Onigiri also known as rice balls, are a popular Japanese snack or meal made from rice that is shaped, often by hand, into triangular, round, or cylindrical forms. The rice is often lightly salted and commonly wrapped in a sheet of nori (dried seaweed).
These premium roasted nori seaweed sheets are conveniently pre-sized and tailored for onigiri rice balls.
Japanese Rice Balls
Onigiri has been a part of Japanese culinary culture for centuries, with origins tracing back to the Heian period (794-1185). It was originally a convenient and portable way to transport rice, and it was often packed for warriors or travellers.
Today, onigiri is considered a comfort food in Japan, easily found in homes and convenience stores (konbini). It's a go-to item for school lunches, picnics, and quick meals on the go.
Traditional Roasting Techniques
Momofuku are dedicated to preserving the artisanal methods of nori production in Japan. They prioritise quality over mass production, ensuring that their seaweed is harvested from clean, nutrient-rich waters in Japan and the nori is made using traditional roasting techniques, which enhance flavour and texture.
Cooked Rice
The foundation of onigiri is rice, typically Japanese short grain rice or sushi rice, which has a firm but sticky texture that helps it hold its shape. Sometimes, genmai (brown rice) is used for a healthier option.
The rice is usually lightly salted, which helps preserve the onigiri and add flavour.
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.
Sesame seeds are commonly used as a garnish to add texture and crunch.
Making Onigiri at Home
- Use freshly cooked, slightly cooled, but still warm rice. If the rice is too hot, it’s difficult to handle, but if it’s cold, it won’t stick together properly.
- Wet or salt your hands before shaping to prevent sticking and to season the outside lightly.
- Place the filling in the centre before shaping is complete and be gentle when shaping, compressing the rice just enough to hold together but not so much that it becomes too dense.
- Wrap the onigiri in a sheet of roasted nori. This will add flavour, a crisp texture, and make it easier to hold the rice ball without it sticking to your fingers.
- Sprinkle white or black sesame seeds on the outside for a nutty flavour and extra texture.
Store in a cool, dry place away from direct sunlight. Once opened refrigerate and use within 1 week.
