Granny's Round Onigiri Rice Balls

Granny's Round Onigiri Rice Balls

A very round onigiri coated with shredded nori seaweed. Put in your favorite fillings and roll 'em around.

Ingredients: 2 servings

Freshly cooked rice
1 heaping bowlful (180+ g)
A small amount
Fillings (this time, umeboshi)
Shredded nori seaweed
As needed


1. Add salt to the rice and adjust the saltiness to your liking. Divide into 2 portions. Remove the seed from the umeboshi and halve it. Put the umeboshi into the rice and form into round balls.
2. Spread shredded nori on your workplace, like a piece of parchment paper, and put the formed rice balls on top while they're still warm. Roll around to coat with nori. Use dry hands.
3. Secure the nori with your hands. Gather leftover nori to add to egg omelets or soup.
4. Dish it up and serve.

Story Behind this Recipe

When I was a child, my grandmother used to make this onigiri with her big hands. She used to spread out shredded nori on top of newspaper and roll the onigiri around... This is my favorite onigiri with lots of memories. Because you use shredded nori, the nori won't break apart, thus making it easier to eat. It's safe for your children that way.