In today's article we would like to introduce you to the Japanese snack for on the go. The onigiri recipe and making the popular, portable snack are quick and easy. In Japan, onigiri are a popular snack that can be modified to taste as desired. There are hardly any limits to creativity when it comes to filling. Here you can find out how to make the snack yourself and find delicious recipes for the filling.
How do you make onigiri?
The onigiris are small rice packets that in Japan have the same status as our snack or sandwich. They are both visual andvery diverse in taste. Whether vegetarian, vegan, with egg, fish or meat, round, triangular or square, the rice balls can be bought on every street corner in Japan. The snack is made from a classic,juicy sushi rice and a fillingPrepared and wrapped with a nori seaweed sheet. Although sushi rice is used in its preparation, the rice packets should not be confused with sushi.
The onigiri recipe – step by step instructions
About 120 g of rice is needed for three to four onigiri. First, wash the rice by stirring it around in a bowl of cold water. Repeat this process, adding water over and over again until the water runs clear. Cook the sushi rice in salted water according to the package instructions and, if possible, do not remove the lid. Boil the rice and then turn down the heat. Then let the rice simmer slowly until it has completely absorbed the liquid.
Once the rice is ready, it needs to be cooled down a bit. In the next step it is shaped into the desired shape and filled with a filling. Moisten your hands with water to prevent the sushi rice from sticking and take a ball of rice in your hand. A tennis ball can serve as an orienteer. Now lightly press the rice together and make a hollow in which to place the filling. Then seal the rice packet completely with the rice by pressing it lightly. Give the onigiri the desired shape and wrap the rice corner or ball with a roasted seaweed leaf.
Whether you cover the delicious snack completely with the seaweed leaf or only partially is entirely up to you. The nori seaweed sheet actually serves as a handle. You can also purchase practical onigiri shapers that are easy to use. The molds are half filled with the cooked rice, some of the filling is added and then covered with rice. Finally, the lid is put on and pressed together. The fully formed onigiri can be easily popped out.
Stuffing recipes
As you can see, the onigiri recipe is very easy. Below we have put together delicious filling recipes for you. Try out the different variations of the fillings and discover great taste experiences every time. Get creative yourself and prepare the Japanese rice balls according to your own taste.
Snack without filling
If you haven't tried the attractive rice packets yet and want to try the onirigi in a more neutral flavor variation, then you have the option of trying the recipe without filling. Prepare the sushi rice as explained above and season the cooked rice with black sesame and salt. Shape by hand or with a shaper as described and wrap with nori.
Onigiri recipe with minced meat
If you would like to try out a recipe with filling, you may find the ingredients that suit your taste in the following filling recipe.
Ingredients for 300 g glutinous rice:
- 50g minced meat
- fresh ginger, grated
- 1 tsp sugar
- 1 TL Sake
- 2-3 tbsp soy sauce
- 1 TL Death
- Shiitake
- Zucchini
For the minced meat filling, first fry the minced meat and add the spices. Then add the shiitake mushrooms and/or the chopped zucchini and let everything cook briefly.
Vegan Yaki snack with avocado and sweet potatoes
Enclosed you will find the recipe for vegan yaki onigiri with avocado filling, which is fried to create a crispy outer layer.
For 6 rice packets you need:
- 300 g Reis
- 2 tbsp apple cider vinegar
- 1 tsp cane sugar
- 1/2 tsp sea salt
- 20 g Sesame
- 1 small sweet potato
- 1/2 Avocado
- Coconut oil for frying
For the teriyaki sauce:
- 5 THE MIRIN
- 5 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 tsp cane sugar
- 1 TL Johannisbrotkernmehl
Put all the ingredients for the teriyaki sauce in a pot and let the sauce thicken. Set them aside. Mix the vinegar with the sugar and salt and pour the dressing over the still hot rice. Also add the sesame seeds and mix everything thoroughly. Peel the sweet potatoes, cut them into slices and cook them in the steamer. Also cut the avocado. You can also try another method when forming Japanese rice packets. Line a small bowl with cling film and add a heaping tablespoon of rice. Then place a slice of potato and avocado on top of the rice. Season with a little teriyaki sauce and add rice on top. Remove with the foil and shape. Now brush each side of the onigiri with teriyaki sauce and fry them in the pan for 3-4 minutes per side until crispy.
Umeboshi Onigiri with Japanese salt plums
The Japanese onePicnic classicYou can also prepare it with pickled plums. The Japanese plums are pickled in salt and red shiso leaves. The Umeboshi are very popular when combined with rice. Due to the reddish color of the plums, the combination with the white rice is reminiscent of the Japanese flag.
Ingredients:
- 500g cooked rice
- 6 Umeboshi
- 200 g Morcheln
- 1 tbsp sesame oil
- 1 tbsp white sesame, roasted golden yellow
- 1 tbsp soy sauce
- 2 tbsp chopped parsley
- 6 nori sheets for wrapping
Wash the morels well several times, dry them and then fry them in sesame oil. Roughly chop the mushrooms, season with sesame and soy sauce and mix with the parsley and rice. Make 6 balls out of the mixture and press the umeboshi pulp into the middle.
Filling with tuna and cream cheese
You can also add a delicious treat to the homemade onigiriTuna fillingprepare. For this you need the following ingredients:
- 100 g Sushireis
- small can of tuna
- 50g cream cheese
- half a pepper
- 2 THE Soy Sauce
- 2 TL Wasabi
- optional: 40 g sesame seeds and rocket
For the tuna filling, chop the peppers into small pieces. Mix the tuna, cream cheese, soy sauce and peppers into a cream. Form onigiri, spread with a little wasabi and garnish with rocket and sesame if necessary. Add soy sauce.
