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how to get onigiri like this?
In Japanese Food

how to get onigiri like this?

hi! this is my favorite onigiri but it's like $5 and I'd rather just make it if I can. it doesn't list what it is but it's a very savory taste.
I've tried mixing in bonito furikake both dry and while the rice cooks but it was no where near as nice… maybe it's cooked in dashi stock? does anyone have any ideas?
I'm fine with experimenting as it just means I get to eat extra onigiri lol

by aSimpleFerret

12 Comments

  1. Jelalzxcvb

    i miss japan already because of thier food

  3. beginswithanx

    Does the shop really not tell you the name or basic ingredients in it? Like salmon onigiri, or tuna mayo onigiri, etc? It’s just called “onigiri?”

  4. sometimesfriendly

    I’ve seen this same sushi in dozens of YouTube recipes

  5. Professional-Wing201

    probably light (not less salt) soy sauce, or dashi (from kombu and katsuobushi, or granules.) to the cooking water, i mean.

    i defo think they add a bit of ryorishu or mirin to the rice along with the cooking water

    i could be wrong, but it looks like they mix in noritama furikake and sesame seeds to the rice after it cooks as well 

  6. TheKwatsitzHadarich

    Just curious where this is? 

  7. Perfect_Caregiver_90

    That looks like dashi was added to the rice cooking water. 

    Can you describe the flavor profile you’re tasting and what you’ve tried that has been close?

  8. MistakeBorn4413

    I can’t tell but if you can tell it has bonito flakes, then you DO NOT add dashi. That makes no sense since dashi is typically made from bonito already. Instead, you basically soak the bonito flakes in soy sauce first, then mix that with the cooked rice. Look up “okaka onigiri”. Okaka is one of the most common/traditional types of onigiri (especially home made), along with the likes of ume and salmon.

  9. RokushoKaukas10105

    I think I see shio-kombu. I’m summarizing the recipe I found with tuna and shio-kombu below with the link in JP.

    Ingredients:
    – 360ml rice
    – 25-30g shio-kombu
    – 3g bonito
    – small can of tuna in oil

    Methods:
    – soak rice for about 30 min
    – add normal amount of water minus a tablespoon or two
    – add shio-kombu, bonito, and tuna (oil too) in that order and mix each time you add ingredient
    – cook rice as usual
    – form into onigiri and serve

    https://kimama-na-life.blog.jp/archives/15769054.html

    Shio-Kombu is great for adding flavors and salt, so this just might do the trick.

  10. jiajia_92

    I just want to know how they get such a perfect shape. Mine always has a shitty looking shape.

  11. UnNumbFool

    My guess is probably just dashi added to the water?

    Past that could you potentially ask someone in the shop if they’d be able to tell you?