Onigiri Dinner Set — Rice Balls, Miso & Salad
Fluffy Japanese rice balls filled with umami-rich ingredients, served with warm miso soup and crisp greens. A complete 30-minute weeknight dinner that looks restaurant-ready.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 8g
Ingredients
- 2 cups sushi rice (or short-grain white rice), cooked and warm
- 4 sheets nori (seaweed sheets), cut into strips
- 4 pieces umeboshi (pickled plum) or salty pickled vegetables
- 2 tbsp miso paste (white or red)
- 2 cups dashi stock or vegetable broth
- 2 cups salad greens (mixed or baby spinach)
- 1 tbsp sesame seeds (white or black)
- ½ tbsp rice vinegar
Instructions
- 1
Bring dashi stock to a gentle simmer in a small pot over medium heat, about 3 minutes.
- 2
Whisk miso paste into a small bowl with 3 tbsp warm dashi until smooth, then stir back into the pot.
- 3
Divide warm rice into 4 portions. Make a small indent in each, add one umeboshi piece, then gently shape into a triangle using damp hands.
- 4
Wrap each rice ball with a strip of nori, shiny side facing out. Sprinkle with sesame seeds.
- 5
Toss salad greens with rice vinegar and a pinch of salt. Divide onto two plates.
- 6
Pour miso soup into two bowls. Arrange 2 onigiri and the salad on each plate. Serve immediately.
Tools you’ll need
- small pot
- small bowl
- whisk
- two serving plates
- two soup bowls
- damp kitchen towel
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