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

I love jelly donuts.

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)

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!

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

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

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

Thank you, your directions are so nice and clear, and it’s nice hearing your explanations and comments about making onigiri

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

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!

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

I love the background music. So calming~

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

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

I love his smile

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

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

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

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

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

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

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

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.

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

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)

This mans content is next level, just love it!

BIG LOVE, Thank you, Adam.

Sounds mighty wonderful🍚

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

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

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😊❤️❤️

Thank you. You’re so comfortable to follow.

Something so basic, yet so yummy!

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

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!

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.

Well done Adam! Thank you

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!

This video is very helpful; thank you!

Japanese food looks so beautiful.

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

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!

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.

this was really nice. thank you for sharing

Thanks for the recipe. So great.

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

you are the best teacher!

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

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

🍙手作りふりかけ美味しそう😋

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

Your videographer and editor are very talented.

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

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

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

Wholesome

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

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!

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;)

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.

Therapeutic video! Thank you ❤

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!

Love your watch!

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 ;]

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

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

Thank You Chef, looks delicious.

His voice is very soothing

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.

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

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!

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

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

now I'm really craving some Onigiri haha

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.

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

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

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.

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.

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.

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

You just have the most soothing voice and the music compliments it wonderfully

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

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

Thank you Adam. I will make this for lunch tomorrow !

I liket it!

Adam, how do you make these with a creamy/liquidy filling like tuna mayo without having it spill out as you squeeze? I love tuna mayo onigiri, but I struggle to not have the mayo spill out. Maybe I use too much, but the konbini ones are always so deliciously creamy...

Love your watch

I love you Adam

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

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

Cool

Love your video, very helpful :) I just need to ask what brand of Umeboshi you recommend? I've tried Nakata traditional ones but they're a bit strong for me. Thanks

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

if you dont have a blitzer can you crush the Furikake ingredients with a mortar and pestle or would a blender also work?

Thank you

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.

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

I like to make a mixture of a tuna base (without mayo) for some onigiri, I feel my tuna/mayo mix are always to liquid-y, its hard to get centered into the rice ball, maybe I should just mix it all up with the rice like he does with the furikake?

I usualy add rice-vinegar with a tea-spoon of salt to my rice - would that already be too salty with a small protion of Furikake (Chicken- or Fish-flavor)? I only have very small pakages to try it out. They are as small as regular tea-bags.

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