Homemade onigiri, salmon rice

Homemade onigiri, salmon rice

⏱ 15 min 👥 4 pieces

Onigiri is the Japanese rice ball meant to be eaten with your hands, a staple for bentō boxes and picnics. This simple recipe requires a precise technique: packing the rice without crushing it, shaping a clean triangle, and wrapping it with a strip of nori just before serving. It can be enjoyed cold or at room temperature. The essential tool for success is a non-stick rice paddle, which allows you to handle the rice without it sticking.

Preparation

  1. Moisten your hands
    Lightly wet your hands and rub them with salt.
    👉 Tip: too much water makes the rice soggy; just a light moisture is enough.
  2. Shape the rice
    Take a handful of lukewarm rice, make a hollow in the center with your thumb, and add the filling.
  3. Form the triangle
    Fold the rice around the filling and shape into a triangle by pressing firmly but without over-packing.
    👉 Tip: three presses are enough; pressing more will make the rice dense and dry.
  4. Add the nori
    Cut a strip of nori and wrap it around the base just before serving so it stays crispy.

Culture

Onigiri in Japan
In Japan, you can find onigiri on every street corner, from konbini to train stations. Every family has their favorite filling, often passed down from generation to generation without a written recipe.

The Tool

Non-stick Shamoji rice paddle

The non-stick rice paddle

The Shamoji (杓文字) helps distribute and pack rice without crushing it, whereas a regular spoon would stick to and tear the grains. Selected for its curved shape, it glides through the rice without snagging.

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FAQ

Can onigiri be made in advance?
Yes, if wrapped in plastic film, but add the nori just before serving to keep it crispy.

Which rice should I use?
A round, short-grain Japanese rice—never long-grain rice.

Suggestions

Serve with miso soup and pickled vegetables (tsukemono) for a complete meal.

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