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Rice balls without molding

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Japanese Onigiri rice balls

One of the most popular and standard Japanese cuisine is the Onigiri or rice balls. They are usually wrapped in sea-weed which is also known as nori or roasted laver.

The insides can be filled with almost anything, and the most traditional filling is usually Umeboshi or Japanese plumsthere although many innovative fillings found in convenience stores recently.

In this Japanese learner's blog, Takane sensei introduces a different take on this washoku staple. Read the blog, listen to the audio and learn Japanese for free with JOI's teacher blog.

Rice balls without molding


By TAKANE Yukiko


皆さん、「おにぎらず」を知っていますか。 日本の伝統的な食べ物「おにぎり」は中に好きなを入れて三角に手(て)でにぎりますが、 「おにぎらず」はにぎりません。おにぎりをにぎらずに作るので、「おにぎらず」です。 手を汚さないで作れるし、見た目もきれいだし、それにはなんでもいいんです。

この「おにぎらず」のルーツはクッキングパパという漫画だそうです。 今ではお弁当やバーベキューの時にとても人気があるそうです。

作り方は簡単で、まず海苔を置き、ごはん、、ごはんの順にのせます。 海苔をおりたたみ、切って完成です。

わたしも早速つくってみました。 は昨日の晩ごはんの残りの焼肉とレタスです。 普段おにぎりにはレタスは入れませんが、おにぎらずなら大丈夫です。 簡単につくれて、おいしかったのですが、塩をふるのを忘れてしまいました。 塩が味のポイントになるので忘れずに!

To listen to this blog, please watch our Youtube video.


皆(みな)さん、「おにぎらず」を知(し)っていますか。 日本(にほん)の伝統的(でんとうてき)な食(た)べ物(もの)「おにぎり」は中(なか)に好(す)きな具(ぐ)を入(い)れて三角(さんかく)に手(て)でにぎりますが、 「おにぎらず」はにぎりません。おにぎりをにぎらずに作(つく)るので、「おにぎらず」です。 手(て)を汚(よご)さないで作(つく)れるし、見(み)た目(め)もきれいだし、それに具(ぐ)はなんでもいいんです。

ルーツはクッキングパパという漫画(まんが)だそうです。 今(いま)ではお弁当(べんとう)やバーベキューの時(とき)にとても人気(にんき)があるそうです。

作(つく)り方(かた)は簡単(かんたん)で、まず海苔(のり)を置(お)き、ごはん、具(ぐ、ごはんの順(じゅん)にのせます。 海苔(のり)をおりたたみ、切(き)って完成(かんせい)です。

わたしも早速(さっそく)つくってみました。 具(ぐ)は昨日(きのう)の晩(ばん)ごはんの残(のこ)りの焼肉(やきにく)とレタスです。 普段(ふだん)おにぎりにはレタスは入(い)れませんが、おにぎらずなら大丈夫(だいじょうぶ)です。 簡単(かんたん)につくれて、おいしかったのですが、塩(しお)をふるのを忘(わす)れてしまいました。 塩(しお)が味(あじ)のポイントになるので忘(わす)れずに!

Rice balls without molding

Do you what “Onigirazu” means ? There is a traditional Japanese food called “Onigiri” which is rice with a filling of choice inside and molded by hand into a triangular shape....but “Onigirazu” is not molded at all. The name comes from the fact that is made by not molding the rice (nigarazu) therefore “Onigirazu”. Your hands don't get dirty, it looks great, and on top of that you can use any filling you like.

The roots of this food is from Cooking Papa which is a manga comic book. Now, it is popular during the season for barbecues and lunch boxes.

Its easy to make them; first lay down some roasted laver, then lay the filling and rice on top in that order. Fold the roasted laver and cut it and you are done !

I tried to make some right away. The filling was the left over from last night's dinner which was grilled meat and lettuce. Usually, you don't use lettuce for “Onigiri”, but for “Onigirazu” its OK. It was really easy to make and delicious, but I completely forgot to sprinkle salt on it. The salt is the central point for the taste – so don't forget to add some !

伝統的(でんとうてき) traditional

おにぎり rice ball

具(ぐ) filling

(おにぎりを)にぎります to mold a rice ball in one's hand

見(み)た目(め) visual effects

ルーツ roots

海苔(のり) roasted laver

おりたたみ(ます) to fold up

完成(かんせい) completion

(ばんごはんの)残(のこ)り leftovers

普段(ふだん) usual

塩(しお)をふる to sprinkle salt on


Hajimemashite, I am Yukiko Takane.
I live in Chiba Prefecture. My hometown is near the ocean and is surrounded by rice fields - its a laid-back place. The sashimi and rice is really good here. My family home makes rice as well, so I usually help out during the harvest season. I may look weak, but actually I can lift a 30kg bag of rice.

In the past, I taught Japanese in Saipan and Cebu islands. The people I got to know there are precious to me. I am really looking forward to meeting you all in the online classrooms. I have been called 'Takani' Sensei or 'Okane' sensei by my students. Well, I am not a 'crab' nor am I 'money' - the name is Takane. Doozo yoroshiku onegaishimasu.

Try to use your newly learned vocabulary and phrases all the time in the lessons. Looking forward to meeting you all in class !

Start 3 Trial FlexLessons for only $9 !

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