Ham Onigiri – Cultural and Gastronomic Fusion
This quick and simple Ham Onigiri recipe blends cultural flavors for a tasty and satisfying meal. Perfect for a snack or lunch, these rice balls wrapped in nori offer a delightful mix of savory ham, creamy mayo, and nutty sesame oil.
Ingredients
Main ingredients
- 2 cups cooked Japanese short-grain rice sticky enough to hold shapes but fluffy
- 4 slices cooked ham chopped small so the flavor spreads through every bite
- 1 tablespoon soy sauce salty goodness to bring the umami vibes
- 1 tablespoon mayonnaise adds creamy texture that hugs the ham just right
- 1 teaspoon sesame oil for a nutty kick
- 2 sheets nori seaweed cut into strips to wrap rice balls tight
- to taste salt watch because soy sauce already salty
Instructions
Instructions
- Mix the chopped ham with soy sauce, mayonnaise, and sesame oil in a bowl. Stir gently so the mayo clings but the ham stays distinct.
- Wet your hands with water and sprinkle some salt on them to keep rice from sticking and make shaping easier.
- Take a handful of cooked rice and flatten it gently in your palm. Avoid compacting too much or leaving it too loose.
- Place a spoonful of the ham mixture in the center of your rice.
- Fold the rice around the filling, shaping it into a triangle or ball as you prefer.
- Grab one strip of nori and wrap it around your rice ball for added crunch and salty sea taste.
- If not eating immediately, wrap onigiri tightly in plastic wrap to keep fresh.
Notes
Wrap each onigiri tightly in plastic wrap to prevent drying. Store in fridge up to 3 days, or freeze for longer preservation. Reheat gently in microwave to keep rice moist and nori crisp.