Onigiri 3 ways | Japanese Rice Balls

Onigiri (おにぎり) is a classic dish which is served for breakfast or lunch bento box. But you can try it anytime!!

I'll show you how to make it in detail! With few practise, you will be able to make it quite well for sure!

[Serving] Please see below

[Prep time] 10-20 mins each dishes (The sauce takes 24hours to infuse)

[Cook time] 10mins for the meat wrapped Onigiri

[Storage] Sauce: 2 weeks in a fridge

[Difficulty] C *(A=Hard E=Easy)

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[Ingredients] (GRAM)

(Rice 4-5serves)

-Short grain rice 500g

-Water 600ml

(Umami soy sauce)

-Soy sauce 300ml

-Kombu 6g

-Mirin 4tbsp (60ml)

-Bonito flake 20g

(Salmon mayo 2-3 serves)

-Salmon 240-250g

-Salt 1/2tsp (2.5g)

-Sugar 1/4tsp (1.25g)

-Mayo 30g

-Umami soy sauce 1tbsp (15ml)

-Ginger (as peeled) 5g

(Bonito & cheese)

-Rice 180g

-Cheddar or shredded cheese 10g

-Bonito flake 1 pkt (2.5g)

-Umami soy sauce 1.5tsp (7.5ml)

(Nikumaki onigiri)

-Sliced pork belly

(Nikumaki's sauce 10 serves )

-Umami soy sauce 4tbsp (60ml)

-Water 4tbsp (60ml)

-Sake 4tbsp (60ml)

-Mirin 2tbsp (30ml)

-Sugar 2tbsp (30g)

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[Ingredients] (OUNCE)

(Rice 4-5serves)

-Short grain rice 17.6oz

-Water 21.1oz

(Umami soy sauce)

-Soy sauce 10.6oz

-Kombu 0.2oz

-Mirin 4tbsp (2oz)

-Bonito flake 0.7oz

(Salmon mayo 2-3 serves)

-Salmon 0.5-0.55lb

-Salt 1/2tsp (0.1oz)

-Sugar 1/4tsp (0.05oz)

-Mayo 1oz

-Umami soy sauce 1tbsp (0.5oz)

-Ginger (as peeled) 0.2oz

(Bonito & cheese)

-Rice 6.3oz

-Cheddar or shredded cheese 0.3oz

-Bonito flake 1 pkt (0.1oz)

-Umami soy sauce 1.5tsp (0.25oz)

(Nikumaki onigiri)

-Sliced pork belly

(Nikumaki's sauce 10 serves )

-Umami soy sauce 4tbsp (2oz)

-Water 4tbsp (2oz)

-Sake 4tbsp (2oz)

-Mirin 2tbsp (1oz)

-Sugar 2tbsp (1oz)

[Recipe video]

(Chapter)

0:00 Prepare Rice

0:39 Umami Soy sauce

2:49 Salmon Mayo

6:02 How to make Onigiri

8:01 Bonito & Cheese Onigiri

8:56 Meat wrapped onigiri (Nikumaki)

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[Instruction]

[Chapter1: Prepare Rice]

Wash and cook rice.Soak 30-60 mins if possible

[Chapter2:Umami Soy sauce]

1. Soak kombu in soy sauce for 1hour

2. Boil Mirin for 15 sec, add the soy sauce mix

3. Heat just before boiling, then turn off. Add bonito

4. Chill 24 hours. Strain

[Chapter3:Salmon Mayo]

1. Season the salmon with salt and sugar

2. Leave in a fridge 10-20 mins

3. Put in a bag. Drop in boiled water

4. Remove from the heat. Leave 10mins

5. Rest 3 mins, then chill

6. Flake it. Mix with the rest of the stuff

(*The more you cook, the more boiling water you need

because the temperature drop down too much)

[Chapter4:How to make Onigiri]

Follow the video instruction

[Chapter5:Bonito & Cheese Onigiri]

Mix everything.

[Chapter6:Meat wrapped onigiri (Nikumaki)

1. Mix everything for the sauce

2. Shape rice like a barrel, wrap with pork belly

3. Hot pan. Medium high heat. Generous vege oil

4. Ongiri in. Move around first to prevent sticking

5. Colour, then strain the fat, then sauce in.

6. Lid on. Steam 3 mins with medium heat

7. Remove onigiri. Reduce the sauce

8. Put the onigiri back in. Warm through.