Let's make Onigiri!

Monday, October 21, 2013 8 Comments A+ a-

Konichiwa! Today I'm going to share with you how to make Japanese onigiri!(a rice ball like sandwich) Yummy!
Super easy to make, healthy and great for packing in your lunch bag/bento for work/school or to enjoy on a picnic.
Ok. Let's get started.
You'll need:
Japanese tuna (Tuna with mayo mixed in)
Cooked Jasmine rice (at room temperature)
Onigiri mold (or just your hands)
Cling wrap
Washi tape and black marker for decorating
Step 1: Half fill the onigiri mold with rice.If you are using your hands mold rice into a triangle.
Tip: Keep hands moist with water to stop the rice from sticking to your hands.

Step 2: Create a dent in the rice and fill middle of your onigiri with tuna. Have fun coming up with your own fillings such as adding corn or pickles perhaps.
Once the tuna is added fill the rest of the onigiri mold with more rice.

Step three: The great thing about the onigiri mold is that by pressing the lid upside down into the mold it will easily create a perfectly shaped triangle onigiri.
It is also fun making the triangle shape by molding by hand - does it take you back to school day pottery class?

Step four: If your not already tucking in to your onigiri and choosing to save for later. Wrap it in cling wrap to keep fresh.
Onigiri usually also includes Nori (seaweed) which wraps around the bottom of the rice triangle. However I'm not a fan of the taste so I choose to leave this bit out.

Step five: Waku waku! (excited). Your onigiri is nearly complete! Now for the fun bit - decorating.
For my three onigiris' I chose to decorate the strip where the Nori (seaweed) would sit with washi tape. I also added a face with black marker for one and decorated another with washi tape shapes - this one would be fun to make for a party.

Hope you had fun learning to make Japanese onigiri
Itadakimasu いただきます!!!


Write comments
October 22, 2013 at 3:21 PM delete

Your onigiri is just adorable!

October 23, 2013 at 4:55 AM delete

Brilliant idea Jenna! I love onigiri, my favorite is umeboshi (pickled plum) yum. Sushi rice really well too because its stickier and kinda chubby kernels.

Daniel Edward
November 7, 2013 at 3:04 PM delete

Good recipe and i also like the idea of presenting life in terms of an online magazine .

November 14, 2013 at 10:58 AM delete

Hi Jannese! Missing you, thinking about meeting you last Christmas, sad about not being in NY this year. I will have to track down some sushi rice and umeboshi xo

November 14, 2013 at 10:58 AM delete

Hi Daniel, welcome! thanks for stopping by and leaving this nice comment.