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onigiri
17 Types of Onigiri
posted by John Spacey, October 13, 2014
Onigiri (お握り) are Japanese rice balls. This is a wide category of Japanese food that includes any rice formed into any shape for eating by hand. 
Onigiri can be balls, triangles, square or any novelty shape you can imagine. They can be made of plain rice, flavored rice, fried rice, osekihan (rice steamed with red adzuki beans) or takikomi gohan (steamed rice with vegetables, fish or meat). Onigiri can be filled with any food that matches rice.The only rice that isn't used in onigiri is sushi rice. This is simply because a ball of sushi rice would be called "sushi" rather than "onigiri".There are few rules when it comes to onigiri. They may be wrapped in nori (dried seaweed) or not. They may be heavily seasoned or not. If there is a rule of onigiri, it's that they be made from Japanese short grain rice. At least in Japan, this is more or less the rule. Japanese rice is somewhat sticky and forms well into balls. 
Grilled Onigiri
Yaki Onigiri are plain rice onigiri that are grilled with a sauce of butter and soy sauce until golden brown and crunchy.
Samurai Balls
Onigiri probably originated as a food of war. The earliest known account (th century) of onigiri mentions Samurai rice balls wrapped in bamboo leaves.This makes sense. A variety of Japanese foods originated with the logistical innovations of the Samurai. It's not easy to feed an army on the move.Common Varieties
Today, onigiri have moved from the battlefield to the convenience store. They are as common in Japan as sandwiches are in America. Onigiri are available from convenience stores, restaurants and supermarkets in Japan. People also make them at home. Their variety is only limited by the imagination. The following 17 varieties are among the most popular.- Salmon or Salmon & Mayonnaise
- Tsuna Mayo (tuna & mayonnaise)
- Ikura (salted salmon roe)
- Chicken, Fried Chicken or Chicken & Mayonnaise
- Tarako (salted cod roe)
- Mentaiko (marinated pollock roe)
- Umeboshi (pickled Japanese plum)
- Konbu (dried kelp)
- Rice Only (salted)
- Nikumaki (pork or beef)
- Omelet
- Katsuo (dried bonito)
- Tempura
- Takikomi Gohan (rice steamed with vegetables, fish or meat)
- Unagi (eel)
- Tsukudani (seafood, meat or seaweed simmered in mirin and soy sauce)
- Shiokara (a category of salted and fermented meats and seafoods)
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