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Homemade Onigiri recipe, step-by-step, including how to prepare the rice and the process for shaping and wrapping.
Recipe Video
Ingredients
- 1,5cup de Rice
- 2parts de Water (for cooking)
- a little de Water (to moisten hands/mold)
- Sugar
- Salt
- Vinegar
- Water (for seasoning)
- Filling (unspecified) opcional
- Plastic wrap
Instructions
Rinse the measured amount of rice well and let the water drain for about 10 minutes.
Prepare the seasoning by mixing sugar, salt, vinegar, and water. Set aside until the vinegar is completely dissolved (about 5 minutes).
Dica: The liquid should appear clear after dissolution.
Cook the rice in a tall pot, using double the volume of water (two parts water to one part rice). Cook with the lid off.
Dica: Using a tall pot prevents water from boiling over during cooking.
After cooking, turn off the heat, cover the pot, and let the rice rest undisturbed for 10 to 15 minutes.
Dica: Do not remove the lid during the resting period to ensure the correct texture.
Transfer the cooked rice to a large dish and gently fold in the prepared seasoning, allowing it to cool before shaping.
Dica: It is crucial that the rice is cool (lukewarm to cold) for shaping the Onigiri; otherwise, it will fall apart.
Lightly wet the shaping mold with water to help with easy release.
Dica: A little moisture helps prevent the rice from sticking.
Lightly wet your fingers with water (so the rice doesn't stick) and place the rice in the mold, pressing down to create a deeper central cavity for the filling.
Dica: Ensure the filling does not touch the edges of the rice, as this will prevent the top and bottom layers from sealing when you close it.
Add the filling into the prepared cavity, cover with more rice, and press the mold to shape. Unmold the Onigiri.
Dica: If the Onigiri does not release completely from the mold, finish by gently patting it in your hands.
Wrap the finished Onigiris in plastic wrap and store them in the refrigerator if not consuming immediately.
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Nutrition Facts
TACO Table - per serving
- Energy1356 kcal68%
- Carbohydrates289 g96%
- Protein31 g41%
- Total Fat7 g13%
- Dietary Fiber17 g69%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
japonesaRequired Equipment
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