How to Make Onigiri & Homemade Furikake | Japanese Rice Balls | おにぎりとふりかけの作り方

[@M7S4I5L8V2A]

I love jelly donuts.

[@exalt.]

Daddy Babby’s wonderful guides

[@jadespidey]

Damnit Brock

[@void.reality]

Jelly filled are my favourite! Nothing beats a jelly filled donut.

[@yvan2218]

Lost pause where u at

[@Afeeq1011]

Damnit beat me to it

[@HenSt-gz7qj]

I always ask my sister (who lives in Japan) to send some furikake whenever she can... always want to have some in stock from time to time because they don't sell it here in Indonesia. Also some curry bar and also some japanese instant packages (instant miso soup, instant udon, instant soba, etc)

[@ms.violet7930]

🤤

[@DazzaBo]

Hell yeah. I was coincidentally looking up Onigiri recipes about a week ago but didn't really find anything straightforward and then my favourite Aussie chef posts this up. Cheers Adam!

[@NexusBecauseWhyNot]

This video is amazing. Simply put, by the 4th onigiri I have already laid the mountain shape down. My biggest problem with making onigiri and sushi in general is that I come from a culture where everything shaped by had is made before going in the pot, not shaped by hand and directly on the plate, so there's been a struggle to come to terms with the fact that I gotta do it like this. Also, the rice was a bit mushy, I still have ways to go with that but I am glad that I did it xD

[@J235304204]

I am so glad I watched this video, Furikake is so freaking expensive in the Korean and Japanese grocery stores in the US. Making your own seems to be so freaking easy! I never even thought about it!

[@jaredanson]

Trader Joe's now carries it, and it's pretty cheap.

[@jakethegoodguy1975]

I got mine off Amazon. Not too expensive.

[@Nuloahc]

i learned about furikake just recently. it's such a wonderful and easy seasoning for onigiri, mashed potatoes, or even french fries!

[@MrJewripper]

I prefer onigiri with some sort of filling. Idk it makes it feel like more substantial snack

[@rainLhes]

I love the background music. So calming~

[@thomashounsome7737]

Your peaceful manner and gentle instruction make learning from you a pleasure sir. Thank you for the video.

[@mapopo121]

I love his smile

[@joannaownseeet8663]

Japanese food looks so beautiful.

[@PC-gs7pv]

This mans content is next level, just love it!

[@starlightqueen2002]

This was a really good quality video and I enjoyed watching it!

[@kaeru99999]

Hi, I'm Japanese 😄I'm glad also interested you introduce like this Japanese food recipe. Little bit strange but your recipe is so nice😊❤️❤️

[@LAVirgo67]

Something so basic, yet so yummy!

[@MminaMaclang]

Your videographer and editor are very talented.

[@xeetzer5478]

What's incredible about your videos is that absolutely everything seams clear with your explanations. It make them really enjoyables to watch.

[@DaceyMark]

Thanks Adam, really appreciate your time showing us this. 👍🏻

[@thefizu1800]

Just found your channel and subscribed in seconds. Simply one of the best cooking channel on KZbin. You deserve more love sir!❤️

[@TenorCantusFirmus]

Yesterday, on New Year's Eve, me and a bunch of friends have decided to go for a Japanese takeaway, we also have ordered some onigiri, which were something absolutely new for me, and they were delicious. Now I'd also like trying making them at home.

[@velykat]

Reminder to cook Onigiri if you haven't yet!

[@jonahxddd2932]

this was such a helpful video, I love how you did everything step by step. Thanks for putting this together!

[@lzwr8474]

Love your video series about basic stuff. Really great to start cooking Asian food ❤. Best greetings from Austria.

[@henrikaugustsson4041]

Tuna and spicy mayo is the best, but cooked salmon and spring onion is also great. Season the salmon and onion with some soy sauce and mix into the rice, it’s amazing!

[@rustydynamo1088]

Hey man, just found this channel, and been binge watching the vids for a few days. These are some of the best recipees of japanese/asian food you are making, and I love the vids. instant sub! incredibly soothing and informative

[@Apollo440]

NHK has an Onigiri documentary in one of its Japanology series. There is an episode with Matt Alt and a chef, who shows him another way of making onigiri. He places the rice on the tabletop, puts the filling in the centre, folds the sides of the rice on top of the filling, and then forms (with salted hands) the triangular shape, with the rice still on the table. Only after that does he pick it up to put some pressure on it. I guess this makes it easier not to squish the rice while trying to get the triangular form right.

[@CycKath]

7-11's in Brisbane here in Australia used to have filled Onigiri about a decade ago, but alas long discontinued as everybody fell to sushi wave.

[@MadsMilkyton]

Shit i thought I was the only one to remember them, though there are some Asian super markets that sell them now!

[@CyberMachine]

7/11 in Thailand still has them. No sushi though

[@tubbyisnofatty]

Melbourne 7/11s have them still.

[@annieho9233]

Another great recipe & tips! I'm amazed that furikake is easy to make. Thanks

[@BJKage]

I have purchased lots of furikake, shrimp, chicken vedge, egg and so on they are great if you do not want just a plain rice. The recipe is golden, thanks.

[@yuppppy]

i love how the video is made! So well explain and the relaxing voice and backround muzic i love it

[@graceqian3376]

Thank you for making these videos! It’s really helpful and educational as well as unbelievably satisfying and calming perfect to watch as a cooking tutorial!! Ur really talented in cooking

[@GaborKmetyko]

Thank you, I was planning to make onigiri next week - perfect timing!

[@CHEFPKR]

Chef, I JUST released my Food Wars Onigiri video on Friday and now I get this epic treat from you. Thanks for this, Chef.

[@voboe3290]

yo i just watched your video the other day, gonna have to make that pork one this weekend

[@CHEFPKR]

@@voboe3290 it's pretty Freaking epic

[@mastertemple8369]

Spot on...Adam is multi talented we follow him in Canada...Ichiban hito

[@ChezJohn]

Absolutely beautiful Chef, you have an amazing way of relating what you’re doing & why you’re doing it. Idk which is my favorite Asian cuisine, I love them all, maybe I’m a little more partial to Japanese cuisine but boy it’s tough to choose. Thank you for these amazing teachings, one thing I have learned about all Asian cuisines is each dish tells a story. 🍋🍋🍋🍋🍋 5-5 Lemons from me, (note last name) (John from California)

[@owtwerd]

This is the most soothing video I’ve watched in a long time. Reminds me a bit of watching Bob Ross. Incredible job!

[@teresamcmurrin8672]

Ah, lovely! Many thanks for the furikake recipe! The seasoning mix is also popular in Taiwan, that's where I first discovered it. (Taiwan's cuisine is heavily influenced by Japan's.) Sometimes when I got home too tired to cook, I'd just grab some pickled veggies, pickled tofu, & a bowl of peanuts & have them with a bowl of rice liberally seasoned with furikake! Finally tracked down an Asian market that sells jars of furikake (and the same brand I ate in Taiwan, yay!). My favorite is the Yasai Fume, but I like them all! Have been experimenting with using furikake in more Western-style cooking, too. (I mix it with lemon juice to season salmon.) My husband is not very adventurous when it comes to eating (though he's open-minded about it), but I am quite adventurous when it comes to cooking (which is primarily East Asian). So I'm trying to *gradually* introduce him to some Asian flavors and dishes.

[@juliecampbell860]

My only problem with most "how to make onigiri" videos is they all say "start with some cooked rice". They don't say how much cooked rice, nor do they say roughly how many onigiri the recipe should make with that much rice. The closest I've come is a Korean video making Gimbap (very similar) where they say "make 3 bowls of rice, it will make 6 onigiri and feed 3 people". Of course, how big is your bowl?

[@sarahmaywoodruff1443]

My mother used to make these when I was in elemetary school and needed home lunch She learned how to male them from her Japanese friend of hers when she was in elementary school.

[@keep7smiling]

You don't really need to learn that from anyone. It's just rice formed into a triangle. A 3-year old can do that

[@shenglongisback4688]

@@keep7smiling u would thnk that, bt ive dne this in daycare im the cook, mst of the children had no clue.

[@RivkahSong]

@@keep7smiling No need to be rude. Different cultures mean different cuisines. Until anime became a thing in the US most people had never seen or heard of these dishes and so would default to THEIR childhood staples in the form of sandwiches. Also, even if they HAD heard of it most western cuisine used long grain rice so that's what was carried in stores. Long grain rice isn't sticky and so would never have come together enough to form onigiri. I'm sure it would never occur to many people in Japan to combine maple syrup, peanut butter, and raisins with celery but that was a staple of MY childhood in the US.

[@keep7smiling]

@@RivkahSong dude, it's ok. I was just trolling a bit :)

[@oshotoxx]

BIG LOVE, Thank you, Adam.

[@Floninjalo]

Adam, thank you so much for giving us these videos! It’s wonderful having these recipes in such a neatly organized and well instructed presentation. You’re awesome! Thanks again and please keep up the great work.

[@michaelata2458]

I love making these when I have left over rice. I like to put a little sesame oil on my hands when I make these. Thanks for the tips and info on how to make your own furikake, Adam- love it;)

[@henrikaugustsson4041]

They should really be made when the rice is still hot, but cool enough to work with. Try mixing a can of tuna and some spicy mayo (just mayo and sriracha sauce if you want to make your own) and take a spoonful of that as the filling of your onigiri, it’s the best! 🍙

[@dipino14]

Im a home body chef. I went to culinary school but I hate cooking for everyone. Love you Vids brother. Stay positive

[@rachineeya]

I really love your video. It's so relaxing, motivating and easy to understand!

[@katel7857]

Now I know why my onigiri were rubbish and fell apart. I'd put them in the fridge overnight. Always learn some thing new from these videos. Thanks

[@elisadubos1763]

I don't know who you are but i'm an instant fan... love the way you speak and teach, subscribed

[@nikczemna_symulakra]

Since i've learned Hiragana recently, definitely feel like a boss whenever it's in a title or description - and i read it out loud proudly ;]

[@wheatlynnmichael4121]

Lol same

[@CrystalMouse1]

I make mine with mayo and tuna put in the middle 😋 then I sprinkle furikake on the top of the rice ball

[@impieman10]

I'm in Norway and I was like "gee, I'm never gonna find furikake good thing there's a recipe for it!" now I'm like "gee, I'm never going to find ingredients for furikake" ^^' jokes aside, love your videos!

[@echris459]

my favourite food while i was in tokyo was grilled onigiri...

[@schmellen88]

Y U M thank you!!! I made onigiri with my host family when I was in Japan and I've dreamt about them since then. So excited to make these!

[@ladywoodelf]

Thanks for posting this. As a Detroit lady with little exposure to authentic Japanese food, I tried to make these a few time and while they are tasty, I wasn't sure if they were 'correct'. This makes me feel more confident with my rice balls.

[@dantetolentinoaguirre4974]

1st time i made Onigiri based on your video and it was a major HIT on an Osechi set up. So beautiful and delicious. Wish i could post the pics. Ty Adam!

[@wenhui97]

This video is very helpful; thank you!

[@tinar1142]

Love this video, thank you! My man doesn't like fish at all, I am thinking of trying steak in some for him. I tried these at a convention and am so in love with the salmon ones. Can you use the salad ready pouch salmon or tuna? Also, when you buy Nori is it already 'cooked' ready to eat? Nothing needs done to it for the onigiri? If the onigiri has meat in it we can leave them out 4-6 hrs? I know most meats and food they say you can get sick if it's out for more than 2.

[@sleeplessknight99]

These donuts are great! Jelly filled are my favorite. Nothing beats a jelly filled donut!

[@JZHassan]

Have you been looking at my browsing history? In the last week I've probably fished around for onigiri prep and filling ideas ten times!

[@Elazul2k]

I love Onigiri too. I usually put in some leftover marinated salmon or tuna and mayo in the middle.

[@小野寺俊彦-i3d]

🍙手作りふりかけ美味しそう😋

[@zanbudd]

Sticky rice is a new medium for me! Wetting the hands is essential- in between each onigiri - I had to just eat one from my hand because I omitted the water step- still tasty!

[@connorwallace6241]

this was really nice. thank you for sharing

[@tessmccracken1277]

Thanks for the recipe. So great.

[@bjarturymiratlason4445]

this is epic, i finally decided to make some japanese food, and i made shio and tuna onigiri and miso soup. it was delicious.

[@rebeccabilbrey3524]

Haven't had these since i left Hawaii. Smoked salmon is yummy too.

[@julesmpc1314]

you are the best teacher!

[@ineznataliatan]

OMG im beyond happy!!! i've been looking for this proper recipe!! Thank you so so so muchhh

[@Faulkridd]

Yo great video man, love watching you cook really good at explaining all the steps, keep it coming!!!! ps: I would love to see Katsudon made on this channel

[@PrismCasillica]

Thanks for sharing your dry furikake recipe :D I'm going to see if I can make that this weekend.

[@alexandruepuran]

Did this. Twice. AWESOME! Shaping it... is killin’ me... But I am closer with every piece I am shaping. Bought the good Furikake, of course. Best is simple, salt only. Cast iron, timer... recipe to the second... EASY.

[@zenzaan6854]

His voice is very soothing

[@fizlias4447]

Tqsm for your homemade furikake. I wish I watched this first. 😅 But yeah it's all about experience. I just went back from 7 store but still couldn't find furikake. It's so hard to find in Malaysia, so I bought shredded chicken -I guess. Next time I'll try your recipe. ❤️ Tq

[@adambricker8547]

I like tamagoyaki scraps, hemp seeds and agedama - chopped gyoza work great too, I have try not to serve improper gyoza, so sometimes there are great tasting mistakes to chop up

[@Grigi3a]

Love your watch!

[@Toschez]

If you ever make dashi using bonito flakes or combo seaweed, keep the leftover to make furikake.

[@sarahgraves6759]

Gonna have to go back to the market and get some furikake for when I make onigiri tomorrow.

[@xScreamingxInsanityx]

Very nice. My only complaint would be the omeboshi comment. They're salted and then sun dried. The other way around would be counter productive. You need the salt to pull out the juices, Alcohol to disinfect them, and the sun (or a low setting of the oven) to evaporate the booze and draw out any final juices. (I prefer finishing boshi in the oven due to unperdictable weather changes but it's very untraditional.) My favorite suggestion for beginners making onigiri or someone who cant waste time with the water hand salting crap: take a bowl or cup the size you want your onigiri to be put wrap in the bowl, salt the wrap lightly and place in your rice. Tie up and form from the outside of the wrap. Boom! Mess free onigiri already prepackaged! :D

[@Nikorre]

now I'm really craving some Onigiri haha

[@DieselTime_]

I've been waiting a while for this video. Really glad you made one !

[@adinamedrea5303]

So interesting! Best regards from Romania! 🇷🇴💖🍙

[@fatimaezzahrasaissi2660]

something in this video just calmed my anxiety

[@richardchancellor2480]

Great video Chef Liaw, thanks for the walk through. Takes me back to when I was a child in Okinawa. Have a question for you though. There were a few times that we got a special treat with filled onigiri, except it was a orange paste. It was a little salty, but mostly savory. It was my favorite snack that I can remember and have thought of it often over the years. Would you happen to know what that paste might have been or how to recreate it. Thanks for the videos and expertise.

[@eeron92]

It might've been salted cod roe, also known as tarako. Not an authority on onigiri by any means, but maybe give that a shot. www.allfoodchef.com/tarako-onigiri/

[@stevenbudaya2140]

Mentaiko (fish roe) and Mayo maybe? that seems to be a combo for some Onigiris, or its Bonito flakes mixed with other stuff?

[@Kanna_Kizuchi]

Ez food this way I get food into my stomach while also feeling like a 5 star chef

[@MisoSanSoup]

Therapeutic video! Thank you ❤

[@brendakrieger7000]

Sounds mighty wonderful🍚

[@Arjunarjunskiy]

Wholesome

[@cynthiacasey6631]

I'm watching you make this sushi rice and I think it's wonderful I also like that you actually made the ingredients you were able to make your own I got high blood pressure I really cannot have all that salt so buying the season do you know if they make low sodium ingredients that can also put into the sushi rice if so maybe you should Market your own low sodium not everyone can do a lot of salt but thank you again for showing us those steps pack is convenient I get you clap clap clap clap but if you can make your own then you can give your own salt which for me I'm on high blood pressure medication and it's putting in too much so I could really cause a problem so I'm glad that you are showing these ingredients I don't think I want to ask her I lost my limbs but I was a fire in a child and I was a fire and I really cannot roll the balls I would like to know could I so used to say a mode perhaps or you know we have a lot of times we end up with those like yogurt cups or around cups and I'm wondering if it's okay if I can use that the Press the rice or can you recommend something that won't add too much weight to the switch to rice and use a la mode I'm not can I just use say a bowl around Bowl I know that you did the hockey puck one and I always end up having a lot of yogurt containers or sour cream containers Little 3 oz ones or even the empty tuna can and I was wondering if that's okay if I can use that so I hope that you get back with me and what you doing is fantastic it's amazing so thank you so much and I love your English accent so take care and happy Halloween

[@gcollective]

is homie just casually making 🍙 whilst wearing an AP Royal Oak 👏🏽 👏🏽 👏🏽

[@patrickkeller2193]

Tip: When I make them for a lunchbox I do season them like sushi. The salt and vinegar make them last much longer, so I don't have to worry when I eat my lunch eight to ten hours later.

[@RichyRich2607]

Its rice and salt - nothing happens in 10 hours lol

[@patrickkeller2193]

@@RichyRich2607 actually, plain rice is surprisingly sensitive when not cooled immediately and it produces quite nasty stuff too.

[@evadebruijn]

​@@patrickkeller2193Exactly. Rice gone off can give you serious food poisoning.

[@daniellecox3752]

They’re soooo good. I’m glad I follow you so I can make them when I move back to the states. ❤️

[@paulyfish1]

Well done Adam! Thank you

[@natanluiza2936]

You can use other than koshihikari but you should make sure it is short and sticky. You might want to gold a couple of things into it to make it stickier.

[@MadsMilkyton]

Nice to see you using both kombu and shirmp for your Furikake edit: could you add dry chilli to it?

[@orangemoonglows2692]

thx for this. there's a place in los angeles called sunny blue that makes these, but they are expensive - like $5 each or something. i'm gonna make these myself. yum.

[@armandblake]

I'm distracted by that AP Royal Oak

[@noliverk]

Your videos are always so beautifully shot and scored.

[@allisonfoster4806]

What blender are you using here ? Looks fantastic!

[@yannmarmolejo3993]

Love your watch

[@jameshaulenbeek5931]

I love the onigiri with umiboshi plum! My mom has made them from time to time, and they're fantastic!

[@sternchen1965st]

I love Onigiri. Greetings from Düsseldorf

[@Ph34rNoB33r]

Onigiri made by Waraku on the Immermannstraße? Or any other source you could recommend?

[@mekugi_7729]

I've been waiting for 20 years for 7/11 or some franchise here to start large-scale production of onigiri for the Australian fast food marketplace. If I had the know-how/connections/capitol I'd invest in introducing it. I reckon it'd be so profitable! Great vid. Cheers

[@JamieBainbridge]

What other things do people put in their onigiri? My favorite is tuna with sushi mayonnaise mixed thru it. So good!

[@Zoogore6777]

I love to put spam or scallions in mine.

[@lukasmihara]

I don't think there's something called "Sushi Mayonnaise", but there's Japanese Mayonnaise. Tuna-Mayo-Onigiri is definitely one of my favorites. It tastes pretty good with Shrimps instead of Tuna, too.

[@Namesi]

@@lukasmihara Pedantic comment.