Onigiri
4 servings
30 minutes
Onigiri is a traditional Japanese snack, simple yet rich in symbolism and history. Hand-formed from slightly salted rice, onigiri is more than just food. In ancient times, samurai took them on journeys as convenient, nutritious sustenance. Today, onigiri remains a beloved snack easily adaptable to individual tastes with various fillings: from salty umeboshi plums to fish and roe. Their flavor is a harmony of tender rice, subtle salt, and the vibrant accent of the filling, while nori adds a crispy texture. Onigiri can be taken on the go, enjoyed at picnics, or used as a quick and hearty option for a light lunch.
1
Rinse the rice 8-10 times thoroughly and place it in a pot. Pour in a glass of water.
- Rice: 0.5 glass
- Water: 1 glass
2
Boil on high heat without a lid until the rice starts to boil. Reduce the heat and cook for 15 minutes. Cover with a towel and then with a lid.
3
When the rice cools slightly, wet your hands, rub a pinch of salt in your palms, and shape a tight ball from the rice. Make a dent in the center and add the filling. Traditional fillings for onigiri include various fish, roe, and meat. Vegetarian options: pickled cucumbers, umeboshi (Japanese seasoning - salted plum), seaweed. Korean-style asparagus also works.
- Salt: pinch
4
Fill the indentation with a teaspoon of rice and shape it into onigiri. They can be any shape. The most common option is round or triangular.
5
Wrap the onigiri with a strip of nori, rough side in.
- Dried nori seaweed: 4 pieces
