Onigiri (お握り or 御握り), also known as omusubi (お結び), nigirimeshi (握り飯), or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori. Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu or any other salty or sour ingredient as a natural preservative.
- Onigiri mold to make perfect triangle and no mess.
- Pearl / round grain rice.
- Nori - roasted seaweed, seasoned or unseasoned.
- Ume the pickled plum. I like using the one inside the plum wine (Umeshu).
- Any fish or salty or sour ingredients.
- Sesame seeds, rice seasoning, soy sauce for extra flavor and decoration.
1. Pre-cook the rice, and let it chill a little so it's not too hot to handle. Follow the cooking instraction here: https://sunsun.co.za/collections/rice-white-round-or-long-grain-rice
2. Slightly greese the onigiri mold to prevent sticking, then half full the deeper end with rice.
3. Plase a Ume or any other fulling in the middle.
4. cover the rest of the mold with rice.
5. Place the lid over and sqeeze close completely.
6. Open the lid and push the back of the deeper mold gentlly to remove the onigiri.
7. Decorate with either sesame seed, rice seasoning, soy sauce, or nori.
You can also dip into soy sauce and wasabi like any sushi for extra flavor.