Rice Ball (Onigiri)
Japan’s ultimate grab-and-go meal.
- 80g rice, cooked
- 1/8 sheet nori
- A pinch of salt
- Grilled, shredded and salted salmon/Umeboshi pickled plum/Salted cod roe/Canned tuna or the filling of your choice
- Wet the palms of your hands and then lightly rub them with salt. Spread the rice in the palm of one hand, making a small hollow for the filling in the centre.
- Place the filling of your choice into the hollow and close up with rice. Any filling can be used in onigiri; the fun is making them up for yourself.
- Shape the rice into a triangular or ball form, and wrap the nori around it. Putting cling film or wax paper around the onigiri will help them maintain their moisture. Perfect for pack lunches!