Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
Onigiri is made from cooked, shaped rice; it can take different forms and does not need a filling. This version uses Japanese short-grain rice, salt, and water, without the vinegar seasoning used for sushi rice.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Rinse and soak the rice
Rinse the rice several times, changing the water, then drain it well. Leave it to soak for 20 minutes.
Ready to continue when: The rice has soaked for 20 minutes and is well drained.
20 min - 02
Cook the rice
Put the rice in a lidded pot and add 360 ml of water. Bring it to a boil over medium heat; once boiling, reduce the heat to low and cook with the lid on until the water has been absorbed and the rice is tender. As a guide, cooking takes about 20 minutes.
Ready to continue when: The water has been absorbed and the rice is tender and sticky.
20 min - 03
Let the rice rest
Remove the pot from the heat and let the rice rest, still covered, for 5 minutes.
Ready to continue when: The rice has rested for 5 minutes with the pot covered.
5 min - 04
Salt and shape the onigiri
Dissolve the salt in the remaining 120 ml of water. Moisten your hands with the mixture, take portions of warm rice, and gently press them into compact triangles. Repeat until all the rice is used.
Ready to continue when: The onigiri hold their triangular shape when lifted and are not overly compressed.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.