Step-by-Step Guide to Making Onigiri by Hand

Makes: 3 Onigiri – One of Each Type
Prep Time: 25mins
Cook time: 25mins
Total time: 50mins

This guide will help you make three different types of onigiri by hand, each with a unique garnish:

1. Sesame Seed Onigiri
2. Aonori Seaweed Flake Onigiri
3. Furikake Onigiri

Ingredients

For the Rice:

• 300g (1½ cups) Japanese short-grain rice (cooked)
• ½ tsp salt (for seasoning hands)
• Water (to keep hands wet)

Filling Ideas (Optional):

• Grilled salmon flakes
• Tuna mayo (tuna with Japanese mayo and soy sauce)
• Pickled plum (umeboshi)
• Miso paste

For the Garnishes:

• 1 tbsp toasted sesame seeds (white, black, or mixed)
• 1 tbsp dried aonori seaweed flakes
• 1 tbsp furikake seasoning (Japanese rice seasoning)

Step-by-Step Instructions:

Step 1: Prepare the Rice

• Rinse short-grain rice under cold water until the water runs clear.
• Cook the rice using a rice cooker or stovetop (use 1:1 water ratio).
• Once cooked, let it cool slightly (warm but not too hot to handle).

Step 2: Shape Each Onigiri

• Wet your hands with cold water (prevents sticking).
• Rub a small pinch of salt on your palms to season the rice.
• Take a handful of warm rice (about 100g) and gently flatten it in your palm.
• If using a filling: Place 1-2 tsp of filling in the centre and fold the rice around it, sealing gently.
• Shape into a triangle using both hands:
• One hand forms a flat base, while the other two fingers press the top to create a triangle.
• Rotate and repeat until the shape is even.

Step 3: Apply the Garnishes

• Sesame Seed Onigiri: Press the rice ball lightly into a plate of toasted sesame seeds, coating it evenly.
• Aonori Seaweed Flake Onigiri: Sprinkle aonori flakes over the surface of the onigiri. Gently press them in to stick.
• Furikake Onigiri: Roll or sprinkle the onigiri with furikake seasoning to coat it evenly.

Step 4: Serve & Enjoy

• Place onigiri on a plate and serve immediately or wrap them in cling film for later.
• Optionally, serve with a strip of nori (seaweed) at the base for easy handling.

Extra Tips for Perfect Onigiri:

• Use fresh rice – Warm, freshly cooked short-grain rice works best.
• Keep hands wet – Prevents sticking while shaping.
• Don’t overfill – Too much filling can break the onigiri.
• Storage: Wrap in cling film and store in the fridge for up to 24 hours.