Mini Onigiri with Corn
⏱️ 10 min · Japanese · Lunch main
Nut-freeNo reheatingVegetarianAsian stapleSesame-free
Ingredients
- 1 cup cooked short-grain rice
- 2 tbsp sweetcorn
- pinch salt
- 1 nori sheet, cut in strips
New ingredient?
- Nori / gim (roasted seaweed): Thin dried seaweed sheets used to wrap rice. Japanese nori is plain; Korean gim is often brushed with oil and salt. Where to buy
- Short-grain (sushi) rice: Slightly sticky rice that holds its shape, so it's ideal for onigiri and gimbap. Calrose rice works well too. Where to buy
Method
- Mix rice, corn and salt.
- Shape into small triangles.
- Wrap a nori strip around the base just before packing.
Tags such as nut-free and sesame-free describe the recipe as written. They are a cooking guide, not an allergy guarantee. Check every label and your school's policy.