These three onigiri are very popular in Japan and can be considered Japanese comfort food. In my favourite fi lm, Kamome Shokudo/Ruokola Lokki (Seagull Dinner), there is a scene in which the girl running the diner says that these three onigiri are “the true onigiri”. I agree with this because I never get bored with these ingredients for onigiri! You can easily find umeboshi, bonito fl akes and salmon onigiri in supermarkets and convenience stores all over Japan. Umeboshi (pickled plums) is considered a superfood. It has a strong antiseptic effect and is purported to be full of health benefi ts. In addition, it also prevents rice from going bad.
Ingredients
Umeboshi onigiri
- 8½ oz (240 g) Cooked Japanese short grain rice
- 2 medium, pitted Umeboshi
- ½ tsp Salt
- 2 Nori seaweed sheets
Bonito fl akes onigiri
- 0.1 oz (3 g) Bonito flakes
- 2 tsp Japanese soy sauce (shoyu)
- 8½ oz (240 g) Cooked Japanese short grain rice
- ½ tsp Salt
- 2 Nori seaweed sheets
Salmon onigiri
- 3 oz (70–80 g) Salmon fi llet 1
- 1 1 tsp Salt + more to taste
- 8½ oz (240 g) Cooked Japanese short grain rice
- 2 Nori seaweed sheets
How to Make It
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Umeboshi onigiri
- Scoop half the rice into a rice bowl. Make a 2-cm (1-in) indentation in the rice with your fi nger and put 1 umeboshi in the centre.
- To form onigiri, wet your hands and spread a pinch of salt on your palms and fi ngers. Transfer rice to your hands and lightly press rice 2–3 times into your preferred shape. Make sure fi lling is completely covered with rice. Wrap nori around rice ball as desired. Repeat with remaining ingredients. Bonito flakes onigiri
- Mix bonito fl akes with soy sauce in a small bowl.
- Scoop half the rice into a rice bowl. Make a 2-cm (1-in) indentation in the rice with your fi nger and add a bit of bonito mixture. Continue to form onigiri as above. Salmon onigiri
- Season salmon with salt and grill both sides in a frying pan for a couple of minutes. Remove from heat and remove skin and bones. Return salmon fi llet to pan and cook over low heat. Use a pair of chopsticks to break salmon into pieces. Add a pinch of salt and set aside to cool.
- Scoop half the rice into a rice bowl. Make a 2-cm (1-in) indentation in the rice with your fi nger and add some salmon flakes. Continue to form onigiri as above.
