Onigiri 3 Ways

Welcome to the fascinating world of onigiri – the iconic Japanese snack that has captured the hearts and taste buds of people worldwide. Onigiri, also known as sticky rice balls, is a delightful culinary creation that can be filled with a surprise center, making it a versatile treat for any occasion. In this blog post, we’ll embark on a culinary adventure as we explore three mouthwatering versions of onigiri. From the classic soy-marinated egg to the delectable tuna mayo and the fiery Wasabi soy, each onigiri offers a unique combination of flavors and textures. Let’s dive in and learn how to make these irresistible Japanese treats!

Step 1: Preparing the Soy-Marinated Egg Filling Begin by boiling an egg to your desired level of doneness. For a semi-soft yolk, cook the egg for approximately seven and a half minutes. After boiling, place the egg in a container, cover it with ice, and let it chill for ten minutes. In a small saucepan, combine tamari soy sauce, mirin, sugar, and water to create the marinade. Heat the mixture on low heat until the sugar dissolves. Once the egg is chilled, peel it, place it in a Ziploc bag, and pour the marinade over it. Remove the air from the bag and let the egg marinate in the refrigerator for at least an hour.

Step 2: Cooking the Japanese Short Grain Rice To prepare the base of the onigiri, rinse 150 grams (approximately 5.3 ounces) of Japanese short grain rice in three stages to remove excess starch. After rinsing, place the rice in a saucepan and add exactly 260 grams (approximately 9.17 ounces) of water and half a teaspoon of salt. Let the rice soak for 30 minutes before bringing it to a boil. Once it boils, reduce the heat to low and cook for an additional 6 to 10 minutes. Allow the rice to steam in the covered pan for 15 minutes, resulting in fluffy, perfectly cooked rice.

Step 3: Creating the Onigiri Fillings While the rice cools, prepare the delicious fillings for the onigiri. For the soy-marinated egg version, remove the egg from the marinade and wrap it in a layer of seasoned rice, using a mixture of Nori, sesame seeds, and salt. For the tuna mayo filling, mix tuna with Japanese mayonnaise, a dash of Wasabi, and a few drops of lemon juice. Combine this mixture with diced avocado and wrap it in seasoned rice. Lastly, for the Wasabi soy version, blend Wasabi, soy sauce, sesame oil, and sesame seeds before mixing them with the rice.

Step 4: Assembling the Onigiri To assemble the onigiri, use wet fingers to handle the sticky rice, preventing it from sticking excessively. For the soy-marinated egg version, encase the marinated egg in a rice shell, shaping it into an egg-like form. For the tuna mayo filling, form the rice into a triangle, enclosing the tuna mayo mixture within. For the Wasabi soy onigiri, shape the rice into a triangle and wrap a strip of Nori around the base. Each onigiri is a work of art, combining unique flavors and textures.

Conclusion: Congratulations on exploring the delightful world of onigiri with three delicious versions! These sticky rice balls showcase the creativity and ingenuity of Japanese cuisine, offering a delightful treat with every bite. From the rich umami of the soy-marinated egg to the creamy indulgence of the tuna mayo and the spicy kick of Wasabi soy, each onigiri promises a unique gastronomic experience. The simple yet flavorful fillings, encased in fluffy, perfectly cooked rice, make these treats perfect for any occasion. So, why not embark on your onigiri-making adventure and explore endless possibilities with different fillings and seasonings? For more culinary inspiration and informative content check out all my other recipes. Happy onigiri-making, and enjoy the delightful flavors of Japan in the palm of your hand!

Onigiri 3 Ways

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These little parcels are the perfect alternative for a lunchtime sandwich, they can be filled with practically anything, they're easy to make and of course delicious. Try this recipe!

Ingredients

• INGREDIENTS - Makes 3 large onigiris
• 150g Japanese short grain rice (sushi rice)
• 245g water
• Small pinch of salt
• FILLINGS
• 1 egg
• 1 tablespoon / 10g soy sauce (tamari or light soy)
• 1 teaspoon / 5g mirin
• 1 teaspoon / 5g sugar
• Tuna
• Avocado
• 30g or a heaped tablespoon of mayonnaise (Kewpie or regular)
• Wasabi
• Toasted sesame
• Sesame oil
• Tamari soy sauce

Instructions

1. Boil an egg for 7 and a half minutes, then place it in a container of ice water for 10 minutes to cool.
2. Make a marinade by mixing 1 tablespoon of tamari soy sauce, 1 teaspoon of mirin, 1 teaspoon of sugar and 1 tablespoon of water in a small saucepan. Heat the mixture until the sugar dissolves.
3. Peel the cooled egg and place it in a Ziploc bag with the marinade. Seal up the Ziploc bag, removing as much excess air as possible, and place in the fridge for at least 1 hour or up to 2 days.
4. Rinse 150 grams of sushi rice in a medium-sized saucepan, massaging it gently and straining it after each rinse to remove the starch.
5. Add 260 grams of water and half a teaspoon of salt to the saucepan with the rinsed rice. Cover and let it soak for 30 minutes.
6. Turn the heat to high and bring the pan of rice to a boil, then turn down the heat to a simmer and cook for 6-10 minutes without opening the lid.
7. Once the rice is cooked, remove it from heat and let it cool-down for 10 minutes before shaping it into onigiri rice balls.
8. Optional: fill the rice balls with a surprise filling of your choice.