6 Secret Local Japanese Rice Balls a.k.a. GOTOCHI ONIGIRI: My New Obsession!

nori

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is lower in calories, while lettuce is a fresh alternative.

pickled vegetables

🥗Healthier: fresh vegetables

💰Cheaper: canned vegetables

Fresh vegetables are lighter and healthier, while canned options are budget-friendly.

grilled fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, and canned tuna is more affordable.

dried bonito flakes

🥗Healthier: nutritional yeast

💰Cheaper: canned fish

Nutritional yeast adds a cheesy flavor without fish, while canned fish is less expensive.

Shave the burdock root very thinly with a peeler and chop into small pieces. Cut the chicken into very small pieces as well.

Heat oil in a frying pan and sauté the burdock. Once softened, add the chicken and stir-fry. Add the soy sauce, sake, and sugar. Cook until the liquid has evaporated. Mix the chicken and burdock mixture into the cooked rice. Shape into rice balls. Wrap with Nori if desired.

Cut the Komatsuna into bite-sized pieces (leave the leaves large) and marinate with Ponzu, sugar, and salted kelp. Place a weight on it (like a water bottle) and refrigerate—preferably overnight. Once pickled, finely chop the stems and mix them with the cooked rice and sesame seeds. Taste and add a pinch of salt and MSG if needed. Shape into rice balls and wrap the large Komatsuna leaves around them like seaweed.

Dice the tomato. Drain the liquid from the canned tuna thoroughly. Mix the tomato, tuna, sesame oil, sugar, salt, and mayonnaise in a bowl. Shape the rice into a triangle and place the tuna-tomato mixture in the center as a filling. You can wrap it with Nori if you like.

Minced the cabbage. Sauté it briefly in a frying pan with a little sesame oil (don’t overcook or it will get watery). Remove from the pan. Add the rest of the sesame oil to the pan and sauté the whitebait on low heat until crispy and moisture is gone. In a bowl, mix the rice, cabbage, and crispy whitebait. Season with soy sauce and sugar, then shape into rice balls.

Finely chop the watercress. Heat oil in a frying pan and sauté the watercress lightly just to coat with oil. Add the mixture of Miso, Mirin, and Sugar. Cook until the moisture evaporates and it becomes a thick paste. Shape the rice into a ball and top it with the “Seri-Miso.” Wrap with Nori if you like.

Finely chop the Takuan and mix it with mayonnaise. Shape the rice into a ball and put the Takuan mixture in the center. (Tip: Lightly salt your damp hands before shaping for extra flavor). Wrap with Nori to finish.

Cooking Techniques

Equipment Needed

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Dietary

Allergens