Omusubi (Onigiri)
Omusubi (Onigiri) are Japanese rice balls with endless filling options—fun to make, customizable by season, and perfect for meals or snacks.
Equipment
- Rice Cooker optional
Ingredients
- For the Rice:
- 2 cups sushi rice
- Sea salt to taste
- For the Sauce:
- 2 tablespoons miso paste
- 2 tablespoons tamari
- 1 tablespoon mirin
- For the Veggie Filling:
- 2 tablespoons avocado oil
- 4 oz shiitake or button mushrooms thinly sliced
- ½ cup scallions white parts only, thinly sliced
- ½ cup roasted red pepper small-diced
- 2 cups spinach or bok choy
- For the Salmon Filling:
- 4 ounces wild smoked salmon roughly chopped
- ¼ cup scallions white parts only, thinly sliced
- ¼ cup roasted red peppers roughly chopped
- ½ cup edamame shelled (frozen = pre-steamed, raw = need to cook)
- For the Assembly:
- 2 large sheets of toasted nori cut into thick strips, 4 inches long and 2 inches wide (see FAQs for how to toast if needed)
- 1 tablespoon toasted sesame seeds or Furikake
Instructions
- Prepare the Rice: Rinse the 2 cups sushi rice in cold, filtered water until the water is no longer cloudy, about 2 minutes. Drain the rice in a colander for 5 minutes. Place the rice in the bowl of your rice cooker and add 2 ½ cups of filtered water and sea salt to taste. Set to “sushi rice” setting, if available, or use the “white rice” setting.
- Prepare the Veggie Filling: Heat 2 tablespoons of avocado oil in a sauté pan over medium heat. Add 4 ounces of thinly sliced mushrooms, and sauté for 2 minutes, allowing them to brown. Next add ½ cup thinly sliced white scallions and cook for an additional 2 minutes. Finish it off with ½ cup small-diced roasted red pepper and 2 cups chopped spinach or bok choy, cooking just until wilted. Season with salt and pepper, and allow to cool.
- Prepare the Salmon Filling: Combine 4 ounces wild smoked salmon, ¼ cup thinly sliced white scallions, ¼ cup roasted red pepper, ½ cup edamame, shelled.
- Prepare the Sauce: Whisk the 2 tablespoons miso paste, 2 tablespoons tamari and 1 tablespoon mirin together in a small bowl. Leave the rice uncovered at this point so it cools down enough to work with.
- Assemble: Set up a workstation with a cutting board and a small bowl of water to wet your hands. This will prevent the rice from sticking.
- Wet your hands and scoop a ½ cup of rice into your palm. Flatten it into a disc with your other hand.
- Place a couple teaspoons of filling into the center of the rice. Cover the filling with more rice to enclose it.
- Gently but firmly, rotate the rice while applying steady, even pressure.
- Pack the rice into a ball, triangle or cube.
- Place a strip of nori on the cutting board, then place the rice ball on top and wrap it on both sides. Serve immediately or keep refrigerated until ready to eat. Quality is best if eaten within 6 hours.