What’s the Easiest Way to Shape ONIGIRI? 6 Ways Compared!!
Onigiri, or Japanese rice balls, are a delicious and convenient food, perfect for lunchboxes, snacks, or a light meal. But shaping them can seem intimidating. This post will demystify the process, showing you six different ways to make onigiri, along with tips and tricks for success.
Method 1: The Classic Hand-Shaped Method
Pros: No special tools needed.
Cons: Can be messy, requires practice for neat shaping, potential hygiene concerns for longer storage.
Tips: Wet hands with water and sprinkle with salt before handling rice. Use room-temperature rice. Don’t overfill. Classic fillings like umeboshi (pickled plum) are great.
Method 2: The Plastic Wrap Method (Highly Recommended!)
Pros: Hygienic, easier to shape, less messy.
Cons: Can’t salt the rice directly during shaping (add salt after).
Tips: Use a large piece of plastic wrap. Don’t overfill. Sprinkle salt on the finished onigiri before wrapping in nori.
Filling Used: Tuna Mayo.
Tuna Mayo Ingredients:
2.4 oz (70g) Canned tuna
2-3 tbsp Japanese mayonnaise
A pinch of Salt and pepper
A pinch of Sugar
1/2 tsp Soy sauce
1/3 tsp Mustard
Method 3: The Onigiri Mold
Pros: Perfect triangular shape, easy to make fluffy onigiri.
Cons: Requires a special mold.
Tips: Don’t pack the rice too tightly for a fluffy texture. Gently squeeze after removing from the mold if taking onigiri for lunch.
Method 4: The Food Storage Container Method (Editor’s Pick!)
Pros: No special mold needed, uses common household item, very easy, hands stay clean.
Cons: Less traditional shaping.
Tips: Use any size container. Layer rice, filling, and rice. Press gently. Flip onto plastic wrap and let it sit to stabilize. Cut and wrap in nori.
Filling Used: Kombu Tsukudani (Simmered Kelp).
Kombu Tsukudani Ingredients:
1-2 tbsp Shio kombu
1/2 tsp Soy sauce
1/2 tsp Sesame oil
A pinch of Sugar
Sesame seeds
Method 5: The Cup Method
Pros: No special mold needed, uses a common cup, makes fluffy onigiri.
Cons: Filling might leak, requires some shaking.
Tips: Lightly wet the cup. Layer rice, filling, and rice. Cover with plastic wrap and gently shake/press. Wrap in nori.
Filling Used: Okaka.
Okaka Ingredients:
* 2 tbsp Dried bonito flakes
* 1/2 tsp Soy sauce
* Sesame seeds
Method 6: The Spam Can Method (for Musubi and More!)
Pros: Perfect size for Spam musubi, can be used for other fillings.
Cons: Requires a Spam can (or similar shaped container).
Tips: Layer rice, filling (like seasoned Spam), and rice in the can. Flip onto plastic wrap, shape, and wrap in nori.
Filling used: Pan-fried Spam.
Seasoning for Spam:
A tiny bit of soy sauce, mirin and sugar.
Fillings Rundown
The post highlights several classic and easy onigiri fillings:
Umeboshi (Pickled Plum): A traditional Japanese favorite.
Tuna Mayo: Described in Method 2.
Salmon Flakes: Grill the salmon and flake it before using.
Kombu Tsukudani (Simmered Kelp): Described in Method 4.
Okaka (Seasoned Bonito Flakes): Described in Method 5.
Pan-fried Spam: Described in Method 6.
Conclusion
So, there you have it – six different ways to make onigiri! Personally, I really loved the food storage container method (Method 4). It was just so easy, and my hands stayed totally clean! But honestly, each method has its own advantages, and what works best for me might be different for you.
I encourage you to try out a few different methods and see which one you prefer. Maybe you’ll be a traditionalist and love shaping them by hand, or maybe you’ll be obsessed with the perfect triangles from the mold! The most important thing is to have fun with it. Don’t be afraid to experiment with different fillings too – the possibilities are endless! I truly believe that even if you’re a complete beginner, you can make beautiful and delicious onigiri with a little practice. So, give it a shot, and let me know which method becomes your favorite! I’d love to hear about your onigiri adventures.
