Japanese
Onigiri
Tender Japanese short-grain rice is shaped by hand around simple savory fillings, then wrapped with crisp nori. These onigiri are made in the traditional style with salted hands so the rice is gently seasoned as it is formed.
Watch it madeYuka in Tokyo · 9:21
Ingredients
- Japanese short-grain white rice1 rice cooker cup (180 ml / about 150 g)
- Water200 ml, or to the rice cooker line
- Fine sea salt1 tsp, divided
- Umeboshi, pits removed2 small
- Salted salmon, grilled and flaked60 g
- Nori sheets2 full sheets, cut into 4 strips
- Water for wetting hands1 small bowl
Method
- Rinse the rice in several changes of cold water, gently swishing and draining until the water is mostly clear, then drain well for 15 minutes.
- Cook the rice with 200 ml water in a rice cooker, or in a covered pot; once cooked, let it steam off the heat for 10 minutes.
- Fluff the rice with a wet rice paddle and let it cool just until hot but comfortable enough to handle.
- Prepare the fillings by removing the pits from the umeboshi and breaking them into rough pieces, and flaking the grilled salted salmon.
- Place a small bowl of water and the salt beside you; wet both hands, then rub a small pinch of salt evenly over your palms.
- Scoop about one quarter of the warm rice into one palm, make a shallow indentation in the center, and add a little umeboshi or flaked salmon.
- Cover the filling with rice and shape it gently into a triangle by pressing and rotating between your palms; do not crush the grains.
- Repeat to make 4 onigiri, re-wetting and salting your hands lightly each time.
- Wrap each onigiri with a strip of nori just before serving so the seaweed stays crisp.
Common questions
Can I substitute regular short-grain rice if I can’t find Japanese short-grain rice for onigiri?
Yes, use another sticky short-grain rice if needed, but avoid long-grain rice like basmati or regular jasmine. You want rice that clumps well so the triangles hold together without falling apart.
How long does onigiri take from start to finish?
Plan for about 45–60 minutes total. Rinsing and draining the rice takes around 15 minutes, cooking about 20–30 minutes depending on method, plus 10 minutes resting and a few minutes for shaping.
What are the most common mistakes when making onigiri?
The biggest mistakes are using rice that’s too hot, not wetting and salting your hands, overfilling, and squeezing too hard. Too much pressure makes the rice dense and unpleasant; too little makes the shape fall apart.
How should I store onigiri, and can I make them ahead?
Best eaten the same day, ideally within a few hours. For short storage, wrap tightly and keep at cool room temperature for a few hours, or refrigerate only if necessary, but expect the rice to firm up and lose softness.
What’s the best way to serve onigiri?
Serve at room temperature or slightly warm, with nori wrapped around the base or side just before eating so it stays crisp. They’re great as a snack, lunch, or with pickles and a simple miso soup.