Rice Balls with Filling
The Quirky Foodster Team
Ingredients
- Cooked short-grain rice — 400 g (14.1 oz)
- Salt — 1 tsp
- Filling (salted salmon flakes, pickled plum, or seasoned kelp) — 4 pieces
- Nori seaweed, cut into strips — 2 sheets
Method
- Wet your hands with lightly salted water to prevent sticking.
- Take a portion of warm rice in your palm and press a small hollow in the centre.
- Place a small amount of filling into the hollow.
- Fold the rice around the filling and shape firmly into a triangle or round.
- Wrap a strip of nori around the base and serve.
Introduction: Hand-shaped rice balls filled with salted salmon or pickled plum, portable food carried by travellers and later, famously, by samurai.
Cultural Background: Onigiri have deep roots in Japanese food history, with rice balls of this general kind serving as practical, portable food since ancient times, and their convenience made them a natural choice for travellers and soldiers throughout the feudal period.
Tips: Wetting your hands well before handling the rice is essential to prevent it sticking uncomfortably.
Variations: Countless fillings are traditional — grilled fish, pickled vegetables, or simply a sprinkle of sesame.
Nutrition: Approx. 210 kcal per rice ball.
FAQs:
Q: Were onigiri carried by samurai?
A: Yes, their portability and simple preparation made them practical food for travel and military campaigns throughout Japan’s feudal history.
Q: Can onigiri be made ahead?
A: Yes, though they are best eaten within a day, as the rice firms and dries out over time.
- Cooked short-grain rice — 400 g (14.1 oz)
- Salt — 1 tsp
- Filling (salted salmon flakes, pickled plum, or seasoned kelp) — 4 pieces
- Nori seaweed, cut into strips — 2 sheets
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