15-Min Onigiri Rice Balls
Warm sushi rice shaped into triangles with crispy nori, umeboshi, and sesame. A Japanese lunchbox staple that's faster than delivery and twice as satisfying.
- Total time
- 15 min
- Servings
- 2
- Calories
- 210
- Protein
- 4g
Ingredients
- 2 cups cooked sushi rice, warm
- 2 sheets nori (seaweed sheets)
- 1 tbsp umeboshi (pickled plum) or furikake
- 1 tbsp sesame seeds (white or black)
- ¼ tsp salt
Instructions
- 1
Wet your hands with water and sprinkle salt on your palms to prevent sticking.
- 2
Scoop 1/2 cup warm rice into your palm, flatten it slightly, and press umeboshi or a pinch of furikake into the center.
- 3
Cover with another 1/4 cup rice and gently shape into a triangle, compressing until firm but not dense.
- 4
Wrap the nori strip around the base. Repeat with remaining rice to make 4 onigiri total.
- 5
Sprinkle sesame seeds over the top of each onigiri.
- 6
Serve immediately or wrap individually in plastic wrap for lunch.
Tools you’ll need
- shallow bowl for water
- hands (primary tool)
- cutting board (optional, for assembly)
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