Onigiri (Japanese Rice Balls) with Beef Floss & Egg Filling, Easy School Lunchbox Recipe

Name: Onigiri (Japanese Rice Balls) with Beef Floss & Egg Filling, Easy School Lunchbox Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: soft warm white rice; beef floss (abon sapi); chicken eggs; salt; granulated sugar; soy sauce; cooking oil; nori (seaweed sheets), cut into strips; toasted white sesame seeds (optional); boiled water, for wetting hands

by Admin • 1 week ago

Prep

15 min

Cook

10 min

Servings

Level

Easy

❤️ 0 Save to Pinterest

Onigiri, the Japanese rice ball, gets a local twist here with a savory beef floss (abon) and egg filling that kids can't get enough of. It's practical for lunchboxes since it's easy to hold without falling apart, and it still tastes great even when cold. Perfect for filling a lunchbox with something different from plain rice, yet still familiar to Indonesian kids' taste buds.

🧂 Ingredients

🍽️ Servings: 4

Adjust the servings and the ingredient amounts & nutrition below update automatically.

3 rice scoops (about 400 grams) soft warm white rice
5 tbsp beef floss (abon sapi)
2 chicken eggs
1/2 tsp salt
1/4 tsp granulated sugar
1 tsp soy sauce
1 tbsp cooking oil
3 sheets nori (seaweed sheets), cut into strips
1 tsp toasted white sesame seeds (optional)
to taste boiled water, for wetting hands

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👩‍🍳 Instructions

1 First, make the scrambled egg: beat the eggs with the salt, sugar, and soy sauce until well combined.
2 Heat the oil in a nonstick pan, pour in the egg, and scramble over low heat until cooked through and slightly dry (finely broken up). Set aside and let cool slightly.
3 Prepare the warm rice in a wide bowl, making sure the texture isn't too mushy or too firm.
4 Wet both palms with boiled water so the rice doesn't stick, then take a handful of rice (about 2-3 tbsp).
5 Flatten the rice on your palm, then add 1 tsp of beef floss and 1 tsp of scrambled egg in the center as filling.
6 Cover the filling with more rice, then shape into a ball, pressing gently into a triangle or round shape until firm and holds together well.
7 Repeat until the rice and filling are used up, usually making 8-10 onigiri depending on size.
8 Wrap a strip of nori around the bottom or middle of each onigiri so it's easy to hold and doesn't stick to your hands while eating.
9 Sprinkle a little toasted sesame on top as a garnish and extra savory touch, then arrange in a lunchbox.

💡 Tips

• Use rice that's still warm since it's easier to shape and holds together; once it cools, the rice becomes hard and tends to crumble when you try to form it.

• To keep your hands from sticking while shaping, always wet your palms with boiled water each time before forming a new rice ball.

• If your kids don't like nori, you can skip it and use food-grade plastic wrap instead — it's still tasty and practical to pack.

• Onigiri can be prepared the night before; store them in the fridge in a covered container, and the next morning just pop them into the lunchbox without needing to reheat.