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Ingredients:
2 cups Japanese short-grain rice
2.5 cups water
2 tbsp rice vinegar
1 tsp mirin
1 tbsp toasted sesame seeds
1 tbsp chopped nori (seaweed) for seasoning, plus 2 full sheets for wrapping
1/4 tsp of roasted sesame oil
1/4 tsp soy sauce (for seasoning the nori)
Salt and pepper to taste
Instructions:
1. Rinse the rice under cold water until the water runs clear.
2. Soak the rice in fresh water for 15–20 minutes. Drain well before cooking.
3. Cook with 2.5 cups of water in a rice cooker or pot, following the package instructions or cooking until the water is fully absorbed.
4. Lightly brush a full sheet of nori with soy sauce, then toast it in a dry skillet over low heat until crisp. Let it cool slightly, then chop or crumble into small pieces. Set aside.
5. Mix vinegar, mirin, sesame oil, salt, and pepper. Gently fold into the warm rice. Let the rice absorb the flavors and cool for about 10 minutes.
6. Add the toasted sesame seeds and seasoned, toasted nori to the rice.
7. Wet hands with water and a pinch of salt. Shape the seasoned rice into triangles by hand or with an onigiri mold.
8. Cut each nori sheet in half to create strips, and wrap each rice triangle with a strip of nori. Serve immediately and enjoy!
Profile: Onigiri
Onigiri, also known as Japanese rice balls, is a beloved dish in Japanese cuisine, celebrated for its simplicity and versatility. Traditionally made with seasoned rice and shaped into triangles or rounds, onigiri is often wrapped in nori (seaweed) for easy handling. It's a popular snack, lunchbox addition, or light meal, offering endless possibilities for fillings and flavors. Whether enjoyed plain, as in this sesame seed and nori version, or filled with savory ingredients, onigiri embodies the balance of taste, texture, and tradition that defines Japanese food culture. Perfect for on-the-go eating, it’s a comforting and satisfying treat with a personal touch.
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