Onigiri

Okay, so I used to anime pretty hard back in my day. One of the many things I wanted to try at least once was onigiri or rice balls. The recipe itself is simple enough but you need a certain type of rice. My parents wouldn’t buy it for me because there was the chance I wouldn’t like it and it would go to waste. My husband will eat pretty much anything I make so we took a chance and bought the sticky rice. Thus, dear reader, I finally had the pure joy of making my own onigiri and let me tell you; it was worth the wait.

Please note I made these at the same time as I was making California Rolls so I used the leftovers here.   

Ingredients:

It’s time to make the onigiri of your dreams.

Step 1: Gather all of your supplies. You will want them all in one area or else you’ll be running around like a chicken with its head cut off.

Step 2: Rinse your rice until the water runs clear. The stuff you’re washing off is essentially rice dust, it’s not unsafe to eat but I believe the rice sticks better if you wash it all off.

Step 3: Make your rice according to the instructions on the package. The cooking directions on mine were: Combine 1.5 cups rice and 2 cups water in a medium saucepan. Bring to a soft boil. Reduce heat to low. Cover and simmer for 20 minutes, or until liquid is absorbed. 

Step 4: Start preparing the filling, mine needed to be chopped up. Also if you have the bigger sheets of nori you’ll have to slice it into thin strips.

Step 5: Get a piece of saran wrap that is big enough to cover your onigiri and lay it down.

Step 6: Wait for your rice to cook.

Step 7: Remove the rice from heat and wait for 10 to 15 minutes while it cools.

(OPTIONAL) Step 7.5: Pour furikake into your rice and mix it evenly. (This step is completely unnecessary but it’s really good so I wholeheartedly recommend it.)

Step 8: Slap some rice onto your saran wrap and shape it kind of in a triangle. If you decided you didn’t need the saran wrap and want to do it by hand I recommend a small bowl of water to dip your hands in and keep them moist. This will prevent the rice from sticking to you.

Step 9: Put your fillings on top of your rice, try to avoid using too much filling, then add more rice on top. Try to cover the fillings completely. It doesn’t have to look beautiful just yet.

Step 10: Wrap that biz up and start forming it into a triangle. This is where you’ll be able to tell if you stuffed too much in there. Go big or go home though so work through it, you’ll just have to use a little more rice than originally planned.

Step 11: Once you’ve formed it into a triangle unwrap it and place your nori on it. There are different ways to do it but I put mine underneath. If you didn’t mix furikake into the rice you can sprinkle it on top now as a garnish, but again this isn’t a requirement.

Step 12: You can either put it in the refrigerator so it has some time to chill OR you can just go ahead and decimate that thing now. Your choice; no judgments here, my friend.

 

Have you made onigiri before? Was it as magical for you as it was for me? Let me know in the comments below!  ❣See you soon!❣

10 Comments

  1. Hey Meagan, got here from the Facebook group we are in together. Cool post and I love your domain name lol what made you pick this domain name?

    Try bolding your steps like “step 2” in bold and maybe a larger font, that will allow people to follow along better I think.

    Reply
    • It varies from brand to brand I think. Personally I just cook it like regular rice but you can always use a rice cooker if that makes you more comfortable! Rule of thumb is 2 cups of water for every cup of rice.

      Reply

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