Onigiri (Japanese Rice Balls)
Category: Main Dishes
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sushi rice | 400g |
| Water | 600g |
| Salmon fillet | 70g |
| Tuna fillets | 70g |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Nori seaweed (sheets) | 1 sheet |
Nutritional Information:
- Calories: Approximately 200 kcal per serving
- Protein: 15g
- Fat: 8g
- Carbs: 20g
- Fiber: 2g
Instructions:
To begin creating your delicious onigiri, let’s focus on preparing the sushi rice. First, rinse the rice thoroughly under cold running water by placing it in a fine sieve or colander. Gently rub the grains of rice together with your fingers to remove the excess starch. Then, transfer the rinsed rice into a bowl and fill it with water. Stir the rice and let it sit for a few minutes, then change the water and repeat the process until the water runs clear.
Once the rice is fully rinsed, place it in a saucepan or rice cooker. Add 600g of water to the rice and cover it with a lid. Set the saucepan on low heat and bring it to a simmer, keeping the lid on. After about 10 minutes, turn off the heat and allow the rice to continue cooking in the covered pot for another 10 minutes to steam. The rice should be tender and fully cooked.
Next, transfer the rice to an hangiri, a traditional flat wooden bowl, and allow it to cool slightly. Using a wooden spatula, gently fluff the rice to help it cool and to achieve a nice texture. Season the rice with a pinch of salt and a little black pepper for flavor. Stir the rice carefully, so the seasoning is evenly distributed.
Now it’s time to prepare the fish. Start with the salmon fillet: season the salmon with a little olive oil, salt, and pepper. Heat a grill or griddle over medium heat and cook the salmon for about 3 minutes per side, ensuring it is browned and cooked through. Once done, transfer the salmon to a paper towel-lined plate to absorb any excess oil. Once cooled slightly, flake the salmon into small pieces using a fork.
Repeat this process for the tuna fillets. Season the tuna with olive oil, salt, and pepper, and grill them for about 3 minutes on each side. After grilling, gently pat the fillets with a paper towel to remove any excess moisture, then break the tuna into bite-sized pieces with a fork.
Now, you are ready to assemble the onigiri. To make it easier to shape the rice, wet your hands with water from a bowl, and sprinkle a little salt on your palms to season the rice as you form the onigiri. Take a handful of rice (approximately 100g per onigiri) and flatten it slightly in the palm of your hand. Place a small amount of either the flaked salmon or tuna in the center and cover it with more rice. Gently press the rice into a triangular shape, ensuring that the rice holds together well.
Once all the onigiri are shaped, cut the nori seaweed into strips about 2 cm wide and 5 cm long. Carefully attach a strip of nori to the bottom of each onigiri, pressing down gently until it sticks. The nori should cling to the rice without needing any extra help.
Your onigiri are now ready to be enjoyed! These versatile rice balls can be served as a light meal or snack, and they are perfect for packing in lunchboxes or as part of a bento. The combination of savory grilled fish and the fragrant sushi rice, along with the crisp nori, makes these onigiri a delicious, satisfying treat.
Enjoy your homemade onigiri, and feel free to experiment with different fillings such as pickled vegetables or even cooked chicken, depending on your preferences!
