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Discover the top 3 most popular onigiri (rice balls) in Japan! 🍙 In this video, we explore the flavors and ingredients that make these onigiri favorites among locals and tourists alike. From classic fillings to unique combinations, find out which onigiri you must try on your next visit to Japan. Don't forget to like, comment, and subscribe for more delicious Japanese recipes and food adventures! 🌟
way of making
00:00 Opening
00:24 Tuna Mayo Onigiri
02:04 How to make onigiri (rice ball)
03:36 How to roll seaweed
04:40 How to store rice balls
05:08 Rice ball coated with salmon
06:00 Onigiri making machine
06:44 Do you heat up the rice balls? Room temperature?
07:03 Rice ball wrapped in konbu
07:33 Do you need seaweed?
07:55 How to Wrap Delicious Rice Balls
08:53 Lunch time
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🌸Tuna mayo onigiri（for 2 pieces）
300g…Cooked rice
Put on three fingers (about 0.6g)…Salt
40g…Canned tuna
14g…Kewpie mayonnaise
4.5g…Soy sauce
Two sheets…Dried seaweed (nori)
1 Combine oiled tuna, mayonnaise and soy sauce in a bowl.
2 Wet both hands with water, take salt with fingers and apply to both hands.
3. Place the rice on one hand and make a hollow in the middle with your fingers.
Place the filling in the middle and wrap the rice so that the filling is covered.
4. Shape the rice with both hands without exerting force, and form a triangle.
Wrap the dried seaweed.
🌸Salmon onigiri（for 2 pieces）
300g…Cooked rice
Put on three fingers (about 0.6g)…Salt
40g…Salted salmon
Two sheets…Dried seaweed (nori)
※If you do not have salted salmon, rub 2g salt on both sides of 100g salmon and leave overnight in the refrigerator.
1 Cook the salmon in a preheated oven at 392°F (200°C) for 15 minutes.
2Make onigiri in the same way as for tuna mayo.
🌸Konbu onigiri（for 2 pieces）
300g…Cooked rice
Put on three fingers (about 0.6g)…Salt
8g…Konbu (sea kelp)
Two sheets…Dried seaweed (nori)
1Make onigiri in the same way as for tuna mayo.
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