Ingredients
- 4 cups short grain white rice, steamed (preferably a Japanese or Korean brand)
- 1 teaspoon salt
- 5 sheets nori cut in half
Choose 3 of the fillings. Each of these fillings is enough for 2 Omusubi.
(you can also double up if you want to make fewer kinds):
- 2 tablespoons furikake
- 1 pack katsuo bushi with 1 tablespoon soy sauce*
- 2 umeboshi pickled plums
- 3 ounces skinless salmon fillet seasoned with ¼ teaspoon salt
- Creamy Tuna: ½ can of tuna fish, 2 tablespoons mayonnaise (preferably kewpie), 1 tablespoon sriracha
- Some other options you might want to consider:
- 1 piece salted cod roe (known as tarako)
- a couple tablespoons of Japanese pickles
Instructions
- First cook the rice either in a rice cooker or on the stove.
Prepare the fillings:
- Lightly salt the salmon with a couple dashes. Broil the salmon for 5 minutes on high on the top shelf of the oven. Set aside to cool.
- If you’re making the creamy tuna, squeeze out as much water or oil as possible. Put the tuna in a small bowl and then add the mayonnaise and sriracha. Stir to combine, breaking up the tuna with a fork, until well combined.
- If using umeboshi, take out the seed from the center by plucking it out with fingers and discard. Then set it aside until ready to use.
- If using the katsuobushi, open the packets and pour out into a small bowl and top with soy sauce. Stir to combine. Set aside.
- If using cod roe, you can either use it raw and cut each piece in half or you can broil it. To broil, put it on a baking tray, and broil on medium for 5 mins. about 6 inches from the heating element. Cut it in half and set aside.
Mold Rice Balls:
- The fillings can either be mixed with rice, or stuffed inside the center of the rice balls. It is best to mix ingredients that are dry such as the furikake or the salmon. Wet ingredients such as the creamy tuna or the pickled plum are best stuffed in the center of the rice ball.
- Before starting, set up a water bowl, a salt shaker, and a serving plate. Dip your hands in water and then liberally shake salt over your hands.
- Next scoop 1 cup of steamed rice into your hands and place approximately 2 tablespoons of filling in the center. Push your hands together to enclose the filling. Next squeeze the rice gently between your hands, creating a triangular shape by cupping your dominant hand into a mountain shape while pushing down on your other hand. Then turn the omusubi on another side and continue shaping to create an even triangular shape.
- Place the omusubi on the plate. Rinse your hands in the water bowl and repeat with the rest of the rice balls, rinsing and salting before each omusubi. You should yield 10- 1 cup rice balls (using approximately 5 oz of rice for each).
To Serve:
- Rice balls can either be eaten immediately or kept for up to 4 hours at room temperature. Serve with the nori.
- When ready to eat, put the rice ball in the center of the piece of nori and then fold the corners over the edges.
- If you are making the rice balls to eat later in the day, keep the nori separately in a zip bag to keep it crisp until ready to eat.
Notes
*Fresh hot rice works best as it molds easily. Start making the rice balls as soon as you are able to handle the rice.
*Use salt liberally. Unseasoned rice is bland and uninteresting to eat. Make sure you give at least 2 good shakes onto your palm for each rice ball.
*These rice balls are generously sized. You can make smaller rice balls if you prefer.
*If you’ve never made rice balls before, the easiest option is to choose one or two fillings that can be mixed into the rice (mix the rice and flavors separately in two bowls). Then taste the rice first, making sure you have a good balance of rice and flavorings, and it is seasoned well before going ahead and making the balls.
*to keep rice balls gluten free, make sure to choose a gluten free soy sauce
Keywords: omusubi, rice balls, japanese snacks