What Is Onigiri?
Onigiri is a traditional Japanese food.
Rice is rolled into triangular or spherical shapes, often wrapped in nori (seaweed sheet).
Common ingredients include umeboshi (pickled plums), salmon, and tuna in mayonnaise.
Because onigiri is easy to carry and convenient, it is a popular meal for picnics and trips.
It is also easily obtained at convenience stores and supermarkets.
The origin of onigiri is very old, dating back to ancient times in Japan.
Food similar to onigiri is described in documents as far back as the Heian era (794–1185).
During this period, rice was steamed, sprinkled with salt, and hand-rolled to preserve it.
During the Sengoku (feudal) era (1467–1615), samurai and warriors used onigiri as a portable food that could be easily and quickly eaten on the battlefield.
Around this time, the tradition of adding various ingredients to onigiri also emerged, allowing people to savor a wider range of flavors.
During the Edo era (1603–1868), onigiri became widely popular among the ordinary people and sold at food stalls.
Using nori seaweed to wrap onigiri also became widespread during this period.
Several characteristics can be seen in the recent trends of onigiri.
First, onigiri made with brown rice or mixed grains are becoming more popular as health consciousness increases.
These onigiri are highly nutritious and are favored by people who are concerned about diet and beauty.
Next, local onigiri, or those made with locally produced ingredients, are also attracting attention.
Onigiri using region-specific ingredients and traditional seasonings are now often offered as a new attraction at tourist destinations.
Visually appealing onigiri are another trend, with many beautiful or unique onigiri being shared on social media.
Deco-onigiri, with colorful ingredients and shapes, are especially popular in children's lunch boxes.
Types of Onigiri
There are a large plethora of Onigiri variations.
While the most common onigiri are wrapped in nori seaweed, we will explore the other variations below.
Onigiri
This is the most basic type of onigiri.
They are made by placing the preferred ingredients in the rice, rolling it in a triangle or round shape, and wrapping it with nori seaweed.
Some onigiri may come with no ingredients or with no nori seaweed.
They are sold at various stores, such as onigiri specialty shops, supermarkets, and convenience stores.
Brown rice, multi-grain rice, and sekihan (red bean rice) onigiri
These onigiri are made from rice other than white rice.
Brown rice onigiri are more nutritious and higher in fiber than white rice.
Multi-grain rice (white rice added with black rice, red rice, glutinous rice, soybeans, etc.) onigiri are beautiful to look at, and each grain provides a unique flavor and texture.
Sekihan (glutinous rice mixed with cooked azuki [red beans]) onigiri are characterized by their bright red color and extremely sticky texture.
All these onigiri have a different look, texture, and taste from their white rice counterpart.
Yaki-onigiri
Yaki onigiri are grilled rice balls.
Grilling onigiri makes the outside crispy, adding a savory flavor.
Brushing a little soy sauce on the surface while grilling adds to the flavor and browning of the sauce.
Yaki-onigiri covered with miso are also excellent, and are often found in izakaya (Japanese-style pubs).
Tenmusu
Tenmusu is a kind of onigiri with tempura as a filling.
It is a specialty primarily in the Nagoya area.
The tempura's crispy texture goes perfect with the rice.
The tempura is usually seasoned with a slightly sweet and salty sauce, making it an excellent accompaniment to the rice.
The main ingredients for tempura are shrimp, but vegetables and other ingredients are used as well.
Tenmusu can be found at onigiri specialty stores and other shops.
Types of Onigiri Ingredients
A variety of ingredients are used to make onigiri.
Below are examples of the most popular onigiri ingredients in Japan.
Salmon
Grilled salmon or salmon flakes are used.
Salmon's salty and umami flavors complement rice, making it a long-standing favorite among the Japanese.
Umeboshi
Umeboshi are pickled plums that have been salted and dried.
Dried umeboshi features sourness and is perfect for simple onigiri.
Its salty and sour taste stimulates the appetite and its high preservation quality makes it popular during hot weather.
Kombu
Sweet seasoned kombu (kelp) is widely used.
The light sweetness and umami of kombu kelp are a good match for the rice.
This onigiri is also popular as a healthy, low-calorie option.
Toyama Prefecture has onigiri made with tororo kombu (kelp cut into small pieces and dried to give it a fluffy texture).
Mentaiko
Mentaiko is pollock ovaries pickled in salt and seasoned with a chili-based seasoning.
The tangy and spicy flavor is sure to whet one's appetite.
Those seasoned without chilies are called "tarako," which is often grilled and used as an ingredient in onigiri.
Tuna-mayo
Tuna-mayo is a mixture of tuna flakes and mayonnaise.
The creamy taste of tuna-mayo is popular among both children and adults.
Tuna-mayo onigiri were first sold by Japanese convenience stores.
How to make Onigiri
Below is a recipe for making basic onigiri.
First, cook the rice.
To make nice, firm onigiri, slightly firmer rice cooked with less water is best.
Once cooked, remember to let it cool for a while.
While cooking the rice, prepare the ingredients.
Adjust the size and quantity of ingredients according to the size of the onigiri.
Cut the nori seaweed to wrap around the onigiri.
When the rice is cooked and cool enough to hold, wet your hands with water and sprinkle a little salt.
This keeps the rice from sticking to your hands and adds some saltiness.
Then, roll the rice.
For one onigiri, about 70 to 100 grams of rice should be rolled at a time.
Roughly shape the onigiri in your hands and place the filling in the center.
Wrap the rice around the filling.
Use your hands to form a triangle, round, or stick shape.
Hold the rice evenly but firmly enough to prevent it from collapsing.
Roll with moderate pressure.
Once the onigiri is shaped, wrap it with the cut nori around the outside.
Adjust the size of the nori and the wrapping method based on the shape and size of the onigiri.
As soon as the onigiri are finished, wrap them in plastic wrap or place them in an onigiri case to preserve their shape.
Now you have delicious and aesthetically pleasing onigiri.
How to eat Onigiri
Let’s learn how to eat onigiri.
Take the onigiri out of the wrapper
If the onigiri is wrapped in plastic wrap, remove it.
You can also check the onigiri package in Japanese convenience stores and other shops for instructions on how to eat it.
Hold the onigiri in your hand and bite into it
Pick up the onigiri and take a big bite.