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Overhead view of three onigiri on a speckled blue tray: soy glazed, plain with spring onion, and a soy egg wrapped in rice

Onigiri Recipe: 3 Ways With Soy Egg, Tuna Mayo and Wasabi

Ben Goshawk
This onigiri recipe makes three from one batch of sushi rice: a soy-marinated egg with a centred, semi-soft yolk, tuna mayo with avocado, and a wasabi soy version with no filling. Rinse, soak and steam the rice properly, wet your fingers, and they shape easily by hand. They also make a good alternative to a lunchtime sandwich.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Light Meal
Cuisine Japanese
Servings 3 onigiri
Calories 354.2 kcal

Equipment

  • Mixing bowl / Bowl
  • Strainer / Sieve
  • Chef's knife
  • Digital scales
  • Measuring spoons
  • Timer
  • Saucepan
  • Plate / Tray
  • Spoon (table, dessert, tea)

Ingredients
  

  • INGREDIENTS - Makes 3 large onigiris
  • 150 g Japanese short grain rice sushi rice
  • 260 g water
  • 1/2 teaspoon salt
  • FILLINGS
  • 1 egg
  • 1 tablespoon / 10g soy sauce tamari or light soy
  • 1 teaspoon / 5g mirin
  • 1 teaspoon / 5g sugar
  • Tuna
  • Avocado
  • 30 g or a heaped tablespoon of mayonnaise Kewpie or regular
  • Wasabi
  • Toasted sesame
  • Sesame oil
  • Tamari soy sauce

Instructions
 

  • Boil an egg for 7 and a half minutes, then place it in a container of ice water for 10 minutes to cool.
  • 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.
  • 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.
  • Rinse 150 grams of sushi rice in a medium-sized saucepan in three stages: cover with water, massage gently for 2 minutes, then pour the water away and repeat. Drain the rice through a strainer after the third rinse to remove the starch.
  • 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.
  • Turn the heat to high and bring the pan of rice to a boil, then turn down the heat to low and cook for 6-10 minutes without opening the lid.
  • Take the pan off the heat and leave it covered to steam for 15 minutes. Gently scoop the rice onto a tray and spread it out to cool before shaping it into onigiri rice balls.
  • Optional: fill the rice balls with a surprise filling of your choice.

Video

Nutrition

Serving: 1onigiriCalories: 354.2kcalCarbohydrates: 44.5gProtein: 12.5gFat: 13.6gSaturated Fat: 2.4gCholesterol: 77mgSodium: 1221.5mgPotassium: 219.3mgFiber: 1.1gSugar: 2.7g
Keyword how to shape onigiri, onigiri 3 ways recipe, onigiri fillings, onigiri recipe
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