How To Make Onigiri Filling Recipes

ONIGIRI - JAPANESE RICE BALLS

Steps:

• Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
• Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
• Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

HOW TO MAKE ONIGIRI FILLING

Steps:

• Dice the onion and drain the tuna. Cut a slice out of a small onion. It should be about 1/8 of the entire onion. Chop the slice of onion into very fine pieces and put it into a mixing bowl. Open 1 5-ounce (142 g) can of tuna and drain off the water or oil. Scoop the tuna into the mixing bowl with the onion. Take a fork and fluff the tuna so it flakes.
• Measure the remaining filling ingredients. Pour 1 tablespoon (15 ml) of apple cider vinegar into the mixing bowl and add 1 teaspoon (2 g) of black pepper. Scoop in 2 tablespoons (30 g) of mayonnaise.
• Combine the tuna mayonnaise filling. Use a spoon to stir the mayonnaise and seasonings into the tuna. Continue to mix the filling until it's completely combined. Fill three onigiri with the filling. You can make the filling ahead of time and refrigerate it for several hours.

BEST ONIGIRI WITH YOUR FAVORITE FILLINGS

Steps:

• Season the cooked rice with rice seasoning in a large mixing bowl. Make sure to mix thoroughly.
• Divide the rice mixture into 6 equal portions.
• Add 1 tablespoon of vinegar into about 1 cup of water. Wet your hands with the vinegar water to prevent the rice from sticking to your hands.
• Take one portion of rice and start rolling it into a ball.
• Make an indent, add your favorite fillings and fold the rice over the indent to fully encase your fillings, then lightly press into a ball.
• Place a slice of nori on the bottom of the rice ball. The rough side should face the rice. Repeat with the rest of the rice and fillings.

ONIGIRI 3 WAYS

Steps:

• Cover the rice with cold water in a medium bowl, swirl the rice, pour off the water and repeat until the water is clear, 4 or 5 times. This will help to remove the excess starch. Drain the rice and transfer to a medium saucepan. Add 1 3/4 cups cold water and bring to a boil over high heat, then reduce the heat to low. Cover with a lid and cook for 15 minutes. Remove from the heat and let stand, covered, for 15 minutes. Remove the lid and fluff the rice with a fork. (Alternatively, cook the rice in a rice cooker.) Transfer the rice to a large glass bowl and let cool slightly. Using a glass bowl will let you see if there's any pooling at the bottom when the vinegar is added in the next step.
• Stir the sugar with 1 tablespoon hot water in a small bowl until the sugar has mostly dissolved. Add the vinegar and stir until combined. Drizzle over the rice and fold gently with a wooden spoon or rubber spatula. Cover the bowl with a clean kitchen towel and let the rice cool slightly. This is a good time to make the filling of your choice.
• To assemble each onigiri: Lightly dip your fingertips in a small bowl of warm water then rub your hands together to wet them. Scoop just over 1/3 cup of the rice and gently flatten into a triangular patty about 1 inch thick and 3 inches wide on each side. Using your thumb or index finger, make a little indentation in the center and fill with about 1 tablespoon of the tuna mayo or egg salad, or 1 1/2 teaspoons of the umeboshi paste. Cover the filling with 1 1/2 tablespoons of the remaining rice, pinching the sides of the onigiri to completely enclose the filling. Be sure to gently pack the onigiri, without too much pressure, otherwise the rice will become too dense.
• Optional for finishing: For the tuna mayo onigiri, gently roll all sides in the furikake. For the umeboshi onigiri, dab a bit of the remaining umeboshi paste on one tip of the triangle. For the egg salad, sprinkle some of the togarashi on one tip of the triangle.
• When ready to serve, place the onigiri in the center of a nori strip and wrap it, tucking the ends into the sides of the onigiri. Enjoy immediately to prevent the nori from becoming soggy. (The onigiri can be made ahead of time but do not add the nori until ready to eat.)
• To help differentiate the fillings, you can wrap or decorate the onigiri with the nori in different ways. For example, fully wrap the ones with tuna mayo; add a square piece of nori to the ones with umeboshi; and wrap a narrow strip around the ones with egg salad.
• Combine the tuna with the mayonnaise, soy sauce and sriracha in a medium bowl. Using a rubber spatula, fold until well combined. Use right away or refrigerate in an airtight container for up to 2 days. Makes a heaping 1/2 cup.
• Combine the umeboshi with the sugar and honey in a small bowl. Mash with a fork until a paste forms. Use right away or refrigerate in an airtight container for up to 2 days.
• Place the eggs in a small saucepan, cover with cold water and add the vinegar. Bring to a boil, cover and remove from the heat. Let stand, covered, for 6 minutes. Drain and rinse under cold water, then peel.
• Finely chop 2 of the eggs and transfer to a medium bowl. Add the mayonnaise, mustard, salt, white pepper, and togarashi and fold until well combined. Roughly chop the 1 remaining egg, add it to the bowl, and fold until just combined. This will give the egg salad two different textures, which is traditional in Japanese egg salad sandos. Use right away or refrigerate in an airtight container for up to 2 days. Makes 3/4 cup.

HOW TO MAKE JAPANESE RICE BALLS (ONIGIRI)

Steps:

• Pour rice into a bowl and rinse under running water. Give it a good scrubbing with your hands; rinse off the starch and drain.
• Place rice in a small pot with water and salt. Cover with a tight-fitting lid and turn the burner to high. Cook for 2 minutes, then reduce heat to low and cook for 20 minutes. Turn off the heat and let sit with the lid on to fully absorb the moisture for 10 minutes. Transfer rice to a cutting board to cool slightly.
• Season flaked salmon with soy sauce.
• Flatten cooled rice into a rectangle and divide into 6 portions. Place a portion of salmon on top of each section of rice. Wet your hands and pick up a section of rice. Gently cup the rice around the filling; keep cupping until filling is completely covered and you've formed a ball. Mold the rice ball into a triangle shape by placing the bottom on one palm and flattening the back with your fingers. Bend the other hand and press the rice into a triangle on your palm, flattening the front side if needed. Place a strip of nori on the bottom of the onigiri to make it easier to pick up.
• Repeat to make remaining rice balls, wetting your hands as necessary to prevent the rice from sticking.