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Hey guys! Today we’re going to make a quick and easy recipe, Onigiri! These are rice balls filled with various ingredients ranging from salmon to umeboshi, known as pickled plum!
We’ll make five different kinds of onigiri today, which are all my original recipes and include some of my favorite ingredients.

It’s a great recipe to make whether you want to have a snack at home or prepare something while on the go!

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00:00 Intro
01:50 Umeboshi Onigiri Preparation
02:11 Salmon Onigiri Preparation
02:52 Okaka Onigiri Preparation
04:03 Beef Onigiri Preparation
04:43 Yaki Onigiri Preparation
05:15 Making the Onigiri
07:24 Grilling the Yaki Onigiri

Ingredients

- 700g cooled rice (140g for each onigiri)

Umeboshi Onigiri
- 2 umeboshi

Salmon Onigiri
- 1 filet of salmon
- Salt

Okaka Onigiri
- Soy sauce
- 10g bonito flakes
- Sesame seeds
- Schichimi spice (optional)
Beef Onigiri
- 50g thinly sliced beef
- 2 tsp sake
- 4 tsp mirin
- 2 tsp soy sauce
- 1 tsp honey
- Finely sliced ginger

Yaki Onigiri
- 1 tbsp mirin
-1 tbsp soy sauce
- 1tbsp yellow miso paste
- 1 kno grated garlic
- 1 tbsp sesame oil

How to make:

Filling Preparation
- For the umeboshi onigiri, remove the seed and reserve the flesh of two pickled plums.
- For the salmon onigiri, season with salmon and grill until charred and cooked through.
- Let the salmon cool and break about into small pieces with your hands.
- For the okaka onigiri, add the soy sauce to the bonito flakes.
- Mix and squeeze out the excess soy sauce (save for later).
- Put the bonito flakes into a 600W microwave for one and a half minutes until dry.
- Break apart into small pieces with your hands and put in the sesame seeds and schichimi spice. Set aside.
- For the beef onigiri, add in the mirin, sake, soy sauce and bring to a boil. Reduce the heat and then add the honey and ginger.
- Add in the sliced beef and boil until cooked through. Set aside to cool.
- For the yaki onigiri, add mirin and soy sauce to a bowl. Put into a microwave for 20 seconds to remove the alcohol from the mirin.
- Mix in the miso paste, garlic and sesame oil.

Making the onigiri
- Mix 2 tablespoons of water with 2 teaspoons of salt.
- Wet your hands with the salt water and weigh 140 grams of rice.
- Make a small pocket in the middle of the rice and wrap around the umeboshi.
- Using both hands, roll around and squeeze in to form a triangle shape.
- Repeat with the salmon and beef.
- For the okaka onigiri, make the triangle shape and dip each side into the bonito flake mix.
- Then wrap each onigiri in seaweed, with the rough side down.
- For the yaki onigiri, make it into a triangle shape.
- Grill over a low to medium heat till charred.
- Then brush on the sauce while grilling till crispy on the outside.

Director and Camera: Marcus Canning