My mom used to always pack us onigiri growing up. Onigiri, also known as Japanese rice balls, are a beloved staple in Japanese cuisine, cherished for their simplicity, versatility, and portability.
Traditionally made with steamed white rice shaped into triangular, oval, or cylindrical forms, onigiri are often wrapped in a sheet of nori (seaweed) and can be filled with a variety of ingredients such as umeboshi (pickled plum), grilled salmon, tuna with mayonnaise, or kombu (simmered seaweed).
One of the reasons onigiri are so popular is their convenience. They are perfect for bento boxes, picnics, road trips, or quick snacks on the go. In Japan, you can find onigiri in nearly every convenience store, showcasing an array of flavors and fillings to suit every taste. The combination of seasoned rice and flavorful fillings makes onigiri a great treat that can be enjoyed any time of day.
Onigiri Fillings
When it comes to onigiri fillings, the possibilities are endless – seafood being one of the most popular choices. Here are some of the most popular seafood fillings for onigiri that you’ll see in Japan:
- Tuna Mayo: This filling combines canned tuna with creamy mayonnaise, creating a rich and savory mixture. In my recipe, you can also use goma dressing.
- Salmon: Lightly salted and flaked, the smoky, savory flavor of salmon complements the soft, sticky rice perfectly.
- Cod Roe: For those who love seafood, tarako, or salted cod roe, is a must-try filling. The tiny fish eggs are slightly spicy and salty, providing a burst of briny goodness.
I typically use canned seafood for onigiri at home. I recommend using Wild Planet’s tuna and salmon. All of Wild Planet’s seafood is sustainably caught and made with simple ingredients.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain or medium-grain rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
How to Make Onigiri (Japanese Rice Balls) at Home
Description
Onigiri, also known as Japanese rice balls, are a traditional snack or meal in Japan, consisting of steamed rice formed into triangular or cylindrical shapes and often wrapped in nori (seaweed).
Ingredients
- 1 cup Japanese short-grain or medium grain rice, cooked
- 1–2 sheets of nori (dried seaweed)
- Salt
Fillings Ideas:
- 1 tablespoon tuna + 1 tablespoon Japanese goma dressing, mixed
- 1 tablespoon salmon + 1 teaspoon cream cheese + 1/2 tablespoon Kewpie, mixed
- 1 tablespoon pickled vegetables/fruits: Umeboshi, Kimchi, Takuan, etc.
Instructions
*Lightly salt your rice to taste*
- Cut a sheet of nori (seaweed) into a triangle shape with two equal sides and one longer side. Lay it flat (rough side up, smooth/shiny side down), pointing down.
- Place a small handful of rice (between 1/3-1/2 cup) in the center of the nori triangle.
- Place your fillings directly on top of the rice.
- Fold the bottom tip of the triangle up to cover the bottom part of the onigiri.
- Next, fold the left and right sides of the nori over the onigiri, wrapping it snugly. The nori should stick to the rice naturally. If it doesn’t, I place a couple grains of rice under the second fold as a “glue”.
- Gently press the nori onto the rice to ensure it sticks and holds its shape.
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.