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Monday, 7 October 2019

Onigiri (Japanese Stuffed Rice Balls)


          Onigiri are cute looking Japanese balls with some stuffing of your choice. In this recipe, I stuffed with some sauteed mushrooms. Made from sushi rice, they are an ideal option for snacks, lunch or for a lunch box meal. In the absence of sushi rice, I had to substitute with mashed Basmati rice. Very few ingredients goes into making this Japanese style rice balls. Any leftover rice can also be turned into these yummy visually appealing delicacy. 






          Onigiri is an ideal kids snack / lunch recipe. They can also be packed in their lunch box with their favourite stuffing. These visually appetizing rice balls will be a sure hit with them.


          Typically, in the original recipe, no seasoning is added to the rice directly. Instead some salt is rubbed on hands while shaping these rice balls. 






  • 3 cups cooked rice (warm & mashed)
  • salt & pepper to taste
  • 1/2 cup chopped mushrooms
  • 1 tsp. oil 
  • seaweed (nori) sheets
  • 1/2 tsp. toasted sesame seeds 








          Heat oil in a pan and saute the mushrooms, pinch of salt and pepper for a couple of minutes till it turns soft. Keep aside to cool. 

          Now wet your hands and take sufficient amount of the cooked rice in one hand.  Make a hollow in the center and stuff little of the mushroom filling. 

          Cover it properly and press it carefully and gently to give it a triangle shape. Wrap it with a seaweed sheet. Sprinkle some sesame seeds and few finely cut seaweed and serve them just as it is as a snack or breakfast.
















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