Onigiri (お握り)

Ingredients

• 400 ml (2 cups)short-grain rice, washed until the water runs clear and drained
• 720 ml (3 cups)water
• 1.25 ml (¼ tsp), optionalsalt
• 1 cantuna
• 15 ml (1 tbsp)oil
• 1 clove, mincedgarlic
• 1 small, dicedonion
• 3 bird’s eye chillies or 1 fresh red chilli, slicedchillies
• 5 ml (1 tsp)tomato paste
• 5 ml (1 tsp)lemon juice
• 1.25 ml (¼ tsp), to tastesalt
• 0.625 ml (⅛ tsp), to tasteground black pepper

Instructions

1. 1

   Cook the rice

   Cook the rice with the water on the hob or in a rice cooker. Add the optional salt as you fluff the cooked rice.

2. 2

   Cool the rice

   Set the rice aside until it is cool enough to handle and shape.

3. 3

   Season the salmon

   Pat the salmon dry and season it with salt and half of the black pepper. The supplied ingredient list does not include salmon or specify an amount.

4. 4

   Sear the salmon

   Heat a pan over medium-high heat, add oil and, once very hot, place the salmon in skin-side down.

5. 5

   Cook each side

   Cook for 2 minutes to crisp the skin, then turn and cook for 2 minutes. Turn it onto a side for 1 minute, then cook the final exposed surface.

6. 6

   Flake the salmon

   Leave the salmon to cool, remove the skin and flake the flesh.

7. 7

   Mix the filling

   Add avocado, soy sauce and the remaining black pepper to the salmon. Avocado and soy sauce are mentioned in the method but not included in the supplied ingredient list.

8. 8

   Adjust seasoning

   Taste the salmon mixture, adjust the seasoning and set it aside.

9. 9

   Prepare tuna mayo

   Drain the tuna, then combine it with the rest of the ingredients for this filling in a bowl and mix well. Taste and adjust the seasoning, then set aside; the ingredient list does not specify the tuna-mayo ingredients.

10. 10

    Fry the garlic

    Heat a pan over medium-high heat, add the oil and garlic, and fry for 1 minute.

11. 11

    Soften the onion

    Add the onion and cook until translucent.

12. 12

    Cook spicy tuna

    Add the chillies, drained tuna, tomato paste, lemon juice, salt and pepper. Mix well, adjust the seasoning and cook for a further 5 minutes, then set aside to cool.

What is onigiri?

Onigiri are Japanese rice balls, commonly shaped by hand around a savoury centre or formed with a filling mixed through the rice. They are a practical way to make cooked rice portable and easy to eat.

This recipe seasons short-grain rice and gives instructions for several fillings. The supplied ingredient list only covers the spicy tuna filling, so check the source recipe for the missing salmon and tuna-mayo ingredients before making those versions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 15g protein, 76g carbs, 6g fat.

Most of the carbohydrates come from the rice, while the tuna supplies protein and the oil contributes most of the listed fat. Pair an onigiri with vegetables or a salad to make the meal more varied; the estimate is approximate because the tuna can size and the missing filling ingredients are not specified.

Start with short-grain rice

Rinsing the rice until the water runs clear removes excess surface starch. Drain it well before cooking so the stated water quantity is not diluted.

Short-grain rice is sticky enough to hold a shape. Let it cool until it is safe to handle, but avoid leaving it until it becomes cold and firm.

Shape when the rice is workable

The method says to wait until the rice is safe to shape, but does not give a shaping technique or size. Handle it gently so the grains stay together without being compressed into a dense mass.

The rice should be cool enough to touch while still pliable. If it becomes difficult to shape, use slightly damp hands.

Build the spicy tuna filling

Drain the tuna before adding it to the pan; excess liquid can make the filling loose. Fry the garlic first, then cook the onion until translucent before adding the remaining listed ingredients.

The five-minute final cook helps bring the flavours together. Let the mixture cool before using it as a filling, so it does not make the rice difficult to handle.

Check the missing filling details

Salmon, avocado and soy sauce appear in the method but not in the ingredient list, and no amounts are given for them. The tuna-mayo method also refers to ingredients that are not listed.

For those fillings, consult the original publisher’s full recipe rather than guessing at quantities. The listed ingredients and directions do provide a complete outline for spicy tuna, although the tuna can size is unspecified.

Serve and pack

Serve the onigiri as a snack or alongside a simple vegetable dish or soup. A crisp salad or lightly dressed greens provide a fresh contrast to the savoury filling.

If packing them for later, keep the rice balls chilled and transport them in a sealed container. Follow local food-safety guidance for cooked rice and fish.

Recipe notes & tips

• Rinse the rice until the water runs clear, then drain it thoroughly.
• Wait until the rice is safe to handle before shaping it.
• Drain the tuna well to avoid a watery spicy filling.
• Cook the onion until translucent before adding the tuna and seasonings.
• Cool the spicy tuna mixture before putting it inside the rice.
• Check the original recipe for quantities before making the salmon or tuna-mayo fillings.

Variations

• Milder chilli: Use one fresh red chilli instead of three bird’s eye chillies.
• More lemon: Add lemon juice gradually to the spicy tuna and taste as you go.
• Salmon filling: Follow the salmon method only after checking the missing ingredient quantities in the source recipe.
• Tuna mayonnaise: Use the original publisher’s ingredient list, as the supplied version does not specify the mayonnaise filling.
• Plain rice: Leave out the optional salt when cooking the rice.

Common mistakes to avoid

• Wet rice: Drain it well after rinsing so the cooking water stays in balance.
• Rice too hot to handle: Let it cool until it is safe to shape.
• Loose tuna filling: Drain the tuna before adding it to the pan.
• Burnt garlic: Add the onion after 1 minute of frying, as directed.
• Guessing missing ingredients: Check the original recipe for the salmon, avocado and tuna-mayo quantities.

How to store

Refrigerate cooked onigiri promptly in a sealed container and eat within 1 day for best texture. Reheat until piping hot, or bring them out shortly before serving; avoid leaving cooked rice at room temperature for extended periods.

Frequently asked questions