Onigiri
The ultimate Japanese snack: tender, perfectly shaped rice, filled with flavor and wrapped in a crisp sheet of nori seaweed.
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40 min
Medium
Japonesa
4 servings
The story behind
Making Onigiri always gives me a sense of calm and order. I love the idea that something as simple as rice can be turned into such a delicious and portable bite. I remember the first time I tried to get that classic triangular shape; it was a bit of a disaster at first, but with practice, it became a little therapeutic ritual that I really enjoy on Sunday afternoons. They’re perfect for taking to work, on a picnic, or just for having something tasty on hand when hunger strikes. The combination of the neutral rice with the savory filling and that crunchy nori seaweed touch is just perfect. It’s a recipe that makes me feel connected to Japanese cuisine—always so honest and crafted with care.
Instructions
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1Lightly dampen your hands with water and a little salt to prevent the rice from sticking.
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2Take a portion of rice and flatten it in your palm; place a teaspoon of the tuna filling in the center.
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3Fold the rice around the filling and gently start shaping it into a triangle using both hands.
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4Wrap the base of each Onigiri with a rectangle of nori seaweed and sprinkle some black sesame seeds on top.
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5Serve immediately or save them for later; it’s best to wrap the seaweed just before eating to keep it crispy.
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