How to make Onigiri (Japanese rice balls)

AuthorHungry PandaCategoryDifficultyIntermediate

Yields4 Servings
Prep Time30 minsCook Time56 minsTotal Time1 hr 26 mins

 3 cups (rice measuring cup) short or medium grain white rice
 Water to fill to water level 3 for short grain white Rice
 ½ tsp salt
For filling
 115 g salmon fillet (to be grilled or baked)
 ¼ tsp salt
For wrap (optional)
 4 sheets nori seaweed, cut into 10cm x 5cm each

1

Cook short grain white rice in your Yum Asia rice cooker

2

When rice completes cooking, transfer the rice to another bowl, sprinkle 1/2 teaspoon of salt and gently fluff with the rice spatula. Set aside.

3

Place salmon filet on a paper towel and sprinkle sea salt on the surface. Let it rest for 5 minutes. If baking in the oven, pre-heat to 230ºC (450ºF)

4

Grill salmon or bake in oven for 5 minutes (or until well done). Transfer the cooked salmon to a bowl and remove any bones and skin. Break into bite-sized pieces and set aside.

5

Open the onigiri mould and fill around half the mould with rice. Place a quarter of the salmon into the middle of the onigiri and then fill around and on top of the salmon with more rice.

6

Tightly close the lid and lightly squeeze the onigiri to make sure the rice is tight. It should be firm so it does not fall apart, but the rice should remain fluffy and not smashed.

7

Once happy, turn the onigiri out, take a nori sheet and wrap the bottom of the onigiri. If you love your nori, you can even wrap the whole onigiri in a nori sheet.

8

Repeat steps 5-7 to make additional onigiri

Ingredients

 3 cups (rice measuring cup) short or medium grain white rice
 Water to fill to water level 3 for short grain white Rice
 ½ tsp salt
For filling
 115 g salmon fillet (to be grilled or baked)
 ¼ tsp salt
For wrap (optional)
 4 sheets nori seaweed, cut into 10cm x 5cm each

Directions

1

Cook short grain white rice in your Yum Asia rice cooker

2

When rice completes cooking, transfer the rice to another bowl, sprinkle 1/2 teaspoon of salt and gently fluff with the rice spatula. Set aside.

3

Place salmon filet on a paper towel and sprinkle sea salt on the surface. Let it rest for 5 minutes. If baking in the oven, pre-heat to 230ºC (450ºF)

4

Grill salmon or bake in oven for 5 minutes (or until well done). Transfer the cooked salmon to a bowl and remove any bones and skin. Break into bite-sized pieces and set aside.

5

Open the onigiri mould and fill around half the mould with rice. Place a quarter of the salmon into the middle of the onigiri and then fill around and on top of the salmon with more rice.

6

Tightly close the lid and lightly squeeze the onigiri to make sure the rice is tight. It should be firm so it does not fall apart, but the rice should remain fluffy and not smashed.

7

Once happy, turn the onigiri out, take a nori sheet and wrap the bottom of the onigiri. If you love your nori, you can even wrap the whole onigiri in a nori sheet.

8

Repeat steps 5-7 to make additional onigiri

How to make Onigiri (Japanese rice balls)