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GIANT ONIGIRI INSPIRED BY COOKING FROM VALKYRIES

Picture for Giant Onigiri inspired by Cooking from Valkyries

1,120,494 views  In this "Cooking from Valkyries"-inspired recipe, craft a traditional onigiri the size of a bowling ball. Made with perfectly seasoned rice, savory fillings, and wrapped in Nori, this rice ball is full of flavor.

8 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Rice

For the Rice

short grain rice (uncooked)

6 cups short grain rice (uncooked)

water (enough to cover rice to the first knuckle)

1 water (enough to cover rice to the first knuckle)

For the Fillings

For the Fillings

salmon filets

3 salmon filets

2,  oz cans of tuna, drained

5 2, oz cans of tuna, drained

Kewpie mayonnaise

½ cup Kewpie mayonnaise

Umeboshi (Japanese salted and pickled plums)

5 ½ Umeboshi (Japanese salted and pickled plums)

sake

2 tbsp sake

salt

2 tbsp salt

For the Assembly

For the Assembly

large sheets of Nori (seaweed)

5 large sheets of Nori (seaweed)

salted water (for shaping)

salted water (for shaping)

TOOLS

large pots or rice cooker

2 large pots or rice cooker

mixing bowls

mixing bowls

small mixing bowls

small mixing bowls

prep bowls

prep bowls

foil lined baking tray

foil lined baking tray

oven

oven

paring knife

paring knife

cutting board

cutting board

spoon or fork for flaking salmon

spoon or fork for flaking salmon

rubber or wooden spatula

rubber or wooden spatula

fridge

fridge

paper towels

paper towels

plastic wrap

plastic wrap

DIRECTIONS

1.

For the Rice

1.

Rinse 6 cups of short-grain rice until the water runs clear.

short grain rice (uncooked)

6 cups short grain rice (uncooked)

2.

Rice Cooker: Add rice to the rice cooker, cover with water until it reaches the first knuckle when you dip your finger in. Cook on the normal rice setting.

short grain rice (uncooked)

6 cups short grain rice (uncooked)

water (enough to cover rice to the first knuckle)

1 water (enough to cover rice to the first knuckle)

large pots or rice cooker

2 large pots or rice cooker

3.

Stovetop Rice: In 2 large pots, cook 3 cups of rice in each, covering with the water using the first-knuckle methodd. Bring to a boil, then reduce to a simmer, cover, and cook until all water is absorbed (about 15-20 minutes).

short grain rice (uncooked)

6 cups short grain rice (uncooked)

water (enough to cover rice to the first knuckle)

1 water (enough to cover rice to the first knuckle)

large pots or rice cooker

2 large pots or rice cooker

4.

Once cooked, transfer all the rice into a large tray or bowl to cool. Let it rest until it reaches room temperature.

mixing bowls

mixing bowls

5.

For the Salmon Filling

1.

Rub salmon filets with sake to freshen them up, then coat generously with salt on all sides.

salmon filets

3 salmon filets

sake

2 tbsp sake

salt

2 tbsp salt

2.

Place salmon filets in the fridge for 39 minutes to allow the salt to draw out moisture.

salmon filets

3 salmon filets

fridge

fridge

3.

After 30 minutes, pat the salmon dry and place them on a foil-lined baking tray.

salmon filets

3 salmon filets

paper towels

paper towels

foil lined baking tray

foil lined baking tray

4.

Bake at 450°F for 15 minutes, or until the salmon is cooked through and slightly firm.

salmon filets

3 salmon filets

oven

oven

5.

Once the salmon has cooled slightly, flake it with a fork into small chunks, but don't mash it. Set aside.

salmon filets

3 salmon filets

spoon or fork for flaking salmon

spoon or fork for flaking salmon

small mixing bowls

small mixing bowls

cutting board

cutting board

6.

For the Tuna Mayo Filling

1.

Drain cans of tuna and transfer to a small mixing bowl.

2,  oz cans of tuna, drained

5 2, oz cans of tuna, drained

small mixing bowls

small mixing bowls

2.

Add Kewpie mayonnaise and stir until well combined. The tuna should be creamy but still have texture. Set aside.

Kewpie mayonnaise

½ cup Kewpie mayonnaise

rubber or wooden spatula

rubber or wooden spatula

3.

For the Umeboshi Filling

1.

Remove the pits from Umeboshi plums and chop them into small chunks.

Umeboshi (Japanese salted and pickled plums)

5 ½ Umeboshi (Japanese salted and pickled plums)

paring knife

paring knife

2.

Set aside in a small bowl. This will be the third filling.

prep bowls

prep bowls

3.

For the Assembly

1.

Line 2 large bowls with plastic wrap, ensuring there's enough overhand to lift the rice later.

mixing bowls

mixing bowls

2.

Divide the cooled rice equally between the two bowls. Use your hands to press the rice down gently, forming a flat surface.

For the Rice

For the Rice

mixing bowls

mixing bowls

3.

In one bowl, create a shallow crater in the middle of the rice. Fill it with flaked salmon.

salmon filets

3 salmon filets

4.

In another bowl, create another crater and fill it with the tuna mayo mixture.

2,  oz cans of tuna, drained

5 2, oz cans of tuna, drained

5.

Using the plastic wrap, carefully lift the rice from one bowl and place it on top of the other, sandwiching the fillings together to form a large, round onigiri.

For the Rice

For the Rice

plastic wrap

plastic wrap

6.

Gently press down to secure both halves. The plastic wrap will help you shape it without rice sticking to your hands.

plastic wrap

plastic wrap

7.

Lay out your sheets of Nori. Carefully press them onto the giant rice ball, covering the entire surface. The warmth and moisture from the rice will help the Nori adhere.

large sheets of Nori (seaweed)

5 large sheets of Nori (seaweed)

salted water (for shaping)

salted water (for shaping)

8.

If needed, cut smaller pieces of Nori to match any uncovered areas. The goal is 100% Nori coverage.

large sheets of Nori (seaweed)

5 large sheets of Nori (seaweed)

paring knife

paring knife

9.

Slice the giant Onigiri in half to reveal the layers of filling.

10.

Serve immediately, cutting into smaller portions for each person.

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