Onigiri are to the Japanese what sandwiches are to Brits–of course, sandwiches are also available and popular in Japan, but far more ubquitous when it comes to convenience food are these shaped balls of rice with fillings in the centre, or mixed through the rice. They are straightforward to make, easy to transport and the kind of food you can eat anywhere.

One of the most common shapes of onigiri today is the triangle known as omusubi; folklore has it that the triangular shape came about as a homage to the god of harvests, as divinities are believed to live in the mountains.

As Onigiri are one of the cornerstone food products sold by Japanese konbini (convenience stores) they have a dedicated recipe chapter in Konbini: Cult recipes, stories and adventures from Japan’s iconic convenience stores by Brendan Liew and Caryn Ng.

This basic recipe from the book provides guidance for cooking the rice and shaping your onigiri or omusubi.

Read our full cookbook review of Konbini by Brendan Liew and Caryn Ng, here.

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Onigiri / Omusubi (Japanese Rice Balls)

At its simplest a plain rice ball, hand-pressed into a triangular shape and wrapped with a sheath of nori, onigiri is a beloved comfort food ‒ conjuring up memories of oka-san (mothers) preparing it in their kitchens for their children.

Onigiri, or omusubi ‒ the latter referring to the mountain shape the rice is moulded into ‒ is the humble Japanese item that spurred on the konbini’s popularity. The myriad flavours it comes in make it a top-selling item. For those of us living outside Japan, where a konbini isn’t an easy stroll away, onigiri are fortunately a dish that can be easily prepared at home. The recipes that follow are a small slice of the many flavours you can find in konbini.

You can also enjoy onigiri grilled (yaki onigiri): lightly butter a pan and fry the onigiri on both sides to create a crisp crust on the exterior, then brush lightly with soy sauce.

Author Brendan Liew and Caryn Ng

Ingredients

The Rice

300 g (10½ oz) uncooked white sushi (short-grain) rice
320 ml (11 fl oz) water

Making Rice Balls

600 g (1 lb 5 oz) warm cooked sushi rice (from above)
6 teaspoons rice mix-ins (optional)
250 ml 1 cup water
1 tablespoon salt
6 tablespoons fillings of your choice
2 nori sheets, each cut into 3 rectangles

Instructions

Cooking the Rice

Wash the rice in a colander until the water runs clear; you’ll need about 3‒4 changes of water. Soak the rice for 1 hour in a fresh bowl of water, then drain the rice again.
Place the rice and water in a rice cooker and cook as directed by the manufacturer. Alternatively, place in a saucepan, put the lid on, bring to the boil, turn the heat to low for 10 minutes, then allow to rest for 15 minutes. The actual time and water quantity needed may vary depending on the brand or batch of rice you use, so experiment to achieve the perfect rice. If the rice is too hard or dry, add a little more water; if it’s too moist, remove a little water, or reduce the resting time.
While the rice is still warm, shape as directed below.

Making Rice Balls

Mix your rice gently with any mix-ins, if using, then drape a damp, clean cloth over your rice to keep it moist and warm while you shape the onigiri.
Mix together the water and salt and place next to your rice.
Using clean hands, dip your hands into the salt water, then divide the rice into six portions. Working with one portion at a time, and keeping the rest covered, flatten one piece.
Place a tablespoon of filling in the centre.
Then encase the filling with rice. Press the rice firmly but gently into a circle or triangle, dipping your hands into the salt water if the rice is sticking.
Wrap the onigiri in a piece of nori.
Repeat with the remaining ingredients to make six onigiri.
Wrap in plastic wrap, or place in an airtight container and refrigerate. They will keep fresh for up to 18 hours.

After buying the proper moulds, we made some delicious onigiri using leftover shigureni from the cookbook’s rice burger recipe as a filling.

Find more Japanese recipes, cookbook reviews and travel content, here.

Kavey Eats received a review copy of Konbini: Cult recipes, stories and adventures from Japan’s iconic convenience stores by Brendan Liew and Caryn Ng from publishers Smith Street Books. Recipe reproduced with permission. Book’s food photography by Daniel Hermann-Zoll; home cooked version, Kavita Favelle.

Onigiri / Omusubi (Japanese Rice Balls)