When you travel to Japan, you may have many chances to see Onigiri (Japanese rice ball) at convenience stores or Onigiri shops or the markets. Onigiri (sometimes called Omusubi) are rice balls with tasty fillings. I guess Onigiri is not so famous in foreign countries but it’s a very popular food for local people and I really love them!
We’re very familiar with Onigiri from our childhood. They’re very portable so Japanese moms often make them for their kids(maybe for husbands, too) as lunches or snacks. I remember my mom making several kinds of Onigiri when my family went on hikes or to the sea for shell gathering. Also she made for me some for school outings. I was looking forward the lunch time and I still can not forget the taste of them.
As Wikipedia, Onigiri has their long history- at 11th century, Japanese people’s already ate them, mostly when people go out. After I read it, I kind of get the point that why we are so attached to Onigiri somehow.
If you want to make Onigiri, they must be made with sticky, short- or medium-grain rice like Japanese rice. As for the fillings, there’re many kinds we eat. Popular Onigiri fillings are salted salmon, pickled plum(Ume), tuna with mayonnaise, Konbu(seaweed) etc. At Okinawa, which is located in south Japan and there’s U.S. base at, they even use SPAM for Onigiri because they’re influenced by American culture.
They are really yummy and easy to make, so I hope you enjoy them, too!
Ingredients (4 servings):
4 cups of hot cooked rice (medium-grain rice or Japanese rice)
4 sheets of Nori seaweed
-Umeboshi (pickled plum)
-Shake(cooked salted salmon flake)
-Katsuo(bonito flakes moistened with soy sauce)
-Tuna(tuna flake mixed with mayonnaise)
Wet hands with cold water and sprinkle them with salt.
Place one cup of rice on one hand, make a dent in the center, and put in the filling in it.
Wrap the rice around the filling and form into triangle or ball shape.
Wrap the rice ball with Nori seaweed.