Method
1. Cook some plain sushi rice according to packet instructions, adding some salt. Rice cookers cook rice to perfection but aren’t necessary.
2. Once cooled enough to handle, spoon out about 2 Tbsp of rice into the palm of your hand. You can use cling film to make it easy, or if no it helps to wet your hands with water.
3. Add about 1-2 tsp of your chosen filling and bring the surrounding rice around. Cover with another tsp-Tbsp of rice.
4. Form into chosen shape. For the classic triangle shape, hold the rice firmly in one cupped hand to form the depth of the triangle Onigiri, while using the other hand to spin and press the Onigiri, forming the 3 sides of the triangle.
5. Take a fresh nori seaweed sheet, which you have cut into long strips (note: you can buy Onigiri nori strips in Japanese supermarkets), and wrap one around the Onigiri, or sprinkle with some sesame seeds or Japanese rice seasoning (find in Asian supermarkets)
Note: You can also find Onigiri moulds in Japanese shops. These are so easy to use and come in different shapes, such as cylinders and balls for kids. Simply add your rice, then press for a few seconds and release.
Filling ideas for Onigiri
In Japan, you might find some of the most popular fillings can seem exotic to us, such as bonito flakes, eel or umeboshi (Japanese pickled plum). Here in Australia, you can use whatever is convenient for you and that it is easy to find. Here are some ideas that I have put together for easy Onigiri – perfect for lunch boxes and picnics.
- Tuna Mayo
- Egg Mayo
- Flakes of Cooked Salmon
- Avocado
- Teriyaki Chicken (this works well with any dinner stir-fry leftovers)
- Crabstix
- Shelled Edamame Beans (You can mix the beans into the whole rice instead of as a filling)
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Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten, and her own food blog, www.eatwhatweeat.com focusses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
