Onigiri – Japanese rice ball

You probably know or have seen onigiri somewhere. Onigiri (お握り) are Japanese rice balls, which are usually wrapped in seaweed (nori). They tend to have a triangular shape, but it is common for onigiri to be made in any circular or other shape, since the name means hand-formed rice ball.

Onigiri can have various types of filling, but it is traditionally filled with fried salmon, umeboshi, katsuobushi, or any other type of salty or sour ingredient. (don’t be surprised to see sweet onigiri)

Onigiri is usually made from white rice, flavored rice, fried rice, Osekihan (steamed rice with adzuki beans), or gohan takikomi (steamed rice with vegetables, fish, or meat). Just don’t use sushi rice, or it would be called sushi.

There are few rules when it comes to onigiri. It does not have to be filled or wrapped in nori. In fact, sushi restaurants sell onigiri, but quite different from what we expect when we hear the word.

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Samurai Balls

The origins of onigiri are quite remote. It is believed that onigiri originated in the 15th century, when samurai stored rice balls in bamboo and used them as meals during battles.

Before chopsticks (hashi) became widespread in the Nara Period, rice was often rolled into small balls so that it could be served easily. In the Heian Period, it was also made in rectangular shapes to be stacked on a plate and eaten easily.

Another piece of information is that “onigiri” can indicate the combination of two words: “oni” which means demon and “kiri” which means to cut. The origin of the name is a Japanese folk story that tells the story of a man named Oni Taro. He was a very large man who made an onigiri for a demon to satisfy its hunger.

Types of Onigiri and Fillings

Today, onigiri has moved from the battlefield to the convenience store. They are as common in Japan as sandwiches in the West. Onigiri are available in convenience stores, restaurants, and supermarkets throughout Japan.

Onigiri can be made with many different flavors, including meat, fruits, fish, vegetables, cheese, and even chocolate. Some of the most popular onigiri flavors are sweet rice, brown rice, and red rice.

People also often make it at home. Its variety is limited only by imagination. Below are the most popular types of onigiri and fillings in Japan.

• Salmon or salmon with mayonnaise
• Tsuna Mayo (tuna and mayonnaise)
• Ikura (salmon roe with salt)
• Chicken, Fried chicken or chicken with mayonnaise
• Tarako (salted cod roe)
• Mentaiko (cod or Pollock roe marinated in chili sauce)
• Umeboshi (pickled Japanese plum)
• Konbu (dried seaweed)
• Just rice (salty)
• Nikumaki (pork or meat)
• Omelet
• Katsuo (dried bonito)
• Tempura
• Furikake
• Takikomi Gohan (steamed rice with vegetables, fish, or meat)
• Unagi (eel)
• Tsukudani (seafood, meat, or seaweed cooked in soy sauce and mirin)
• Shiokara (a category of salted and fermented meats and seafood)

Grilled Onigiri

Onigiri can be made in many different shapes, but the most popular shape is that of a triangle. Onigiri can be made in square, circular, oval shapes, and even in animal shapes.

Another form is Yaki Onigiri, which are grilled over fire with a butter and soy sauce glaze until they become brown, golden, and crispy.

Videos about Onigiri

To conclude, check out the videos below, showing a little more about the tasty onigiri. The video below shows different types of konbini onigiri and their prices.

The video below shows traditional onigiri

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