Simple Breakfast Japanese Style – Onigiri Recipe

by ebazaar 16 November 2009 3 Comments

Onigiri is the typical Japanese breakfast menu.

It is a very easy, convenient and even portable Japanese dish that is possible for people around the world to enjoy. Onigiri or rice balls are often enjoyed with sips of ‘miso shiru’ or miso soup, which is based on soybean and the fillings of Onigiri can be vary according to your taste and preferences. You can even make it a vegetarian-based meal suitable for both breakfast and even lunch. With the help of a handy onigiri mold that you can obtain from the local Japanese department stores closest to you, you will find this recipe a real piece of cake and even a kid can do it right in no time.

Since the choice of filling inside these hearty triangular balls of steamed rice is up to the cook, practically there are quite a wide range of possibilities of fillings you can put inside. Follows this recipe to make your own Onigiri! This recipe makes about 12 to 13 big onigiri

Yummy Onigiri (Credit:Fara S)

Yummy Onigiri (Credit:Fara S)

Onigiri Recipe:-

  • 2 lb short-grain rice (Japanese short-grain rice)
  • Salt to taste
  • 3-4 sheets of toasted nori or seaweed, cut into rectangular squares 12 x 5 cm

Possible Fillings:

  • Sour plum or umeboshi (my favorite!), ½ tsp per rice ball
  • Salted salmon, 1 tsp per rice ball
  • Dried bonito flakes mix with little soy sauce, 1 tsp per rice ball
  • Kanimayo or minced crabstick with mayonnaise, 1 tsp per rice ball
  • Chopped unagi, 1 heaped tsp per rice ball
  • Strips of salted dried kelp or shiokonbu, 1 heaped tsp per rice ball

How to Make Onigiri

  1. Wash rice gently under running water until the water runs clear.
  2. Leave to drain for an hour before cooking the rice in a steamer.
  3. After the rice is cooked, remove from heat and cover the rice with a towel to absorb any moisture and leave to stand for 20 minutes so it won’t get too hot when you want to hand-shaped the rice.
  4. To prepare the rice, sprinkle some salt onto the palm of one hand and take a handful of rice.
  5. Flatten it by making a depression in the middle to put in the chosen filling before molding it back to enclose the fillings and have it shaped into a triangle.
  6. Wrap a piece of nori and moisten the end a little bit to seal.

Onigiri is best served at room temperature. If you happens to have the plastic mold of making onigiri, it will make your preparation work much easier. Right after you’ve put in the fillings, mold it a little bit to form a distorted rice ball before fitting it in the plastic onigiri mold and close it on both sides. Voila! You’ll have a triangle onigiri in no time!

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2 comments so far

  1. johnette

    i made some once when i was about 15. i found the recipe on line and didn’t have any of the traditional things to put in the center. so i put pepper jack cheese put them in the microwave for 10 seconds to melt the cheese and they turned out really nice. ^-^ my mom loved them


    admin Reply:

    Hah! That’s creative of you. Oh well, I understand about your troubles on getting traditional and authentic Japanese food stuffs, but I think more and more of Japanese menu ingredients are getting more and more handy nowadays. They are few JUSCO and ISETAN shopping complexes around my place where I can get quite a number of Japanese food ingredients.

  2. Casey

    I’m really looking forward to making these! My sister and I are planning out the recipe, but since we’re living in the middle of the US, it’s harder to find Japanese ingredients. Hopefully our local Walmart (the largest store in our city) will have what we need. Thank you for this recipe!


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