Onigiri are hand-formed Japanese rice balls filled with savory bonito soy sauce or creamy tuna mayonnaise, wrapped in crispy nori seaweed. This recipe teaches both filling techniques and shaping methods for restaurant-quality results.
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Put one-half of the rice (200g / 7.05 oz.) in a bowl and add the bonito soy sauce ingredients. Stir well so that the ingredients are mixed together.
Put the tuna mayonnaise ingredients in a bowl and mix together.
Since you’ll be placing rice directly into your hands, disinfect your hands by washing well with soap prior to rolling the rice balls. Cut the dried seaweed into strips. A good rule of thumb is to separate one sheet into four equally-sized strips.
Pour water into a bowl. Wet your hands with the water, then put half of the bonito soy sauce rice into your hands, using your hands to gently roll the rice into a ball. Gently squeeze the rice ball in one hand, and with your other hand’s fingers bent, gently press on the surface to form one of the triangle’s corners. Roll it around in your hand with a different corner facing upward, and then squeeze gently. Once the shape begins to form, use your fingers to adjust the triangular shape. Use one cut strip of dried seaweed and press it on the lower half of the rice ball to wrap it. If the seaweed is too long, cut it to a suitable length. After squeezing, repeat this ball-forming process with the remaining half-portion of bonito soy sauce rice.
Wet your hands with the bowl of water. Put a little salt on your fingertips and rub your palms together to spread salt on both hands. Put the remaining half of white rice into the palm of your hand and roll it gently. Use your fingers to form a small hole in the center of the rice ball, then insert one-half of the tuna mayonnaise. Make the hand holding the rice round, and roll the rice in it so as to wrap the rice ball closed. After that, adjust the shape into a triangular as you did for the bonito soy sauce Onigiri, and then wrap it with seaweed. After finished squeezing the rice ball, use the remaining half-portion of rice to make another rice ball.
Store finished onigiri wrapped in plastic wrap or foil at room temperature for up to 4 hours; add nori seaweed just before eating to prevent sogginess.
No. You only need your hands, a bowl, and a knife to cut the nori seaweed. A mold is optional but not required.
Yes. Onigiri can be made several hours in advance and stored at room temperature wrapped in plastic wrap or foil. Add the nori seaweed just before serving to keep it crisp.
Any quality soy sauce works as a substitute. The ratio and flavor profile will remain similar; adjust to taste.
Yes, but drain thawed tuna thoroughly and pat dry to remove excess moisture before mixing with mayonnaise.
Wetting your hands prevents the rice from sticking to your palms, making it easier to form smooth, evenly-shaped balls and triangles.
