Simple Onigiri Recipe

Discover the perfect blend of flavors with our simple onigiri recipe.

Made with canned salmon, green onions, Japanese mayo, and soy sauce, these rice balls can be enjoyed on their own, with sesame seeds, or wrapped in nori for a Japanese treat.

Craving a taste of Japan? Our simple onigiri recipe brings the flavors of Japanese cuisine to your kitchen.

Onigiri, or Japanese rice balls, are easy to make and incredibly versatile, making them ideal for any meal or occasion.

To create these delightful rice balls, start by mixing canned salmon, chopped green onions, Japanese mayo, and a splash of soy sauce.

Take a small handful of sushi rice and flatten it in your palm. Add a spoonful of the salmon mixture in the center, then gently shape the rice into a triangle or ball around the filling.

You can enjoy onigiri in various ways: roll them in lightly toasted sesame seeds for added crunch, or wrap them in nori sheets to enhance the flavor and authenticity.

Serve them as a quick snack, pack them in lunch boxes, or include them as part of a Japanese-themed dinner spread. They're perfect for special occasions like Christmas or New Year's, adding a homemade touch to your festive gatherings.

Whether enjoyed fresh or prepared ahead for meal prep, onigiri are convenient and satisfying.

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, lightly microwave or bring to room temperature before serving again.

Dip them in soy sauce, pair them with pickled vegetables, or enjoy them on their own.

Their simplicity and deliciousness make them a favorite among both sushi enthusiasts and those new to Japanese cuisine. Try our easy onigiri recipe today and bring a taste of Japan into your home kitchen!

What is onigiri (omusubi)?

Onigiri, also known as omusubi, is a traditional Japanese rice ball often shaped into triangles or rounds, sometimes wrapped in seaweed (nori).

It typically consists of sushi rice seasoned with vinegar, salt, and sugar, and may contain various fillings like salmon, pickled plum (umeboshi), or grilled fish.

Onigiri is a popular snack or light meal in Japan, enjoyed for its portability, simplicity, and versatility. It can be found in convenience stores, made fresh at home, or enjoyed as part of a bento lunch box.

Best kind of rice for onigiri

The best rice for onigiri is Japanese short-grain rice or sushi rice, known for its sticky texture when cooked. This type of rice holds together well, making it ideal for shaping into the characteristic triangles or rounds of onigiri.

Avoid using long-grain rice varieties such as basmati or jasmine for onigiri, as they do not have the sticky texture needed to hold the shape of the rice balls effectively.

How to shape onigiri

Shaping onigiri can be done either by hand or using a mold, and another popular method involves using plastic wrap.

When shaping by hand, dampen your hands lightly to prevent the rice from sticking. Take a handful of slightly warm sushi rice and gently compress it into a compact ball or triangle shape between your palms, ensuring it holds together firmly.

Another method of shaping onigiri is by using an onigiri mould. Using a mold for onigiri simplifies shaping and ensures a consistent shape. Simply fill the mold with sushi rice, press down firmly, add your desired filling, cover with more rice, and press again before removing the mold.

Alternatively, you could also use plastic wrap to shape your onigiri. Using plastic wrap is another effective method to shape onigiri, especially if you don't have a mold.

Place a sheet of plastic wrap on your palm, add a portion of rice, create a well in the center for filling, encase the filling with more rice, then twist the wrap to shape into a triangle or ball.

It helps maintain the shape and prevents sticking, ensuring a neat and presentable onigiri.

Instructions

This recipe for simple onigiri serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.

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 Filling

Step One: Combine all filling ingredients in a mixing bowl. Taste for seasoning and adjust as desired. Set aside.

Putting It All Together

Step One: Lightly wet your hands with water lightly. Take 1 ½ tablespoons of rice and mold it into a ball. Repeat until all the rice is used.

Step Two: After shaping all the rice balls, gently flatten one. Place approximately 1 teaspoon (5 grams, 0.176 ounces) of salmon mixture in the center of the flattened rice ball. Avoid overfilling. Cover the salmon with more rice, shaping it back into a ball.

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

Step Four: Serve the rice balls as they are, or wrap each one with a strip of nori and sprinkle lightly toasted sesame seeds on top.

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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