Rice Cookers Recipes

Classically Built Onigiri

Zojirushi Recipe – Classically Built <i>Onigiri</i>

Onigiri, pronounced oh-nee-gee-ree, is a rice ball that is often filled with a savory side dish and wrapped in nori (seaweed). Some of the common fillers are umeboshi and broiled salmon – just like this recipe!

            	Classically Built <i>Onigiri</i>  Ingredients

Ingredients (makes 4 onigiri): 
To Cook in the Rice Cooker: 
  • 2 cups (rice measuring cup) short or medium grain white rice 
  • Water to fill to water level 2 for "WHITE RICE"
For Seasoning Rice
  • 1/2 tsp. salt 
For Filling:
  • 2 oz. salmon filet 
  • 1/4 tsp. sea salt 
  • 2 umeboshi (pickled Japanese plum) 
For Wrap (optional):
  • sheets nori seaweed, cut into 4” x 2” each

              Classically Built <i>Onigiri</i> Step 1

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook "white rice," see here

              Classically Built <i>Onigiri</i> Step 2

When rice completes cooking, transfer rice to another bowl, sprinkle 1/2 teaspoon of salt and gently fluff with the rice spatula. Set aside.

              Classically Built <i>Onigiri</i> Step 3

Preheat broiler or oven to 450ºF. Place salmon filet on a paper towel and sprinkle sea salt on the surface. Let it rest for 5 minutes. 

              Classically Built <i>Onigiri</i> Step 4

Grill salmon in broiler or oven for 5 minutes or until well done. Transfer cooked salmon to a bowl and remove any bones and skin. Break into bite-sized pieces and set aside.

              Classically Built <i>Onigiri</i> Step 5

Remove umeboshi pits with a knife or fingers and set aside. Be careful when using a knife.

              Classically Built <i>Onigiri</i> Step 6

Cut and place a plastic wrap about 7 to 8 inches long and place in a small bowl. Add a 1/4 of cooked rice on top of the plastic wrap. Place half amount of salmon from step 4 in the center of the rice. Gather the plastic wrap around the rice and make a triangular rice ball by squeezing your hands together lightly. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed.  

              Classically Built <i>Onigiri</i> Step 7

Remove the plastic wrap. Take a nori sheet and wrap the bottom of the onigiri. Repeat steps 6 and 7 to make one more salmon onigiri

              Classically Built <i>Onigiri</i> Step 8

Make two more onigiri using umeboshi.

              Classically Built <i>Onigiri</i> Step 9