Onigiri with Grilled Mackerel and Shiso Recipe
These triangular rice balls with grilled mackerel are a homemade version of the snack you can buy in every convenience store in Japan. Fragrant shiso leaves add freshness and a slightly lemony aroma, while the rice makes the snack really filling. It’s a great idea for a mid-morning snack at work or for a trip instead of sandwiches.
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
4
Ingredients
- rice - 300 g
- water - 360 ml
- mackerel - 200 g
- salt - 3 g
- soy sauce - 15 ml
- oil - 10 ml
- shiso - 6 pcs
- nori - 2 szt
- rice vinegar - 20 ml
- sugar - 5 g
Main Ingredient:
rice
Preparation
- Rinse the rice thoroughly in cold water, changing the water 4–5 times until it is almost clear. Leave the rice in a sieve for 15 minutes to drain.
- Transfer the rice to a heavy-bottomed pot, pour in the measured water, cover with a lid and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to low and cook for 10–12 minutes without lifting the lid.
- After this time, turn off the heat and leave the rice covered for another 10 minutes to finish cooking. In a small bowl, mix the rice vinegar with the sugar and a pinch of salt until the sugar dissolves.
- Transfer the hot rice to a wide bowl, pour over the vinegar mixture and gently fold with a wide spoon, using cutting motions so you don’t crush the grains. Set aside to cool slightly – the rice should be warm but not too hot to handle.
- Pat the mackerel fillets dry with paper towels, sprinkle with salt on both sides and drizzle with soy sauce. Heat a pan with a little oil and fry the fish for 3–4 minutes on each side, until the flesh is completely opaque and flakes easily.
- Let the cooked mackerel cool, remove the skin and any bones, and flake the flesh into small pieces with your fingers.
- Rinse the shiso leaves, pat dry and finely chop. Cut the nori sheets into strips about 3 cm wide using scissors.
- Prepare a bowl with cold water and a pinch of salt for dipping your hands. Take a portion of warm rice about the size of a small handful and flatten it in your palm into a thick patty.
- Place a teaspoon of mackerel and a little chopped shiso in the center. Enclose the filling with the rice, forming a triangle or a ball, pressing firmly so the onigiri doesn’t fall apart.
- Wrap the bottom of each finished onigiri with a strip of nori just before serving to keep it crisp. Serve immediately or pack into a lunchbox.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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