Japanese Onigiri
6 servings
45 minutes
Onigiri is a traditional Japanese dish that combines simplicity and sophistication. These rice balls have been popular among samurai as a convenient and nutritious food. They can have various fillings: tuna with egg and mayonnaise, lightly salted salmon with Philadelphia cheese, or cod roe. Onigiri has a delicate rice flavor with a slight tang from vinegar and rich fillings that create a balance of textures and tastes. They are served with soy sauce, adding depth to the flavor. Their convenient shape makes them an ideal snack at home or on the go. These small triangles are not just food but part of Japanese culture embodying traditions and love for simple yet harmonious flavors.
1
Boil the rice according to the package instructions, then add sushi vinegar at the end and let it cool to room temperature.
- Sushi rice: 500 g
- Rice vinegar: 2 tablespoons
2
Boil the eggs hard and mash them with a fork.
- Chicken egg: 2 pieces
3
Drain the liquid from the tuna, mix it with eggs, and season with mayonnaise.
- Canned tuna in brine: 1 jar
- Chicken egg: 2 pieces
- Mayonnaise: 1.5 tablespoon
4
Cut the cucumbers and salmon into small thin pieces.
- Cucumbers: 1 piece
- Lightly salted salmon: 120 g
5
It is best to use a special triangular mold for onigiri, but if you don't have one, spread a layer of rice on a wet palm, place tuna or cod roe on top, cover with another layer of rice, and shape it. Be sure to wet your hands (and the mold after each onigiri).
- Sushi rice: 500 g
- Canned tuna in brine: 1 jar
- Cod roe: 120 g
- Dried nori seaweed: to taste
6
For the onigiri with salmon, spread Philadelphia cheese on the bottom layer of rice, place a piece of salmon on top, add a piece of cucumber, and cover with the top layer of rice to shape it.
- Cream cheese (Philadelphia): 250 g
- Lightly salted salmon: 120 g
- Cucumbers: 1 piece
7
Serve with soy sauce.
- Soy sauce: to taste
