Triangle Rice Balls (Sankaku onigiri)

Triangle Rice Balls (Sankaku onigiri)
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Rice & Noodles

Quick

150kcal

15minutes

Calorie count is for a riceball.

Ingredients (Makes 6)

  • 500 g cooked rice (hot)
  • 1 sheet nori seaweed (full sheet)
  • [filling ]

    • 2∼3 umeboshi (pickled plum) (large)
    • 1 small pack bonito flakes (5 g)
  • Salt, as needed
  • Takuan pickled daikon radish, as desired
    Note

    Pickled radish made with salt and rice bran. A familiar dish in Japan.

Directions

1

Cut the nori into 4-5 cm wide, 12-13 cm long strips. Make six strips.

2

Remove the pit from the umeboshi and mince the flesh. Mix together with the bonito flakes and divide into six portions. Place on a tray.

3

Divide the cooked rice into six portions by placing the rice in a rice bowl and emptying it on a large tray. This will allow the rice to cool naturally and you'll end up with equal portions of rice.

4

Fill a bowl with 100-200 ml of water and place the rice, umeboshi and bonito flake mixture and salt nearby.

5

Wet both hands with water to keep the rice from sticking to them. Take a pinch of salt and rub it between your palms.

6

When the rice is cool enough to handle, take one portion and make a well in the center. Place one portion of the umeboshi-bonito flake mixture into the well and bring the rice around it to cover it up.

7

Now to form the rice into a triangle. Adjust the thickness with the bottom hand and with the top hand, form an L-shape. Rotate the rice towards you as you pack the rice together to form a triangular shape. Make sure not to squeeze the rice too hard. Repeat the process for the other balls.

8

Wash and dry your hands. Wrap the nori strips around the rice balls. Arrange on a plate so that each end of the nori strip is on the plate. Garnish with the takuan.