What are onigiri?
In Japan, onigiri are part of everyday life: in the bento box, as trail food on hikes and in the refrigerated section of every konbini. The name comes from the verb nigiru, to press or shape. Classic fillings are salted salmon, umeboshi (salt-pickled ume fruit), kombu in soy sauce and tuna with mayonnaise, called tsuna mayo in Japan. You season the rice with salt only. No vinegar goes in, as it does for sushi.
The right ingredients
- Rice: Japanese short-grain rice (sushi rice) is sticky enough for the balls to hold together. Basmati or jasmine rice falls apart, and glutinous rice gets too chewy.
- Tuna: Tuna in oil tastes rounder, while tuna in its own juice is leaner. In both cases, drain it well, or the rice gets soggy from the inside.
- Furikake: The Japanese seasoning mix usually consists of sesame, nori, salt and sugar. Some types contain bonito flakes or egg, so read the label if you are cooking vegetarian.
- Nori: Toasted seaweed sheets, cut into strips. You hold the onigiri by them without touching the rice.
How to make onigiri: the key steps
Cooking the rice properly
Wash the rice until the water runs almost clear, and let it soak in the cooking water for 30 minutes. This cooks the grains evenly. After resting, fluff it with a wet rice paddle. You can find more detail in the recipe for sushi rice, which includes the vinegar seasoning.
Shaping with salt on your hands
Wet your hands and rub a pinch of salt between your palms. This seasons the outside, and the rice doesn't stick. Take about 90 g of warm rice, press a hollow into it, put in about 15 g of filling and close the rice over it.
Pressing the triangle
The upper hand forms a roof, and the lower hand supports the base. Press three or four times, turn the onigiri a little and repeat until all three corners look the same. If you press too hard, the rice turns dense and tough.
Common mistakes
- Cold rice: Rice that has cooled no longer sticks together. Shape the onigiri while the rice is warm.
- Nori too early: The sheet draws moisture from the rice and turns chewy. If you take onigiri with you, pack the nori separately and wrap it around just before eating.
- Too much filling: Then the tuna squeezes out at the side. 15 g per onigiri is enough.
- Refrigerator: The rice turns hard and crumbly there.
Variations
For tsuna mayo, mix the tuna with 2 tbsp Japanese mayonnaise and a splash of soy sauce. For yaki onigiri, brush the onigiri with soy sauce and toast them in a dry pan until both sides are crisp. The Korean relative is called jumeokbap, shaped round and seasoned with sesame oil.
What to serve with it
For a bento box, combine two onigiri with tamagoyaki and karaage. At home, a miso soup with shiitake and tofu turns them into a meal. Which miso to use for it is covered under types of miso.
