Simple Sticky Rice Onigiri
Simple Sticky Rice Onigiri
Simple, satisfying onigiri made with just Grain Trust Sticky Rice, nori, and a sprinkle of furikake. No filling needed — the rice is the star.
Serves 2 | Prep: 10 min | Cook: 3 min | Paired with: Grain Trust Sticky Rice
Ingredients
1 packet Grain Trust Sticky Rice
¼ tsp sea salt
2 sheets sushi nori, cut into 1-inch strips
1 tbsp furikake seasoning, for garnish
1 tsp black sesame seeds, for garnish
Instructions
Cook 1 packet Grain Trust Sticky Rice according to package instructions. While still warm, transfer to a bowl, add ½ teaspoon sea salt, and fold gently to season evenly. Don't overwork the rice — you want to keep it fluffy and sticky.
Tear off a square of plastic wrap, about 10–12 inches, and lay it flat on a clean surface. Lightly dampen the center with a few drops of water to prevent sticking. Scoop about ⅓ cup of warm rice into the center of the wrap.
Gather the four corners of the plastic wrap up and around the rice, twisting them together at the top to form a tight bundle. Use both hands to press and mold the rice through the wrap into a triangle shape, applying firm, even pressure on all three sides. Twist the top tighter as you go to keep the bundle compact.
Unwrap the plastic and gently transfer the onigiri to a plate. Wrap a strip of 2 sheets of sushi nori, cut into 1-inch strips around the base, then sprinkle with 1 tablespoon furikake seasoning, for garnish, and 1 teaspoon black sesame seeds, for garnish. Repeat with the remaining rice.
Serve immediately for crisp nori, or let rest for a few minutes if you prefer the nori softened and chewy.
Tips
Warm rice is essential: Onigiri only holds its shape when the rice is warm and sticky. Shape them right after cooking.
The ziplock method: Press firmly and evenly into the corner of the bag — the more pressure, the better the onigiri holds together.
Nori timing: Wrap just before eating for crisp nori, or wrap and rest a few minutes for the classic convenience store-style chewy nori.
Make it your own: Try a small piece of pickled plum (umeboshi), a sliver of seasoned nori, or a dab of miso as a filling once you've got the technique down.