How To Make Onigiri

Discover the art of crafting perfect onigiri at home-delicate triangles of seasoned sushi rice filled with your choice of canned tuna, salmon, okaka, teriyaki chicken, or rolled in crispy furikake.

Whether you prefer them plain, wrapped in nori, or coated in sesame seeds, onigiri offers a taste of Japan that's both satisfying and versatile.

Learn how to make onigiri and bring a touch of Japan to your table.

Onigiri, a staple of Japanese cuisine, are handheld rice balls crafted from sushi rice seasoned with vinegar, sugar, and salt.

These versatile snacks are typically shaped into triangles or rounds and often feature a savory filling like salmon, rolled in furikake, or tuna mixed with Japanese mayo and soy sauce.

Onigiri can be enjoyed plain or wrapped in nori (seaweed) for added flavor and portability.

They are perfect for quick snacks, lunchboxes, or picnics, offering a convenient and satisfying taste of Japanese tradition in every bite.

Enjoy onigiri plain for a quick snack, wrap it in nori for a traditional touch, or coat it in sesame seeds for added texture.

These versatile rice balls are perfect for any occasion, whether enjoyed as a light lunch, packed in lunch boxes, or served as appetizers at gatherings.

Embrace the art of making onigiri and bring the authentic taste of Japan to your table with every delicious bite.

With this recipe, you have the freedom to choose your filling-whether it's creamy tuna, succulent salmon, savory okaka (a blend of bonito flakes and soy sauce), flavorful teriyaki chicken, or simply plain onigiri rolled in furikake (a Japanese seasoning blend of dried seaweed, sesame seeds, and other flavors).

What is onigiri?

Onigiri, also known as rice balls or omusubi in Japanese, are traditional Japanese snacks made of sushi rice seasoned with vinegar, salt, and sugar.

They are typically shaped into triangles or rounds and can be filled with various ingredients like grilled salmon, pickled plum (umeboshi), or tuna mixed with mayo and soy sauce.

Onigiri are often wrapped in seaweed (nori) and enjoyed as a portable and satisfying snack or light meal.

How to Shape Onigiri?

Shaping onigiri is simple yet requires a technique to ensure they hold together well.

Start with slightly moistened hands to prevent sticking.

Take a handful of warm, seasoned sushi rice and gently shape it into a compact triangle or ball between your palms. By using warm rice, it makes it easier to shape.

Press firmly but not too hard to maintain the integrity of the rice ball. Once shaped, onigiri can be left plain, wrapped in nori, or rolled in furikake (a Japanese seasoning) for added flavor and texture.

For a more uniform shape, you can also use an onigiri mold by filling it with rice, adding a filling if desired, and pressing firmly before removing.

Alternatively, using plastic wrap is another effective method; place rice in the wrap, add filling, shape, and twist the ends to secure, ensuring a neat and portable snack.

Instructions

Making the Sushi Rice

Step One: Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.

Step Two: Add the water to the rice and bring the water to a boil over medium to high heat.

Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.

Step Three: Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.

For the next steps:

Pick your choice of filling and follow the appropriate steps:

• 1. furikake version
• 2. salmon filling
• 3. okaka filling
• 4. tuna filling
• 5. teriyaki chicken filling

For the Furikake Version

Step One: In a frying pan over low heat, toast the sesame seeds until lightly golden.

Step Two: Mix through the crumbled nori sheets and season with salt and sugar. Turn off heat. Allow to cool. Once cool, place into a bowl and set aside.

For the Salmon Filling

Step One: Combine all salmon filling ingredients in a bowl. Taste for seasoning and then set aside.

For the Okaka Filling

Step One: Place dried bonito flakes and soy sauce in a bowl. Mix to combine. You want your bonito flakes to be moistened but not soaking in soy sauce. Set aside.

For the Tuna Filling

Step One: Mix all tuna filling ingredients in a bowl. Taste for seasoning. Set aside.

For the Teriyaki Chicken Filling

Step One: In a small bowl, combine chicken and teriyaki sauce. Lightly salt chicken. Mix well and let it marinate for 20 minutes.

Step Two: Heat oil in a non-stick frying pan over medium to high heat. Cook the chicken until it is cooked through.

Step Three: Once cooked, remove from heat. Finely chop the chicken. Then place chopped chicken in a small bowl. Add chopped spring onions and any juices from the frying pan. Mix to combine. Allow to cool.

Putting It All Together

Step One: Lightly wet your hands with water. Scoop 1 ½ tablespoons of rice and shape into a ball or a triangle. Repeat until all the rice has been used up.

Step Two: If making the furikake version, coat all sides of the onigiri with furikake. For all other fillings, gently flatten one onigiri.

Place approximately 1 teaspoon (5 grams, 0.176 ounces) of filling of choice in the center of the flattened rice ball. Avoid overfilling. Cover the filling with rice and reshape into a ball (or triangle).

Step Three: Repeat the previous step until all the filling is used.

Step Four: Serve rice balls as is, or wrap each rice ball with a bit of cut nori sheet.

Tips on Shaping Onigiri

Plastic Wrap Method:

• Place a sheet of plastic wrap on a flat surface.
• Place a nori strip diagonally on the plastic wrap.
• Scoop rice into your hands, shaping it into a triangle or ball.
• Place the rice on the nori strip.
• Fold the corners of the nori over the rice and wrap tightly with the plastic wrap.
• Twist the excess plastic wrap to secure.

By Hand Method:

• Moisten your hands lightly with water to prevent sticking.
• Scoop rice into your hands and shape it into a triangle or ball.
• Press gently to compact the rice.
• Place a nori strip diagonally on a flat surface.
• Place the rice on the nori strip.
• Fold the corners of the nori over the rice and press gently to adhere.

Using a Mold:

• Lightly oil the inside of the onigiri mold to prevent sticking.
• Scoop rice into the mold, pressing gently to fill.
• Add filling if desired.
• Press down firmly to compact the rice.
• Lift the mold and wrap a nori strip diagonally around the onigiri.
• Fold the corners of the nori over the rice and press gently to adhere.

Additional Tips:

• Tight Wrapping: Ensure the nori is tightly wrapped around the rice to prevent it from unraveling.
• Adjust Rice Amount: Adjust the amount of rice based on the size of your mold or your desired onigiri size.
• Practice: Practice shaping and wrapping onigiri to achieve the perfect shape and seal.

FAQ

Helpful Rice Cooking Tips

Want to know how to cook rice or just need a little refresher?

Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.

Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.

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• Sushi Rice on the Stovetop
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• Onigiri With Tuna