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While trying to introduce Japanese cooking to a family member this past month, I decided that a good introductory meal to make would be onigiri.

Onigiri are Japanese rice balls that are either filled, or not, with smoked salmon, crab, tuna and mayo, etc. They’re easy to make, very filling, are good for lunches, and will last up to a week in the fridge.

A friend, Kobayashi, made the non-stuffed variety of onigiri for us and glazed them in Japanese barbeque sauce after toasting them in the oven. They were awesome and really easy to make. The filled variety is slightly more difficult since you need to make them by hand unless you have an onigiri press. After ironing out some wrinkles in the way I actually form the rice balls, I figured it was time to pass on the recipe.

Filled Onigiri

INGREDIENTS:

• At least three cups or more of freshly cooked white rice.
• Your choice of filling. Traditionally it’s smoked salmon but you can put whatever in there.

Some ingredient ideas are:

• Smoked salmon
• Tuna mixed with mayo and wasabi
• Crab with mayo or crab without mayo
• Anchovies
• Umeboshi (Japanese preserved plum)
• Natto ( natto is fermented soy that’s made into a paste. It should be called nasty, but what’re you gonna do?)
• Chicken teriyaki
• BBQ beef
• Nori sheets cut into 1" wide strips (optional)
• Furikake of your choice (rice seasoning) optional

1. Let the rice cool till it’s room temperature. If using the furikake, mix it evenly into the rice at this point. Wet your hands in cold water and place a mound of rice in your palm.
2. Make an indention into the mound and place your choice of filling into the well you made.
3. Carefully place another mound of rice over the filling and start to shape it by following the pictures to the right. Or skip the pictures, put the rice ball into some plastic wrap and shape it however the hell you want to. Triangles are traditionally made, but let your imagination have some fun.
4. Wrap the nori strips around the finished onigiri and you’re done! I like to wait till I’m ready to eat the onigiri to wrap the nori around ‘em: it keeps the nori crispier.

*Barbequed Onigiri recipe courtesy of Kobayashi san.

INGREDIENTS:

• 3 or more cups freshly cooked high quality white rice (or regular white rice depending on who it’s for :))
• Japanese, Mongolian, or American BBQ sauce. Teriyaki could be used as well, it’s just important to use something that will caramelize when you cook it.
• Nori sheets cut into 1” wide strips

1. Preheat oven to 350 degrees F. Spread the rice out on a parchment paper lined cookie sheet to cool. When the rice is cool enough to handle place a mound of rice into the palm of your hand and form into a ball.
2. Place the rice balls onto a cookie sheet and pop ‘em into the preheated oven for 10 minutes or until they start to turn a slight gold color.
3. Take the rice balls out of the oven and carefully turn them over. Return the balls to the oven and cook another 10 minutes or till that side is a slight gold color.
4. Remove from oven and brush on BBQ sauce. Return to oven and cook another five minutes or till the sauce starts to caramelize. Turn the balls over and glaze the other side. Cook for an additional five minutes.
5. Let rice balls cool slightly then wrap with the nori sheets. Enjoy!!!

I like onigiri because it’s so highly portable; you can take it on a picnic, on a plane, to school, wherever. Any time you need to have a mini meal that’s compact yet full of flavor and good stuff is onigiri time.

I liked this recipe because it’s:

• Inexpensive to make, depending on your choice of ingredients.
• A good choice for lunches and it’s designed to be taken anywhere.
• Easy to make.
• Really, really filling.
• Kinda reminds me of sushi but without the hassle and hard labor.

I didn’t like this recipe because it’s:

• Mostly white rice…

The BBQ variety of rice ball makes excellent appetizers or party food and is cheap to prepare. Impress your friends with a truly unique party food next time you throw a bash or need to make something for someone else’s shindig. The filled variety of onigiri is good when you go on picnics or are too lazy (like me) to make an actual involved Japanese meal.

Overall though, onigiri is a small, simple slice of Japanese cooking.

• Difficulty: Easy
• Time: 30 minutes or less (depending on choice of fillings)
• Ingredient Availability: Easy to Moderate (depending on choice of fillings)