Salted rice onigiri

Name: Salted rice onigiri
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 180 g Japanese short-grain rice, dry; 4 g Dried nori seaweed; 6 g Sesame seeds; 1.5 g Salt

Simple Japanese rice triangles wrapped in nori.

Estimated total time: 35 minutes2 portionsAbout 350 kcal per portion

Onigiri — real photograph — Photo: 脇山航 · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

180 g Japanese short-grain rice, dry
4 g Dried nori seaweed
6 g Sesame seeds
1.5 g Salt

Method

Rinse short-grain rice until the water runs clearer. Cook with the water quantity specified on its packet, then rest covered for 10 minutes.
Spread rice in a shallow bowl until warm enough to handle. Cut nori into four strips.
Wet clean hands with water and rub with a little salt. Divide rice into four equal portions and gently shape into firm triangles.
Sprinkle with sesame and wrap each triangle with nori just before eating. Serve promptly; cool any leftovers quickly and refrigerate.

Use Japanese short-grain rice. Two triangles make one portion. No filling is included; the photograph may show a filled variant.

おにぎり

Allergens and ingredient checks

Listed allergens: sesame. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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