Halloween Onigiri: Pumpkin, Ghost & Skull Rice Balls
Festive trio of shaped sushi rice balls decorated as Halloween characters. Pumpkins feature nori stems and faces, ghosts sport nori eyes and mouths, and skulls are coated with furikake and adorned with cucumber features. Served with wasabi and soy sauce for dipping.
Ingredients
- 1 ½ cups sushi rice
- 2 ¼ cups water, cold
- ⅓ teaspoon salt
- 1 tablespoon rice wine vinegar
- ⅓ cup pumpkin puree
- 6 chives
- 2 sheets norithinly sliced pickled gingeras neededvegetarian
changes flavor profile
- 3 tablespoons furikakeblack sesame seeds1:1
changes appearance and flavor
- ¼ cucumber
- 2 teaspoons wasabi
- 2 tablespoons soy saucetamari1:1gluten-free alternativegluten-freesoy-freeFull guide →
Instructions
- 1
Fill a pot with sushi rice and cold water, bring to a boil over the stove.
- 2
Reduce heat to a simmer, cover with a lid and cook for 10 minutes.
- 3
Turn off heat and let the rice sit covered for 10 minutes.
- 4
Remove the lid and fluff the rice with a fork. Stir in the salt and rice wine vinegar.
- 5
Divide the rice into 3 bowls.
- 6
Mix pumpkin puree into the first bowl.
- 7
Form 6 pumpkin shapes from the pumpkin rice.
- 8
Cut chives into small pieces and insert into the pumpkins as stems.
- 9
Cut small triangles from nori sheets for eyes and thin strips for mouths.
- 10
Attach nori eyes and mouths to each pumpkin.
- 11
Form 6 ghost shapes from the second bowl of rice.
- 12
Cut small ovals and thin strips from nori for ghost eyes and mouths.
- 13
Attach nori features to each ghost.
- 14
Form 6 skull shapes from the third bowl of rice.
- 15
Place furikake in a bowl and coat each skull with it.
- 16
Cut cucumber into slices, then cut small ovals for eyes and thin strips for mouths.
- 17
Attach cucumber eyes and mouths to each skull.
- 18
Serve the Halloween onigiri with wasabi and soy sauce on the side.
Tips
Wet your hands lightly before shaping rice to prevent sticking.
Cut nori with clean, sharp knife or kitchen scissors for precise details.
Form shapes gently to keep rice grains intact.
Good to Know
Refrigerate covered for up to 2 days. Best served at room temperature.
Shape and decorate onigiri up to 4 hours before serving. Cover loosely with plastic wrap.
Arrange on a serving platter. Serve wasabi and soy sauce in small bowls for dipping.
Common Mistakes
Do not skip the 10-minute resting period after cooking to allow rice to steam properly.
Do not over-handle rice when shaping to avoid making it dense.
Do not apply decorations until just before serving to keep nori crisp.
Substitutions
Gluten-Free Swaps
General Alternatives
changes appearance and flavor
changes flavor profile