Japanese•budget
Onigiri (Japanese Rice Balls)
Onigiri - Easy and delicious Japanese rice balls shaped in triangles and wrapped with seaweeds. Topped with fish roes. So good.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Japanese sushi rice
- 1 tablespoon rice vinegar (optional)
- 2 tablespoons furikake (bottled Japanese seasoning)
- 1 pinch salt
- 1 pinch white sesame
- toasted seaweed
- 1 tablespoon tobiko (or fish roe)
Instructions
- 1
Cook the rice in a rice cooker and let it cool.
- 2
Add the rice vinegar (if using), furikake, salt, and white sesame seeds to the rice. Stir to mix well.
- 3
Using a triangle onigiri mold or your hands, shape the rice into six triangle rice balls. Wrap the bottom part of each rice ball with seaweed and top with tobiko. Serve immediately.