Saucepan@saucepan · Shared this recipeFollowJapanese · snackEasy OnigiriLearn to make homemade onigiri, Japanese rice balls with savory fillings, seasoned with sushi rice vinegar and wrapped in nori.total40 minprep20 mincook20 minservings8Original recipe on allwaysdelicious.comKeep this recipeAdd a copy of Easy Onigiri to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings2 cup short grain Japanese, japonica rice3 cup water0.333 cup rice vinegar3 tbsp sugar1 tsp salt8 sheets roasted seaweed ), nori or [onigiri wrappers]* (optionalOne or more fillings, enough to fill 8 balls, which is about ½ to 3/4 cupStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse the rice under cold water at least 5 times and drain well in a fine-mesh sieve. If using a rice cooker, add the rice and cold water to the cooker and cook according to its instructions. If cooking on the stovetop, place the rice in a pot with a tight-fitting lid. Add the cold water and bring to a boil. Reduce heat to a very low simmer, cover, and simmer for about 20 minutes, until all liquid is absorbed and the rice is tender.2Step 2: For the sushi rice seasoning, combine the vinegar, sugar, and salt in a small saucepan and heat over medium heat, stirring, just until the sugar dissolves.3Step 3: When the rice is cooked, stir the vinegar mixture into it until well combined.4Step 4: Transfer the rice to a large bowl and let cool until it is cool enough to handle.5Step 5: Shape the onigiri while the rice is still warm. If using a mold, wet the inside of the mold and, with wet hands, fill it about halfway with rice. Make an indentation in the middle with your thumb and add your filling, about a tablespoon. Add more rice on top to fill the mold. Place the top of the mold on and press down gently. Remove the top, invert the mold over a plate, and press the button in the middle to release the onigiri. Wet the mold again and repeat until all rice and filling are used.6Step 6: If shaping by hand, use wet hands and shape the rice into a ball. Make an indentation in the middle, fill with about 1 tablespoon of filling, and close the hole with a bit more rice. Leave as a ball or form into a triangle, if desired.7Step 7: If using individually-wrapped onigiri wrappers, wrap them around the rice balls while still in the plastic. If using regular nori strips, wrap in plastic wrap. Onigiri can be stored at room temperature for several hours. For longer storage, refrigerate and bring to room temperature before serving.8Step 8: To serve, remove the plastic wrap from the nori wrapper if necessary, wrap the onigiri in the nori, or simply serve at room temperature.getsaucepan.com/r/1478c89f-9112-4313-a97e-affaee138aa8 · Original: https://www.allwaysdelicious.com/onigiri-recipe/
