Onigiri with sesame
12 servings
30 minutes
Onigiri with sesame is the essence of Japanese simplicity and flavor. These rice balls wrapped in delicate nori have a long history dating back to the samurai era when they served as convenient food for warriors on campaigns. Their taste is a harmonious blend of warm rice's softness and a light nutty note of sesame. Onigiri can be further sprinkled with paprika or cayenne pepper for added zest. They are traditionally dipped in soy sauce, highlighting the natural sweetness of the rice. This version of onigiri is perfect as a light snack to take along or as part of a traditional Japanese breakfast. The simple preparation makes them accessible even for culinary beginners, while their versatility allows for experimentation with fillings and spices.
1
Thoroughly rinse the rice. Pour it with 550 ml of cold water, place the pot on high heat, bring to a boil, reduce heat to minimum, and cook for 20 minutes. Do not add salt — the rice for onigiri should be bland. Let the rice cool for 10 minutes. Warm rice is needed for onigiri. Cold rice will not stick together to hold its shape. If the rice is prepared in advance, reheat it to 40 degrees.
- Short-grain (round) rice: 500 g
2
Cut the nori into thin strips; they will easily take the shape of a ball.
- Dried nori seaweed: 1 piece
3
Add roasted sesame.
- Sesame seeds: 1 tablespoon
- Black sesame seeds: 1 tablespoon
4
Place 80 grams of the mixture on a film and shape it into a ball. The ball can be sprinkled with paprika or cayenne pepper on top. Eat by dipping in soy sauce.
- Cayenne pepper: to taste
- Soy sauce: to taste
