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.
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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.
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.
Why You'll Love This Recipe
- Onigiri is perfect for meal prep, making in advance, and putting in your lunch box or bento box.
- This recipe for ongiri is budget friendly.
- Quick and Easy: Ready in minutes with simple ingredients.
- Customizable: Endless filling options like tuna, salmon, or okaka (dried bonito flakes).
- Portable: Perfect for lunches, picnics, or snacks on the go.
- Versatile: Enjoy hot or cold, plain or wrapped in nori.
- Kid-Friendly: Fun to shape and eat, appealing to all ages.
Cost To Make
Estimated cost = $3.95 or $0.98 an onigiri
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Rice
- Sushi Rice
- Water
- Sushi vinegar
- Caster sugar (super fine sugar)
- Salt
For the Onigiri
- Nori sheets (seaweed sheets): Cut into small rectangles
- Kosher salt or sea salt
For the Furikake Version
- White sesame seeds
- Black sesame seeds
- Nori (seaweed sheets): Roughly chopped
- Salt
- Sugar
For the Salmon Filling
- Canned salmon: drained
- Japanese mayonnaise
- Light Soy Sauce
- Salt and pepper
For the Okaka Filling
- Dried bonito flakes (katsuobushi)
- Light soy sauce
For the Tuna Filling
- Canned tuna: Drained
- Japanese mayonnaise
- Light soy sauce
- Green (spring) onions: Finely chopped.
- Salt and pepper
For the Teriyaki Chicken Filling
- Boneless skinless chicken breast or boneless skinless chicken thighs
- Teriyaki sauce
- Oil for frying
- Green Onion (Spring Onion): Finely chopped.
Toppings
- Japanese mayonnaise
- Light soy sauce
- Wasabi
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.
Tips for Success
- Make sure your rice is freshly cooked and slightly warm for easy shaping.
- Wet your hands with water to prevent the rice from sticking to your hands.
- Shape the rice gently but firmly into a ball or triangle, avoiding too much pressure to keep the texture fluffy.
- Wrap the onigiri with a strip of nori (seaweed) just before eating to keep it crisp.
Serving Suggestions
Here are some ways you might like to serve this onigiri recipe:
- Lunch Boxes: Pack for school or work lunches.
- Picnics: Ideal for outdoor dining with family and friends.
- Party Appetizers: Serve as part of a Japanese-themed party spread.
- Bento Boxes: Pair with sushi rolls and salads for a complete meal.
- Quick Snack: Enjoy on its own for a satisfying pick-me-up.
- Special Occasions: Add to holiday platters for a unique touch.
Storage
Store leftover onigiri in an airtight container in the refrigerator for up to two days. Reheat briefly in the microwave or enjoy cold as a convenient snack.
FAQ
Yes, you can make onigiri with regular short-grain rice, but it's best to use sushi rice for its sticky texture, which helps the rice ball hold its shape better. You cannot use basmati rice or jasmine rice to make onigiri.
Popular fillings include tuna mixed with Japanese mayo and soy sauce, grilled salmon, pickled plum (umeboshi), or furikake—a seasoning blend of dried seaweed, sesame seeds, and more.
Yes, onigiri can be enjoyed plain without any filling, especially when seasoned with salt or wrapped in nori (seaweed) or rolled in furikake.
Onigiri pairs well with miso soup, Japanese pickles (tsukemono), or a simple salad for a balanced meal.
It's also great alongside dishes like teriyaki chicken or tempura.
It's generally easier to shape onigiri with slightly warm rice as it's easier to work with and sticks together better.
However, you can also use cold rice if you moisten your hands to prevent sticking while shaping.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
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.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
How To Make Onigiri
Ingredients
For the Rice
- 1 cup (200 grams, 7.05 ounces) uncooked sushi rice (short grain)
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar super fine sugar
- ½ teaspoon salt
For the Onigiri
- 3 nori sheets seaweed sheets cut into small rectangles
- Kosher salt or sea salt
For the Furikake Version
- 1 tablespoons white sesame seeds
- ½ tablespoon black sesame seeds
- 1 sheets nori (seaweed sheets) roughly chopped
- ¼ teaspoon salt or to taste
- ¼ teaspoon sugar or to taste
For the Salmon Filling
- 335 grams (11.82 ounces) canned salmon, drained
- 80 grams (2.82 ounces) Japanese mayonnaise
- 2 teaspoons soy sauce
- Salt and pepper to taste
For the Okaka Filling
- 3-5 grams (0.10 – 0.17 ounces) dried bonito flakes (katsuobushi)
- 2 teaspoons light soy sauce
For the Tuna Filling
- 335 grams (11.82 ounces) canned tuna, drained
- 80 grams (2.82 ounces) Japanese mayonnaise
- 2 teaspoons soy sauce
- ½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped, plus extra to garnish
- Salt and pepper to taste
For the Teriyaki Chicken Filling
- 125 grams (4.40 ounces) boneless skinless chicken breast or boneless skinless chicken thighs
- 2 tablespoons teriyaki sauce
- Oil for frying
- 1 (20 grams, ¼ cup) spring (green) onions finely chopped
Toppings
- Japanese mayonnaise
- Light soy sauce
- Wasabi
Instructions
Making the Sushi Rice
- 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.
- 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.
- 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: furikake version, salmon filling, okaka filling, tuna filling, teriyaki chicken filling
For the Furikake Version
- In a frying pan over low heat, toast the sesame seeds until lightly golden.
- 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
- Combine all salmon filling ingredients in a bowl. Taste for seasoning and then set aside.
For the Okaka Filling
- 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
- Mix all tuna filling ingredients in a bowl. Taste for seasoning. Set aside.
For the Teriyaki Chicken Filling
- In a small bowl, combine chicken and teriyaki sauce. Lightly salt chicken. Mix well and let it marinate for 20 minutes.
- Heat oil in a non-stick frying pan over medium to high heat. Cook the chicken until it is cooked through.
- 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
- 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.
- 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).
- Repeat the previous step until all the filling is used.
- Serve rice balls as is, or wrap each rice ball with a bit of cut nori sheet.
Notes
- 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.
- 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.
- 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.
- 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.
Vera says
Made these for my husband's lunch box. They are so simple to make and he just loved them. I had to come back and say thank you. I made them with tuna filling and with okaka filling.
And the tips on how to shape were very helpful to me.