Onigiri Rice Balls
Warm sushi rice hand-shaped into perfect triangles, filled with umami anchors like salmon, tuna, or pickled plum. The fastest, most satisfying carb you can make in your kitchen.
- Total time
- 15 min
- Servings
- 4
- Calories
- 156
- Protein
- 6g
Ingredients
- 2 cups cooked sushi rice, warm
- 1 sheet (or 4 small strips) roasted nori (seaweed sheets)
- 1 can (3 oz) canned salmon or tuna in brine, drained
- 1 tbsp Japanese seasoning (furikake) or salt
- 2 whole or 1/4-inch slices umeboshi (pickled plum) or cucumber
Instructions
- 1
Wet your hands with water and pinch a small amount of salt between your palms.
- 2
Scoop 1/2 cup warm rice into your palm. Press gently to form a flat disc.
- 3
Place one piece of salmon, tuna, or pickled plum in the center of the rice.
- 4
Cover the filling with a thin layer of rice, then cup your hands into a triangle shape, pressing gently until firm.
- 5
Sprinkle furikake or a pinch of salt on top, then wrap the nori strip around the base if desired.
- 6
Repeat with remaining rice and fillings. Serve at room temperature within 2 hours.
Tools you’ll need
- bowl (for rice)
- small bowl (for water)
- hands (or onigiri mold if you have one)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
