Loading Video...
Recipe courtesy of Hilah Johnson

Onigiri

  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Onigiri:

1 cup sushi rice

1 teaspoon salt

1 tablespoon white miso 

1 teaspoon honey

Sesame seeds

Umeboshi (Japanese pickled plums), halved 

Furikake 

Nori (toasted seaweed sheets), cut into thirds 

Soy sauce, for dipping, optional

Bento Box:

Baby carrots

Radishes

Nuts or cheese cubes

Fruit

Dessert treats

Directions

Special equipment:
an onigiri mold
  1. Combine the sushi rice with 1 1/4 cups water in a medium pot, cover, bring to boil, then reduce the heat and simmer for 10 minutes (or use a rice cooker and set to the white rice setting).
  2. While the rice cooks, dissolve the salt in 1/2 cup warm water. Mix the miso, honey and 1 teaspoon sesame seeds in a small bowl.
  3. Once the rice is cooked, fluff gently and allow to cool until you can handle it.
  4. Moisten your hands or an onigiri mold with the salted water and get about 2 tablespoons rice compacted. Make a divet in the center of the rice ball and fill it with an umeboshi plum half and a teaspoon of miso paste. Cover with another 2 tablespoons of rice and dampen with more salted water. Compress to form a tight ball.
  5. To pack in a lunch, roll the outside of the rice ball in sesame seeds or furikake and then wrap in plastic wrap. To eat right away, fold a strip of nori around the outside and eat while it's still crispy. Dip in soy sauce if using.
  6. To pack a bento box: Fit one or two plastic­ wrapped onigiri in the box. Tightly pack the baby carrots, radishes, nuts or cheese cubes around them. In a second layer, pack fruit and dessert treats. The key to packing a Bento box is to pack it tightly so that portions don't slip and slide around. You can pack sheets of nori separately to wrap around the onigiri at serving time if desired.

Cook’s Note

Use your imagination when filling onigiri. As long as the filling is strongly seasoned, it will probably be good! Try drained canned tuna mixed with mayonnaise, smoked salmon or avocado cubes. Onigiri taste best at room temperature.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.