Onigiri

How do you prepare onigiri?

Cooking the rice is essential for successful onigiri. Find out how to cook Japanese rice here

Recipe for onigiri :

Preparation time: 2 minutes

Ingredients (for 2 onigiri) :

- 80 g onigiri rice

- 1 onigiri mould

- 1 half Nori leaf

- 1 rice spoon (optional)

Steps:

- Moisten the onigiri mould.

- Fill the mould 3/4 full with the still-warm Japanese rice.

- Close the mould and press gently so as not to crush the rice.

- Open the mould and remove the onigiri from the mould.

- Add a 10x3 cm strip of nori around the base of the onigiri.

Onigiri variations

Onigiri come in a wide range of flavours: plain onigiri, tuna-mayo onigiri, salmon onigiri, or even furikake seasoned onigiri. Their simplicity and versatility make them an essential dish in Japanese cuisine.

How is onigiri eaten?

Onigiri can be eaten hot, just after the rice has been cooked, but are usually eaten at room temperature. They are perfect for picnics, hikes or even a quick lunch at the office. If you prepare them in advance, store them in an airtight container or covered in plastic film in the fridge. They should preferably be eaten within 24 hours, as rice tends to dry out over time.

Which onigiri moulds should I use?

To keep the traditional triangular shape of the onigiri, we recommend using an onigiri mould. The Nishikidôri onigiri mould is ideal for obtaining perfectly shaped triangular rice balls. It's easy to use: fill the mould with rice, press lightly with the lid, and you've got a perfect shape.

How to store onigiri?

For best storage, wrap them in cling film or place them in an airtight container if you are not going to eat them straight away. Although their texture will be optimal on the day, they will still be delicious after 24 hours.

Whether eaten as a snack or as a main course, onigiri can be adapted to any occasion thanks to their variety of fillings and simplicity.