You'll find these handheld snacks all over Japan. They are perfect for eating on the go and easy snacking.
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Serves
4
Sushi Rice
Rice Vinegar
Caster Sugar
Miso Paste
Nori
Salt
Optional
Furikake
Serves
4
Sushi Rice
Rice Vinegar
Caster Sugar
Miso Paste
Nori
Salt
Optional
Furikake
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Step 1.
Tip the rice into a bowl and wash it in several changes of cold water until the water runs clear. Drain really well.
Step 2.
Add the rice to a small lidded saucepan with 300ml of water. Set over a medium heat and bring to a simmer. Cook for 1 minute, then turn the heat to very low, pop the lid on and cook gently for 10 minutes. Remove from the heat and leave it to steam for another 10 minutes.
Step 3.
Take the lid off. Season the rice with a pinch of salt, then fold through the rice vinegar and sugar. Let the rice cool slightly until it’s just warm.
Step 4.
Lightly wet your hands and take a handful of rice. Use a spoon to place about ½ tsp of miso in the middle, then shape the rice around it. Use an onigiri mould if you’ve got one, or shape into a triangle with your hands. Compress the rice gently but don’t squash it. You should get around 4 ongiri (or 6 if you'd like them more bitesize).
Pop them in the fridge to firm up completely.
Step 5.
Cut the nori into strips about 3cm x 10cm. Sprinkle the furikake onto a plate, if using.
Step 6.
Wrap a strip of nori around each onigiri to make a makeshift handle, then roll two of the triangle’s sides in the furikake.
Pop in the fridge until needed.
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