich, slightly sweet unagi. Serve them slightly warm for the best texture, or pack them for a day out, wrapped in parchment to keep the nori crisp.
Cheese and Corn Onigiri
Beneath the quiet hum of the kitchen, there’s something deeply comforting about shaping warm rice with your hands, a simple pleasure that brings this Cheese and Corn Onigiri to life.
Ingredients
- Cooked white rice – 2 cups
- Sharp cheddar cheese – ½ cup, shredded
- Sweet corn kernels – ½ cup
- Salt – ½ tsp
- Nori seaweed sheets – 2, cut into strips
Instructions
- In a large bowl, combine the cooked white rice, shredded sharp cheddar cheese, sweet corn kernels, and salt. Mix gently until evenly distributed.
- Wet your hands with a little water to prevent sticking, then take a handful of the rice mixture. Shape it into a triangle or ball by pressing firmly but gently.
- Wrap each onigiri with a strip of nori seaweed sheet, ensuring it sticks to the rice. Tip: For extra flavor, lightly toast the nori before wrapping.
- Serve immediately or wrap in plastic wrap to keep fresh. Tip: If serving later, briefly microwave for 10 seconds to revive the warmth.
- For a crispy exterior, lightly pan-fry the onigiri in a non-stick skillet over medium heat for 2 minutes on each side. Tip: Use a bit of oil for an even crispier texture.
Each bite of these onigiri offers a delightful contrast between the creamy melted cheese and the sweet pop of corn, all held together by the comforting warmth of rice. Try serving them with a side of soy sauce for dipping, or pack them for a picnic to enjoy the melding of flavors under the open sky.
Okaka Onigiri
Dusk settles softly outside, and with it comes the craving for something simple yet deeply satisfying. Okaka Onigiri, with its humble ingredients and comforting presence, feels like a quiet nod to the art of simplicity in cooking.
Ingredients
- Short-grain rice – 2 cups
- Bonito flakes – 1 cup
- Soy sauce – 1 tbsp
- Salt – 1 tsp
- Nori sheets – 2
Instructions
- Rinse the short-grain rice under cold water until the water runs clear, then drain well.
- Cook the rice according to package instructions, ensuring it’s slightly sticky for easy shaping.
- While the rice is still warm, gently mix in the bonito flakes and soy sauce, being careful not to mash the rice.
- Wet your hands with a bit of water and sprinkle with salt to prevent sticking, then shape the rice mixture into triangles or balls.
- Wrap each onigiri with a strip of nori sheet, pressing lightly to adhere.
- Serve immediately or wrap tightly for later, ensuring the nori stays crisp by attaching it just before eating.
Wrapped in nori, these onigiri offer a delightful contrast between the crispy seaweed and the soft, flavorful rice. The bonito flakes lend a smoky depth, making each bite a simple yet profound pleasure. Try pairing them with a light miso soup for a comforting meal that feels like a hug from the inside.
Tuna Mayo Onigiri
Lately, I’ve found myself drawn to the simplicity and comfort of Tuna Mayo Onigiri, a dish that feels like a gentle hug on a busy day. Its humble ingredients come together to create something unexpectedly delightful, a reminder of the beauty in simplicity.
Ingredients
- Cooked short-grain rice – 2 cups
- Canned tuna in water – 1 can (5 oz), drained
- Mayonnaise – 2 tbsp
- Salt – ½ tsp
- Nori sheets – 2, cut into strips
Instructions
- In a medium bowl, combine the drained tuna and mayonnaise until evenly mixed.
- Add salt to the cooked rice and mix gently to distribute evenly without mashing the rice.
- Wet your hands with water to prevent sticking, then take a handful of rice and flatten it in your palm.
- Place a spoonful of the tuna mixture in the center of the rice, then fold the rice around it to encase the filling completely.
- Shape the rice into a triangle or ball, pressing firmly but gently to ensure it holds its shape.
- Wrap a strip of nori around the bottom half of the onigiri, leaving the top exposed for a contrasting texture.
- Repeat with the remaining rice and tuna mixture to make more onigiri.
The onigiri should feel firm yet tender, with the creamy tuna mayo filling offering a rich contrast to the subtly salty rice. For an extra touch, lightly toast the nori just before serving to enhance its crispness and aroma.
Salmon Roe Onigiri
Perhaps there’s no simpler joy than the delicate pop of salmon roe between your teeth, a moment of pure, unadulterated pleasure. This Salmon Roe Onigiri recipe is a humble homage to such joys, a dish that whispers rather than shouts.
Ingredients
- Short-grain rice – 2 cups
- Water – 2 1/4 cups
- Salt – 1/2 tsp
- Salmon roe – 1/2 cup
- Nori sheets – 2, cut into strips
Instructions
- Rinse the short-grain rice under cold water until the water runs clear, to remove excess starch.
- Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker’s instructions, usually about 20 minutes. Tip: Let the rice sit for 10 minutes after cooking to steam and become fluffier.
- Transfer the cooked rice to a large bowl and gently fold in the salt while the rice is still warm. Tip: Use a cutting motion with a rice paddle to avoid mashing the grains.
- Wet your hands with water to prevent sticking, then take a handful of rice and form it into a triangle or ball shape.
- Make a small indentation in the center of each onigiri with your thumb, then fill with 1 tsp of salmon roe. Tip: Don’t overfill to prevent the roe from spilling out.
- Seal the indentation with a bit more rice and press gently to secure the shape.
- Wrap each onigiri with a strip of nori, ensuring it sticks to the rice.
Each bite of this Salmon Roe Onigiri offers a contrast of textures—the soft, slightly sticky rice against the briny burst of roe. Serve it with a side of pickled ginger for an extra layer of flavor, or enjoy it as is, a perfect handheld treat for any time of day.
Chicken Katsu Onigiri
Kneading through the quiet of the morning, the thought of combining the crispiness of chicken katsu with the comforting embrace of onigiri feels like a gentle whisper of innovation. It’s a dish that carries the warmth of familiarity while dressed in the allure of something new.
Ingredients
- Chicken breast – 1 lb
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Flour – ½ cup
- Egg – 1
- Panko breadcrumbs – 1 cup
- Oil for frying – 2 cups
- Cooked sushi rice – 2 cups
- Nori sheets – 2
Instructions
- Season the chicken breast with salt and black pepper evenly on both sides.
- Dredge the seasoned chicken in flour, shaking off any excess.
- Dip the floured chicken into the beaten egg, ensuring full coverage.
- Coat the chicken in panko breadcrumbs, pressing gently to adhere.
- Heat oil in a deep pan to 350°F, verified with a cooking thermometer.
- Fry the breaded chicken for 5-6 minutes until golden brown, then drain on paper towels.
- Slice the fried chicken into strips, about ½ inch wide.
- Wet your hands with water to prevent sticking, then take a handful of sushi rice and form it into a triangle.
- Place a strip of chicken katsu in the center of the rice, then mold more rice around it to encase the chicken.
- Wrap the formed onigiri with a strip of nori sheet, slightly overlapping at the bottom.
How the crisp texture of the katsu contrasts with the soft rice creates a delightful play in every bite. Serve these onigiri with a side of tonkatsu sauce for dipping, or pack them for a picnic under the open sky.
Pork Cutlet Onigiri
Remembering the quiet moments spent in a small Tokyo eatery, the simplicity of a pork cutlet onigiri brings a comforting warmth. It’s a humble dish, yet each bite carries the weight of tradition and the lightness of innovation.
Ingredients
- Pork cutlet – 1, cooked
- Rice – 2 cups, cooked
- Nori sheets – 2
- Soy sauce – 1 tbsp
Instructions
- Place the cooked pork cutlet on a cutting board and slice it into thin strips, about 1/4 inch thick.
- Wet your hands lightly to prevent sticking, then take a handful of cooked rice (about 1/2 cup) and gently form it into a triangle shape.
- Make a small indentation in the center of the rice triangle and place a few strips of pork cutlet inside.
- Cover the pork with another small amount of rice, sealing the edges carefully to encase the pork completely.
- Wrap the onigiri with a nori sheet, starting from the bottom and folding it up to cover the sides, leaving the top exposed for a visual appeal.
- Lightly brush the top of the onigiri with soy sauce using a pastry brush for a glossy finish and added flavor.
Softly yielding rice contrasts with the crispness of the nori, while the savory pork cutlet offers a hearty surprise within. Serve these onigiri slightly warm, with a side of pickled ginger to cut through the richness, or pack them for a picnic, wrapped in parchment for a touch of whimsy.
Sweet Red Bean Onigiri
Remembering the first time I encountered sweet red bean onigiri, it was a quiet afternoon much like this one, the kind that makes you appreciate the simple joys of life. The subtle sweetness of the red bean paste, encased in tender rice, was a comforting embrace.
Ingredients
- Short-grain rice – 2 cups
- Sweet red bean paste – 1 cup
- Salt – ½ tsp
- Nori sheets – 2, cut into strips
Instructions
- Rinse the short-grain rice under cold water until the water runs clear, to remove excess starch.
- Cook the rice according to package instructions, then let it sit covered for 10 minutes to steam and become sticky.
- While the rice is still warm, gently fold in the salt, ensuring it’s evenly distributed without mashing the grains.
- Wet your hands with water to prevent sticking, then take a handful of rice and flatten it in your palm.
- Place a teaspoon of sweet red bean paste in the center of the rice, then carefully fold the rice around the paste, forming a triangular shape.
- Wrap a strip of nori around the bottom of the onigiri, which helps with handling and adds a savory contrast.
- Repeat the process with the remaining rice and red bean paste, keeping your hands moist to avoid sticking.
Each bite of these onigiri offers a delightful contrast between the slightly salty rice and the sweet, creamy red bean paste. They’re perfect for a quiet moment alone or shared as a thoughtful gesture with someone special.
Conclusion
Just like that, we’ve explored 18 scrumptious onigiri recipes perfect for any moment, from quick lunches to festive gatherings. Each recipe offers a unique twist on this beloved Japanese snack, ensuring there’s something for everyone. We’d love to hear which ones you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!
