Level up your rice gaming with these super easy onigiri recipes! Surely, your love for rice will flourish after having a bite or two of these luscious rice balls!
1. Japanese Rice Balls in soy sauce
Ingredients: 300g leftover rice, 5g sesame oil, 0.5g black pepper powder, chili powder, seaweed, white sesame
Sauce: 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sugar
1. Using a small bowl, put the oyster sauce, soy sauce, and white sugar and stir well to make a sauce
2. In another bowl, mix the steamed leftover rice with chili powder, black pepper powder, and sesame oil. Once the rice is no longer hot, wash your hands with water (don’t dry it). Make equal-sized rice balls in triangular shapes.
3. Brush the pan with oil, and lightly fry the rice balls. Once both sides are slightly burnt, pour the sauce on it! Lastly, sprinkle the rice balls with cooked white sesame and sliced seaweed.
2. Rice ball with a little surprise
Ingredients: 400g rice, 60g ham sausage, 4 pieces of instant seaweed, 10g original salad dressing, 8 quail eggs, white pepper
1. Steam the rice, while it is still hot, stir it and add the chopped ham sausage, minced seaweed, white pepper, and salad dressing. Mix well and set aside to cool down.
2. Put two layers of plastic wrap on the chopping board. Place eight portions of the rice in the center, flatten it and put cooked quail egg in each. Roll the plastic wrap, make sure to tighten the wrap.
3. Spicy tuna cabbage rice balls
Ingredients: 120g canned tuna, 31.6g kimchi, 13.1 instant seaweed, 600g rice
Sushi vinegar: 25g vinegar, 4.8g salt, 30ml white sugar
1. In a pan, mix together the vinegar, sugar, and salt over low heat, stir well until sugar melts. Set aside and let it cool. (or just buy sushi vinegar on the market)
2. Using a chopstick mix the tuna with diced kimchi, set aside.
3. Take a large bowl, put the pre-cooked rice and sushi vinegar. Stir it using a non-stick rice spoon. Let it cool before making rice balls.
4. Prepare the rice, tuna spicy cabbage filling, and seaweed slices; Put on gloves and apply a drop of oil to it. Take a little rice and form a ball, flatten the ball and add a spoonful of filling, then cover it with another rice. Using both hands form a ball.
5. Press the rice ball and using your thumb, start shaping it into triangular then add the seaweed!
4. Purple rice ball
Ingredients: 100g purple rice, 100g glutinous rice, 250g water
Filling: 20g pork floss, 5g sesame, 5g minced seaweed, 20g salad dressing
1. Cook the purple rice and glutinous rice in a rice cooker.
2. Crush the meat floss then mix together with sesame and seaweed.
3. Once the rice is cooked, start making a rice ball. Then cover it with salad dressing then roll over the meat floss.
5. Walnut rice balls
Ingredients: 60g raw walnuts, 200g rice, 10g soy sauce, 10ml wine, 250g water
1. Put the walnuts in a sealed bag and crush it using a rolling pin
2. In a rice cooker, mix together the rice, crushed walnuts, soy sauce, wine, and water.
3. Once the rice is cooked, stir it with a rice spoon, wait until it cools slightly before start making triangular balls.
6. Cheesy vegetable rice balls
Ingredients: 400g rice, 40g minced carrots, 2g salt, 3 cheese slices, 10ml vegetable oil, 40g fresh mushroom, 40g broccoli
1. Stir fry the broccoli, carrots, and mushroom for about 2 minutes before putting the rice. Stir well, season it with salt.
2. Make a rice ball and cover it with cheese.
3. Preheat the oven at 230 degrees, put the rice ball and heat for 5 minutes (30 seconds for microwave under high heat)
7. Olive oil broccoli rice balls
Ingredients: half broccoli, 300g rice, 12g olive oil, 2g crushed black pepper, 2g salt, 30 slices of ham
1. Cut the broccoli into small pieces and boil it for 1 minute and a half.
2. Shred the top part of the broccoli to pieces and chop the lower portion to small pieces too.
3. For stuffing, in a heated pot, saute the ham slices with olive oil. Add the broccoli, sprinkle with salt and black pepper.
4. For rice balls, cook the rice with salt, black pepper, and olive oil
5. Put on gloves and dipped it with a little water. Take on rice and start shaping into balls, flatten it, put some filling, cover it again with rice!
8. Assorted cheesy grilled rice balls
Ingredients: 1 bowl of rice, 2 sliced of bacon, half carrot, half broccoli, 1 egg, 5 slices of seaweed, 2 slices of cheese, 1 spoon balsamic vinegar, salt, olive oil
1. Peel the carrots and cut into small cubes, cut the bacon about 1cm, beat the egg liquid
2. Cook the broccoli in boiling water. Once drained, chop it.
3. In a heated pot, put some olive oil and saute the bacon slices and set aside.
4. In the same pot, cook the egg. After cooking, slice it into small pieces
5. Mix together the rice, bacon slices, diced carrots, eggs, and broccoli in a pot. Add balsamic vinegar, salt, and olive oil. Mix evenly and add seaweed slices.
6. Start creating rice balls.
7. Cover the rice balls with cheese and put it in the oven at 200 degrees for 8-10 minutes
8. Take out the rice balls from the oven and garnish it with seaweed slices.
9. Beef Onigiri
Ingredients: 300g boiled rice, 3 large slices of beef, raw powder, ginger, salt, 50g flax sauce, Japanese powder seasoning
1. Cook the rice with 100ml less water. It is lesser than normal
2. Once the rice is half cooked, let it rest for 40 minutes to fully absorb the water.
3. Press the cooking button it the rice cooker. Stir the rice using a spoon and cook it for another 20-30 minutes.
4. Slice the beef and marinate for half an hour with raw powder, ginger, and salt. In boiling water, quickly cook the marinated beef.
5. Start creating rice balls
6. Cover the beef with Japanese seasoning powder and flax sauce. Place it in the middle of the rice ball!
7. Once the rice balls are done, brush it with flax sauce and seasoning powder. Add minced seaweed and bonito flakes for garnishing
10. Korean style rice ball
Ingredients: a bowl of rice, egg, sausage, a spoonful of Korean spicy sauce, seaweed, broccoli, sesame oil, a spoonful of milk, canned tuna
1. Slice the seaweed and sausage, set aside.
2. Break the eggs and fry it thinly
3. Cook the sausages, add Korean spicy sauce, after two or three minutes, add the tuna and seaweed.
4. Create a rice ball
5. Cut the omelet into thin squares, put the rice ball on top of it!
