Rice Ball Recipe

Rinse rice

Place 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing until the water runs clear (about 4–6 rinses). Drain briefly.

Soak and cook

Place rinsed rice in a medium saucepan or rice cooker. Add 440 ml water. If using a saucepan, cover, bring to a boil over medium-high heat, then reduce to low and simmer 12–14 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes. If using a rice cooker, cook according to the machine instructions and let rest 10 minutes after it finishes.

Season rice

While the rice rests, combine 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1 teaspoon salt until dissolved. Transfer cooked rice to a large shallow bowl (a wooden hangiri or wide bowl ideal). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool slightly without smashing the grains. Rice should be warm, not hot, for shaping.

Tuna Mayo filling

In a small bowl, combine 1 cup drained canned tuna, 3 tablespoons mayonnaise, 1 teaspoon soy sauce, 1 tablespoon finely chopped scallion, and 1 teaspoon freshly ground black pepper. Mix until evenly combined. Taste and adjust seasoning. Keep chilled until assembly.

Umeboshi filling (alternative)

If using umeboshi, remove pits and finely chop or mash each umeboshi into a paste. Mix in thinly sliced shiso leaves if using. Umeboshi is salty/tart — use about 1 small spoonful per rice ball.

Prepare your work surface: have a small bowl of water and 1/2 tsp salt ready. This keeps rice from sticking and seasons the outside.

Shape by hand

Wet your hands with water, sprinkle a pinch of salt on your palms and rub lightly. Take about 3/4 cup (measured loosely) of warm seasoned rice into your cupped hand. Make a small indentation in the center with your thumb and place about 1 tablespoon of your chosen filling (tuna mayo or 1 tsp ume paste). Fold rice over the filling and gently press into a compact triangle or ball shape using cupped hands, rotating and pressing 5–8 times. Aim for a firm but not rock-hard onigiri (rice ball). Wipe hands and repeat to make a total of 4 rice balls.

Using plastic wrap or mold (optional)

Place ~3/4 cup rice on a piece of plastic wrap, add filling in center, gather wrap edges and twist to compress into shape, or use an onigiri mold to press rice and filling firmly, then unmold.

Wrap with nori & garnish

Wrap each rice ball with a 2" strip of nori, either fully or partially, so it adheres to the rice. If desired, sprinkle toasted sesame seeds on top or press a few onto the surface. Serve immediately (warm) or wrap individually in plastic to keep nori from getting soggy if storing.

Storage and serving notes

Onigiri are best eaten the same day. If storing up to 24 hours, keep rice balls refrigerated in an airtight container; allow to come to room temperature (about 30–60 minutes) before eating or microwave briefly (15–30 seconds) and rewrap nori just before serving to keep it crisp.