These nori seaweed sheets are seasoned and crafted to enhance the taste of onigiri, providing both a flavourful outer layer and the traditional crisp texture of roasted seaweed.
The combination of soy sauce, bonito and shrimp results in a complex, savoury flavour that elevates the taste of simple rice balls.
Momofuku is known for premium nori products. The seaweed is harvested from the clean, nutrient-rich waters around Hokkaido, ensuring a fresh, oceanic taste.
Japanese Rice Balls
Onigiri rice balls are a traditional Japanese food made from cooked, seasoned sushi rice that is shaped into various forms, typically triangles, cylinders, or balls which are then wrapped with nori (seaweed).
Onigiri have a long history in Japan, dating back to the Heian period (794-1185), when it was a convenient way to carry rice during travel or military campaigns. Over the centuries, it has become a symbol of comfort food in Japan, often made for picnics, packed in bento boxes, or shared among families.
Sushi Rice
Sushi rice or Japanese short grain rice is used for making onigiri. The cooked rice is sticky and holds its shape when moulded, making it easy to form into different shapes.
The rice can be either plain, seasoned with rice vinegar or mixed with flavourings like sesame seeds, or furikake (a rice seasoning made of seaweed, sesame seeds and flavourings such as fish, yuzu or ume plum).
Popular Onigiri Fillings
Umeboshi: A Japanese pickled plum, which is sour and salty, providing a contrast to the neutral rice.
Salmon: Grilled, salted salmon is a common filling.
Tuna Mayo: A more modern favourite, made with tinned tuna mixed with Japanese mayonnaise.
Okaka: Bonito flakes seasoned with soy sauce, which adds a savoury and umami-rich flavour.
Konbu: Simmered seaweed, often seasoned with soy sauce and mirin, giving a slightly sweet and salty taste.
Yaki Onigiri: These are grilled rice balls, often brushed with soy sauce or miso and grilled until the outside is crispy.
Fillings are usually placed in the centre of the rice ball, providing a delicious surprise when bitten into.
Wrapping Onigiri
Gently press the seasoned nori sheet against the onigiri while the rice is still warm. This helps the nori stick to the rice. You can wrap the entire rice ball or leave part of it exposed.
If you prefer your nori to remain crispy, you can place the seasoned sheet under the onigiri or serve it on the side so it can be wrapped just before eating.
These sheets can also be used for sushi rolls, as garnishes for rice bowls, or even eaten as a delicious snack on their own!
Store in a cool, dry place away from direct sunlight. Once opened refrigerate and use within 1 week.