Onigiri Trio

Onigiri takes its name from the Japanese verb to grip, the hand-shaping that turns seasoned sushi rice into portable triangles. This trio tucks flaked salmon, tart umeboshi plum, and creamy tuna mayo inside, each finished with a strip of nori.

Serves 4

Estimate for one serving

• 420 cal
• 14.5g protein
• 68g carbs
• 9.5g fat
• 3.5g fiber

Every recipe here is free to read.

Ingredients

• 2 cups short-grain sushi rice
• 2 1/4 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp salt
• 3 oz canned salmon (drained, flaked)
• 3 umeboshi plums (pitted)
• 3 oz canned tuna (drained)
• 2 tbsp Japanese mayonnaise
• 12 strips nori sheets (cut into 3x4 inch strips)
• 2 tsp toasted sesame seeds
• 1/2 tsp salt (for shaping hands)

Instructions

1. 1Rinse the sushi rice in cold water until the water runs clear, about 3-4 rinses.
2. 2Combine rinsed rice and water in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
3. 3While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this seasoning into the steamed rice with a rice paddle or wooden spoon. Spread rice on a baking sheet to cool slightly for easier handling.
4. 4Prepare fillings: For salmon onigiri, mix flaked salmon with salt. For tuna-mayo, combine drained tuna with mayonnaise. Umeboshi are used whole (one per onigiri).
5. 5Set up a small bowl of water and the salt for shaping. Wet your hands lightly, sprinkle a bit of salt on palms, then scoop seasoned rice into one hand.
6. 6Make a dent in the rice, add one filling (salmon mixture, tuna-mayo, or umeboshi), then top with more rice to enclose. Gently press and shape into a thick triangle using both hands, about 3 inches wide.
7. 7Repeat to make 4 of each variety (12 total onigiri). Sprinkle toasted sesame seeds on the salmon and tuna ones if desired.
8. 8Wrap the bottom half or sides of each onigiri with a nori strip just before serving or packing to keep it crisp.
9. 9Store wrapped onigiri in an airtight container in the fridge for up to 1 day; bring to room temperature before eating for best flavor.
10. 10For longer make-ahead, wrap rice balls individually in plastic before adding nori and refrigerate up to 2 days.