
This is a dish made by forming rice into triangle shapes and then eaten by hand. It’s a dish with a certain texture and delicious flavor different from rice eaten from a bowl. Learn the technique for making rice balls.
- Nutrition facts are for one serving.
- Time to cook rice is not included in the cooking time.
- Image shows a single serving.
Ingredients(Servings: 2)
Directions
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1
Cut the dried seaweed into a size big enough that it will be fit the Onigiri (rice balls) once they are rolled.
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2Make the bonito soy sauce Onigiri. Place half of the rice (200g/7.05 oz.) into a bowl. Add the ingredients of (B) and mix together, then split this mixture into two equal portions. Wet your hands with water and use them to squeeze one-half of the mixed rice into a triangular shape, then wrap the rice ball with seaweed. Repeat this process to make the second rice ball.
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3Make the tuna mayo Onigiri. Mix the ingredients of (A) together to make the tuna mayonnaise. Wet your hands with water and sprinkle the salt into your palms. Split the remaining cooked rice (200g/7.05 oz.) into two equal portions. Place one portion into the cupped palm of your hand, making an opening in the middle to insert half of the tuna mayonnaise. Then, squeeze the rice ball so as to wrap it closed, form it into a triangular shape, and wrap it with a piece of seaweed. Repeat this process to make the second rice ball.
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4
Serve the bonito soy sauce Onigiri and tuna mayo Onigiri on a plate, and garnish with vegetable tsukemono.
Washoku Lesson
Onigiri Rice Balls Recipe (Bonito Soy Sauce & Tuna Mayonnaise)
This is a dish made by forming rice into triangles or ball shapes and then eaten by hand. It’s a dish with a certain texture and delicious flavor different from rice eaten from a bowl. Learn the technique for making rice balls.
Cooking Basics
1.

Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.

Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.

Leave the rice in the colander for about 30 minutes to absorb water.
4.

Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Glossary
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
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