Onigiri
A triangle of warm rice with something salty hidden in the middle, wrapped in a strip of seaweed. The single most reliable snack in Japan and the easiest thing on this entire menu.
- Total time
- 10 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Mix the drained tuna with the mayonnaise and a pinch of salt, and check the flaked salmon is fully cooked and opaque with no translucent centre before using it.
Wet your hands with water and rub a pinch of salt over both palms - this seasons the rice and stops it welding itself to your fingers.
Take a handful of warm rice, flatten it slightly, press a teaspoon of filling into the middle and fold the rice around it into a sealed ball.
Cup the ball between both hands and press into a triangle with firm, even squeezes, rotating a third of a turn after each press - about 6 presses is plenty.
Repeat with the remaining rice and fillings, salting your hands each time, then wrap a strip of nori around the base of each and sprinkle with sesame seeds.
Read all that and thought “absolutely not”?
Completely fair. Onigiri is sitting in the Japanese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Japanese kitchen
Quiet, precise, and secretly the coziest food there is.