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–+ servings

Simple Shio Onigiri (Salted Japanese Rice Ball)

Prep Time10 minutes
Total Time10 minutes
Author Yuto Omura
Servings 6 rice balls

Ingredients 
 

Instructions 

  • Set up a bowl of ice water, 1/2 tbsp salt and 700 g cooked Japanese short-grain rice.
    a bowl of cooked white Japanese rice next to a bowl of ice water and a small plate of salt
  • Wash your hands thoroughly and then submerge them into the bowl of icy cold water for about 15-20 seconds. This will stop the rice sticking to your hands.
    two hands submerged in a steel bowl filled with water and ice
  • Rub 1-2 pinches of salt over the palms your hands. This not only adds the flavour to the rice ball, but also helps preserve the rice.
    two hands rubbing palms with salt
  • Take a handful of warm cooked rice and pressing the edges while turning to form a triangle shape. My technique is "press and turn" until the onigiri becomes a firm triangle shape. (Don't handle the rice for too long, quicker is better.)
    gif to show how to shape onigiri (rice ball) by hand
  • Repeat until you've used up your rice (you should be able to make 5-6 rice balls) and then wrap each onigiri with nori.
    wrapping hand shaped shio onigiri with nori seaweed
  • Eat straight away or put in your lunch box with an ice pack. Best eaten the same day.
    completed hand shaped shio onigiri salted rice ball
  • Enjoy!

Notes

  • Use cooked Japanese short-grain rice for authentic onigiri (see "How to Cook Japanese Rice" recipe for recommended U.S. brands and cooking instructions).
  • Shape each onigiri to approximately 100-120g per piece for standard size.
  • Wrap rice in plastic film if you prefer minimal hand contact, but remember to add salt to the plastic before shaping.
  • For next-day lunches, wrap onigiri in plastic and freeze without nori, then microwave and add nori before eating or packing.
  • Watch the instructional video for a detailed visual guide if you're struggling with the shaping technique.