Easy Homemade Onigiri (Japanese Rice Balls)

Traditional Japanese rice balls with savory fillings.

Learn to make onigiri with various savory fillings like tuna-mayo, salmon, and okaka. This traditional Japanese dish is perfect as an on-the-go snack.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 8 onigiri

Full Ingredient List

  • 4 cups short grain rice, cooked
  • 5 oz can of tuna
  • 2 tbsp Kewpie Japanese mayonnaise
  • 1/2 tsp soy sauce
  • 7 oz salmon filet
  • 2 tsp salt (for salmon)
  • 5 g bonito flakes
  • 1/2 tbsp soy sauce (for okaka)
  • 2 tsp black sesame seeds
  • 6 tsp kombu tsukudani
  • 6 oz ume (pickled plum)
  • 6 tsp furikake
  • Nori, optional
  • Shiso leaves, optional

Tuna Filling

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
5 oz tuna canned chicken
2 tbsp Kewpie Japanese mayonnaise regular mayonnaise
1/2 tsp soy sauce tamari

Instructions

  1. Step 1: In a small bowl, add the canned tuna, Kewpie Japanese mayo, and soy sauce and mix together. (Tips: Adjust soy sauce to taste.)

Salmon Filling

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
7 oz salmon filet trout
2 tsp salt for seasoning salmon

Instructions

  1. Step 1: Preheat the oven to 350°F. Pat dry the salmon filet and season generously with salt. (Tips: Allow salmon to marinate for about one hour.)
  2. Step 2: Bake the salmon for 15 minutes, then broil for an additional five minutes. (Tips: Watch closely to prevent burning.)
  3. Step 3: After cooking, use a fork to carefully flake the salmon into small pieces.

Okaka Filling

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
5 g bonito flakes dried shrimp
1/2 tbsp soy sauce tamari
2 tsp black sesame seeds white sesame seeds

Instructions

  1. Step 1: Mix one packet of bonito flakes with 1/2 tbsp of soy sauce in a bowl until just damp. (Tips: The mixture should not be soaked.)

Forming Onigiri

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
as needed nori optional lettuce wraps
as needed shiso leaves optional mint leaves

Instructions

  1. Step 1: Add 1/4 cup of rice to the onigiri mold, add your desired filling, then top with another 1/4 cup of rice. (Tips: Ensure rice fills to the brim of the mold.)
  2. Step 2: Press down with the top of the mold to shape the onigiri, then use the release button to remove it. (Tips: Press firmly but gently to maintain shape.)

Nutritional Information

  • Calories: 417
  • Protein: 12 g
  • Fat: 4 g
  • Carbohydrates: 80 g
  • Fiber: 3 g
  • Sugar: 1 g

Additional Information

Notes: Consume onigiri the same day for freshness. If refrigerating, rice texture will change.

Background: Onigiri has been a part of Japanese cuisine for centuries, evolving with different fillings and presentations over time.

Geographic Region: Japan

Seasonality: Year-round

Occasion: Casual snacking

Recommended Pairings

  • green tea
  • miso soup

Tags

Japanese snack rice gluten-free fish make-ahead traditional quick