Japanese rice balls with homemade furikake (seaweed sesame seasoning), encasing freshly baked salmon or any other ingredient you like. Onigiri is a quintessential Japanese dish that can be eaten for any meal, as a side or healthy snack.
Prep Time 5 mins
Cooking Time 35 mins
FOR THE RICE BALLS (ONIGIRI):
FOR THE SEASONING (FURIKAKE):
- Pre-heat the oven to 220°C / 425°F
- Wash and cook 1 1/2 cups of rice.
Make the Furikake
- While your rice cooks, in a bowl, add shredded seaweed, sesame seeds, salt, sugar and bonito flakes and toss to mix.
- Put mixture in a pan on low heat and toast for 8-10 mins, or until lightly toasted. Keep stirring to ensure everything is evenly toasted.
- Remove from heat, wait until cooled, approx 5-10mins, then transfer into a container.
Cook the Salmon
- In a bowl, break the canned salmon into pieces. Season with ginger powder, mirin, and mix well.
- Then, place the salmon in an even layer on an oven-safe tray and toast in the oven for 8-10 mins, or until lightly toasted.
- Remove salmon from the oven and set aside. Keep the oven on for toasting the onigiri later.
Assemble the Onigiri
- Once your rice is cooked, allow it cool for 5 minutes. Then, take a generous amount of your homemade furikake and add it to the warm rice. Mix until well combined.
- When assembling the rice balls, make sure your hands are really wet otherwise the rice will stick to your hands and make the onigiri difficult to form.
- To assemble the rice balls, take a palm-sized amount of your furikake rice, shape it slightly flat with a dent in the centre, then add an appropriate amount of salmon into the centre.
- Fold in the sides of the rice to enclose the salmon, then shape until they resemble rice balls.
- Lay the rice balls in a single layer on a baking tray and pop in the oven for 10 mins, or until slightly brown and toasted. Then, flip over and toast for another 10 mins or until lightly toasted.
- Remove from the oven and serve with a side of your favourite vegetables or protein.
- Pro-tip: keep a bowl of water next to you while assembling the rice balls so that you can easily and regularly dip your hands in to keep them wet.
- Feel free to adjust the size of these onigiri balls along with the filling. Sautéd mushrooms, edamame, tuna and whole eggs are common fillings you can try!
- Wrap them in an extra layer of seaweed for more crunch and flavor.
- These are best served immediately, but you may store leftovers in an air-tight container in the fridge for up to 1 day. If storing, do not wrap extra seaweed around the onigiri as the seaweed will become soggy. Reheat them in the oven at for about 10-15 mins before serving.