Assorted Japanese Onigiri with Multiple Fillings

Ingredients

• 300 g Sushi rice (sushi‑mai) (Rinse until the water runs clear)
• 360 ml Water (For cooking the rice (ratio 1:1.2))
• 30 g Umeboshi (salted and pickled plum) (Pitted, cut into small dice)
• 150 g Canned tuna (in water) (Drained, flaked)
• 30 g Mayonnaise (2 tablespoons)
• 15 ml Soy sauce (1 tablespoon, preferably gluten‑free)
• 10 g Dried bonito flakes (katsuobushi) (Mixed with a drizzle of soy sauce)
• 5 g Dried wakame (Rehydrated in cold water for 5 min then chopped)
• 5 g Sesame seeds (Lightly toasted)
• 4 pcs Nori sheets (Cut into strips of 2 × 10 cm or 4‑10 cm strips depending on use)
• 2 c. à café Salt (for moistening hands) (About two pinches, to place on wet hands)

Instructions

1. Rinsing the rice

   Place the rice in a colander and rinse under cold water, gently rubbing the grains between your hands until the water runs clear.

   Time: PT5M

2. Cooking the rice

   Put the rinsed rice and water in a saucepan. Bring to a boil, cover, reduce heat to low and simmer for 15 min without lifting the lid, then turn off the heat and let rest for 10 min.

   Time: PT20M

   Temperature: 100°C

3. Cooling the rice

   Transfer the cooked rice to a large bowl, fluff it with a spatula using cutting motions, then let cool at room temperature for 10 min.

   Time: PT10M

4. Preparing the fillings

   a) Umeboshi: pit, cut into small dice. b) Tuna: drain, flake, mix with mayonnaise and ½ tablespoon soy sauce. c) Bonito: mix the flakes with the remaining soy sauce. d) Wakame: rehydrate in 30 ml cold water for 5 min, drain, chop, mix with a drizzle of soy sauce and toasted sesame seeds.

   Time: PT10M

5. Preparing the workstation

   Lightly moisten your hands with water, sprinkle with salt (about two pinches) to prevent the rice from sticking.

   Time: PT2M

6. Shaping the onigiri (bowl + plastic wrap method)

   a) Place a piece of plastic wrap over a bowl. b) Put 50 g of rice in the center, flatten slightly. c) Add 15‑20 g of filling in the center. d) Cover with an additional 50 g of rice. e) Seal the wrap and, using your hands, shape a triangle by pressing firmly. f) Unwrap the triangle and place a strip of nori halfway up on one side.

   Time: PT10M

7. Finishing and serving

   Repeat the process for each filling. Arrange the onigiri on a plate, eat immediately or cover with plastic wrap until serving.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sushi rice (sushi‑mai): Short grain rice
• Instead of Umeboshi (salted and pickled plum): Japanese pickles, Marinated green olives
• Instead of Canned tuna (in water): Canned salmon, Shredded cooked chicken
• Instead of Mayonnaise: Vegan mayonnaise
• Instead of Soy sauce: Tamari
• Instead of Dried bonito flakes (katsuobushi): Aonori (powdered seaweed)
• Instead of Dried wakame: Torn nori seaweed
• Instead of Sesame seeds: Black sesame seeds
• Instead of Nori sheets: Pre‑cut nori sheet strips

Equipment Needed

• Saucepan or rice cooker
• Fine colander
• Medium bowl
• Plastic wrap (food wrap)
• Silicone spatula (optional)
• Cutting board
• Chef's knife
• Small plate (optional)
• Triangular mold or bowl (optional) (optional)

Critical Steps — Do Not Skip

• Rinsing the rice until water is clear
• Cooking the rice with lid closed
• Shaping with plastic wrap to prevent the rice from sticking

Chef Tips from the Video

• Use slightly wet hands sprinkled with salt for effortless shaping.
• For a perfect triangle, shape the rice between two pieces of plastic wrap and gently press with your fingers.
• Toast the sesame seeds dry to intensify their aroma.

Troubleshooting

Storage

Refrigerator: Store the onigiri wrapped in plastic wrap, in an airtight container, for up to 2 days.

Freezer: Not recommended; the rice loses its texture after thawing.

Room temperature: Consume within 4 hours if not refrigerated.

Make-Ahead Tips

• Cook the rice and let it cool completely, then store it in the refrigerator in an airtight container.
• Prepare all fillings ahead of time and keep them separate, refrigerated.
• Shape the onigiri just before serving; otherwise, wrap each triangle in plastic wrap to prevent drying out.