Omusubi (Japanese rice balls) with tuna, salted salmon, and umeboshi
Omusubi are Japanese rice balls that can be filled with savory additives like tuna, salted salmon, and umeboshi. They are simple to make and even more simple to eat. Aside adding a filling, you can also eat them plain or seasoned with salt, butter and then grilled. There are all kinds of ways to prepare omusubi and in this post, I’ll be sharing three of my favorite!Â
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
- 2 cups japanese rice (dry)
- 6 ounces canned tuna (one can packed in water, drained)
- 3–4 tablespoons kewpie mayonnaise
- 1 sheet seaweed (cut into roughly 1 inch x 4 inch pieces)
- salted salmon ((optional))
- umeboshi ((optional))
- shiso furikake seasoning ((optional))
Instructions
- Cook 2 cups of rice in a rice cooker or on the stove according to package directions.
- Once complete, turn off rice cooker and allow to cool.
- While the rice is cooking prepare tuna (and other ingredients if using).
- Fill a small bowl with water and wet your hands. Using an omusubi mould or plastic wrap, wet the surface with water. Measure about 1/4 cup of rice and shape into a half ball or half triangle.
- Add in filling and then add another 1/4 cup of rice over the top of the filling. Press down firmly and repeat for each ball of rice.
- Rewet your hands and the surface of the mould in between batches.
- Once complete, wrap with a small piece of nori (dried seaweed) and eat!
Find it online: https://www.alldayieat.com/recipe/omusubi-japanese-rice-balls/