Onigiri Aka Japanese Rice Balls Or Rice Triangles Recipes

HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) | ULTIMATE GUIDE

Steps:

• First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above).
• Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on.
• Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.
• Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Place a small scoop of rice (just enough to fill the bottom part of the mold) and gently press it in. Make a small indent in the middle and place 1 umeboshi (or 1/2-1 tbsp of some kind of filling) in the indent. Cover with more rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger and middle finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). This just ensures the rice ball is salted throughout for preserving longer. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
• Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Place a scoop of rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
• Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice in the middle of your hand (around 1/3 - 1/2 cup) and gently press it in your palm. Make a small indent in the middle and add 1 pitted umeboshi or 1/2-1 tbsp of filling. With the hand holding the rice ball, curl your hand more and slowly cover the filling with rice from the side. Shape it into a ball or rounded triangle by gently pressing between your two hands. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
• Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice (around 1/3 - 1/2 cup) on to your hand and shape into a ball or rounded triangle. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
• If eating immediately, wrap your rice balls with the roasted cut up nori sheets and serve.
• If eating later, wrap your onigiri with some cling wrap or place in a bento box. Place the nori in a separate container to keep them crisp. Wrap the rice balls before eating.

ONIGIRI AKA JAPANESE RICE BALLS OR RICE TRIANGLES

Steps:

• Rinse the rice in cold water at least 5 times and drain well in a fine-mesh sieve. If using a rice cooker, simply add the rice and cold water to the rice cooker and cook according to the cooker's instructions. To cook the rice in a pot on the stovetop, place the rice in a pot with a tight-fitting lid. Add the cold water and bring to a boil. Reduce heat to a very low simmer, cover the pot, and simmer for about 20 minutes, until all of the liquid is absorbed and the rice is tender.
• If using the sushi rice seasoning, while the rice is cooking, combine the vinegar, sugar, and salt in a small saucepan and heat over medium heat, stirring, just until the sugar is dissolved. When the rice is finished cooking, stir the vinegar mixture into it until well combined.
• Transfer the rice from the rice cooker or cooking pot to a large bowl and let cool until it is cool enough to handle.
• Shape your onigiri while the rice is still warm. If using a mold, wet the inside of the mold and, using wet hands, fill it about halfway with rice. Make an indentation in the middle of the rice with your thumb and add your filling, about a tablespoon or so. Add more rice on top to fill the mold. Place the top half of the mold on top and press down gently. Remove the top of the mold and invert the bottom half over a plate. Press down on the button in the middle to help the onigiri slide out. Wet the inside of the mold again and repeat the process until you have used up all of your rice and filling or have made the desired number of onigiri.
• If shaping the onigiri by hand, use wet hands and shape into a ball, make an indentation in the middle, fill with about 1 tablespoon of filling, and close up the hole with a bit more rice. Leave it in a ball shape, or use your hands to form it into a triangular shape, if desired.
• If using individually-wrapped onigiri wrappers, leave the plastic wrap on them and wrap them around your rice balls. If using regular nori sheets cut into strips, wrap in plastic wrap. Onigiri can be stored at room temperature for several hours. If you wish to store them longer than that, store in the refrigerator and bring to room temperature before serving.
• To serve, remove the plastic wrap from the nori wrapper, if necessary, and wrap the onigiri in the nori or simply remove the plastic wrap and serve at room temperature.

JAPANESE RICE BALLS

Steps:

• Gather the ingredients.
• Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
• Wet your hands with water so that rice won't stick.
• Rub some salt on your wet hands.
• Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
• Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
• Hold rice between palms.
• Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
• Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).

ONIGIRI (JAPANESE RICE BALLS)

Steps:

• Combine 2 cups water, rice, and a pinch of salt in a saucepan. Bring to a boil; reduce heat to medium-low and cover. Simmer, stirring occasionally to prevent rice from sticking, until rice is tender and liquid has been absorbed, 20 to 25 minutes. Fluff with a fork; cool rice until easily handled, about 10 minutes.
• Fill a small bowl with water. Place 2 tablespoons of salt in another small bowl.
• Dip hands in water and rub salt over hands. Take a handful of warm rice and form it into a ball. Gently squish ball; with your hands in an "L" or "C" shape, apply gentle pressure to the sides to make a triangle shape.
• Wrap a strip of nori around the triangle, using a bit of water to help it stick if necessary.