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Scallion and Corn Onigiri

Onigiri rice balls are a convenience store staple in Japan! Have fun with this recipe – even if you don’t form perfect triangles, your onigiri will be delicious.

30 minutes

8-10 medium-sized onigiri

  • 2 cups cooked sushi rice
  • 2 tbsp sushi rice vinegar
  • 2 tsp toasted sesame seeds
  • 1 tbsp sesame oil
  • 2 ears fresh sweet corn
  • 1 inch fresh ginger, peeled and roughly chopped
  • 3 fresh scallions, sliced
  • 1 tsp fine sea salt
  • Maldon sea salt, to taste
  • Furikake, to taste
  • Optional: Wrap your onigiri in nori seaweed!

  1. Heat a medium sized skillet over high heat. Add sesame oil.

  2. Shuck 2 ears of corn and rinse. With a knife, cut kernels off of the cob

  3. Heat kernels in the hot skillet until they begin to show color, for about 5 minutes.

  4. Once the corn reaches your desired brown color, take the corn off of the heat and let cool.

  5. Mix your cooked sushi rice with 2 tbsp sushi rice vinegar.

  6. Mix sweet corn, chopped ginger, sesame seeds, salt, and sliced scallions into your cooked sushi rice and mix.

  7. Wet your hands with cold water to prevent the rice from sticking to them. Scoop rice mixture into a piece of plastic wrap. Mold to form a triangle shape. Repeat until your rice is used up.

  8. Finish with a sprinkle of Maldon sea salt and your desired Furikake seasoning.


Nishiki Premium Rice: Medium Grain 5 lb
Marukan Sushi Rice Vinegar: Seasoned Gourmet
Ajishima Furikake Rice Seasoning: Katsuo Fumi Bonito
Kadoya Pure Sesame Oil
J-Basket Roasted White Sesame Seeds
Yamamotoyama Roasted Sushi Nori Seaweed: Original (10 sheets)