Learn to make one of Japanese cuisine’s favourite snack foods with this onigiri recipe. Onigiri are balls of rice, usually wrapped with nori seaweed and containing a meat or vegetable filling. Much like sandwiches in the West, onigiri are readily available in convenience stores across Japan and are great for a quick and easy snack. Aesthetically pleasing and really tasty, they are a fun and filling alternative to sandwiches for lunch.
*for one serving
tamagoyaki egg omelette
1 tbsp Honey
3 tbsp Water
2 Small Weiner Sausages
onigiri rice balls
300g Cooked Rice
1 tsp Roasted Black Sesame
1 tsp Roasted White Sesame
1 tsp Shiso Flakes
1 tsp Sea Salt
HOW TO PREPARE
- Gently beat eggs in a bowl then add the light soy sauce, honey, water and mix well. Heat omelette pan over medium heat and oil generously using a greased paper towel.
- Pour a thin layer of egg mixture into the pan. Pierce the air bubbles as they appear. Roll the omelette into a log shape. Push the omelette to the top side of the pan and grease pan again. Pour another thin layer of egg mixture and continue rolling. Repeat this process until the egg mixture is finished.
- Place omelette on a bamboo mat and shape gently. Let it stand for a few minutes. Cut omelette into bite-sized pieces.
- Slice half the sausages into four strips. Place the sausages into hot water and boil them until they float. Set aside.
- Wet hands and rub a pinch of sea salt on both palms. Scoop 100g of cooked warm rice and mold onigiri into triangular shape using both hands. Make two onigiri and coat one with white sesame and the other with black sesame.
- Place 100g cooked warm rice in a bowl and mix shiso flakes well. Make another onigiri with this shiso rice mixture.
- Carefully pack the onigiri, tamagoyaki and octopus-shaped sausages into a bento box.
Watch our easy to follow video for clear instructions.