Stop Soggy Seaweed with just 1 Trick. Lunch box onigiri is for kids who love roasted nori
Learn the secret to perfectly crispy seaweed on your onigiri for lunchboxes! This easy recipe uses a simple trick to keep the nori crunchy, making it a hit with kids.
Ingredients
- 2 cups cooked Japanese short- or medium-grain rice
- 4 sheets roasted nori (seaweed)
- 1/4 cup pork floss (or other desired filling)
- Plastic wrap
Instructions
- 1
Cook Japanese short- or medium-grain rice according to package directions.
- 2
Let the cooked rice cool slightly until it's comfortable to handle.
- 3
Prepare your filling. If using pork floss, have it ready.
- 4
Take a portion of rice (about 1/2 cup) and place it in your palm. Make a well in the center.
- 5
Add about 1 tablespoon of pork floss (or your chosen filling) into the well.
- 6
Gently cup your hands around the rice and filling, pressing to form a compact ball or triangle. You can use an onigiri mold for easier shaping.
- 7
To prevent soggy seaweed, place the formed rice ball on a piece of plastic wrap.
- 8
Cut a sheet of nori to the desired size to wrap your onigiri.
- 9
Place the nori sheet on top of the plastic-wrapped rice ball.
- 10
Carefully wrap the plastic wrap around the rice ball and nori, tucking the edges to create a tight seal. This barrier will keep moisture away from the nori.
- 11
Repeat for remaining rice balls and nori sheets.
- 12
When ready to eat, unwrap the plastic from the onigiri, revealing crispy seaweed.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Pro Tips
- •Ensure the rice is not too hot when shaping, or it will be difficult to handle and may steam the nori prematurely.
- •For easier handling and shaping, lightly wet your hands with water or rice vinegar water.
- •The plastic wrap barrier is key to keeping the nori crispy. Ensure it's wrapped tightly.
- •Roast your own nori briefly over a low flame or in a toaster oven for extra crispiness and flavor before wrapping.
Variations
- •Fillings: Consider other popular fillings like tuna mayo, salmon flakes, seasoned kombu, umeboshi (pickled plum), or fried chicken bits.
- •Rice Seasoning: Mix a pinch of salt, furikake (rice seasoning), or a dash of soy sauce into the cooked rice before shaping.
- •Shape: Experiment with different onigiri shapes beyond the classic triangle, such as balls or cylinders.
- •Vegetarian Option: Use seasoned mushrooms, seasoned tofu, or avocado as fillings.
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