Welcome to the world of Onigiri, the ubiquitous and endlessly customizable Japanese rice ball! This simple-yet-ingenious creation is the foundation of Japanese portable cuisine, beloved for its comforting simplicity and easy preparation. At its heart, an Onigiri is a perfectly palm-sized mound of seasoned steamed Japanese short-grain rice, pressed into a triangle, ball, or cylinder shape, and often wrapped with a crisp sheet of nori (seaweed).

The magic of Onigiri lies in its hidden center: a flavorful filling. Traditional choices include salty ume (pickled plum), savory salmon (shake), rich tuna mixed with mayonnaise, or various types of pickled vegetables (tsukemono). The combination of the warm, mildly seasoned rice, the umami burst of the filling, and the slight crunch of the nori makes it the ultimate satisfying snack or lunch.

The history of Onigiri stretches back centuries. Long before modern refrigerators and convenience stores, compressed rice was essential for samurai and travelers. During the Heian period (794–1185), rice was rolled into small oval shapes known as tonjiki, used as food for feasts and picnics. By the Kamakura period (1185–1333), the rice balls became a battlefield staple, providing soldiers with quick, portable sustenance. Over the centuries, the preparation evolved, with the technique of adding a preserved filling becoming standard to help keep the rice fresh and to add flavor.

Today, Onigiri remains a pillar of Japanese daily life, found everywhere from high-end bento boxes to every corner konbini (convenience store).

Fun Fact: The correct technique for shaping Onigiri involves wetting your hands and rubbing them with a little salt first. This seasons the exterior of the rice and prevents it from sticking to your hands!

Serves

For 2 Persons Preparation Time ca. 15 Minuten

Ingredients

• 600g Cooked Rice
• 1/2 can Tuna
• 1-2 teaspoons Mayonnaise
• 1/2 teaspoon Tsuyu (Noodle Sauce Concentrate)
• 4 Sheets of Seaweed (Nori)
• Appropriate amount of Salt
• 100ml Water (for wetting hands)

Instructions

• **Shio Musubi (Salted Rice Ball)**: Prepare water and salt in two small bowls.
• Prepare 150 grams of rice per cup or bowl.
• Put water on your hands and apply salt evenly.
• Mix tuna, mayonnaise, and tsuyu well.
• Place a cup of rice in a bowl (150g) and place the mixed ingredients in the **center of the rice**.
• Shape the rice into a **triangle** and wrap it with seaweed (nori).