Japanese
Onigiri (Rice Balls)
Hand-pressed salted rice triangles wrapped in seaweed — the perfect snack or lunchbox filler from leftover rice.
About this recipe
Onigiri (Rice Balls) is a japanese breakfast for 2 that is a quick weeknight cook., and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 bowls, cooked rice
- 1/2 tsp salt
- 2 sheets seaweed (nori) buy
- 1 tsp sesame seeds buy
Equipment
Method
- 1
Wet your hands and rub with a little salt so the rice does not stick.
~1 min
- 2
Press a handful of warm rice into a firm triangle; repeat. Tuck in a filling (tuna-mayo, umeboshi) if you like.
~6 min
- 3
Wrap each with a strip of nori and scatter sesame seeds.
~3 min
Cook's notes
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Onigiri (Rice Balls) take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: rice cooker. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
Can I make Onigiri (Rice Balls) ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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