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Perfect Japanese Rice.

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“basic onigiri (riceball) recipe. Add any filling you want I particularly like Egg scrambled with some soy sauce (dark) and toasted (brush with a little miso mixed with sake and grill) Onigiri can be very hard to handmake. Moulds are available but difficult to get in the UK without paying high prices, small jelly mould or egg cups work really well.”
4 lumps

Ingredients Nutrition


  1. Wash rice in a colander until water runs clear.
  2. Drain well and then soak for 30 minutes.
  3. Put rice and water in a sauce pan make sure it has a tight fitting lid and wrap a tea towel around the lid to keep the steam inside
  4. Heat until boiling then turn to low and steam for 15 mins finally turn the heat off and let stand for a further 15 minutes. DO NOT LIFT THE LID OFF AT THIS TIME!
  5. Let the rice cool enough so it is warm but won't burn your hands when picked up.
  6. At this point if using fillings or flavorings add them to the rice.
  7. Wet hands and add a little salt if you feel like it. Take some rice and shape it into a circle, triangle, cat head whatever you want.
  8. It is quite difficult don't worry if yours are wonky!
  9. Add filling and or garnish at this stage and finish with a strip of nori either round the edge or as a "napkin" at one end.

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