Japanese Filled Rice Triangles — Onigiri
Japan's most iconic portable meal, hand-formed rice triangles filled with salted salmon, umeboshi, and tuna mayo, wrapped in crisp nori and finished with sea salt flakes.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix 80g drained tuna with 2 tsp kewpie mayo and 1 tsp tamari in a small bowl. Keep 120g flaked salmon and 2 pitted umeboshi in separate bowls. Cut 6 nori strips. Wet your hands with cold water and sprinkle lightly with salt.
Stuff
Take one-third of the 600g cooked rice (approximately 200g per onigiri) and place in your palm. Make a small indent in the centre. Place one filling type into the indent—salmon, umeboshi, or tuna mayo. Close the rice around the filling completely, ensuring no filling escapes.
Build
Shape the rice into a triangle by pressing firmly with both hands, rotating 90 degrees between each press. Apply consistent pressure so the rice holds its shape without crumbling. Repeat with remaining rice and fillings to form 6 onigiri—two of each filling (one per person).
Wrap
Wrap a nori strip around the base of each triangle, leaving the tip exposed. Sprinkle lightly with sea salt flakes and toasted sesame seeds across all six onigiri.
Plate
Arrange the six onigiri on a serving plate with the nori-wrapped bases facing down. Serve immediately or wrap in cling film for up to 2 hours.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.