Onigiri rice balls


  • 2 cups short grain or Japanese rice
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • fried onion (optional)
  • Nori seaweed (optional)


Wash the rice in a sieve under running water until it runs clear. To get the consistency you need, special Japanese-style rice is needed, but short-grain rice works just as well.

Put as much water as rice in a saucepan (1 cup of rice – 1 cup of water) . then, bring to the maximum boil until the boiling water is about to come out. once reached this point, put out the fire. if there is still water left, turn it to minimum for a little longer. Once the fire is off, let it rest for about 10 minutes. During the entire process of cooking and resting the rice, preferably the lid should not be removed.

Once the 10 minutes have passed, remove the lid and let it rest for another 5 to 10 minutes.

Meanwhile, heat (until dissolved) a level teaspoon of salt and another of sugar in 2 tablespoons of vinegar, preferably rice vinegar.

Once the rice is cooked, place it in a bowl . then you have to spray it with the recently prepared syrup. mix little by little until the rice is well soaked in it. if desired, the rice can be fanned during this process, which will give the rice a distinctive shiny appearance.

Once the preparation of the rice is complete, it is time to shape and add the filling or seasoning. To do this, put a spoonful of rice on a wet hand and the filling in the center of it. Next, the ball must be finished, completely covering the filling. finally, it is given a triangular shape (with rounded corners). it is necessary to conscientiously press the ball so that it remains well compacted. once this is done, a small sheet of nori can be placed underneath, covering the 2 vertical sides, which will make it easier to handle.

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