Making Onigiri and Sushi with Fillings

• Variety of Fillings: Onigiri can be filled with a wide range of ingredients, such as salmon, umeboshi (pickled plums), or tuna mayonnaise. This variety ensures there’s something for every taste.
• Ease of Preparation: Onigiri are a quick and simple meal. They are shaped from rice and filled with various ingredients, making them perfect for on-the-go or as a snack.
• Formenvielfalt: Onigiri können nicht nur dreieckig, sondern auch rund oder oval geformt werden, was sie vielseitig und kreativ gestaltet.
• Tradition and Modernity: Although onigiri are a traditional Japanese snack, they have become a global trend, especially through variations like onigiri sandwiches or modern fillings.

Onigiri are Japanese rice balls, often shaped into triangles or ovals. Here are the basic steps to shape onigiri into a triangle:

1. Take a handful of cooked, warm sushi rice (preferably sticky short-grain rice) and let it cool slightly so it’s easier to shape.
2. Lightly wet your hands with water or salted water to prevent the rice from sticking to your hands.
3. Take a portion of rice and shape it into a flat disc in your palm.
4. Place a filling in the center of the rice disc, such as pickled plums (Umeboshi), marinated salmon, tuna, or vegetables.
5. Enclose the filling with the rice and shape the onigiri into a triangle by pressing the corners of the rice inward and bringing them together. You can also use special onigiri molds to make forming the triangle easier.
6. Press the onigiri firmly to ensure it holds its shape well.
7. You can traditionally wrap the onigiri with a sheet of nori seaweed to make it easier to handle and add extra flavor. Simply wrap the nori around the onigiri when you’re ready to eat.

It’s important to keep your hands moist to shape the rice more easily and to press the onigiri firmly enough so it retains its shape. With a bit of practice, you can create beautifully shaped triangular onigiri.

• Take a handful of warm, cooked sushi rice.
• Lightly moisten your hands with water or salted water.
• Shape a flat disc of rice in the palm of your hand.
• Place a piece of grilled or marinated salmon in the center of the rice disc.
• Enclose the salmon with the rice and shape the onigiri into a triangle.
• Press the onigiri firmly to ensure it holds its shape.
• Optionally, wrap the onigiri with a sheet of nori (seaweed) for easier handling and added flavor.

• Take a handful of warm, cooked sushi rice.
• Lightly moisten your hands with water or salted water.
• Shape a flat disc of rice in the palm of your hand.
• Place a pickled Japanese plum (Umeboshi) in the center of the rice disc.
• Enclose the plum with the rice and shape the onigiri into a triangle.
• Drücke das Onigiri fest zusammen, damit es seine Form behält.
• Optionally, wrap the onigiri with a sheet of nori (seaweed) for easier handling and added flavor.

• Take a handful of warm, cooked sushi rice.
• Lightly moisten your hands with water or salted water.
• Shape a flat disc of rice in the palm of your hand.
• Place some seasoned tuna (e.g., with soy sauce) in the center of the rice disc.
• Enclose the tuna with the rice and shape the onigiri into a triangle.
• Press the onigiri firmly to ensure it holds its shape.
• Optionally, wrap the onigiri with a sheet of nori (seaweed) to make it easier to handle and add extra flavor.

Making sushi at home is a wonderful way to enjoy a healthy and delicious dish right in your own kitchen. Although it requires some practice, anyone can achieve sushi mastery with the right guidance. In this post, I’ll show you step by step how to make sushi, from selecting the ingredients to mastering the rolling technique.

Before you start making sushi, you should gather the right ingredients. Here is a list of the essential ingredients you will need:

• Sushi Rice (short-grain rice)
• Nori (dried seaweed sheets)
• Rice Vinegar
• Sugar and Salt
• Fish (fresh raw fish such as salmon or tuna)
• Vegetables (avocado, cucumber, carrots)
• Soy Sauce, Wasabi, and Pickled Ginger (for serving)

Additionally, you will need a bamboo mat (Makisu) for rolling and a very sharp knife to cut the sushi rolls.

When using raw fish, it is crucial that it is of sushi-grade, meaning it is very fresh and has undergone special processing to ensure safety. Ask your fishmonger specifically for sushi-grade fish and only purchase from reliable sources.

Rice is the heart of every sushi roll, so it is important to prepare it correctly. Here is a step-by-step guide:

• Step 1: Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice becomes sticky after cooking.
• Step 2: Cook the rice using a 1:1.2 ratio (1 cup of rice to 1.2 cups of water). Bring the water to a boil, reduce the heat, and let the rice simmer gently with the lid on for about 18 minutes. Then let the rice rest for 10 minutes.

• Step 3: While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan (3 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon salt for 2 cups of rice). Gently heat the mixture until the sugar and salt dissolve.
• Step 4: Pour the vinegar mixture over the warm rice and mix everything using a wooden spatula. Be careful to “cut” the rice gently rather than stir, so the grains don’t get crushed. Let the rice cool to room temperature before using it further.

Selecting and preparing the fillings is the next important step in making sushi at home. You can use raw fish, cooked seafood, or vegetarian ingredients. Here are some tips for preparation:

• Fish: Cut the fish into long, thin strips using a sharp knife. Make sure the slices are not too thick, so the sushi rolls don’t become too heavy.
• Vegetables: Cucumbers and avocados are perfect for fillings. Cut the cucumbers into thin strips and slice the avocado evenly.
• Additional Fillings: You can also use Japanese omelet strips (Tamago), pickled radish, or shrimp.

Now comes the most exciting part – rolling the sushi. With a bit of practice and the right technique, you can create beautiful and compact sushi rolls.

• Step 1: Place a sheet of nori on the bamboo mat, with the shiny side facing down.
• Step 2: Wet your hands with water to prevent the rice from sticking. Then spread a thin layer of sushi rice evenly over the nori sheet, leaving a border of about 2 cm at the top.
• Step 3: Place the fillings (fish, vegetables) roughly in the center of the rice layer.
• Step 4: Start rolling the sushi by lifting the mat and gently shaping the roll. Apply light pressure to create a firm roll without squashing it. The free edge of the nori sticks to the rice, sealing the roll.

• Step 1: Cover the bamboo mat with plastic wrap to prevent the rice from sticking.
• Step 2: Place the nori sheet on the plastic wrap and spread the rice evenly over it. Then flip the nori sheet so that the rice is on the bottom.
• Step 3: Place the fillings in the center of the nori and roll the sushi in the same way as with classic maki rolls.

Once you have successfully rolled your sushi, it’s time to cut it into bite-sized pieces.

• Step 1: Use a very sharp knife to ensure clean cuts. Lightly wet the knife between slices to prevent the rice from sticking.
• Step 2: Cut each roll into 6–8 even pieces.
• Step 3: Serve your homemade sushi with soy sauce, wasabi, and pickled ginger.

• Keep Sushi Rolls Firm and Even: When rolling, avoid applying too much pressure, or the rolls will get squashed. Use the bamboo mat gently to achieve an even result.
• Try Different Variations: In addition to classic maki rolls, you can also try Nigiri (rice balls with fish) or Temaki (hand-rolled sushi).
• Freshness is Key: The taste of sushi heavily depends on the freshness of the ingredients, especially when using raw fish.

Making sushi at home is a creative and rewarding experience. With the right technique and a bit of patience, you can prepare fresh and delicious sushi rolls right in your own kitchen. From selecting the ingredients to preparing the perfect sushi rice and mastering the rolling technique, every step is essential to achieve an authentic and tasty result.