Rice balls, known as “onigiri” in Japanese, are a beloved food enjoyed by people of all ages in Japan.
While they are often recognized for their triangular shape, they also come in round forms.
These simple yet intricate snacks consist of rice with various fillings enclosed in seaweed. The filling options are virtually endless, with popular choices including tuna mayo, kombu (kelp), salmon, tarako (cod roe), and umeboshi (pickled plum).
For a more indulgent experience, there are variations filled with ikura (salmon roe), unagi (eel), or anago (saltwater eel), and even “nikumaki onigiri,” where the rice ball is wrapped in meat.
The texture of onigiri varies depending on how tightly it’s pressed. Some prefer a softer texture, while others enjoy a firmer bite. It’s remarkable how such a simple adjustment can make a big difference in taste!
The primary ingredient of onigiri is Japanese rice, known for its exceptional taste and texture. It’s sweet and fluffy, becoming even sweeter as you chew.
Onigiri are widely available throughout Japan, found in convenience stores, supermarkets, and even specialty shops dedicated solely to onigiri. Some shops have long lines, indicating their popularity.
Despite its simplicity, onigiri never seems to lose its charm or appeal. When purchasing from a convenience store or supermarket, pairing onigiri with miso soup is highly recommended. Instant miso soup packets that can be prepared with hot water are readily available. Onigiri and miso soup together form a classic Japanese combo that’s hard to beat!