Stuffed with a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you'll learn have to make onigiri using the common ingredients for rice balls in Japan.

PRINT RECIPE ▶ http://bit.ly/OnigiriRecipe

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins

Serves: 12 Onigiri

Ingredients:

For Steamed Rice
2 cups uncooked Japanese short grain rice
2½ cups Water
For Making Onigiri
Kosher salt
4 sheets nori (seaweed)
Salted salmon (recipe follows)
Okaka (recipe follows)
Tuna Mayo (recipe follows)
3 umeboshi (Japanese pickled plum) (purchased)
seasoned kombu (purchased)
Sesame seeds (to garnish)

For Salted Salmon
1 fillet salmon
Kosher salt

For Okaka
2 packages Katsuobushi (dried bonito flakes) (2 packs = 6 g)
2 Tbsp soy sauce

For Tuna Mayo
1 canned tuna (2.5 oz = 70 g)
2 Tbsp Japanese mayonnaise
½ Tbsp soy sauce

Instructions with step-by-step pics ▶ http://bit.ly/OnigiriRecipe


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