The Origin and History of Onigiri
Onigiri, also known as a Japanese rice ball, is a very popular traditional food in Japan. Its history dates back several centuries, when this simple dish was used as a practical way to carry rice during long journeys or as rations for soldiers on the battlefield. Onigiri is characterized by its triangular or cylindrical shape, and its filling can vary, although one of the most classic is umeboshi, a pickled plum that helps preserve the rice.
In other Latin American countries, although Onigiri is not a traditional food, its popularity has grown in Japanese communities and among lovers of Asian cuisine. It is often simply known as a "Japanese rice ball" or "rice triangle." Thanks to its versatility and easy preparation, Onigiri has transcended borders and is now an accessible symbol of Japanese culture.
How to Prepare Onigiri Japanese Rice Balls
Onigiri is a simple recipe that combines basic ingredients to offer a delicious and practical bite.
Ingredients: Short-grain rice, umeboshi, nori, and salt.
Steps to prepare Onigiri:
Cook the rice.
Keep it warm, but let it cool enough so it doesn't burn your hands.
Cut each nori sheet into 9 strips.
Wet your hands and sprinkle them with salt to prevent the rice from sticking.
Shape a handful of rice into a triangular form with an indentation in the center.
Press a piece of umeboshi into the indentation you made.
Wrap the rice and umeboshi with the nori strips.
Serve immediately or save for later.
