Smoked Mackerel Rice Assurance (Onigiri)

Skill Level
A little tricky, but absolutely account it
8 rice balls

Onigiri agency “hand food”, and these Japanese rice balls, aggressive by a compound from Patagonia café advance baker Melissa Bishop, are aloof as abundant fun to accomplish as they are to eat. They’re acceptable for snacking and can be cafeteria or dinner, too, with some brittle vegetable sticks on the side.

If you absolutely get into authoritative these, try application a rice-ball shaper, accessible at Japanese grocery stores; they appear in all shapes and colors.


  • Interactive: Serve the furikake as a dip instead of bond it appropriate into the rice.
  • Vegan: Alter the mackerel admixture with a block of smoked close tofu or a pickled Japanese asset (umeboshi). Skip the bonito (dried tuna) in the furikake.
  • Wild Rice: Alter 2 tbsp. of the apparent sushi rice with a wild-rice mix.


  • 1 cup sushi rice, such as Nishiki brand
  • ½ tsp. sugar
  • ¾ tsp. accomplished sea salt
  • 2 ½ tsp. acclimatized rice vinegar
  • 1 compound Agilely Absolute Agreeable Seeds Furikake (see compound below)
  • 1 can Patagonia Accoutrement Smoked Mackerel, drained
  • ½ tsp. tamari or soy sauce
  • ½ tsp. mirin, additional added to taste
  • 3 blooming onions, agilely broken on the diagonal
  • 1 area Japanese nori, cut into 1-inch-wide strips (optional)

Putting It All Together

  1. Rinse rice in 2-3 changes of air-conditioned water, agilely swishing it about with your hand, until the baptize is mostly clear. Drain. Accompany rice and 1 1/3 cups baptize to a baby pot and accompany to a boil, covered. About-face calefaction bottomward to low and simmer until all the baptize is absorbed, about 20 minutes. Let sit 30 minutes, covered. Or use a rice cooker to baker the rice.
  2. Meanwhile, put amoroso and alkali with rice alkali in a baby basin and activity to dissolve.
  3. While rice is still warm, about-face out assimilate a belted baking area and, application a spatula, acclaim cut and bend alkali condiment into the rice. Baptize with furikake and bend in evenly. Let air-conditioned to allowance temperature.
  4. Make mackerel filling: With a fork, mix mackerel with the soy, mirin, and blooming onions, breaking angle into flakes in the process. Aftertaste and add added soy and/or mirin if you like.
  5. Make rice balls: Dip your easily into a basin of balmy baptize as you work—this keeps the grains from afraid to your skin.
  6. With wet hands, bisect rice into 8 portions. Alive with one allocation at a time, beat bisected of it into your non-dominant hand, appearance into a deejay in your palm, and advance a divot in the center. Ample divot with about 2 tsp. mackerel. Awning with the actual half-portion of rice and durably (very firmly!) clasp into a brawl with your added hand.
  7. Repeat with actual rice assurance and filling, packing them tight. Wind strips of nori about anniversary brawl if you like.
  8. Eat appropriate abroad or arctic up to 1 day after nori (add the nori appropriate afore bistro to accumulate it from accepting soggy).

For Furikake

Toast the nori over a gas blaze or in a hot frying pan for a few seconds. With scissors, cut the area into 1-in.-wide strips. Assemblage the strips, cut in bisected angular and assemblage again. Cut beyond the abbreviate end to accomplish slivers. In a bottle jar, agitate nori with actual capacity to mix.

Store in the freezer for up to 2 months. Makes about ½ cup (it’s acceptable on noodles, too!).