In this post, we're going to dive into the world of onigiri, also known as omusubi, which are Japanese rice balls. They're not only easy to make but incredibly convenient, great for kids, and super satisfying. I'll show you how to make three different types using traditional yet accessible ingredients. Whether you're packing a bento lunch, preparing for a picnic, or just looking for a tasty snack, onigiri is the perfect choice.
Growing up, my mom would always make us onigiris for any special events that we had. I remember whenever we had judo tournaments, she would pack a large Tupperware full of them with a side of tamagoyaki (cooked egg) and tsukemono (pickled vegetables). Not only were they delicious but also healthy and gave us the energy that we needed. The three types that I'm going to share with you were always my favorite, and still is even to this day.
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🍙What is Onigiri?
Onigiri, also known as omusubi, is a Japanese rice ball made from steamed rice that's usually shaped into a triangle (sometimes round or cylinder) and often wrapped with nori (dried seaweed). It’s packed with a variety of fillings and is one of the most popular grab-and-go foods, readily available at any Japanese convenience store.
Many people mistakenly think onigiri is a type of sushi, but that's not the case. Unlike sushi, which is made with vinegared rice, onigiri uses regular steamed rice. The confusion may come from another term for onigiri called nigirimeshi, which sounds similar to nigirizushi (hand-formed sushi). I know, can get a bit confusing for non-Japanese speakers. Just know that onigiri is not sushi, which honestly, makes it that much easier to make at home!
💖Why You'll Love this Recipe
There are many different types of onigiri and the filling options can be endless. That said, the ones that I'm going to share with you are probably the three most popular, and there are many reasons to love them!
- Simple to find ingredients: Unlike finding quality seafood for sushi at home, onigiri ingredients are much easier to find.
- Versatility: Once you learn how to make one onigiri, the rest is simple. You can easily swap out the filling and make your own version with whatever ingredient you prefer.
- Budget friendly: Making onigiri won't break the bank (unless you plan to use A5 wagyu steak or something) and it's perfect for large groups or meal planning for the week.
- Kids love them! This recipe is great for kids and also a fun way to get them involved in making their own meals. Plus, using an onigiri mold makes it ten times easier!
🌾Key Ingredients
- Rice: Use steamed Japanese short grain rice. I like to use Koshihikari or Tamanishiki but you can use any type of Japanese short grain rice. Do not use jasmine or other types of long grain rice because the consistency won't allow the rice to stick together.
- Japanese mayo: When making the tunamayo (tuna and mayonnaise) mix, it's crucial to use Japanese mayo. Japanese mayo is made with egg yolks, which makes it more rich and creamy.
- Umeboshi: Japanese pickled plum that has an intense sour and salty flavor. Might be an acquired taste for some but it's one of the oldest and classic onigiri fillings (my personal favorite).
- Shio kombu: Though optional, this seasoned and salted strips of kelp is a phenomenal addition to the rice, giving it extra flavor and texture.
🍤Other Fillings
The beauty of making onigiri at home is that you can add whatever ingredient you want in there. Here are some of my other favorite fillings:
- Mentaiko/Tarako: Cod roe, either plain (tarako) or spicy (mentaiko).
- Spam: Basically a spam musubi in onigiri form. Adding fried egg takes it to the next level.
- Chashu: Braised pork belly that's often in ramen but is amazing in onigiri as well.
- Karaage: Japanese fried chicken, need I say more?
- Tempura: Whether it's shrimp or vegetables, tempura can add a nice crunchy texture and volume to onigiri.
- Yaki Onigiri: Instead of a filling, the onigiri is grilled with a soy sauce glaze.
- Okaka: Dried bonito flakes mixed with soy sauce. Super simple and packed with umami.
🪄Tips and Tricks
- Rice is key: Onigiri is primarily made from rice so obviously it's an important ingredient. Not only the type of rice (Japanese short grain) but you want to make sure it's properly cooked as well. Watch my sushi rice video to learn how to cook rice properly over the stove, but skip all the sushi vinegar parts since we want to make regular steamed rice rather than sushi rice.
- Onigiri mold: I show you how to make onigiri by hand in the video. However, using a dedicated onigiri mold makes it so much easier. They run about $5-6 on Amazon and is a no-brainer if you plan to make onigiris often. Check out the link here.
- Crispy nori (seaweed): Seaweed becomes soggy over time after it's wrapped around the rice. Therefore, if you enjoy crispy nori, wait to wrap the onigiri until you're ready to eat.
- Season the rice: Though it's optional, a little bit of seasoning mixed into the rice can elevate your onigiri tremendously. Whether that's furikake, shio kombu, or just a pinch of salt, a little extra flavor can go a long ways. Plus, you can differentiate the onigiris by changing the ingredients. That way you'll know exactly what's inside after you've wrapped the fillings.
✍️Final Thoughts
Making onigiri is easy and straightforward. Once you have the basics down, it's all about getting creative with different fillings, the possibilities are endless! Whether you have them for breakfast, a quick lunch, or a late-night snack, onigiri is always a great choice. So go ahead and experiment to find your favorite combinations (it's not weird if it works, right?). I’m sure they’ll soon become a staple in your weekly routine. Enjoy!
🤔Common Questions
Yes, of course! Though the nori does help keep the rice in place, it is totally optional. You can also use shiso leaves instead if you prefer.
Yes, however it's best to eat it within a few hours of making it. That said, I make them in advance all the time and pop it in the microwave before I eat it for breakfast. A quick 20-30 seconds or so should be enough to soften the rice.
There are plenty of dishes that go well with onigiri but some of my favorites include: tamagoyaki (Japanese cooked egg), karaage (Japanese fried chicken), miso soup, tsukemono (pickled vegetables), or simply some slices of avocado with ponzu.
Onigiri (3 Easy Recipes)
VIDEO
EQUIPMENT
- 1 Medium bowl
- 1 Serving plate
INGREDIENTS
Main Ingredients
- 3 cups Cooked Japanese short-grain rice
- 6 sheets Nori (dried seaweed)
Sake (Salmon) Onigiri Ingredients
- 4 oz Sake (Salmon)
- Furikake Japanese rice seasoning
Tunamayo (Tuna and Mayo) Onigiri Ingredients
- 3 oz Canned tuna drained
- 1 tablespoon Japanese mayo
- 1 teaspoon Ponzu
- Salt
Umeboshi (Pickled Plum) Onigiri
- 1 Umeboshi
- 1 teaspoon Shio kombu
INSTRUCTIONS
Prior to Making Onigiri
- Prepare and cook rice (1½ US cups of uncooked rice yields a little over 3 cups of cooked rice).
Preparation - Sake (Salmon) Onigiri
- Place salmon fillet on a baking pan lined with foil (apply a light coat of oil if not using nonstick foil). Sprinkle salt on both sides.
- Broil on high for 10-15 minutes (depending on thickness of salmon).
- Once salmon becomes well done and flaky, break it apart into small flakes with a pair of chopsticks or fork.
Preparation - Tunamayo (Tuna and Mayo) Onigiri
- Add the tuna, Japanese mayo, and ponzu into a small bowl and mix well.
Preparation - Umeboshi (Pickled Plum) Onigiri
- Remove seed from umeboshi and discard. Break up the umeboshi lightly.
Making Onigiri
- Add about ½ cup of freshly cooked rice (slightly cooled) into a bowl and mix in seasoning (if using).
- Place about ⅔ of the rice onto a sheet of plastic wrap and spread it out evenly.
- Add the filling into the center.
- Place the remaining rice on top of the filling and spread it out so it covers it fully.
- Bring the four corners of the plastic up together and twist it so the rice gets tightened.
- Try to "close" the rice around the filling by applying pressure from all sides. Do not squeeze too tight where the rice get's mushed.
- Using the bend of your palm, rotate and shape into a triangle. Repeat until the onigiri is shaped into a triangle and the rice is not falling apart.
- Set aside until ready to serve.
Making Sake (Salmon) Onigiri
- Add furikake into the rice for seasoning.
- Place cooked salmon flakes into the middle and follow directions above.
Making Tunamayo (Tuna and Mayo) Onigiri
- Add a couple pinches of salt into the rice for seasoning.
- Place tunamayo mix into the middle and follow directions above.
Making Umeboshi (Pickled Plum) Onigiri
- Add shio kombu into the rice for seasoning.
- Place umeboshi into the middle and follow directions above.
Wrapping Onigiri with Nori
- Place a half sheet of nori onto a dry surface (or palm of your hand) with the rough side up.
- Unwrap the onigiri and place in in the center with the pointed end up.
- Fold the nori around the onigiri so that it covers majority of the rice. You can also cut the nori into smaller sheets depending on preference.
- Eat right away if you prefer crispy nori.
Making Onigiri with a Mold
- Place a sheet of plastic wrap so that it sits inside the mold while having enough room to wrap the onigiri entirely.
- Add rice into the mold about halfway up and then add filling on top of the rice.
- Cover the filling with some more rice and wrap the plastic over it.
- Place the lid onto the mold and press gently so that the rice compresses into a triangle.
- Take it out of the mold, unwrap the plastic and wrap it in nori.
Making Onigiri Without Plastic Wrap
- Wet both of your palms thoroughly but not too wet where it's drenched.
- Scoop rice onto one hand and spread it out as much as you can, leaving a pocket in the center.
- Place the filling into the center pocket and wrap the rice around it. Add more rice if needed.
- Gently shape it into a triangle by rotating and applying even pressure from all sides.
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