Japanese · Free recipe
Onigiri (Rice Balls)
Simple triangular rice balls with a savory filling, wrapped in a strip of nori. Portable, satisfying, and endlessly customizable, onigiri is a beloved Japanese snack and lunch staple.
Step 1
Rinse the rice in cold water 3 or 4 times until the water runs nearly clear, then drain well.
Step 2
Cook the rice with 2.25 cups water in a covered medium pot: bring to a boil over high heat, then lower to the lowest heat and cook for 15 minutes. Do not lift the lid.
Step 3
Turn off the heat and let the rice rest, covered, for 10 minutes to finish steaming. Then fluff it gently with a spatula.
Step 4
While the rice cools slightly, make the filling: mix the drained tuna with the mayonnaise and soy sauce in a small bowl.
Step 5
Let the rice cool until it is warm but comfortable to handle, not hot enough to burn your hands.
Step 6
Pour a little water into a small bowl and put the shaping salt in another. Wet your hands and rub a small pinch of salt over your palms; this seasons the rice and stops it sticking.
Step 7
Scoop about half a cup of warm rice into one hand. Press a shallow dent in the center and add about 1 teaspoon of tuna filling.
Step 8
Fold the rice over the filling and cup your hands to enclose it completely.
Step 9
Gently press the rice into a triangle shape, turning it and pressing each of the 3 flat sides so it holds together firmly but is not packed hard.
Step 10
Repeat with the remaining rice and filling, re-wetting and salting your hands between each one. You should get about 8 onigiri.
Step 11
Wrap a strip of nori around the bottom of each rice ball and sprinkle with sesame seeds. Serve at room temperature.
Tips from the test kitchen
- Shape the rice while warm; cold rice cracks and will not hold together.
- Wrap the nori on just before eating so it stays crisp.
