A collection of fun, easy, and delicious onigiri (AKA musubi or Japanese rice balls) recipes and tutorials that are perfect for packing into bento boxes. Step by step instructions and video tutorials ensure anyone can become an onigiri master come lunch time!
Step aside sandwiches, because tuna salad has a new BFF: onigiri. Seriously guys, rice + tuna salad is like a match made in heaven. The rice acts as the perfect vessel for sealing in all that creamy tuna goodness (hello mess-free lunch!), and the very inner layer of rice becomes decadently moist and creamy from the mayo – much better than eating soggy white bread, in my opinion.
You guys, it’s already happening. People are talking about autumn. Exclaiming how it’s less than 1 month away. Counting down the days until Starbucks brings out the you know what. Yes, the pumpkin spice bomb has officially dropped. But hold up: Can we just consider for one quick second here how we still have 26 days of perfectly good summer left?
That’s why this month’s onigiri is cranking up the summertime feels to maximum output: I’m talking watermelon onigiri, here to show summer that we haven’t forgot about it just yet.
To kick-off our first EVER onigiri post, we’re going to dissect, reassemble, and admire the classic, triangle-shaped onigiri. Before we dive head-first into that, however, there’s one thing we should probably clear up: what, exactly, is onigiri?
Known as “rice balls” in English (and also sometimes called musubi), onigiri are those cute triangular bundles of rice ubiquitous with the Japanese lunch scene. They come in all shapes and sizes, and can be filled or sprinkled with all sorts of mouth-watering goodies. So, why are they called rice balls if they’re actually rice triangles? Just chalk it up to a translation thing.
