Tasting Japan: The Onigiri Experiment

Notes from a Madman's Laboratory

Since coming back from Japan, I’ve been on a bit of a mission. A delicious, slightly obsessive mission. I’ve been chasing the flavors I fell in love with over there, and my kitchen has basically turned into a one-man test kitchen. Today’s adventure? Onigiri.

If you’ve never had one, imagine a sushi roll that’s gone solo. No need for chopsticks, no ceremony. Just grab it and go. Onigiri is a triangle of sushi rice wrapped around a filling, then hugged tight in a crisp sheet of Nori. It’s made for adventure. In Japan, you can find them at any convenience store or train station. Pull the tab, unwrap the plastic, and the Nori (which has been cleverly kept separate) finally meets the rice. Take a bite. Smile. You’re welcome.

They’re usually filled with stable proteins like canned salmon or tuna, mixed with Japanese mayo, and in this case a splash of yuzu. They’re savory, satisfying, and pretty healthy to boot. Honestly, Japan might be living quite a few years ahead of us in the snack department.

My first attempt was... well, let’s say “ambitious.” The flavor was dialed in, but I had a thought: what if the filling wasn’t a little ball in the center? What if it was a full layer, so every bite had some? Reader, it was not a good idea.

Turns out there's a reason generations of Japanese cooks haven't done it that way. The rice needs to completely surround the filling so that it holds together. My method created what can only be described as a rice grenade. Shrapnel everywhere—counter, sink, floor. Lesson learned.

I made six more, this time respecting the blueprint. They’re chilling in the fridge now. I’ll take a few to Kate later. Onigiri seemed to be her favorite snack over there. I don’t think a single day went by without her grabbing one.

The next batch? Cajun smoked salmon with Kewpie mayo. A little spicy, a little southern. Not very traditional, but hey. It’s my kitchen. And also, ‘Merica.

See below for links to some of the key items I used.

Onigiri Mold set: https://www.amazon.com/dp/B0DJ4WP5Z5?ref=ppx_yo2ov_dt_b_fed_asin_title

Nori wrappers: https://www.amazon.com/dp/B00U321JNC?ref=ppx_yo2ov_dt_b_fed_asin_title

Koshihikari Rice: https://www.amazon.com/gp/product/B0B8BGZDG9/ref=ox_sc_act_title_6?smid=AF1EQV58NBGM0&psc=1