Onigiri (Japanese rice balls) are a constant on our weekly menus in the Fuji household. Whether they are for lunch or a snack, we eat them at least once a week. But if you’ve been reading La Fuji Mama for very long, you already know that! I am going to start sharing a new onigiri (or onigirazu) recipe/idea at least once a month, because there are so many things that you can do with them, and they are so perfect for packing in bentos or for picnics. This month I’ve already shared a recipe for a Red, White & Blue Onigirazu (rice sandwich), but I also have an onigiri recipe for you. This onigiri is a simple one. I made a twist on a traditional Japanese condiment, goma shio (sesame salt), by adding dried shiso, one of my favorite herbs on the planet.
Shiso is in the mint family, but is like a cross between mint, basil, and more. It has a really unique flavor that is bright and refreshing!
I then took that shiso goma shio (shiso sesame salt) and used it to season the rice, which I then formed into onigiri. I added a strip of seaweed and then they were done! The shiso goma shio can be made ahead of time.
You start with fresh shiso leaves and dehydrate them in a dehydrator, then grind them up using a mortar and pestle or a food processor, then add the toasted sesame seeds and sea salt. These onigiri may be simple, but they are delicious. The shiso goma shio (shiso sesame salt) adds a more complex flavor.
Shiso Goma Shio Onigiri (Shiso Sesame Salt Rice Balls)
Japanese rice balls seasoned with a fragrant shiso sesame salt that is made from scratch.
Ingredients
For the Shiso Goma Shio (Shiso Sesame Salt):
- 6-10 fresh shiso leaves (use less if the leaves are larger or more if the leaves are smaller)
- 1/2 cup fine grain sea salt
- 2 tablespoons toasted sesame seeds (you can use white or black)
For the Onigiri (Rice Balls):
- 3 cups hot, steamed Japanese rice (often labeled Calrose rice or sushi rice)
- 1 sheet toasted nori (the type of seaweed used for sushi making)
Instructions
To make the Shiso Goma Shio (Shio Sesame Salt):
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Rinse off the shiso leaves in cool water, then gently shake off the excess water. Remove any long stems. Place the leaves on a dehydrator tray in a single layer.
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Dehydrate the leaves at 95 degrees Fahrenehti until they are dry (they will crumble). (Dehydrating time can vary from 1 to 4 hours, depending on how large/thick the leaves are and how humid it is.)
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Put the dried leaves in a mortar and use a pestle to grind them up (or use a food processor). Add 2 tablespoons of the ground dried shiso to a mortar or food processor and add the sea salt and toasted sesame seeds. Grind everything together using a pestle, or pulse everything together in a food processor until everything is evenly distributed.
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Transfer the shiso goma shio to a glass jar and screw on a lid.
To make the Onigiri (Rice Balls):
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Put the 3 cups of hot rice in a bowl and season the rice with the shiso goma shio, to taste. I usually start with a teaspoon, and taste, then add more as needed from there. Everyone will have a different taste preference!
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Line a small bowl with plastic wrap. Divide the rice into 4 portions. Put 1 portion of the rice into the plastic wrap-lined bowl. Gather the ends of the plastic wrap around the rice and twist them tight.
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Shape the rice into a round shape, using gentle pressure to mold the rice, or shape them into triangles. Set the onigiri aside.
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Repeat with the remaining rice. Let the onigiri cool slightly.
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Cut 4 strips that are about 2-inches wide and 4-inches long out of the sheet of nori. Unwrap the onigiri, one at a time, and wrap the nori around one of the edges, then rewrap in the plastic wrap and repeat with the remaining onigiri.
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The onigiri can be unwrapped and served immediately. They can also be kept wrapped and packed in a bento box. The onigiri will keep fresh at room temperature for 6 hours.
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