Onigiri are like a Japanese equivalent of a sandwich, consisting of rice, mixed with certain ingredients and then shaped, often into triangles.

They can last up to three days (although this can depend on the ingredients and amount of salt and they are usually best eaten within 24 hours). They are often used in packed lunches or eaten at picnics. They are satisfying, tasty and comforting.

If you have never tried them they are increasingly available in other countries. Try Asian supermarkets or Japanese shops (such as the Japan Centre in London).

You might recognise onigiri from Japanese media such as the retro computer game Alex Kidd in Miracle World or Studio Ghibli’s timeless animated classic Spirited Away.

They often signify something made by a parent for a child, especially for a school lunch, so they being feelings of care and nostalgia.

In terms of accompanying a martini, I stray slightly from the traditional size to make them bitesize (as per martini food guidelines).

Onigiri are very versatile and can be made with any leftover rice you have after a meal, mixed with any other leftovers, making an ideal, convenient lunch for the next day.

There are also some more traditional or customary onigiri recipes.

I usually make a batch rather than using up leftovers because I find them a very convenient (and tasty) snack – and meal.

To give you an idea of how to make them, here’s a recipe from one of my favourite YouTube channels: Cooking with Dog, with the lovely chef and adorable Francis (RIP).

Specifically for a martini onigiri, here’s a simple recipe that I think goes very well with a drink.

One key advantage is that this can be made in advance. Technically you could prepare them the day before but the texture of the rice can change and it can become slightly dry, so it’s best prepared around 1-4 hours in advance.

Ingredients

• 1 cup short grain rice (I use Nishiki but this works with arborio rice, and even long grain if you’re pushed and don’t have any other options but the rice won’t stick together as much)
• 2 tbsp mayonnaise (optional), use the Kewpie brand for a more authentic Japanese taste.
• A third of an English cucumber
• Roughly 300g cooked salmon
• Fine sea salt

Instructions

• Gently wash the rice, changing the water once or twice until it runs clear.
• Cover the rice in the pot with cold water and leave to soak for 30-60 minutes.
• Drain the rice then return to the pot.
• Add 1 cup of cold water plus 4 additional tablespoons.
• Add 2tsp salt to the water and stir.

• At this stage, you could cook the rice using a rice cooker if you have one, or, if using an oven or cooker, cover the pot tightly (and be sure not to lift the lid during the cooking process).
• Bring the rice to a gentle boil on a medium/high heat, ideally around 10-15 minutes. Listen out for the sound of the boiling rather than lifting the lid to check.
• I cannot stress enough – do not lift the lid!
• It is better to use pots without any holes or gaps in the lid as these let the steam escape – you don’t want the steam to escape!
• Once the pot is boiling reduce the heat and let it simmer gently for about 15 minutes.
• Take the pot off the heat completely and let it sit in its residual heat for a further 10 minutes.

• Only then should you lift the lid.
• It’s a difficult process to get rice done correctly, but you will have been successful if the rice is soft and fluffy, with no residual water left at the bottom and no ‘bite’. Rice should not be al dente!
• You get extra bonus points if some of the grains in the top layer of rice are standing up on end – that’s a sign that you’ve done well!

• If you find that there is browned or slightly burnt rice at the bottom of the pot, don’t worry – it’s actually really tasty. If you don’t mind the colour being in your onigiri it’s absolutely fine to include it, but if I’m totally honest this bit of nicely toasted rice is so satisfying on its own I am not opposed to putting it aside in a small bowl to eat separately, or even having a bite of it right there and then.
• Meanwhile, as the rice is cooking, use the time to prepare the other ingredients in a large bowl (much larger than the ingredients you are preparing).

• Finely chop the cucumber and flake the cooked salmon. If the salmon has skin, be sure to remove it. You can discard it but I hate waste. You can also use it to make delicious crunchy salmon skin snacks!
• Add the salmon and cucumber to a large bowl and stir in the mayonnaise so it’s all well mixed.

• When the rice is prepared, tip it gently into the bowl. You don’t need to wait for it to cool down.
• Mix it all gently, using slice and folding motions with a wooden spoon. You don’t want to mash the rice, you want it to retain its form, so fold it in softly until it is evenly mixed with the salmon.
• Lay out either a plate, tray or some kind of Tupperware to store the onigiri (depending on what you want to do with it next).
• Place a bowl of tap water and a small plate with some salt next to where you want to work.
• Wet your hands and rub a little salt into them. You could also dissolve the salt into the water so it’s a roughly 10% saline solution.
• Take a piece of the rice mixture into your hand and squeeze it gently into a ball shape
• Between every ball or so you might want to re-wet and re-salt your hands to help stop the rice from sticking to you.
• Keep working until you’ve turned all the rice mixture into uniform onigiri balls.

• Store them in an airtight container until they are ready to serve.
• When it’s time to eat, plate up the onigiri and serve them, potentially with sauces such as soy or balsamic vinegar.
• Onigiri also work really well as a packed lunch or picnic ingredient.
• They are best eaten at room temperature and can be stored that way as well, so long as they are tightly sealed, although I often keep some in the fridge in the abundance of caution, even if it does harden the rice consistency slightly.
• Onigiri are highly versatile so please feel free to experiment with the ingredients, sizes and shapes!