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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":493,"pronunciation":515,"substitutions":516,"slug":529,"title":530,"shortTitle":531,"nativeName":532,"romanized":531,"countrySlug":533,"region":534,"baseServings":431,"prepMinutes":535,"cookMinutes":535,"restMinutes":477,"difficulty":536,"course":537,"diet":540,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":529,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"No. Sushi rice is seasoned with vinegar, sugar and salt, which is what defines it as sushi. Onigiri rice is seasoned with nothing but salt, is served warm or at room temperature rather than cool, and the filling is usually cooked or cured rather than raw. They only look related because both involve rice and seaweed.","Is onigiri the same as sushi?",{"answer":398,"question":399},"Almost always one of three things: the rice is the wrong type, it has cooled too much, or it was not pressed enough. Use Japanese short-grain rice, shape it while it is still hot and steaming, and give each ball three or four firm presses so the grains lock together. Rinsing the rice too little can also leave it too loose to bind.","Why does my rice ball fall apart?",{"answer":401,"question":402},"About a tablespoon per ball — roughly 15 grams. It should be a concentrated core, not a layer. The rice is deliberately plain, so the filling has to be salty or sour enough to season the mouthful around it; a mild, generous filling makes a bland onigiri.","How much filling goes inside?",{"answer":404,"question":405},"You can shape them the night before and keep them wrapped at cool room temperature or frozen, but not in the fridge, which turns the rice hard. Choose a filling that keeps: umeboshi, salted salmon or okaka are safe, while raw fish and mayonnaise fillings are not. Add the nori just before eating, never in advance.","Can I make onigiri the night before?",{"answer":407,"question":408},"No. Molds give you identical triangles quickly and are useful if you are making a dozen for a lunchbox, but hands work perfectly well and give a better texture because you can feel when the ball is firm enough. If you want the shape without a mold, press the rice between wet palms cupped into an L, rotating a third of a turn each time.","Do I need a plastic onigiri mold?",[410,411,412,413,414,415],"Short-grain Japanese rice is not optional. Long-grain rice has too little surface starch to cling, and the balls fall apart the moment you lift them.","Shape the rice while it is hot enough to be slightly uncomfortable to hold. Cold rice will not bond and cracks along the edges.","Keep a bowl of salted water (tezu) beside you and re-wet your palms between every ball. Dry hands tear the surface; soaking hands make the rice slimy.","Press with the flat of your fingers, not your fists. Three or four firm turns is enough — over-working the rice makes it dense and gluey.","Never refrigerate onigiri. Cold ruins the texture of short-grain rice and it goes hard and chalky; keep them at room temperature and eat within the day.","If you are packing them for later, wrap each ball in plastic film and carry the nori separately in a small bag, then wrap right before eating.","🍙","Onigiri is a hand-pressed triangle of hot short-grain rice, seasoned only with salt from your wet palms, packed around a small and deliberately intense filling and wrapped in a band of nori. There is no vinegar and no sugar in it — this is not sushi rice, and the difference is the whole point. What you taste is clean steamed rice, a saline edge, a strip of toasted seaweed, and then a concentrated hit at the center: salt-cured salmon, sour umeboshi plum, or bonito flakes soaked in soy sauce. It is breakfast, lunchbox filler, train food and 3 a.m. convenience store food, and it takes about fifteen minutes once the rice is cooked.","Rice balls are much older than sushi in Japan, and for most of their history they were not a snack but the practical answer to a real problem: how to carry cooked rice into a field, onto a mountain road, or into a battle. Salt is the entire technology — it seasons the surface, draws a little moisture out, and buys the rice a few extra hours before it spoils. Archaeologists have found carbonized lumps of rice at ancient sites that are frequently described as the oldest onigiri, though whether those lumps were really rice balls as we would recognize them is still argued about. What is not in doubt is that portable pressed rice shows up throughout Japanese history as travel provisions, farm labor food and military rations.\n\nThe name is not fixed either. Depending on where you are and who you ask, the same thing is called onigiri or omusubi, and people will defend regional distinctions — triangular versus round, one word being more polite than the other — that do not hold up consistently across the country. The triangle shape is the most common today and is usually explained as easy to hold and easy to pack; cylinders and flat rounds are entirely normal too.\n\nThe modern version most people actually eat came out of the convenience store. From the late 1970s onward, Japanese chains solved the problem that had always ruined packed onigiri: nori goes limp the moment it touches wet rice. The fix was a three-layer plastic wrapper that keeps a dry sheet of nori sealed away from the rice until you pull the tab, and the sheet snaps around the rice crisp. That single piece of packaging turned onigiri into a national convenience food and set off decades of filling competition, from the traditional salted salmon and umeboshi to tuna with mayonnaise, which appeared in the 1980s and is now among the best-selling of them all.","Onigiri are best within a few hours of shaping and should be kept at cool room temperature, wrapped individually in plastic film so they do not dry out. Do not refrigerate — cooked short-grain rice retrogrades in the cold and turns hard and crumbly, and no amount of reheating fully brings it back. If you must keep them overnight, freeze them wrapped instead: reheat from frozen in the microwave for about 90 seconds and they come back surprisingly well. Fillings matter for keeping too — umeboshi is a preservative in its own right and lasts longest, while salmon and anything with mayonnaise should be eaten the same day.",[421,422,423,424],"Uses the tezu method — salted water on your hands — so the seasoning sits on the surface where you taste it, instead of being lost through the whole ball.","Three genuinely traditional fillings that need no shopping trip to a specialist grocer, with clear notes on which ones keep and which do not.","Explains the pressure problem: firm enough to survive a bag, loose enough to collapse in your mouth rather than eat like a rice brick.","Handles the nori honestly — wrap it now if you are eating now, wrap it later if you are packing a lunch, and never in between.",[426,427,428,429],"Rice cooker or heavy pot with a tight lid","Fine mesh sieve","Small bowl for salted water (tezu)","Plastic film for wrapping",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},4,76,2,850,19,410,[438],"Miso soup and a few pickles turns two onigiri into a proper light meal; green tea is the standard drink alongside.",[440,443,446],{"name":441,"description":442},"Yaki onigiri","Grilled rice balls: shape them without filling, brush with soy sauce and grill or pan-sear until a crackly brown crust forms on both faces. Best eaten straight off the heat.",{"name":444,"description":445},"Tuna mayo","The convenience store bestseller — drained tinned tuna mixed with Japanese mayonnaise and a splash of soy sauce. A late twentieth-century invention that Japan adopted completely.",{"name":447,"description":448},"Onigirazu","A flat, unpressed version: a square of nori, rice, a full layer of filling like a sandwich, more rice, folded and cut in half. Faster and holds far more filling.",[450,456,461,464,467,472,476,481,484,488],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"short-grain-rice","Japanese short-grain rice","g","For the rice",{"qty":457,"name":458,"unit":459,"group":455,"noScale":460},480,"cold water for cooking","ml",false,{"qty":433,"name":462,"unit":463,"group":455},"fine sea salt, for the hand water","tsp",{"qty":465,"name":466,"unit":459,"group":455},100,"warm water, for the hand water",{"qty":468,"ref":469,"name":470,"unit":454,"group":471},200,"salmon","salted salmon fillet (shiozake), skin on","Shiozake filling",{"qty":431,"name":473,"unit":474,"group":475},"umeboshi (salted Japanese plums), pitted and torn","piece","Umeboshi filling",{"qty":477,"ref":478,"name":479,"unit":454,"group":480},10,"bonito-flakes","bonito flakes (katsuobushi)","Okaka filling",{"qty":433,"ref":482,"name":483,"unit":463,"group":480},"soy-sauce","soy sauce",{"qty":431,"ref":485,"name":486,"unit":474,"group":487},"nori","nori sheets, each cut into two bands","To finish",{"qty":489,"ref":490,"name":491,"unit":492,"group":487,"optional":8},1,"sesame-seeds","toasted white sesame seeds","tbsp",[494,499,502,505,509,512],{"tip":495,"text":496,"title":497,"timerSeconds":498},"Do not skip the drain. Rice that goes into the pot dripping wet cooks unevenly and the surface turns pasty.","Rinse {qty:short-grain-rice} of rice in a sieve under cold water, swirling with your fingers, until the water running off is only faintly cloudy — usually four or five changes. Drain for 10 minutes, then cook with the 480 ml of water in a rice cooker, or bring to a boil in a covered pot, drop to the lowest heat for 12 minutes and rest off the heat for 10 more.","Rinse and cook the rice",600,{"text":500,"title":501},"Grill or pan-fry the salted salmon over medium heat until the flesh is opaque and the surface has dried into pale flakes, about 8 minutes. Discard skin and any bones, then flake it coarsely. Tear the umeboshi flesh off the stones. Toss the bonito flakes with the soy sauce until they clump into damp, savory shreds.","Prepare the fillings",{"text":503,"title":504},"Stir the 2 teaspoons of salt into the 100 ml of warm water in a small bowl and place it beside a large plate or board. This is your tezu — every ball starts by wetting both palms in it, and it is the only salt the rice gets.","Set up the hand water",{"tip":506,"text":507,"title":508},"The rice should be hot enough that you keep changing hands. That heat is what makes the grains stick.","Wet your palms with the salted water. Scoop about 110 g of hot rice into one hand, flatten it slightly, press a thumb-sized hollow in the middle, load in a heaped teaspoon of filling and fold the rice up over it so nothing shows.","Fill and press",{"text":510,"title":511},"Cup one hand into a wide V and lay the other flat on top. Press firmly three or four times, rotating the ball a third of a turn between presses, until you have a clean triangle that holds together when you toss it lightly from hand to hand. Repeat for eight balls in total.","Shape the triangle",{"text":513,"title":514},"If you are eating straight away, press a band of nori across the flat face of each ball and scatter over the sesame seeds. If you are packing them for later, wrap each ball tightly in plastic film, carry the nori separately, and wrap it on just before the first bite so it is still crisp.","Wrap and serve","oh-nee-GEE-ree",[517,521,525],{"note":518,"swap":519,"original":520},"Japanese shiozake is cured before cooking, so it is drier and much saltier than a fresh fillet. If you use tinned salmon, add a pinch of salt — the filling has to be strong enough to season a whole mouthful of plain rice.","A plain salmon fillet salted generously and left 30 minutes before grilling, or a good tin of salmon drained and flaked","Salted salmon (shiozake)",{"note":522,"swap":523,"original":524},"Nothing really replaces umeboshi's combination of extreme sourness and salt, but any sharp pickle plays the same role: a bright, aggressive center against neutral rice.","Finely chopped Japanese pickles (tsukemono), or a small piece of pickled ginger","Umeboshi (salted plum)",{"note":526,"swap":527,"original":528},"Onigiri without nori is completely normal in Japan. Rolling the ball in sesame or furikake gives it the same job — flavor and something to hold on to.","Toasted sesame seeds and shredded shiso, rolled over the outside","Nori sheets","onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","japan","Nationwide",20,"easy",[538,539],"snack","breakfast",[541,542],"pescatarian","dairy-free",[452,485,469,478],[545,548,550,552],{"alt":546,"src":547},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":546,"src":549},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[529,555,556,485,557,558,559],"omusubi","japanese rice balls","bento","umeboshi","shiozake","2026-08-19","dishroute-kitchen","Japan's original portable meal: warm short-grain rice pressed by hand into salted triangles around a salmon or umeboshi core, banded with nori that stays crisp until you bite.",{"en":564},"\u002Frecipe\u002Fonigiri",{"items":566,"total":477,"page":489,"limit":835,"hasMore":460},[567,602,631,663,692,719,748,758,787,810],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"romanized":572,"countrySlug":533,"region":573,"baseServings":431,"prepMinutes":574,"cookMinutes":535,"restMinutes":575,"difficulty":576,"course":577,"diet":580,"mainIngredients":581,"images":584,"keywords":594,"publishedAt":560,"updatedAt":560,"authorSlug":561},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","Kanto",15,30,"medium",[578,579],"appetizer","side",[541,542],[582,583,482,478],"tofu","kombu",[585,588,590,592],{"alt":586,"src":587},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[595,596,597,598,599,600,601],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"romanized":607,"countrySlug":533,"baseServings":431,"prepMinutes":477,"cookMinutes":535,"difficulty":536,"course":608,"diet":610,"mainIngredients":612,"images":615,"keywords":625,"publishedAt":630,"updatedAt":630,"authorSlug":561},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin",[609],"main",[542,611],"nut-free",[613,482,614],"chicken","mirin",[616,619,621,623],{"alt":617,"src":618},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[626,613,533,627,614,628,629],"teriyaki","glaze","weeknight","one pan","2026-08-18",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"romanized":634,"countrySlug":533,"region":636,"baseServings":431,"prepMinutes":535,"cookMinutes":637,"restMinutes":575,"difficulty":536,"course":638,"diet":640,"mainIngredients":642,"images":646,"keywords":656,"publishedAt":560,"updatedAt":560,"authorSlug":561},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き","Tokyo",25,[639,538],"dessert",[641,542,611],"vegetarian",[643,644,645,614],"eggs","flour","honey",[647,650,652,654],{"alt":648,"src":649},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[632,657,658,659,660,661,662],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"romanized":668,"countrySlug":533,"region":636,"baseServings":431,"prepMinutes":477,"cookMinutes":574,"difficulty":536,"course":669,"diet":670,"mainIngredients":671,"images":675,"keywords":685,"publishedAt":560,"updatedAt":560,"authorSlug":561},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon",[609],[542],[672,673,674,482],"beef-chuck","onion","rice",[676,679,681,683],{"alt":677,"src":678},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[664,686,687,688,689,690,691],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","dashi",{"slug":693,"title":694,"shortTitle":694,"nativeName":695,"romanized":696,"countrySlug":533,"baseServings":431,"prepMinutes":477,"cookMinutes":574,"difficulty":536,"course":697,"diet":699,"mainIngredients":701,"images":704,"keywords":714,"publishedAt":630,"updatedAt":630,"authorSlug":561},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[698,579],"soup",[541,542,700,611],"gluten-free",[702,582,703],"miso","scallions",[705,708,710,712],{"alt":706,"src":707},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[715,691,583,716,582,717,718],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":720,"title":721,"shortTitle":722,"nativeName":723,"romanized":722,"countrySlug":533,"region":724,"baseServings":431,"prepMinutes":637,"cookMinutes":575,"difficulty":576,"course":725,"diet":727,"mainIngredients":728,"images":731,"keywords":741,"publishedAt":560,"updatedAt":560,"authorSlug":561},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","Kansai (Osaka)",[726,609],"street-food",[542],[729,644,643,730],"cabbage","pork-belly",[732,735,737,739],{"alt":733,"src":734},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[720,742,743,744,745,746,747],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":529,"title":530,"shortTitle":531,"nativeName":532,"romanized":531,"countrySlug":533,"region":534,"baseServings":431,"prepMinutes":535,"cookMinutes":535,"restMinutes":477,"difficulty":536,"course":749,"diet":750,"mainIngredients":751,"images":752,"keywords":757,"publishedAt":560,"updatedAt":560,"authorSlug":561},[538,539],[541,542],[452,485,469,478],[753,754,755,756],{"alt":546,"src":547},{"alt":546,"src":549},{"alt":546,"src":551},{"alt":546,"src":553},[529,555,556,485,557,558,559],{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":763,"countrySlug":533,"region":764,"baseServings":431,"prepMinutes":575,"cookMinutes":765,"restMinutes":766,"difficulty":576,"course":767,"diet":768,"mainIngredients":769,"images":771,"keywords":781,"publishedAt":630,"updatedAt":630,"authorSlug":561},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",120,240,[609,698],[],[613,770,482,643],"ramen-noodles",[772,775,777,779],{"alt":773,"src":774},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions","\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-1x1.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-4x3.jpg",[782,783,784,483,785,786],"ramen","noodle soup","tokyo","japanese comfort food","broth",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"romanized":790,"countrySlug":533,"region":573,"baseServings":431,"prepMinutes":477,"cookMinutes":574,"restMinutes":792,"difficulty":576,"course":793,"diet":794,"mainIngredients":795,"images":796,"keywords":806,"publishedAt":560,"updatedAt":560,"authorSlug":561},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered 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