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Japanese · Lunch

Onigiri

VegMedium

Diet: Veg · Vegan · Gluten-free

Shape warm Japanese short-grain rice into eight small rice balls. Add sesame and wrap with nori just before serving.

Prep
20 min
Cook
20 min
Soak, marinate, rise or chill
10 min
Total
50 min
Servings
4
Difficulty
Medium
Cuisine
Japanese
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Rice

Finish

Equipment

Saucepan with lid; sieve; bowl; rice paddle; scissors.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Rinse · About 5 min

  1. Rinse 300 g Japanese short-grain rice until water becomes clearer. Drain for 5 minutes.

Cook · About 20 min

  1. Put rice and 390 ml water in a saucepan. Bring to a boil; cover and cook on the lowest heat for 15–18 minutes.

    Check: The water is absorbed and rice is tender.

Rest · About 10 min

  1. Leave covered off the heat for 10 minutes. Fluff and cool briefly until safe to handle.

Shape · About 15 min

  1. Wet clean hands; rub a little ¾ tsp salt on palms. Divide rice into eight portions and shape gently. Scatter 10 g sesame seeds; cut 4 nori sheets in half and wrap before serving.

    Check: Do not leave rice at room temperature for long; follow the rice storage guidance.

Tips

  • Use short-grain rice so the balls hold together.
  • Avoid pressing so hard that rice becomes paste.

Substitutions

  • Use labelled gluten-free nori without seasonings if needed.
  • Omit sesame if avoiding it; keep the rice method.

Storage

  • Divide Onigiri into small, shallow portions for cooling. Refrigerate Onigiri promptly, ideally within one hour, and finish it within 24 hours.
  • Reheat rice only once until steaming hot; then cool only enough to handle. Refrigeration firms the grains. Keep nori separate until serving.

Make ahead

  • Measure rice and cut nori ahead.
  • Cook and shape close to serving; keep nori dry until wrapping.

FAQ

Can I use basmati rice?

It will not bind as well. This recipe uses Japanese short-grain rice.

Can I add a filling?

Use a small amount of a safe prepared filling; storage needs then depend on that filling.

Why does nori soften?

Moist rice makes it soft. Wrap just before eating for a crisp sheet.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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