Cooking Lucid
Onigiri
Hand-shaped rice balls wrapped in nori with savory fillings like salted salmon or umeboshi plum. The ultimate Japanese portable snack — simple, satisfying, and endlessly customizable.
Prep 20 min
Cook 15 min
Total 35 min
Serves 6
Ingredients
Step 1 — Season the rice
- 3 cups cooked Japanese short-grain rice (warm)
- 1 tbsp rice vinegar
- ½ tsp salt
- 1 tbsp toasted sesame seeds (optional)
Step 2 — Fillings
- 4 oz cooked salmon (flaked and seasoned with 1 tsp soy sauce)
- 3 umeboshi plums (pitted)
- 2 tbsp tuna mayo (canned tuna mixed with 2 tbsp Japanese mayo)
- 6 sheets nori (cut in half)
Instructions
- 1
Season the rice
Gently fold rice vinegar, salt, and sesame seeds into warm rice. Let cool until warm but not hot — rice that's too hot will fall apart when shaped.
- 2
Shape the onigiri
Wet your hands with salted water. Take about ⅓ cup rice, flatten slightly, add a small amount of filling in the center, then fold rice around it and press into a triangle or ball. Press firmly but gently — compact, not crushed.
- 3
Wrap and serve
Wrap each onigiri with a strip of nori, or leave plain. Serve at room temperature. Onigiri are best eaten the day they're made but keep well wrapped for lunch boxes.
Nutrition per serving: 220 cal · 8g protein · 38g carbs · 4g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
