Rice Ball (Onigiri) Recipe

Method4 steps · about 11 min

1. 1

   Step 1: Mix the bonito flakes with the soy sauce (1/2 tsp) to make the filling. Divide the 2 cups of cooked rice into 4 portions, about ½ cup each, and set the filling beside the rice.

   Uses 2 cups Steamed rice · 1/2 cup Katsuobushi (dried bonito flakes) · 1/2 tsp soy sauce

2. 2

   Step 2: Wet your hands with water and use a little of the measured salt (1/2 tsp) for each rice ball, sharing the ½ teaspoon across all 4. Press one rice portion gently into a triangle or round shape.

   Uses Portioned warm cooked rice · 1/2 tsp salt · Water for wetting hands while shaping rice balls

3. 3

   Step 3: Make a well in the middle of the rice ball and put in Katsuobushi mixture. Close the well.

   Uses Shaped rice ball · A quarter of the prepared filling per rice ball

4. 4

   Step 4: Close and reshape each rice ball, then wrap with one small nori sheet. Repeat to make 4 rice balls.

   Uses Filled rice ball · 4 sheets Nori (roasted seaweed) (small)