Perfectly Made Onigiri Recipe

Onigiri Recipe

Ingredients

2 Cups cooked Japanese sticky rice

4 Sheets of dry nori (dry seaweed sheets)

Sesame seed mix (gold and black sesames)

Salt

1 Cup grilled salmon

1 Cup canned tuna

2 Tablespoons mayonnaise

Salt and pepper

Optional: Japanese umeboshi (pickled plum)

Procedure

• Cook the rice and set it aside on a large plate to cool.


• Shred grilled salmon and set aside.


• Mix tuna with some salt, pepper and mayo in a separate bowl. Set aside.


• Wet your hands in clean water and rub salt into the palms.


• Take a handful of rice and roll it into a rough ball.


• Poke a hole into the middle of the rice ball and gently stuff with some filling. Use eiher one umeboshi a small amount of the prepared fish fillings.


• Cover the filling with a little more rice and roll it into a ball again.


• Gently shape the rice ball into a triangular shape with flat sides.


• When all of the rice balls are done, cut the dry nori into wide strips (approximately 3 inches wide and 5 inches long).


• Place the center of the nori on one flat edge of the rice ball and fold the ends up the sides.


• For some of the onigiri, sprinkle the sesames on the rice.

Thanks for reading. Until next time, hope you enjoy this Onigiri recipe!

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