How to make onigiri

How-tos, Tips, and Tricks

Onigiri are Japanese rice balls made with white sushi rice and various fillings, formed into different shapes. Here is a step-by-step guide to filling, forming, and seasoning onigiri, which make for a great snack or quick meal.

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In these post-holiday days of getting back to basics and back to work, I’m looking to keep things simple without falling into the humdrum. To me, that means foods that are uncomplicated but also a little fun. Like onigiri.

If fine sushi-making is a culinary art form, you could think of onigiri as culinary arts ‘n’ crafts. More humble and practical than sushi, and with a lot of potential for cuteness, onigiri is, not surprisingly, a mainstay of the Japanese bento box and a popular quick meal.

These little flavored rice balls are made with sushi rice, but the rice is not fanned and seasoned with rice vinegar and sugar as it is in sushi-making. Instead, the rice is simply salted lightly. Sushi tends to showcase the most delicate—and often expensive—cuts of seafood and tender vegetables. Onigiri, on the other hand, makes use of leftovers and other ingredients you might have around, often hiding them inside the rice.

Here’s where the cuteness factor comes in: onigiri is sometimes decorated with little faces or dressed up as bunny rabbits. If you didn’t get to decorate enough cookies this holiday season, here’s your second chance.

The Basic Ingredients

Not much planning or advanced preparation is required for making onigiri. All you need is some warm cooked sushi rice, salt, and a few flavorful additions.

I always relied on a Japanese rice cooker and didn’t learn how to make rice any other way until after college.*

* In case you could use a rice-cooking primer, here it is. Rinse 1 ½ cups of sushi rice in water, drain, bring the rice to a simmer in a saucepan with 2 cups of water, cover and lower the heat to medium-low for 15 minutes. Turn off the heat and keep the saucepan covered for another 10 minutes.

You can leave the rice plain, mix additions like herbs, seasonings, or finely chopped meat and vegetables into it, or place a filling in the center of the rice ball.

If you choose to fill your onigiri, pick something flavorful. That way, if you are eating it on the go, you don’t have to use a dipping sauce. A few bits of leftover broiled fish or fried chicken can go a long way. If the filling needs a little boost, mix it with a touch of soy sauce, lemon juice, mayonnaise, or hot sauce before tucking it into the rice and forming a ball.

Other traditional onigiri ingredients like tsukudani (seasoned kombu seaweed) and umeboshi (pickled plum) are also ideal because they keep for a long time and take up little space. Don’t fret if you don’t have these ingredients on-hand; you probably have several promising options (canned tuna? pickled vegetables? Vegemite?) just waiting to be rediscovered in your pantry.

Filling and Forming Onigiri

There are a few ways you can form the rice balls.

By hand. I find it easiest to pack them into triangles, but some people prefer rolling them into balls. Have a bowl of salted water set up and moisten your palms with it. This will prevent the rice from sticking and the salt will season the rice.

Spread a palmful (or less, depending on how big you want the onigiri to be) of warm sushi rice into one hand. If you are using a filling, place it (in this case, umeboshi) in the middle. Fold up the rice around the filling. Pack the rice tightly with both hands.

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With a mold. There are onigiri molds made especially for this job, but you can easily rig up your own—don’t put those holiday cookie-cutters in storage yet.

Salt the rice directly, since you’re not using salted water on your hands. Moisten the mold and place it over a non-stick surface such as parchment paper. Press rice into the mold, filling it halfway. Form a small hole in the middle and place your filling (tsukudani pictured) in it. Fill the rest of the mold with rice and pack it in well, with your fingers or the bottom of a cup.

Use a damp clean kitchen towel or plastic wrap. The towel method works especially well if the rice is very hot. If you use plastic wrap, save it to wrap up and store the onigiri.

Place the lightly salted rice into the towel or plastic wrap. Tuck the filling (takuan, or pickled daikon radish, in this one) in the center and gather the towel up so that the rice surrounds the filling. Twist and squeeze the towel. When you unwrap it, the rice ball should be well-packed, like a good snowball.

Dressing the Outside

Once the rice balls have been formed, you can leave them unadorned, roll them in furikake seasoning (savory sprinkles, often with seaweed, sesame seed, salt, and dried fish), wrap them in nori, or decorate them. If you are not eating them right away, wrap them well in wax paper or plastic wrap. To keep the nori from getting soggy, store it separately and wrap it around the onigiri just before eating.

Yaki Onigiri

You can even revive onigiri that’s gotten a little dried out. Just toast them up lightly for a few minutes on a hot skillet, brush on soy sauce and a little toasted sesame oil, and toast both sides again for another minute or two. The outside will get crispy and the inside will be tender and moist.

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Onigiri, Japanese rice balls or rice triangles with savory fillings, are great to eat on the go. This recipe provides an easy step-by-step guide for how to make onigiri rice balls at home.

As an Amazon affiliate, I earn from qualifying purchases.

Learn How to Make Onigiri at Home

The Japanese have been making filled rice balls since before chopsticks were invented. Called onigiri, these Japanese rice balls are an easy way to eat without utensils. But they’re great for another reason, too: The rice preserves the savory fillings inside. And they make a great brown bag lunch.

Sometimes you’ll find actual balls or rice molded into cute shapes like kitties and bunny rabbits, but triangle onigiri is the most common. And no matter how you shape them, these compact wonders hide delicious surprises inside.

These Japanese rice balls are adorable, delicious self-contained meals. Less boring than a sandwich, they’re the ideal snack to take to work, to school, or to the park. Sneak them into the movies or bring them along for a long plane, train, or bus ride.

What Kind of Rice Should You Use?

Use short- or medium-grain Japanese-style rice (japonica), which is the same type of rice used to make sushi. Other types of rice may not be starchy enough to stick together in a ball.

How to Season the Rice

Onigiri is usually made with rice seasoned only with salt. I like to make it with sushi rice, which is seasoned with salt, sugar, and rice vinegar. Yum. But according to onigiri experts, this is totally wrong and I would never suggest that anyone else should do it this way.

Whether you use plain or sushi rice, start with short or medium grain Japanese (japonica) rice and rinse it well before cooking.

How to Shape Onigiri

Shaping the onigiri may seem intimidating, but don’t fret. It’s easier than it looks. You can buy an inexpensive, easy-to-use onigiri mold. They come in fun shapes from basic triangles to flowers or assorted animals.

Tips for Success with this Onigiri Recipe

1. Use the right type of rice

Use short- or medium-grain Japanese-style (japonica) rice, the type that is used to make rice for sushi. This rice has the right amount of starch to hold together in a ball.

2. Use rice that is still warm

Cook the rice and let it cool until it is cool enough to handle. Shape and fill the rice balls. Let them cool to room temperature before wrapping in seaweed (this will keep the seaweed from immediately getting soggy.)

3. Use wet hands to shape the rice balls

Wet your hands with water to keep the rice from sticking to your hands. This will make it easier to make attractive rice balls. Keep a bowl of water on your countertop and dip your hands in as necessary to keep the rice from sticking.

4. Wrap your seaweed separately or use individually-wrapped seaweed sheets

If you plan to take it to go, wrap the seaweed separately or use individually-wrapped nori sheets. This will keep the seaweed fresh and crisp until you are ready to eat your onigiri.

What do you put inside onigiri?

From cooked salmon onigiri to onigiri filled with marinated seaweed, tempura shrimp, or even American-style tuna salad, they’re all delicious. Fill your onigiri with just about anything you like.

Suggested Fillings

The list of possible onigiri fillings is endless. Here are some suggested onigiri fillings, but let your imagination run wild.

• Salted and baked or broiled salmon, mackerel, or other fish
• Japanese pickles
• Shrimp tempura
• Ika sansai (Japanese spicy squid salad)
• Tuna salad (traditional or made with wasabi paste, Sriracha, or other ingredients)
• Umeboshi (pickled plums)
• Teriyaki chicken
• Chicken Satay
• Seaweed salad
• Kimchi
• Eggs (hard-boiled with wasabi paste or scrambled with a bit of soy sauce)
• Lox or smoked salmon and thinly sliced green onions
• Smoked trout with wasabi paste or prepared horseradish
• Leftover fried chicken, chopped
• Chicken liver pate
• Barbecued pork, diced or shredded

Can you make onigiri ahead of time and refrigerate or freeze them?

I used to think that onigiri had to be made fresh and eaten the same day, but it’s not true! Onigiri can be refrigerated or even frozen! Here’s how:

1. Wrap the onigiri (without the seaweed) tightly in plastic wrap.
2. Refrigerate for up to 3 days or freeze for up to 3 months.
3. Thaw frozen onigiri in the refrigerator overnight.
4. To refresh the onigiri, wrap them in a damp paper towel and microwave for 30 to 45 seconds.
5. Wrap in seaweed and enjoy!

More Japanese recipes you’ll love

Traditionally, onigiri are made with plain rice, but I like to use sushi rice seasoned with rice vinegar, sugar, and salt just because, well, it’s even more delicious. Fill your onigiri with whatever fillings you desire. See my post for a list of ideas. (Onigiri are intended to be kept at room temperature for several hours, so using raw fish as a filling is not recommended (of course, if you’re planning to eat your onigiri soon after preparing them, feel free to disregard this advice). Here are just a few of my favorite fillings. Be creative and dream up your own fillings, or simply use leftovers from last night’s dinner.

Granola bars, veggie chips, ants on a log: all classic snacks in the U.S. But in Japan, snack time means rice, and usually it’s onigiri, aka rice balls.

A quintessential Japanese dish, also called omusubi, onigiri are a portable treat that are enjoyed on their own or as part of a bento box lunch. Learning how to make onigiri is simple, can be done by hand, and doesn’t require a sushi mat or any other tools. Although fish or vegetable fillings are common, you can also eat these rice balls plain.

And the best part: you can make them as cute as you want! Keep the rice balls as is, or wrap them in nori strips or sesame seeds. Or form the rice into shapes and turn the balls into animals. Once you master how to make onigiri—especially cute AF animal onigiri—your kids will never go back to chips again. Here’s how to do it:

1. Make the Rice

Unlike sushi, which is made with rice seasoned with rice vinegar and sugar, the rice for onigiri is simply cooked sushi rice. Although a rice cooker is typically used, you don’t need one. Simply rinse the rice, then cook it at a 1:1 ratio of rice to water. (The key here is to use warm rice; it will be difficult to form the balls with cold rice.)

Once the rice is cooked, you can either leave it plain, or mix in chopped herbs, such as scallions, parsley, or cilantro; seasonings like sesame seeds, furikake, or spices; or finely chopped steamed vegetables or meats.

2. Prepare the Filling

Although onigiri is occasionally eaten plain, it is usually stuffed with a filling. Ideally you want to choose something very flavorful, since onigiri is a handheld snack, often eaten on the go, and generally not served with a dipping sauce. Salmon onigiri, such as in the below recipe from Amy Kaneko’s Let’s Cook Japanese Food!, is classic; you can use freshly cooked and flaked salmon or flaked canned salmon. Chopped roasted meats, such as broiled fish or roast chicken, will also work. Other traditional ingredients include seaweed salad, minced vegetables, and pickled plum.

3. Gather the Remaining Ingredients and Tools

Along with the rice and filling, you will also need a bowl of shallow salted water. To make, dissolve 1 tsp. salt in 1 cup water.

Shaping the onigiri rice triangles.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt

4. Form the Rice Balls

Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle. Onigiri can also be shaped into balls, tubes, or ovals (all the better for making baby pandas!).

To kick-off our first EVER onigiri post, we’re going to dissect, reassemble, and admire the classic, triangle-shaped onigiri. Before we dive head-first into that, however, there’s one thing we should probably clear up: what, exactly, is onigiri?

Known as “rice balls” in English (and also sometimes called musubi), onigiri are those cute triangular bundles of rice ubiquitous with the Japanese lunch scene. They come in all shapes and sizes, and can be filled or sprinkled with all sorts of mouth-watering goodies. So, why are they called rice balls if they’re actually rice triangles? Just chalk it up to a translation thing.

I decided to go full-on classic with these triangular onigiri, decorated with a strip of nori seaweed at their base. This simple, monochromatic decorating method is literally the symbol of all things onigiri – if you don’t believe me, go check the food emojis on your smartphone. 😉

I also added some furikake (Japanese rice seasoning) along the edges of a few, just because I seem to have some subconscious urge to always make things as colorful as possible. Sprinkling onigiri with furikake is actually a super easy, quick way to add some pizazz to your rice balls, as well as an extra layer of flavor. I recommend the following 3 classic flavors to get you started:

1. Norikomi Furikake (blend of nori seaweed flakes + sesame seeds)
2. Salmon Furikake (dried salmon flakes + nori seaweed)
3. Noritama Furikake (nori seaweed + powdered egg granules + sesame seeds)

When it comes to making onigiri, it all boils down to two methods (and I bet you’ll know immediately which one I prefer):

1. Classic Method: shaping the rice by hand.
2. Easy Method: using an onigiri mold.

Watch how to make Classic Onigiri (30 sec):

I am of the belief that, if there’s a way to mold rice without using your hands, then do it. This is mostly because I lack the artistic ability to sculpt things into identifiable objects (as, I imagine, the majority of the world does). So yes, we are going to be using a mold for this. In case you’re not already sold, here’s my onigiri mold elevator pitch:

• 100% dishwasher safe.
• Literally does all of the work for you.
• Faster than shaping by hand (especially if your mold has 2 slots, like mine!).
• Guarantees success every single time.

Note: that last point does depend on how well you can follow two KEY instructions, but we’ll save that for the recipe.

So… have I converted you into a rice mold user yet? I am not even kidding when I say it is one of the best things I’ve ever purchased. You will have no regrets, friend. Only plump, delicious onigiri. You’ll totally feel like an onigiri god. 😎

For the filling, I stuck with another classic: okaka, which is literally just soy sauce + bonito flakes (katsuobushi). It’s one of those recipes that isn’t even a recipe, it’s so easy. And the rice acts as the perfect foil for the salty, umami-tastic flavor bomb it’ll become once you put it all together. What can I say, it’s a classic for a reason.

Some other classic onigiri fillings include:

• Umeboshi (Japanese pickled plum)
• Tuna or salmon salad
• Beef or egg soboro
• Tarako (salty cod roe)
• Lightly salted edamame beans (this is best when mixed in with the rice before shaping)
• Corn kernels or peas (again, best to mix these in with the rice before shaping)

For even more unique and delicious onigiri recipe ideas, check out the Onigiri Recipe collection on Love At First Bento.

Now before you head off to make your onigiri, there is one golden rule you absolutely MUST follow when making rice balls of any size, shape, or flavor: you HAVE to use Japanese short-grain rice. There are no exceptions to this rule. This type of rice is the only rice sticky enough to maintain it’s shape when molded, yet not so sticky that it becomes a clump of gluey goop (like with glutinous rice) when cooked. If in doubt, any bag of rice that says “sushi” on it will work. So please, promise me you won’t try to make onigiri with basmati or jasmine or any other kind of rice – the results will not be in your favor. At all.

So, now that we’ve had our behind-the-scenes VIP look into all things onigiri, I think it’s about time we actually make some! Prepare to meet your newest lunch BFF everyone. 😉

Onigiri is a Japanese rice ball filled with fillings. It can be filled with various types of fillings or plain, and can be found easily around Japan in convenient stores, restaurants and train stations. Like maki sushi or sushi rolls it is wrapped with nori (seaweed) and filled but it isn’t rolled, and its rice is not seasoned with vinegar like sushi, although it can be.

Most famously, onigiri is known to have a triangular shape, but it doesn’t always have to be. In Kyushu, they are moulded into a round shape and some people in the Kansai region mould it into a bolster pillow shape. There are many theories on why the triangular shape became the most common, but one is that triangular shaped onigiri is easier to store and carry around.

There is no specific formula for onigiri. You can mould it into any shape you want, use as much or as little nori as you want, mix the filling throughout the rice or concentrate it just in the middle, and use any fillings you want from last night’s leftovers to premium wagyu. The point is for it to be quick to make and easy to carry to the picnic, school, or to work.

But if you’re looking for a recipe or two to start you off, here are two of our favorites:

Basic Onigiri Rice

makes 2 big onigiri

14 oz cooked short grain sticky rice (like sushi rice)

1 Tbsp sesame oil

2 square shaped nori

1. Mix in rice and sesame oil in a medium bowl.

2. Roll half of the rice into a round shape using hands. Flatten the ball with your palm creating a well in the center. Put fillings in the center and cover the filling with the outer parts of rice moulding into the round shape again. Shape the ball into a triangle shape. Wrap the bottom part with nori. Repeat the process for the second onigiri.

Tuna Mayo Filling

For 2 big onigiri

3.5 oz Canned tuna

2 Tbsp Mayonnaise

1. Drain off the oil in the canned tuna.

2. Dice the onion.

3. Mix all the ingredients in a small bowl.

Beef Filling

For 2 big onigiri

3 oz ground beef

3 Tbsp soy sauce

1 Tbsp corn syrup

1. Heat a small pan over high heat. When the pan is heated, turn down the heat to medium and stir in ground beef for 1 minute until the outside is cooked.

2. Pour in soy sauce and corn syrup. Cook until the sauce is boiled down.

Again, you can have as much freedom as you want when making onigiri. Personally, I prefer making one big onigiri that is enough for one meal, so I make onigiri out of one bowl of rice, but the size is up to you. When preparing rice, some people like to go simple and add sesame oil or salt and some people like to add in more flavor by mixing in some side dishes like scrambled egg and tazukuri (candied sardines). You can really customize your onigiri to your tastes. Maybe this is the reason why almost all Japanese people love onigiri.

Struggling with leftovers from last night? How about making onigiri for lunch today?

Gyeongyeong Kim

Gyeongyeong loves travelling but only when there is good food. Japan came on her radar when she took a bite of the juicy and tender Gyutan for the first time in Osaka. She visits Japan every year since. Her favorite thing to do in Japan is eating non-stop.

My family loves rice. And I mean loves it. My son’s favorite dish is something we call “Rice and Goop”, which is basically rice covered in sausage or beef gravy. For me, it’s fried rice or spam musubi. My wife will take rice in just about any form, but if given a choice, she prefers onigiri.

It’s very likely that the first thing that comes to mind when someone mentions Japanese food is sushi, but it shouldn’t be. Rice is the main part of every meal in Japan and is so ingrained in the culture that the word “gohan” means both rice and meal. Rice IS the meal, everything else goes with the rice, not the other way around.

So it stands to reason that in a culture where rice is king, they would find a way to make it portable when on-the-go or working. Their answer is onigiri, otherwise known as omusubi, or just “rice balls”

In their most basic form, onigiri are just balls of rice pressed together and often wrapped in dried nori seaweed or perilla leaves to keep them fresh. More popular however, are stuffed (or filled) onigiri.

What can you stuff your rice balls with? Just about anything, really. Traditional onigiri are stuffed with umeboshi, a Japanese pickled plum. This both seasons the rice ball and helps to keep it fresh. But recently you’ll find recipes for onigiri stuffed with everything from cod roe, pork, shrimp, dried fish, or dressed fish. In the case of this recipe, that’s tuna dressed in mayonnaise.

Yeah, these are basically tuna sandwiches that use rice instead of bread. And it’s a good thing. A very, very good thing.

(*Note: I’m using an onigiri press here, because a. I’m not good at hand-forming onigiri and b. I’m lazy and this is faster. If you’d like to form your onigiri by hand, there’s a link to a video tutorial after the recipe.)

Let’s make some Onigiri!

First off, you’ll have to cook some short or medium grain rice. Long grain rice just isn’t sticky enough to work for this dish. But avoid buying sticky rice, which is sweet, and more for desserts than for savory foods like onigiri. I recommend Nishiki medium grain rice for this, and for just about every other rice dish I cook.

Once your rice is cooked, transfer it to a bowl and fluff it with a fork or a rice paddle. You want it to be warm, but not so hot you can’t handle it.

Next, cut a sheet or two of sushi nori into strips and set them aside. (The strips can be as wide or thin as you’d like them, or can be omitted altogether if you prefer not to use them.)

Now on to the filling! strain a small can of tuna (Oil packed, please. Let’s not be barbarians, here.) Grab some mayo and a little sweet pickle relish if you like.

Note: We’re using Japanese mayonnaise here, which is slightly sweeter than American mayo, but either will work.

Mix about a teaspoon of mayo and a teaspoon of relish into the tuna.

You want to make sure the tuna or other filling isn’t too moist, or it will cause your rice balls to fall apart. So a little drier than what I ended up with here is good.

O.K. Grab a small bowl of water, a small bowl of salt and an onigiri press. Make sure the press is damp so the rice doesn’t stick to it.

Scoop just enough rice into each side of the press to cover the bottom well.

wet your finger, dip it in the salt, and form a well in the center of each rice ball.

Drop about 1/2 teaspoon of your filling of choice into the center of each rice ball.

Then with dampened hands dipped in the salt again, add just enough rice to completely cover the top of the first layer of rice. (Note, you don’t have to fill the press all the way! Leave a little space at the top.)

Then just take the other half of the press and push firmly down. The trick here is to apply even pressure, but not enough to crush the rice or force the filling to come out the sides.

There you go, two perfectly triangular rice balls, all ready to head to the table.

Flip your press over and get them out onto your cutting board.

If you’re planning on taking your onigiri with you for lunch, stop here, wrap them in plastic wrap and refrigerate until you’re ready to eat them. That will keep the nori from getting soggy (Which is not the most pleasant thing in the world.)

Since we’re gonna chow down on these now, go ahead and lay each rice ball out on a strip of the sushi nori you cut earlier.

Then just fold the sides up around the onigiri, and you’re ready to eat.

All that’s left is to line ’em up on a plate and dig in.

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

• Total: 35 mins
• Prep: 5 mins
• Cook: 30 mins
• Yield: 8 rice balls (8 servings)

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Japanese rice balls, also known as onigiri or omusubi, are a staple of Japanese lunchboxes (bento). They are usually shaped into rounds or triangles by hand, and they’re fun to make and eat.

Much like sandwiches in the West, onigiri is readily available in convenience stores across Japan, and it’s great for a quick and easy savory snack. They’re perfect for an on-the-go eat, too, with no need for utensils or to heat them up. Recently, they have enjoyed a surge of popularity among food trucks where they are made fresh and grilled lightly to order. However, making onigiri at home is irresistibly economical and easy.

The rice can also be mixed with a flavorful add-in like furikake. Furikake is like the salt and pepper of Japan and consists of toasted sesame seeds, sea salt, nori, bonito flakes, and an optional pinch of sugar.

Usually wrapped in nori (dried seaweed) or rolled in sesame seeds, consider shichimi togarashi as a topping. This is a Japanese spice blend made up of ground sesame seeds, orange peel, and chile pepper. Or, if you want to be fancy, you can use your kitchen shears to cut little shapes out of the seaweed. Two semicircles, two ovals, a little triangle of a nose, and a pointy little sliver of a mouth gives you a panda.

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Are you like, “wtf is onigiri?” or “that triangle looks complicated“. If so, I’m here to tell you it’s easier than it looks and everything will be okay. The best part about onigiri is that they are a humble food and a minimalist’s dream. The result is a stomach full of rice and happiness. Those food emojis that once eluded you ( 🍙+ 🍘) are finally making sense now.

Onigiri are rice balls (or shapes) wrapped in nori and often stuffed with a filling. A comfort food made up of fun shapes and endless fillings– onigiri have the potential to steal your heart. Like all the fancy toasts nowadays, a blank canvas of rice invites almost any creation you can dream up. Maybe this is your first attempt making onigiri. If it is, I’m excited for you. I love first times because you never know what to expect and every step is an adventure and a learning process. Remember your first kiss? I do. Mine was wet and weird and his first kiss too. We were twelve and had just become official via awkward phone call on the kitchen landline. We met up with friends and were wandering the streets; we never had real destinations back then, we went anywhere and nowhere. We stopped beside a large subdivision mailbox and with our friends standing ten feet away “not watching us”, we kissed. I had to crank my neck up facing the sky because he was tall and I could smell his breath, which wasn’t bad but weird because I was rarely that close to someone. He didn’t have a clue what to do, (I had practiced on a pillow so I knew a thing or two). My first kiss felt like something between CPR and a gaping fish mouth sucking up food from the top of the tank. It was methodical with tense tongue action and the entire time I attempted to adjust his robot-like motions with no success. He burped after, (not in a hot way), which didn’t surprise me from the way he was sucking the air from lungs moments before. It was not at all what I expected and although I thought I was going to love it, I didn’t. At first. I had to keep trying, maybe three or four times before kissing was fun, albeit not as good as my pillow boyfriend. Kissing is weird when you think about it. We put our germy wet mouths together and move them around. Sometimes it feels like I can almost inhale the other person’s soul. Like I could pull it into mine through kiss and desire. I’ve always wanted to be inside someone else’s soul and mine at once. Like a double soul! Would I feel twice as alive?!

My first time eating sushi wasn’t great either. Yes, kissing and sushi can parallel each other. My mouth wasn’t used to the textures and flavours and I had to get my mind around eating raw fish after growing up with a white North American diet. I kept trying sushi though, because there was something that appealed to me even though I couldn’t eat more than a few bites. It took me five sushi outings before I began to crave it. Then I was hooked. And I loved knowing that you really can’t judge a book by it’s cover, or even it’s first chapter. Life is funny and cliche that way. We are always changing and evolving into someone new but yet we are still the same, or appear to be. Your first onigiri may not be the prettiest but they’ll get easier and better each time. Like kisses and raw fish.

Onigiri has different names like o-musubi, nigirimeshi, and, simply, rice ball. It is a type of Japanese food made of white rice that is shaped in triangular or cylindrical forms and sometimes wrapped in nori. As a natural preservative, an onigiri is usually filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or some other salty or sour ingredient.

Most convenience stores in Japan stock their onigiri with various fillings and flavors. There are also specialist shops that sell only onigiri to carry away. Onigiri has become a common staple in Japanese restaurants worldwide.

Contrary to common misunderstandings, onigiri is not a sushi form, and should not be confused with the sushi type called nigirizushi or nigiri. Onigiri is made from plain rice (sometimes lightly salted), while sushi consists of vinegar, sugar and salt rice. Onigiri makes rice compact and easy to eat and store, while sushi has emerged as a way to serve fish.

Japanese Onigiri Rice Balls

• Author: Romae Chanice Marquez
• Recipe Category: Snacks
• Cuisine: Japanese

Japanese rice balls are the healthiest option between meals for a fast snack. They can also be mixed with soup and other products for an easy and satisfying meal. There is a rice ball out there for everyone, with a wide range of onigiri fillings available.

The whole preparation and cooking time is for 1 hour. This recipe is suitable to create 12 onigiris.

Japanese Onigiri Rice Balls Ingredients

• 3 cups uncooked Japanese short-grain rice
• 2 ½ cups w ater
• kosher/sea salt
• 5 sheets nori (seaweed)
• Salted salmon (recipe follows)
  • 1 salmon fillet
• Okaka (recipe follows)
  • 3 packages Katsuobushi (dried bonito flakes)
  • 3 Tbsp soy sauce
• 4 umeboshi (Japanese pickled plum)
• seasoned kombu
• Toasted white and black sesame seeds (to garnish)
• kosher/sea salt (use half for table salt)

• 1 canned tuna
• 3 Tbsp Japanese mayonnaise
• ½ Tbsp soy sauce

Japanese Onigiri Rice Balls Instructions

Step 1: For the rice — Place the rice in a wide bowl and wash the rice gently in a circular motion, then remove the water. Repeat about 3-4 times on this cycle. Let the rice soak in water for 30 minutes. Switch the rice to a sieve and drain, for at least 15 minutes. In a heavy-bottom dish, mix the rice with water for cooking.

Step 2: Cover the lid and over medium heat, bring to a boil. Turn the heat to the lowest setting once water is boiling and continue cooking covered for 12 to 13 minutes. Take a look at 12-13 minute mark and if you see any water left, close the lid and let it work for another minute or so.

Step 3: Remove the pot from the heat (with the lid on) and allow to steam for another 10 minutes. Then switch the rice over to a large plate. Fluff the rice with a scooper on the plate. Let the cooked rice cool down a bit so the rice can be held without burning your hands. Do not let the rice cool down completely, though.

Step 4: For the Filling — The onigiri fillings are prepared when rice is soaked and drained.

Salted salmon filling: Brush both sides of the salmon filet with kosher salt. Bake in a toaster oven or microwave for 25 minutes, at 400F (200C). Break the salmon into flakes, and set aside.

Umeboshi filling: Place the umeboshi (Japanese pickled plums) on a plastic wrap sheet that is 10″x 10″. Fold in half, and squeeze every umeboshi seed out. Dispose of the seeds and hold flesh in the umeboshi.

Okaka filling: In a cup, put katsuobushi (dried bonito flakes) and add 2 tbsp of soy sauce. Combine to blend. Katsuobushi should be moist, and there should be no soy sauce left at the bowl’s bottom.

Seasoned kombu filling: Place the seasoned kombu that you purchased into a bowl for easy later exposure.

Step 5: Tuna Mayo — Place canned tuna drained in a bowl and add 2 tbsp of Japanese mayonnaise and 1⁄2 tbsp of soy sauce. Combine to blend.

Step 6: For the Onigiri — Split the sheets of nori into thirds. Next, spray both of your hands with water to prevent the rice from sticking to your palms. Put some salt in your hands then rub it around your palms.

Dip three tips of your fingers into kosher salt. Use half the amount when using table salt because it is saltier than kosher salt. Scoop out a handful of warm rice into one hand (about 1/3 cup).

Make a tiny hole in the rice’s core. Place one form of filling inside (approx. 1-2 tsp.) Then mold the rice around the hole with your hands to fully cover your filling.

Wrap the nori (seaweed) onigiri over the rice. Place a bit of each filling on top of onigiri so you know what kind of filling is inside.

Japanese Onigiri Rice Balls Additional Information

• Onigiri, at its most simple form, is a ball of steaming hot Japanese rice that is salted and either formed by hand or made with an onigiri press to form a triangle, circle or cylinder shape. There are countless kinds of onigiri and ways of producing it.
• This recipe will take 1 hour to make.
• This recipe will make enough for 12 onigiris.

Image source: loveandoliveoil.com

About Japanese Onigiri Rice Balls Recipe

The use of a hole to fill the onigiri made it easier to create new onigiri flavors as this cooking process did not require ingredient-to-ingredient changes. Traditional mechanically wrapped onigiri are specially folded in such a way that the plastic covering between nori and rice serves as a shield against moisture. When both ends of the package are pulled open, the nori and rice come into contact.

Conclusion

A device was invented in the 1980s that rendered triangular onigiri. Instead of rolling the filling inside, the flavoring in the onigiri was placed into a cavity, and nori covered the opening. Since the onigiri made from this machine came with nori already added to the rice ball, the nori became moist, sticking to the rice over time. For more international recipes, click here.

How to Make Tuna Onigiri: Miffy Tuna Onigiri

How’s everyone doing out there? It’s pretty wild to think that we’re all pretty much stuck at home with travel being something that is not going to be happening for a long time. I feel very grateful that Mike and I got to spend some time in Tokyo late last year before everything started going south. It seems like a lifetime ago, us wandering the streets, popping into a combini (Japanese convenience store) for an onigiri whenever we felt like a snack.

If you’re familiar with Japanese food you probably know what onigiri are. Or maybe you’ve seen that cute lil 🍙 emoji and wondered what it was. It’s a rice ball! Or, in Japanese, onigiri. Onigiri are beloved across Japan. They’re portable, they come in a huge variety of flavors, and they taste darn good! The best part about them is that they’re very easy to make at home and they can basically be filled with whatever your heart desires.

What is Onigiri
Onigiri is a Japanese rice ball. It’s a kind of handheld staple made from white rice that’s shaped into a triangle or ball and wrapped in seaweed. They can come plain or will a savory filling. They’re super popular and found all over Japan: homemade, at specialty onigiri shops, and convenience stores.

Who or What is Miffy
Miffy is a small rabbit that is super cute and quite popular, kind of like Hello Kitty. Miffy hails from the Netherlands where she was created. I love bunnies and I especially love Miffy so I decided to make some cute Miffy onigiri in celebration of Easter!

Tips and Tricks on How to Shape Onigiri
1. Make sure you use the right kind of rice – Onigiri are made from short grain rice which is stickier than regular long grain rice. At the store look for “sushi rice” or short grain rice.
2. Use freshly cooked rice that is not hot but just warm. Freshly cooked rice will form balls better.
3. Wet your hands. Lightly wet your hands to prevent the rice from sticking. If you like, have a little bowl of slightly water next to you, the salt on your hands will flavor the rice a bit.
4. Use an onigiri mold or a bowl and plastic wrap if you’re not confident. Line a bowl with plastic wrap and pop the rice in. You can use the plastic wrap to help shape the onigiri. Or you can use an onigiri mold, which is one I did. Of course, you can just use your hands to firmly press the rice into a triangle shape too.
5. Don’t fill the onigiri too much. You might be tempted to pop a lot of filling on the inside, but if you have too much the onigiri won’t have any structural integrity.

What to Fill Onigiri With
You can fill onigiri with pretty much anything but some popular fillings are: cooked salmon, tuna salad, chicken salad, fried chicken, tempura, umeboshi (pickled plum), avocado, steamed vegetables, the sky is the limit!

When to Eat Onigiri
Eat it anytime! You can have it at breakfast, as a snack, lunch, or even as the carb with your dinner.

That’s it! I hope this opens a world of onigiri because there’s nothing more fun that eating a rice ball stuffed with your favorite fillings 🙂

PS – Here are a couple other Miffy ideas if you need some more bunny inspiration:
Miffy Small Batch Carrot Cupcakes
Miffy Hot Cross Buns
Miffy Lemon Shortbread

Every time we visit Japan, we would eat rice balls or onigiri whenever we want a light meal or snack. That’s because they are delicious and convenient! While you can find onigiri in every convenient store, the best tasting rice balls I found were from specialty shops where rice is pretty much the only thing you can buy, such as rice balls or rice cooked with other ingredients. These places often have onigiri made with seasonal ingredients and I find the texture of their rice balls more superior (likely because they are made fresh).

Making Tuna Onigiri at home

At home, I like to make onigiri for picnics or simple lunch/snack. You can basically fill the inside of the rice ball with whatever you fancy. Here I used canned tuna because it’s readily available. But chopped up cooked chicken, beef, seafood, tofu, or veggies will also work.

For the onigiri, I use short grain rice. Short grain or Japanese rice is slightly sticky so the onigiri stays together better. A bit like sticky rice but not as much as glutenous rice. Also, I find that it’s best to fluff up the rice right after it’s cooked. Then cover and let it rest in the rice cooker for 10 minutes or so. Fluff it up again before making the onigiri. Rice that just finished cooking tends to be too moist. The resting allows it to absorb most of the moisture, giving the rice ball a firmer and drier texture.

Shaping Onigiri by Hand or Mold

I don’t have an onigiri mold so I shape my rice ball by hand. Here are some basics if you want to shape onigiri by hand. Start by putting your hands in a bowl of water to moisten them. Then sprinkle some sea salt on your hands. The water will prevent the rice from sticking to your hands and the salt will help season the as you shape the rice ball. Put about 1/2 to 3/4 cup of rice in your palm, make a dent in the middle, and place your filling there. Now place about 2 table spoons of rice on top of the filling and enclose the sides by pushing the rice towards of your palms with both hands. Watch this video on how to shape onigiri into a triangle.

If you have an onigiri mold, simply fill the mold 1/2 way with rice. Add your filling then top the mold with rice. Press the two pieces of the mold together and you’ll have perfectly shaped rice ball every time.

Easiest Way to Shape Onigiri

Since you need to work with hot rice, I find the easiest way to handle to make the rice ball is to use plastic wrap. Simply use a large piece of plastic wrap, place your rice on top, then gather up the sides of the plastic wrap to bring the rice together. Now you can form your onigiri into the desired shape without rice sticking to your hands.

Onigiri makes for a convenient snacks or light meal, especially if you’re on the run. Fill the rice balls with anything you fancy, then bring these for picnics, pack them for lunches or simply munch on them as an afternoon snack.

*This post contains affiliate links for products.

Onigiri and Musubi are a Japanese snack consisting of a ball or block of rice with a filling inside, or on top. You’ve probably seen them before. Typically, they are shaped like a triangle and wrapped in nori. They are a popular snack at Japanese convenience stores, or kombini. Korea also has the same sort of thing, called kimbap. They are triangle-shaped as well, or rolled like maki. In all the examples, the premise is the same. Snack. Rice. Filling.

Onigiri are excellent for packing in a lunchbox or bento, much like sandwiches. They don’t have to be reheated, and typically aren’t refrigerated, as they will make the rice harden. Rice, while we’re on the topic, is medium grain to ensure that it sticks together. It’s not seasoned with vinegar like sushi rice, but rather simply seasoned with salt. In North America, the calrose variety is the most popular and common. There are also rice seasonings that are readily available from the store called furikake that you can roll your onigiri in, or mix into the rice. These are typically seasonings made with shredded nori, sesame seeds, dried bonito, salmon, togarashi, or egg.

Furikake rice seasoning available from Amazon.

When it comes to fillings, there are lots of fun and delicious ones that are a nice departure from the standard sandwich. Some popular fillings are cooked tuna or salmon, simmered mushrooms, pickled plums (umeboshi), bamboo shoots, nori tsukudani (nori and soy sauce simmered to a umami bomb paste), fried chicken, fried shrimp, tarako (cod roe), okaka (bonito flakes and soy sauce). There are plenty of possibilities for the types of onigiri you can make at home if you just use your imagination and experiment.

Onigiri rice moulds available from Amazon.

Making onigiri is pretty simple if you just follow a few steps and organize. You really don’t need much for special tools, as you already have the best tools at your disposal… your hands. Other than that, all you need is a clean work surface, a wet towel for wiping surfaces and knives, salt, a bowl of water, your fillings, nori sheets, furikake (if you choose), and rice. It’s best to make sure you have everything (your mise en place) near you and ready to go. Most people that get discouraged from home cooking simply lack organization. Once you put a little time into prep, the cooking part goes much faster and easier, and hence, more fun.

Homemade Onigiri – learn how to make homemade nigiri with this simple tuna onigiri recipe!

This post is brought to you by Bella Portofino.

If it wasn’t clear from Tuesday’s post, our trip to Japan in April was quite possibly one of the best travel experiences of our lives!

The people, culture, and cities drew me in more than I ever expected and hardly a week goes by that we don’t casually mention our desire to go back.

I would be lying if I didn’t admit that our culinary experiences in Japan (and all of those lovely meals we enjoyed there!) were the highlights of the trip. The care, precision, and dedication that Japanese chefs show towards ingredients is outstanding, inspiring, and unforgettable.

Sushi was just the tip of the iceberg.

One of the dark horse meals of our entire trip was at Ao Onigiri, a single-counter restaurant in the outskirts of Kyoto that specialized in traditional Japanese onigiri.

As was the case with most of the restaurants we visited during our time in Japan, it was unassuming from the outside and tucked in a residential back alley.

After we determined we were in the right place, we ducked our heads past the blue fabric hanging above the door and walked in to find several people sitting at a six-seat counter. The inside was tiny. Behind the counter, a chef moved with the precision of a dancer, shaping and serving onigiri.

The entire restaurant was a one-man operation. It couldn’t have been more efficient or impressive.

We sat down, chose our onigiri fillings (thankfully, there was an English menu!), wrote our order on a small piece of paper handed it to the chef, and within minutes had delicious Japanese onigiri placed in front of us ready to be devoured.

Let me tell you, I enjoyed quite a few onigiri during our time in Japan and these were remarkably delicious. The rice was cooked perfectly, the fillings were spot on, and the nori was delightfully crisp. Quite simply put, I loved them.

What is Onigiri?

If you’re unfamiliar with Japanese onigiri, they are essentially rice balls (often shaped into triangles) made from sushi rice and wrapped in nori (seaweed) sheets. While this is not always the case, most onigiri are filled with everything from pickled plum (uemboshi) to salmon, tuna, kelp, and everything in between. The choices are fairly endless.

Onigiri are one of the most popular, portable snack foods in Japan. Similar to foods in other cultures (eg. pasties in England!), onigiri have been a staple of Japanese cuisine for centuries and developed as an easy, self-preserved, on-the-go meal. You can find onigiri in every single convenience store (surprisingly good, but nowhere near as good as Ao Onigiri!) in Japan.

Since our trip, they’ve become one of my new favorite comfort foods and something I vowed to recreate (at the best of my ability!) once we got home.

In that spirit, I’ve teamed up with my friends at Bella Portofino to bring you these delicious, comforting homemade spicy tuna onigiri. Old tradition made new and modern. They are simpler than they appear, promise!

The biggest learning curve is the shaping process (and ensuring your rice is cooked properly – tip: a good rice cooker is best for this). I’ve shared step-by-step photos below!

What Do You Put Inside An Onigiri?

One of the more popular, modern onigiri fillings is a simple combination of extra virgin olive oilpacked canned tuna and mayonnaise. It’s simple, but extremely flavorful and hearty! Bonus: it limits the number of specialty ingredients required to make these.

In keeping with this tradition, I put my own spin on it. While most Japanese cuisine is simple in concept, quality of ingredients is of the utmost importance. This applies to everything from the canned tuna to the sushi rice and nori.

Spicy Tuna Onigiri Filling Ingredients:

• extra virgin olive oil packed Albacore tuna (it has a great mild, yet rich flavor!)
• traditional mayonnaise
• sriracha hot sauce
• sliced scallions
• rice vinegar

Truthfully, this tuna mixture would taste just as great on a sandwich, but it tastes particularly delicious when combined with fluffy sushi rice and crispy, umami-rich nori.

Unlike sushi, which is prepared with sushi rice seasoned with rice vinegar and sugar, the sushi rice used to make onigiri is steamed and only lightly seasoned with salt during the shaping process – nothing else.

While I can’t quite promise these are just as good as the ones we enjoyed in Japan, they’re pretty darn close!

Learn how to make homemade nigiri with this simple recipe! This spicy tuna onigiri version is filled with a simple filling of canned olive oil packed tuna, mayonnaise, sriracha, rice vinegar, and scallion.

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An easy, filling snack that is versatile and easily customized. Using plastic wrap saves your hands from handling extremely hot rice, and cuts down on the mess considerably.

Gallery

Recipe Summary

Ingredients

Wash rice in a sieve until the water runs clear.

Combine rice, 2 1/2 cups water, sesame seeds, and 1 teaspoon salt in a large nonstick pot over medium heat; bring to a boil. Cover and cook until water is absorbed and rice is soft and sticky, about 15 minutes. Stir in soy sauce.

Mix 1 cup water and 1 tablespoon salt in a small bowl until salt is dissolved.

Place a 12-inch piece of plastic wrap in a small teacup, molding the plastic to fit the cup and letting the ends hang over the edges. Moisten plastic wrap with some of the salted water.

Place a 2×5-inch strip of nori seaweed halfway into the cup. Scoop some rice into the cup, leaving a 1/2-inch gap at the top. Make a small indent in the rice with a spoon; add a spoonful of tuna. Cover tuna with a spoonful of rice and fold over the exposed end of the seaweed strip.

Gather the ends of the plastic wrap tightly and remove the rice ball from the cup. Shape and compress the ball tightly with your hands. Transfer to a large plate. Repeat with remaining nori seaweed, rice, and tuna. Refrigerate onigiri until firm, 8 hours to overnight.

Cook’s Notes:

You can be very creative with these – they’re the Japanese equivalent of a sandwich. If you don’t like seafood or seaweed, you can just make them plain. Here are some other combinations you might try instead of seaweed and tuna:

Cook the rice with taco seasoning and use shredded chicken as a filling
.

Cook the rice with 2 eggs and use ketchup as a filling
.

Add a few tablespoons of curry paste and use steak or lamb as a filling
.

Fill with vegetable cream cheese, cucumber, and avocado.

October 11, 2016

For many, a first experience of onigiri was watching an anime character tuck into one gleefully. Onigiri, or rice balls stuffed with delicious fillings are an on-the-go snack that are simply synonymous with Japan. They’re extremely delicious, filling and can be made simply with a Japanese pickle stuffing, or exotic with a slightly less traditional beef, chicken or tuna filling.

Onigiri fit nicely into a lunchtime bento box, and you can find them being sold at many Japanese convenience stores and vending machines for people looking for something to satisfy their munchies. They also make for a great party or picnic food!

Traditionally, Onigiri are wrapped in a little nori, which sort of helps to keep your hands clean! They’re also often dipped in a think coat of seasoning which just adds to their morishness.

Today we’re sharing a recipe for three types of Onigiri fillings, and we’ll give you a quick tutorial on how to make and shape the rice too!

You will need:

• 2 Cups of Sushi Rice
• 3 Cups of Water
• 6 oz Shiitake Mushrooms
• 2 Tbsp Sake
• 1 Tsp Chopped Ginger
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Soy Sauce
• A few Chopped Umeboshi Plums
• Sesame Seeds
• 6 oz Skinless, Boneless Chicken Thighs
• 2 Tbsp Miso Paste
• 1 Tsp Chopped Chillies
• 1 Sheet of Nori
• Furikake Seasoning
• Onigiri Moulds

How to Make Onigiri

Wash then cook the sushi rice in the water until all the water has evaporated. Leave the lid on the pan until the rice has cooled – you can season with sushi vinegar, sugar and salt if you like, but it’s not necessary for onigiri.

When the rice has cooled it will be very sticky. At this point, line your Onigiri moulds with cling film to make it very easy to remove the shaped rice. Fill the moulds but keep them in halves, as you will need to add the fillings before closing the onigiri.

Our first filling is Sake Shitaake mushrooms, cook the mushrooms on a low heat with a little vegetable or sesame oil and when they look well cooked, drain off all of the excess liquid, or it will make your onigiri soggy! In a seperate pan fry up a paste of ginger with rice wine vinegar, sake and soy sauce. Add this mix to the mushrooms and leave to absorb the flavours for ten minutes.

The second filling is very traditional: umeboshi, which are pickled plums. They have a lovely sweet but sharp taste with a little crunch to them, so they go fantastically with rice. Simply chop the umeboshi and mix them with a few sesame seeds.

The third filling is Miso chicken, to make this fry some chopped chillies, then add the chicken thighs. When nearly cooked, mix in the miso paste and fry until the chicken is ready and tender.

Add 1 teaspoon of filling to one half of your onigiri, then squish the second half of the onigiri mould filled with rice on to the top. Add a little water for glue if your rice is starting to dry.

Carefully remove the onigiri from their moulds and roll them in furikake seasoning.

Finally, add a small strip of nori to the onigiri so you can hold them!

Do you like Japanese ONIGIRI(Rice ball)?

Do you know how to make ONIGIRI.

To make and shape ONIGIRI is easy and simple, but we need a little bit knack.

Basic Rice ball`s ingredients are just white rice and salt.

If you want, cover Nori seaweed or put some filing like sour plum etc.

Today, I`ll introduce [ How to make basic ONIGIRI ].

What`s “ONIGIRI”?

Rice ball is Japanese soul food made from white rice, seaweed and fillings.

It`s called ONIGIRI or OMUSUBI and standard food for lunch box or picnic.

Japanese eat ONIGIRI as a meal and snacks. ONIGIRI is easy to carry and eat, so some people eat it in train or bus.

It`s usually shaped like a triangle or TAWARA form, and wrapped in seaweed.

You can get ONIGIRI at convinience store or super market in japan.

Have you ever taste ONIGIRI? Some foreign pepole say “That is unforgettable delicious!”

That`s ingredients are very simple. You can make easiliy at your kitchen!

Let`s try to make your own original ONIGIRI.

If you master ONIGIRI, you can make charaben, too.

ONIGIRI Rice ball`s filing

We put the filing such as pickled plum, salted salmon, bonito flakes. and so on.

Just rice and salt is also delicious, and the taste changes depending on those filing.

(S alted salmon flakes on it! ↓)

Popular Rice ball`s Filling

Tere are a variety of ONIGIRI filings and flavers.

What is your favorite filing?

What do you want to put inside your ONIGIRI?

（Japanese Rice Seasoning↓）

How to make ONIGIRI Rice ball

Ingredients

• Cooked Japanese rice（白米 hakumai）
• salt（塩 shio）
• Your favorite filing（好みの具 konominogu）
• NORI seaweed（のり or 海苔 nori）

● Be careful! NORI seaweed has two type, seasoned and nontasted.

Nontasted and big sized seaweed is for Sushi. I usually use seasoned for ONIGIRI.

Left one is for sushi printed 手巻きのり(temakinori) or 焼き海苔(yakinori) in Japanese, Right one is seasoned for ONIGIRI printed おむすびのり(omusubinori)、おかずのり(okazunori) or 味付けのり(ajitsukenori).

How to make

1. First, you have to cook rice in a pot or rice cooker.

Using rice cooker is very easy way.

I use it foe rice evryday. And I am using a DULTON Cookie Jar for 7L to save white rice.

2. Prepare the filings and seaweed.

3. Wet hands with water and add salt on your hand.

4. Place rice in one hand,put in your choice of filing on center of it.

Press and shape into triangle like wrapping filing by rice.

I`m right handed.

Left hand support rice ball`s bottom, the other hand make triangle.

Rolling and Pressing the side, surface of the triangle.

5. Wrap seaweed! All Done!

Sometimes, Japanese shape ONIGIRI not a triangle, TAWARAGATA(In above photo,You can see the one like a Wine barrel.)

And not to put filing inside, Mix it with rice and shape.

Right two is mixed salty kelp and shape.

That`s way is delicious, too!

More easy way to make ONIGIRI ! [ Using plastic wrap ]

If you have difficult to shape ONIGIRI triangle in your hand.

You can use plastic wrap!

It`s so easy to make ONIGIRI shape and hygienical.

How to make

Spread plastic wrap and s prinkle some salt on it.

Placed rice and filing like this.

Pinch plastic bag`s corner.

After that, press rice ball into triangle.

There is no mess of rice grain on your hand and around you.

Easy to take out and to eat becouse of wrapping.

I like this way to make rice ball to go.

If you want wrap seaweed, Put out rice ball from plastic wrap and wrap seaweed.

Wrap or put ONIGIRI into lunch box to go!

ONIGIRI is easy to carry, so Japanese always eat it at lunch or picnic.

I always use lunch box to carry ONIGIRI.

Or, Wrap ONIGIRI by cooking paper,aluminum foil..etc.

A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!

Today I’m going to share Yaki Onigiri (焼きおにぎり) recipe. Yaki means “grilled” in Japanese (you probably heard enough from my blog – Teriyaki, Yakisoba, Yakiniku, Yakitori, etc), and onigiri means “rice ball.”

Onigiri (recipe here) is made of white rice formed into triangular or oval shapes. Inside these rice balls, you can find fillings such as Japanese pickled plum (umeboshi), salted salmon, katsuobushi (or sometimes called okaka), simmered kombu, or spicy cod roe (mentaiko). On the outside, they are often wrapped in the dried and crispy nori seaweed.

Today’s onigiri is grilled, typically on a frying pan or over a barbecue grill.

Making Yaki Onigiri at Home

Traditionally, Yaki Onigiri is grilled over charcoal, which lends the rice balls a hint of woodsy, smoky flavor that is truly hard to resist. To make Yaki Onigiri at home, I use a cast iron pan to grill the rice balls instead. This helps to create similar crispiness to how it would taste when cooked over the BBQ grill. But if you don’t mind setting up a charcoal grill, go ahead!

These grilled rice balls can be made with or without fillings, but it is more often prepared with plain rice. Because it’s all about simplicity, you want to start with quality Japanese short-grain rice. Forming the onigiri is not something too challenging. I’ve shared step-by-step pictures and tips on how to form the rice balls in the recipe section below, so you will master it in no time. Once your onigiri is formed and placed on the grill, brushed with the sauce and left to crisp up.

Savory Sauce for Yaki Onigiri

Although most Yaki Onigiri is commonly glazed with soy sauce or miso (I have Miso Yaki Onigiri recipe), I actually love using my Homemade Unagi Sauce. The unagi sauce is a sweet caramelized soy sauce and the savory aroma of the sauce blends perfectly with white rice. You can also purchase Unagi Sauce from Japanese/Asian grocery stores.

When onigiri are grilled until crisp up with a toasty delicious crust, and the rice in the center is still tender and sticky, you know it’s time to savor these perfect treats. They are such a wonderful snack for children and adults.

If you live near a Japanese supermarket, you can probably find conveniently packaged pre-made Yaki Onigiri in the freezer section. But, really, Yaki Onigiri is so easy to make from scratch that I hope you will give it a try. Especially it’s barbecue season now, this can be a unique addition to your Asian-style barbecue menus. Enjoy!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Place Rice on Dried Nori Seaweed

1. Make sure your workspace is prepped to make onigirazu by laying a large piece of plastic wrap over a clean dry cutting board or another hard flat surface.
2. Lay a large sheet (approximately 7 inches by 8 inches) of dried seaweed (nori) squarely on the plastic wrap.
3. Spread about 1/2 cup steamed rice in the center of the dried seaweed in a diamond shape, with the tip of the diamond at the top of the sheet of seaweed. Make sure your rice paddle is moistened with water to help prevent rice from sticking.
4. Optional: sprinkle dried roasted sesame seeds over the steamed rice for additional flavor.

Add Fillings and Cover with Additional Rice

1. Lay fillings over the layer of rice. Use any filling for your onigirazu that you would choose for making a sandwich. For example, ham and cheese, tuna, chicken salad, or egg salad.
2. Lay additional cooked rice, about 1/2 cup, on top of the fillings. Maintain the diamond shape of the bottom layer of rice.

Close One Corner of the Seaweed Sheet

1. Using the plastic wrap, pull one edge of the dried seaweed sheet towards the center of the “diamond” rice.
2. Press down to seal the seaweed to the rice, then peel back the plastic wrap.

Close the Opposite Corner

1. Again using the plastic wrap, pull the opposite corner (from the corner just sealed) of the seaweed sheet and press securely onto the rice.
2. Peel back the plastic wrap.

Wrap the Remaining Corners

1. Close the remaining corners of the onigirazu by folding in the dried seaweed sheet, and again peeling back the plastic wrap.
2. When all corners are folded closed, seal the onigirazu with the plastic wrap.

Seal the Onigirazu

Keep the onigirazu in the plastic wrap as it will help seal it closed. Gently press down on the onigirazu to help the dried seaweed stick to the rice and hold its shape.

The Finished Product

The finished onigirazu looks like a square rice sandwich covered in dried seaweed. It is ready to go. It can be packed in a lunch box or taken on-the-go for a snack.

Onigirazu is a variation on a Japanese rice ball or onigiri. Onigiri is traditionally shaped like a ball or triangle, while onigirazu is shaped into a square or rectangle shape. It is essentially a hybrid rice ball sandwich.

Onigirazu should not erroneously be called a sushi sandwich. A sushi sandwich would use vinegared, seasoned rice. Onigirazu uses plain, white rice. The word “sushi,” in culinary circles, is a reference to the type of rice used.

• Total Time 40m
• Prep Time 15 m
• Calories 167

Onigiri is a Japanese cuisine’s snack which is prepared with sushi rice, rice vinegar, baby-corns and avocados. This easy-to-make and delicious recipe is decorated with nori sheet cuttings of different shapes and sizes to make it attractive. This dish can be served on festivals like Halloween or you can season these rice balls with sesame seeds and serve it to your kids and family!

Ingredients of Onigiri

• 1 1/2 cup sushi rice
• 1 teaspoon salt
• 1 tablespoon sugar
• 10 soybean

• 1 1/2 tablespoon rice vinegar
• 1/2 avocados
• 1/4 cup American corn kernels

How to make Onigiri

Step 1 Clean the rice carefully

Rinse and drain rice several times until water runs clear. Place the rice in a saucepan with 1 1/2 cups water, and bring to a boil over medium flame. Cover, reduce flame to medium-low, and simmer for 10-12 minutes, until all liquid is absorbed. Remove from flame, and let stand for a minute.

Step 2 Add the washed rice to vinegar and sugar mix

Whisk together rice vinegar, sugar, and salt in a medium bowl. And then, add hot rice to the bowl, and mix with spatula until rice has absorbed vinegar mixture. Spread on baking sheet, and let the mixture cool for 5 minutes.

Step 3 Cut the shapes out of your nori sheets

Cut the nori sheet into eyes, noses, arms, ears, hair, whisker, hats, etc., with scissors and keep it aside.

Step 4 Fill in the rice

Place square of plastic wrap over 1/2 cup ramekin or small bowl. Scoop 1/4 cup rice into center of plastic wrap. Press indentation in center with thumb, and fill indentation with baby corn piece, avocado cube, and 2 soy beans.

Step 5 Cover small plugs of the rice

Cover small plug of rice, and pull up sides of plastic wrap. Twist and squeeze the plastic wrap around rice to make it tight, smooth ball of rice around filling. Unwrap plastic wrap, and transfer onigiri to plate. Repeat with remaining ingredients.

Step 6 Decorate the onigiri and serve!

Decorate onigiri with nori cuttings, using drops of water as glue, if necessary. Sprinkle some sesame seeds or cut up shiso leaves to put on the rice for a little extra flavour and then serve.

Onigiri (rice balls) are a staple bento ingredient, and can be made in all kinds of shapes with all kinds of fillings. As I’ve covered this past week or so, you can even get bento boxes designed specifically for carrying onigiri. Previously on Just Bento and Just Hungry, I’ve covered how to make them the traditional way by hand, and using plastic wrap and a cup.

Reader Samantha (aka Koorogi) sent in this great way to make onigiri that cleverly uses the corner of a plastic bag, to make these perfectly triangular or cone-shaped rice balls, as well as other shapes. It’s definitely a method worth adding to your repertoire. (All the photos in this entry are taken by Samantha.)

The basic tools she uses are: a plastic bag, a bowl or container containing salted water, and a rice paddle. She recommends starting the process by cooking the rice first, cooking the filling if you are using one, and getting everything together while the rice finishes cooking. (She uses Calrose brand rice: See this all-encompassing article about onigiri for what kind of rice to use that sticks well together!)

Here’s how she forms a basic unfilled onigiri, in her own words:

1. “Take a small bowl and put some water and salt in it, stir until the salt has dissolved.”
2. “Take a Ziplock bag and dip the inside into the salted water, then turn it back the right way (top left photo). Make sure that there’s not a pool of water inside, that it’s just sprinkled lightly.”
3. “Take your rice from the steamer while it’s still hot (I would recommend that you get an idea of your portions by using your rice paddle to section your portions out after you’ve fluffed it, this way you don’t have to worry about measuring things in the middle of making your onigiri or running out of one of the components). “
4. “Place the total desired amount that you’re going to use into the bag (top right photo). “
5. “Push it all towards one of the bottom corners (bottom left photo).”
6. ” Push all the air out and twist the top while shaping it (bottom right photo).”

Samantha says that you can form the onigiri into other shapes while it’s still in the bag – her kids like kitty shaped onigiri!

Making filled onigiri is just as easy, with a little adjustment. At step 4, put in 2/3rds of the total amount of rice for the onigiri in the bag. Then:

1. “Press and mold using your fingers a cup out of the rice (top 2 photos above). Then fill this with your desired amount of filling (again, I would recommend that your section this out like you did with the rice). Press it gently down so that it’s level with the top of the “rice cup” (middle left photo).”
2. “Next, take the last bit of your rice portion (should be about 1/3 of the original amount) and using your rice paddle, place it on top of the “rice cup” and pat it down with the paddle (middle right photo). If you’re having trouble getting your ingredients into the bag, just fold the outside Ziplock part down and it automatically creates a gaped opening. Using your fingers gently pinch the edges so that the “rice lid” connects with the “rice cup”.”
3. “Continue molding it until you’re happy with the shape and sure that the “lid” and “cup” are attached (otherwise it will just fall apart and your fillings will be everywhere). Push all the air out and twist the top while shaping it (bottom left photo). Turn it over and press it gently, but firmly to the counter (or plate) to make the bottom flat (bottom right), then untwist the bag and set it onto the plate.”

Once the onigiri are formed, you can add nori seaweed, sesame seeds, more salt if needed, and so on. She says that using this method, it only takes about “20-25 seconds to prepare an individual non filled onigiri and about 35-40 seconds per filled onigiri” – and it’s only her second try!

Tilapia filling

For the tasting looking filling the onigiri shown here, Samantha used frozen tilapia that she gets in big bags from Sam’s Club (she says Albertson’s carries them as well). Here’s her recipe:

• 1 piece of Tilapia
• Salt (preferably freshly ground sea salt)
• Soy Sauce
• Sesame Seeds

“To prepare the Tilapia filling, place a single piece of frozen Tilapia (one individual pack, plastic removed) in a non stick skillet. No oil or anything should be needed. You can spray the skillet with a light spray of Pam if you would like. Once it starts turning white (instead of translucent) flip it over. Once it starts to brown, salt. I use freshly ground sea salt that you can pick up at most stores, but you can use table salt as well. Break it up gently as you continue flipping it. It should begin to start flaking. Once it’s completely broken up and starting to get crunchy, sprinkle some sesame seeds and then pour a little bit of soy sauce on it (to taste), cook it a few minutes longer until the fish is not so wet because of the soy sauce. Once your filling is done, go ahead and set it aside.”

Samantha says: “Even my husband (who can’t stand white rice) fell in love with them and is now asking me to start making him full on bentos as long as they include onigiri.”

A big thanks to Samantha for sharing her great method!

What do I need to make Onigiri and how do you make it?

Only answer if you know how to make Onigiri please.

Can I put chocolate, caramel, or any type of sweet candy inside as filling?

3 Answers

hey, please check out this link:

it’s a smillar question to yours that i answered the other day.

edit. im not sure if i’d put chocolate or caramel in the middle of onigiri but you could try it. you could come out with something new and tasty!

Introduction to onigiri

Onigiri (also called omusubi) is a ball or triangle of cold rice, often with a filling, frequently wrapped in nori making it easier to eat. It is a popular snack food, and is also common as part of a packed lunch. Depending on your location, some convenience store chains have shelves with a large selection of fresh onigiri for sale.

The most common form of onigiri has a filling in the center. This is often something sour or salty, as it helps preserve the rice for longer periods of time. Common fillings include umeboshi (Japanese pickled plum); katsuobushi (dried bonito flakes) moistened in soy sauce; cooked, salted salmon; salmon roe; and “seachicken” (canned tuna) with mayonnaise. Less common is onigiri with the filling mixed in with the rice, making it spread throughout the rice.

A related dish is Yaki-onigiri, which is a plain onigiri without filling that has been brushed with soy sauce or barbecue sauce and grilled. This is a common side dish in pubs. A creative variation is a yaki-onigiri in a bowl of dashi garnished with chopped leek and katsuobushi.

Fillings for onigiri are only limited to your imagination. One point to remember is to choose fillings that are not overly hard/crunchy. If they are reasonably hard they become quite difficult to eat. Western fillings that can be quite delicious include such things as corned meats, avocado, even olives or semidried tomatoes. A recommendation is to use fillings with a lot of flavour as it can be very bland and to cut them to small pieces.

[edit] Making onigiri

Difficulty: Incredibly easy. If you can boil rice and handle a little heat in the fingers, you can make onigiri.

Time: About 45 minutes. Most of this time is taken in prep work (ie cooking and cooling of rice)

First, you need to use Japanese-style short grain rice; if the rice isn’t sticky, there is obviously little chance of the onigiri staying together. Cook it in the usual way (using the instructions that are on the packet or included with the rice cooker). A rice cooker is recommended since it will be far more ‘hands off’ and will also free up more time to prepare the fillings. Estimate that one deciliter (1/2 cup) of uncooked rice will become about two larger onigiri or three smaller ones. While the rice is cooking, prepare the fillings. As you can see in the list above, there is wide latitude on what you can use as a filling. A few easy examples:

Umeboshi: estimate one-two plums per onigiri. Squeeze out the stone, and you’re done!

Katsuobushi (Bonito Flakes): take a deciliter or so of the flakes, and pour a little soy sauce over it – it is very easy to pour too much, so be careful. Mix the flakes and the soy sauce until the flakes are moistened.

Seachicken: take a can of tuna. Mix with a little mayonnaise – again, be sure you don’t make it too wet. Add seasoning to taste; this can be chopped leeks, soy sauce, or chilies; sour or salty flavours work well.

When the rice is done and has allowed to sit for a while, but not too long, it needs to be hot – it is time to make the rice balls. It is a good idea to have a moderately large, clear workspace that is easy to clean afterwards. The rice is sticky, and you will end up getting it everywhere in the area. You need a bowl with salt water to rinse your fingers – the rice is sticky; also, the salty water enhances the flavour of the onigiri. Lastly, you will probably want to have some sheets of nori, though if you can’t find it or don’t like it, you can certainly do without. There are two options listed that can be used to make these items:

Option 1 is to wet your hands in the salt water. Take two large spoonfuls of rice into one hand (carefully; the rice is hot), and gently squeeze and flatten it with the other. Make an indentation in the middle, and put some of the filling into the center. Be a little careful to get the filling only in the center and not all over the ball; that can make the rice less sticky, and stickiness is good.

“Fold” the rice over the filling so it becomes covered. Squeeze gently, and mold it into a triangular shape by folding both your hands along the palms while keeping the fingers straight. Squeeze like that, rotating the ball a few times, and you will soon have a very neat triangle – this really is much harder to explain than to do. Once the ball is done, put it down on a clean surface to cool down. Rinse your hands and repeat.

Option 2 is to use a bowl and some plastic film (saran wrap/cling wrap). Place about 2/3rds of the mixture into the centre of the cling wrap that has been draped into the bowl loosely. Then add approximately 2 teaspoons of filling (this is working off of about 3-4 portions per cup of rice. Then place the last 1/3 of the rice to the top. Then, mould the onigiri within the cling wrap. This drastically reduces mess and also is slightly more ‘kid friendly’.

Once the balls are reasonably cool, you need to protect them from drying out. The easiest way is to wrap them in cling wrap, or put them into an airtight plastic food container. When it is time to eat, take one rice ball, wrap it in a piece of nori, and eat away. If you don’t mind soggy nori, you can wrap the balls in nori beforehand.

No more overpriced Spam musubi! Make your own simple, healthy and portable snack.

Katie Huang

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Meet onigiri: the humble, sensible sibling of sushi. This Japanese rice ball doesn’t require the artistic detail or fancy preparation that sushi-making might; in fact, the beauty of onigiri lies in its simplicity and practicality.

Onigiri dates back to feudal Japan, during which rice balls were eaten by everyone from village farmers to samurai warriors for quick and hearty meals. Today, they’re a popular and filling snack widely sold throughout convenience stores in Asia.

Making onigiri gives you an excuse to play with your food, whether you’re using a rice ball shaper (which you can find at Daiso) or your two hands (you’ll feel like you’re building a delectable, rice sandcastle!). Onigiri are great for make-ahead meals, and while you can use traditional fillings such as fish, you can really use up any leftover meats or vegetables. Yes, even Spam, if you’re into that kind of thing.

Photo by Katie Huang

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Servings: 4-6

Ingredients:
2 cups cooked sushi rice (or any short grain rice)
1/2 cup water, for moistening hands
1/4 teaspoon salt
4-6 servings of desired filling
Optional: 2-3 sheets of nori (dried seaweed), sesame seeds

Photo by Katie Huang

Directions:
1. Moisten both of your hands with water, then put some salt in your hands and rub around thoroughly. Water prevents the rice from sticking to your hands, and the salt will lightly season your rice.

Photo by Katie Huang

2. Place a handful of rice into one slightly cupped hand.

Photo by Katie Huang

3. Make an indentation in the rice and fill with 1-2 teaspoons of filling (the amount of filling will depend on the size of the rice ball). Be careful not to overstuff, or your rice ball will fall apart.

Photo by Katie Huang

4. Gently mold the rice around the filling to cover it.

Photo by Katie Huang

5. Use both hands to shape rice ball into desired shape. (TIP: To form a triangular shape, use your thumb, index and middle finger to firmly squeeze each corner of the rice ball.)

Photo by Jocelyn Hsu

6. You can have your rice balls plain, wrapped in nori (seaweed) or rolled in seasoning such as sesame seeds. Enjoy!

In a comment to my Onigiri Revisited post, Jennifer said:

I’ve made fresh onigiri a number of times and would love to be able to make it the night before and take into work with me the next day. How do I do that? (or am I out of luck?) The rice gets all hard and I’ve tried sprinkling water on it in the microwave, but then it falls apart. Suggestions? Do I need a special type of rice? How do I store it after it is made?

Onigiri really are better if made the morning of the day you’re going to eat them. I remember my mom waking up very early in the morning to make onigiri when we had a school outing (which usually meant an obento lunch with onigiri).

That being said, you can make them the night before, but you need to take some measures. There are a few things you can do to have moist (but not wet) rice balls.

Tips for making moist-until-you-eat-them onigiri

• Use Japanese medium-grain rice (uruchi-mai, or sushi rice) – other types of rice don’t really stay moist enough. (Short grain mochi rice is a possibility, but they make for very glutinous and gooey rice balls.) See the Looking at rice post if you’re not sure what rice is what.
• Make sure you are making them with freshly cooked rice, that’s still hot, not cooled. Don’t make onigiri with room-temperature rice..it will not stick together well and will dry out fast. The cooked rice should be nicely moist and plump to start with.
• Wrap them completely in plastic wrap before storing in the refrigerator. This keeps the moisture in and prevents the surface from drying out. (Wrapping them in nori would have a similar effect, but then the nori will turn out rather soggy. I prefer to wrap in plastic and bring the crispy nori along separately.) A typical refrigerator is as dry as a desert inside, so you have to protect the rice from that dry air.

Keeping onigiri fresh

Onigiri were developed as a portable meal. Salting the surface is not only done for flavor; the salt helps to preserve the freshness of the rice. So be sure not to skip the salt if you plan to eat the onigiri some time after you make them.

Traditional onigiri fillings tended to be salty had long keeping qualities. Umeboshi (pickled plum) in particular is purported to have antibacterial qualities, so were an ideal filling for rice balls that were to be carried for a long time by hot, sweaty travelers.

If it’s only going to be a few hours until you eat the onigiri, AND you can keep them reasonably cool (in a dark place out of direct sunlight), AND you use enough salt on the surface, they can be kept at room temperature. If you think you’ll be carrying them around for a very long time though, it’s probably best to use umeboshi or another long keeping, salty filling, rather than something like tuna-mayo or Spam.

Nuke them

If you are bringing them somewhere where you have access to a microwave, you can also freeze them. Defrosting time depends on how many onigiri you have, how big they are, how powerful the microwave is, etc. but once you get the timing right you can get hot onigiri that taste like they were just made. Be sure to wrap them in microwave-ready plastic wrap in that case! I often make extra onigiri and tuck a few in the freezer as treats.

What to do with dried out onigiri?

If the surface has dried out a bit but the insides are still moist, you can turn them into yaki onigiri. But if they are further gone than that, you can turn them into ochazuke, rice with tea. Just heat up the onigiri in the microwave, or even better grill them a bit a la yaki onigiri to make them crispy, then proceed as described in the ochazuke recipe by pouring on hot tea with toppings. Delicious!

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Tuna-Mayo Onigiri is a rice ball with tuna salad filling. That is generally the most popular kind of Onigiri you can buy at convenience stores in Japan. It doesn’t sound like a very Japanese flavor, but it has been loved by the young and old for over 3o years and still keeps going strong.

There are more traditional fillings for Onigiri such as Umeboshi (pickled plums) and Shiozake salted salmon. They are of course very popular too, but Tuna-Mayo Onigiri, a seemingly unlikely combination, somehow became a staple on store shelves. When convenience stores became hugely common in the 80s in Japan, a major convenience store chain developed and started selling Tuna-Mayo Onigiri in 1983. Japanese mayonnaise has a more sour flavor than American mayonnaise, similar to a salad dressing, and complements steamed rice well. People already like vinegary taste in rice, like Sushi Rice, and that may have helped for the new combination to be accepted smoothly. The convenience stores were more heavily targeted towards younger generations at first, and the new customers may also have contributed to the popularity of this new type of filling for Onigiri.

There is much more mayonnaise in this tuna salad than a usual one, and it is pretty loose. Therefore, it is a little tricky to put the soft filling inside Onigiri. Just make a deeper well and fill, then cover with more rice. You might worry about the calories in the amount of the mayonnaise; however, portion size of tuna salad per Onigiri is pretty small, and unless you eat 5 Onigiri at once, it doesn’t matter that much. You will have more trouble eating so much rice if you try to have 5 of them anyway.

It is so easy to make with simple ingredients, and try this untraditional Onigiri at home!

Onigiri is the Japanese equivalent of a sandwich. It makes a great packed lunch and is so simple and delicious to make.

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How To Make ONIGIRI
Prep Time: 10 Minutes
Ingredients

• Cooked Sushi Rice (Check out my Video Here).
• Bonito Flakes (Shredded Fish) – Rehydrate with a little Soy Sauce
• Pickled Salted Plums
• Black Sesame Seeds
• Tuna – Japanese Style Mayonnaise
• Mackerel – Japanese Style Mayonnaise
• Nori Sheets.

For products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. For this recipe you will need to have some cooked sushi rice. You can watch my How to cook Sushi Rice video here .
2. Onigiri can be made with many different fillings, it really is up to you what you use. The rice is best to be worked with at room temperature and just cover it with a damp cloth, as this helps it to stop drying out.
3. Next to where you are preparing the Onigiri you will need a small bowl of water that has been seasoned with about a teaspoon of salt. This is so you can wet your hands at regular intervals to stop the rice sticking to your hands.
   Take a portion of the cooked rice in your hand and press it together to form a ball shape.
   Using your thumb push a hole or indentation into the centre of the rice.
4. Take your desired filling, not too much, and pop it into the hole, push it down then add an extra bit of rice to cover the filling.
5. Now you need to mold the Onigiri into the traditional pyramid shape. I use my fingers to pinch and squeeze it into shape.
   Take a little strip of nori Seaweed to place on the bottom of the pyramid and allow it to come up the sides just a bit. this is what you use to hold the Onigiri with so you don’t have to hold the sticky rice.
6. I like to dip the tips into black sesame seeds to give a nutty flavour.
   Your Onigiri are ready to eat and as I said they make a great packed lunch snack.

*This post may contain affiliate links. Read my disclaimer here.

This simple and delicious Onigiri recipe is a true crowd pleaser! Everyone – from kids to gourmands – loves a good Japanese rice ball with chicken and spicy sriracha mayo!

Onigiri (which is the honorific term for nigiri) has been a favorite snack of mine since I was a little girl. I love the variety in flavors and the simple ritual of wrapping nori (dried seaweed) around a ball of perfectly cooked Japanese rice.

One of the earliest memories I have of eating onigiri was during my first trip to Japan at the age of four. It was a hot summer afternoon at my aunt Eiko’s house near Tenjin in Fukuoka, that I first fell in love with the snack.

I was watching cartoons on TV in my Hello Kitty pyjamas, when my aunt popped her head out of the kitchen to see if I was hungry. I answered with a small nod since I could barely speak Japanese, let alone understand it. She then brought me a pitcher of mugicha (barley tea) filled with ice and a small plate of bite size onigiri.

The teeny rice balls were warm, seasoned with salt and wrapped in sheets of flavored toasted seaweed (ajitsuke nori). Not only were they all perfectly shaped and the exact same size, they were also the best onigiris I had ever tasted.

Okay, I was only four years old and from a small town in Quebec so what did I know about an onigiri recipe – or Japanese food in general, right?

I was no onigiri recipe expert back then but I can tell you that it left a strong imprint in my memory! So strong in fact that I STILL often think about that batch of bite size onigiri. What could she have possibly done to make them taste so good? I have tried so many times to recreate them but can’t seem to get the right ratio of salt to rice, nor the perfect rice temperature.

How can something as simple as a plain onigiri recipe with salt be so hard to reproduce?

After years of trying to solve this tasty mystery I eventually gave up and instead, came up with my own delicious onigiri recipe.

Say hello to my chicken onigiri recipe! The umami and saltiness is infused directly into the chicken pieces while a layer of julienned ginger and carrots bring heat and sweetness. I also added a little sri racha mayonnaise to make this chicken onigiri recipe a major flavor bomb!

When making an onigiri recipe, the flavor options are truly endless. I’ve had so many different versions of 0nigiri and I must say I always enjoy devouring them!

For this oinigiri recipe I used chicken to change things a little, since fish is usually the main protein in onigiris. By marinating the chicken in garlic, sake and soy sauce for as little as 20 minutes, I was able to change its texture and make it super moist!

I was so surprised by how delicious the chicken was that I momentarily considered posting it on its own. But nah, fuhgettaboutit – A chicken onigiri is way more filling and exciting to eat!

This onigiri recipe is also very versatile: no chicken in the fridge? Use pork or beef instead! Don’t want meat? Go vegetarian with seitan or try marinating medium or firm tofu.

As I said before, the options are endless with onigiri! It’s a delicious and healthy snack (or meal!) that’s easy to make and fun to share.

Did you like this Onigiri Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Onigiri Recipe: Chicken & Spicy Mayo

Onigiri (Japanese Rice Ball) is such a versatile meal – and one your kids will love! Try this easy chicken onigiri recipe with sriracha mayo for your next lunch or snack!

• Author:Caroline Phelps
• Prep Time: 7 minutes
• Cook Time: 8 minutes
• Total Time: 15 minutes
• Yield: 4 onigiri 1 x
• Category: Snacks
• Cuisine: Japanese

Ingredients

• 1/3 pound boneless chicken breast (preferably thinly sliced)
• 1 thumb size ginger (peeled and sliced into thin strips)
• 1 small carrot (peeled, sliced into thin strips the same length as the ginger)
• 1 stalk scallion (chopped into thin strips the same size as ginger and carrot)
• 1 tablespoon light soy sauce
• 1 tablespoon sake
• 1 tablespoon vegetable or canola oil
• 2 cloves garlic (minced)
• 2 cup cooked Japanese rice
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha sauce
• nori sheets
• kosher salt

Instructions

1. Add chicken, garlic, soy sauce and sake in a bowl and mix well. Marinade for 15 minutes.
2. Meanwhile, mix mayonnaise and sri racha sauce together in a bowl and set aside.
3. Add salt to the rice and using a plastic or wooden spoon, fluff the rice (do not over mix or toss) until salt is evenly mixed in.
4. In a small pan over medium heat, add oil, carrots and ginger and fry for 2-3 minutes, until vegetables are soft but still yielding a slight crunch. Transfer to a plate and set aside.
5. Using the same pan, add chicken and cook on medium for 5 minutes, or until chicken is cooked through. Set aside.

Assembling the onigiri:

1. Set a bowl of water next to your ingredients.
2. Wet your hands (this prevents the rice from sticking) and grab a small handful of rice. Flatten the rice and shape it into a triangle.
3. Make a dent in the center of the nigiri and spread a little sir racha mayonnaise all the way to the tip of the nigiri.
4. Lay a few strips of scallions, ginger and carrot in the center of the dent.
5. Finish by adding one or two pieces of chicken on top of the vegetables.
6. Lay the onigiri on top and in the center of a sheet of nori. Fold in half and serve onigiri individually or on together on a plate.

Notes

You can refrigerate the ingredients for this Onigiri Recipe separately for 3-5 days.

Keywords: recipe, rice balls, musubi

Onigiri (“oh-nee-gee-ree”) are Japanese rice balls and today I’m going to show you how easy they are to make! As I was working on the material for this post, I realized that I’ve been writing about onigiri for a long time on this little piece of the inter-webs of mine. I’ve been writing about the topic long before this site was dedicated to food. As far as I could find, my first post about onigiri was written when my blog was only 9 months old. The first meal I ever ate in Japan included onigiri. Onigiri have been one of Squirrel’s favorite things ever since she started eating solid foods, and she in turn taught Bug to love them. These things should tell you something—yep, we love our onigiri (and all things that come with them)!

I love them even more for the fact that they are endlessly customizable and dead simple to make.

After many requests, I finally got my act together and put together a video tutorial for you, showing you just how easy they are! In addition, the newest episode of Miso Hungry is live and it’s all about . . . you guessed it, onigiri!! So watch and learn and then go listen to all things onigiri!

Today is Day 6 of the 12 Days of Endive!!

If I have yet to convince of just how awesome endive is, then maybe Dr. Oz can! Dr. Oz recently talked about endive as part of the arsenal that we should be building in the war against cancer. Endive is one of four foods he listed that are known to be protective against cancer, specifically ovarian cancer. Endive contains an element which, simply put, starves cancers by cutting off their blood supply. Watch more about endive and the anti-ovarian cancer diet.

* Disclosure: The 12 of Days of Endive is part of my ongoing work as an OnDiva for Discover Endive. As always, all opinions and thoughts are my own!

I too LOVE onigiri – where do you get those cutters to make the little face? I’ve seen lots of similar faces on bento websites etc but didn’t realise how easy it was to make them – thought there were some people painstakingly cutting nori into teeny weeny smiles! Any suggestions on where to find them?

@Sally, Hi Sally, I actually bought those cutters in Japan. But you can find them on Amazon.com! Like these:

You’ve inspired me! I’m going to make onigiri for lunch today.

@Hiragana Mama, Yay! I hope you enjoyed them!

I would also love to know where you get those cutters!

@Mika, Hi Mika, I actually bought those cutters in Japan. But you can find them on Amazon.com! Like these:

Cool video! Inspired me to get out all my molds again because my kids LOVE onigiri. Also just found out the younger one adores natto as well. Who knew?

@Abigail (aka Mamatouille), Thanks Abigail! It constantly amazes me what kids end up liking if we only give them the chance to try it! Kudos to you for not assuming that your kids aren’t going to like a certain item of food. XO

So yummy! Love these!

@Katrina @ Warm Vanilla Sugar, Thanks Katrina, let me know if you make them!

Looks like your 7D is going to work! Love it, and love ongiri. I can’t find the images from our tofu making excursion, I need to dig deeper because I want to post them. Maybe you can do a tofu video?
XOXO

I have never tried making this at home. you’ve convinced me it’s doable. 🙂 Thanks for that!

@Maureen, Woot! Then I’m doing my job. 🙂

Nice video. Thanks for the demo.

I hope these onigiris were for you or your family; it looked like you licked your fingers and then continued to mold the rice ball.

@Tone — I had to rewatch the video to see what you were talking about, LOL! Actually I had a towel over my shoulder that I was wiping my fingers off on, but you’re right, it totally looks like I lick my fingers!! Luckily, either way, my daughters and I were the ones who ate the onigiri after we finished. 🙂

i watched your podcast, love it! and love the tired mama option 🙂

opps, i mean the how to make video, now off to the podcast!

Thanks for this video – I could never get mine triangluar making it by hand, but you made it look so easy, I’ll def try this.

You can get the Nori cutters from ebay (do a “All Departments” search on Nori Cutter/Punch). Or on this site: or from this lady:

I used to loveto make Asian steamed dumplings…mine were Chinese influenced. Your pork buns bring back memories of delightful smells and tastes! Now I must keep to a gluten free diet. Any thoughts on making dimsum (or the Japanese counterpart) using GF ingredients? It would be wonderful to make these agian.

what did you put in the rice for the olive onigiri?