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Okaka onigiri recipe
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Okaka Onigiri Recipe

Okaka is a Japanese katsuobushi and soy sauce mix, like furikake but with less ingredients and a little saltier. That makes it perfect for a simple and quick onigiri rice ball that really doesn't need anything else.
Course Snack
Cuisine Japanese
Keyword onigiri
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Author Joost Nusselder
Cost $2

Ingredients

Steamed rice

  • 2 cups Japanese short-grain rice uncooked
  • cups water

For making onigiri

  • 1 tsp salt (sea salt or kosher; use half if you choose to use table salt)
  • 4 sheets nori (seaweed)
  • 4 tbsp katsuobushi dried bonito flakes
  • tbsp soy sauce
  • 2 tsp toasted black sesame seeds (to garnish)

Instructions

Preparing the steamed rice

  • Put your rice in a large rice bowl, gently wash it in a circular motion, and dispose of the water. Repeat this process around 3 – 4 times.
  • Allow the rice to soak in water for around 30 minutes. Move the rice into a rice sieve and allow it to drain completely. This should take around 15 minutes.
  • Now mix the rice and water in a pot with a heavy bottom, and cover it with a lid. Bring the rice to boil over medium heat.
  • Once the water boils, reduce the heat to the lowest setting, and then continue to cook while covered for around 12 – 13 minutes, or until the water is fully absorbed. After 12 minutes, open the pot to see if there's any water present, close the lid, and then continue cooking for an additional minute.
  • Remove the pot from the stove with the lid is on, and then allow the rice to sit for an additional 10 minutes. Next, move the rice to a large plate and fluff it with a rice scooper. Allow it to cool for some time, or until you can comfortably hold it in your hands without burning them. However, you shouldn’t allow the rice to cool down completely.

Preparing the onigiri fillings

  • As your rice soaks and drains for 45 minutes, start preparing the onigiri fillings.
  • For the okaka filling, put the dried bonito flakes (katsuobushi) in a bowl, add 2 tbsp of soy sauce, and mix them together. The bonito flakes should be moist, and no soy sauce should be left on the bottom of the bowl.

Preparing the onigiri

  • Cut the nori sheets into thirds.
  • Mix the rice with the okaka thoroughly.
  • Wet your hands with water to prevent the rice from sticking to your hands.
  • Put some salt in your hands and then rub to spread around your palms. If you're using table salt, make sure that you use half since it's much salter compared to kosher salt.
  • Now scoop the warm rice (around 1/3rd of a cup) into one hand, and then use your hands to mold the rice in a triangle. You can use 3 fingers (thumb, index, and middle fingers) to create a triangle corner. Ensure that your hands are firm to prevent the onigiri from falling apart. Also, make sure that you don’t squeeze your rice very tightly.
  • Use the nori to cover the onigiri.
  • Sprinkle some of the sesame seeds on top of each of the rice balls.