About this recipe:Onigiri originate from Japan and are often found in Japanese bento boxes. They are fun to make and you can stuff them with anything you feel like. Try substituting in smoked salmon, ham, beef, pork or barbecue chicken.
Makes: 8 onigiri
800g uncooked short-grain white rice
1.1 litres water
1/4 teaspoon salt
4 tablespoons Bonito flakes (Japanese dry fish flakes)
2 sheets nori (dry seaweed), cut into 1cm strips
2 tablespoons sesame seeds
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Method Prep:20min › Cook:30min › Ready in:50min
Wash the rice in a sieve until the water runs clear. Combine washed rice and 1.1 litres water in a saucepan. Bring to the boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow to cool.
Combine 250ml water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.
Bonito flakes and nori sheets can be found in most Chinese/Oriental stores.