What are onigiri?

Japanese rice balls stuffed with savory fillings and wrapped in crisp nori. They're a convenience store staple in Japan and perfect for lunch boxes or picnics.

“Stuffed with savory fillings and wrapped in crisp nori, Japanese rice balls called onigiri are made for eating on the go.”

Start with the right rice

Use Japanese short-grain rice, often labeled sushi rice at US supermarkets. Long-grain varieties like jasmine or basmati won't hold together well enough.

“Japanese short-grain rice, often labeled sushi rice at US supermarkets, is the best choice.”

Rinse and soak the rice

Rinse the rice in cold water about four times until the water runs almost clear. Then soak it in cold water for 30 minutes to help the grains cook evenly.

Cook and cool the rice

Combine rice with two and a half cups water, bring to a boil, then simmer covered for 12 to 14 minutes. Let it sit covered for 15 minutes, then fluff and cool until warm but handleable.

Choose your fillings

Try creamy tuna mayo, tart umeboshi (pickled plums), or spicy kimchi. Salmon, cod roe, and crab also work. Avoid anything too wet, which makes shaping difficult.

“Just avoid anything too wet, which can make the rice balls difficult to shape.”

Shape with damp, salted hands

Dip your hands in salted water, scoop less than one-third cup rice, form a thick disk, add filling in the center, then mold into a triangle using firm but gentle pressure.

Wrap and finish

Wrap the bottom of each onigiri with a strip of nori, then roll the exposed sides in furikake or toasted sesame seeds for flavor and texture.

Make ahead and store

Onigiri can be made up to two days ahead and wrapped tightly in the fridge. Keep nori off until eating time so it stays crisp.

“For crisp nori, leave it off until you're ready to eat; otherwise it will soften as it absorbs moisture from the rice.”