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Ingredients

2 cups of cooked Japanese short-grain rice
2 tablespoons of rice vinegar
1 tablespoon of sugar
1 teaspoon of salt
4 sheets of nori (seaweed)
Your choice of fillings such as grilled salmon, pickled plum, or seasoned seaweed

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Japanese Onigiri

Created by: Howcan Team

Ingredients

2 cups of cooked Japanese short-grain rice
2 tablespoons of rice vinegar
1 tablespoon of sugar
1 teaspoon of salt
4 sheets of nori (seaweed)
Your choice of fillings such as grilled salmon, pickled plum, or seasoned seaweed

Instructions

In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until the sugar and salt are dissolved.
Transfer the cooked Japanese short-grain rice to a large bowl and pour the vinegar mixture over the rice. Gently fold the rice to evenly distribute the vinegar mixture without smashing the grains.
Dampen your hands with water and sprinkle a little salt on them. Take a small handful of the seasoned rice and form it into a triangle or round shape.
If using a filling, make an indentation in the center of the rice ball and place a small amount of the filling in the indentation.
Wrap the rice ball with a sheet of nori, sealing the edges with a little water to help it stick.
Repeat the process with the remaining rice and fillings.
Serve the onigiri immediately or wrap them in plastic wrap for later enjoyment.

Appetizer Snack Lunch

Japanese

Onigiri, also known as omusubi, has been a staple of Japanese cuisine for centuries. This simple yet delicious dish consists of rice formed into a triangle or ball, often with a savory filling and wrapped in nori seaweed. Traditionally, onigiri was a portable and convenient meal for travelers, samurais, and outdoor workers. Today, it remains a popular grab-and-go snack in Japan, often found in convenience stores and bento boxes. Chefs and home cooks alike take pride in perfecting the art of shaping and flavoring onigiri, with regional variations such as the salmon-filled onigiri of Hokkaido or the pickled plum onigiri of Kyoto. For the best onigiri experience, visit specialty shops in Tokyo or learn the art of making it yourself, ensuring the rice is perfectly seasoned and the filling is fresh and flavorful.

15 min

200 calories

Instructions

In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until the sugar and salt are dissolved.
Transfer the cooked Japanese short-grain rice to a large bowl and pour the vinegar mixture over the rice. Gently fold the rice to evenly distribute the vinegar mixture without smashing the grains.
Dampen your hands with water and sprinkle a little salt on them. Take a small handful of the seasoned rice and form it into a triangle or round shape.
If using a filling, make an indentation in the center of the rice ball and place a small amount of the filling in the indentation.
Wrap the rice ball with a sheet of nori, sealing the edges with a little water to help it stick.
Repeat the process with the remaining rice and fillings.
Serve the onigiri immediately or wrap them in plastic wrap for later enjoyment.

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Modify

Japanese Onigiri

Created by: Howcan Team

Ingredients

2 cups of cooked Japanese short-grain rice
2 tablespoons of rice vinegar
1 tablespoon of sugar
1 teaspoon of salt
4 sheets of nori (seaweed)
Your choice of fillings such as grilled salmon, pickled plum, or seasoned seaweed

Instructions

In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until the sugar and salt are dissolved.
Transfer the cooked Japanese short-grain rice to a large bowl and pour the vinegar mixture over the rice. Gently fold the rice to evenly distribute the vinegar mixture without smashing the grains.
Dampen your hands with water and sprinkle a little salt on them. Take a small handful of the seasoned rice and form it into a triangle or round shape.
If using a filling, make an indentation in the center of the rice ball and place a small amount of the filling in the indentation.
Wrap the rice ball with a sheet of nori, sealing the edges with a little water to help it stick.
Repeat the process with the remaining rice and fillings.
Serve the onigiri immediately or wrap them in plastic wrap for later enjoyment.

Appetizer Snack Lunch

Japanese

15 min

200 calories

Instructions

In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until the sugar and salt are dissolved.
Transfer the cooked Japanese short-grain rice to a large bowl and pour the vinegar mixture over the rice. Gently fold the rice to evenly distribute the vinegar mixture without smashing the grains.
Dampen your hands with water and sprinkle a little salt on them. Take a small handful of the seasoned rice and form it into a triangle or round shape.
If using a filling, make an indentation in the center of the rice ball and place a small amount of the filling in the indentation.
Wrap the rice ball with a sheet of nori, sealing the edges with a little water to help it stick.
Repeat the process with the remaining rice and fillings.
Serve the onigiri immediately or wrap them in plastic wrap for later enjoyment.

Korean Gimbap

Korean rice rolls filled with vegetables, egg, and meat, wrapped in seaweed and served as a convenient and portable snack or meal.

Mexican Burrito

A flour tortilla filled with rice, beans, meat, cheese, and other ingredients, typically served with salsa and sour cream.

Indian Samosa

A fried or baked pastry filled with spiced potatoes, peas, and sometimes meat, served as a popular snack or appetizer in Indian cuisine.

Japanese Sushi Rolls

Delicious and traditional Japanese sushi rolls filled with fresh ingredients and wrapped in seaweed and rice.

Sushi Nigiri

Sushi Nigiri is a classic Japanese dish consisting of a slice of raw fish over pressed vinegared rice. It is simple, elegant, and delicious.

Japanese Sushi

Delicious and traditional Japanese sushi made with fresh ingredients.

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Japanese Onigiri

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Instructions

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