Step 1 of 3
Onigiri
Wet your hands, then salt them. The film of salt seasons the rice and keeps it from welding to your palms.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Onigiri take?
15 min all in โ 15 min prep. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 rice balls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Soy, Fish, Sesame. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night โ about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much soy sauce?
1 tsp (for a tuna or leftover filling, optional) of Soy sauce.
What can I use instead?
Umeboshi โ Flaked salmon or a scrap of leftover pickles. The middle should be punchy. Plain rice is just a ball.
Any tips from this recipe?
Umeboshi in the middle is the sour classic. Tuna-mayo is the convenience-store classic. Both are allowed. A sheet of plastic wrap makes the packing cleaner if your hands run hot.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.