Okaka Onigiri (Seasoned Bonito Flakes Rice Ball)
15-minute Japanese rice balls filled and mixed with seasoned bonito flakes (okaka), wrapped in nori.
🍽️ Makes 6
Ingredients
| 15 g | bonito flakes (katsuobushi) | |
| 1 ½ tbsp | 23 ml | Japanese soy sauce (koikuchi shoyu) |
| 1 tbsp | 15 ml | toasted white sesame seeds |
| ½ tbsp | 7.5 ml | toasted sesame oil |
| ½ tsp | 2.5 ml | sugar |
| ¼ tsp | 1.3 ml | dashi granules |
| 600 g | cooked Japanese short-grain rice | |
| 2 sheet | roasted seaweed for sushi (nori), cut into long thirds |
Instructions
- Add 15 g bonito flakes (katsuobushi), 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp toasted sesame oil, 1 tbsp toasted white sesame seeds, ½ tsp sugar, and ¼ tsp dashi granules to a large bowl and mix until well combined.
- Once all the liquid is absorbed, add 600 g cooked Japanese short-grain rice to the bowl and mix until all of the ingredients are spread evenly through the rice.
- Divide the rice into equal portions (depending on how big you want the onigiri to be, 600 g of rice makes 4 large or 6 small rice balls) and shape using your preferred method. Wet your palms if you choose to shape by hand, this will stop the rice from sticking.
- Wrap with nori and enjoy!