Go Back
–+ servings

Onigiri (3 Easy Recipes)

Onigiri is 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.
Print Recipe Pin Recipe

VIDEO

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course Japanese
Cuisine Japanese
Servings 6 Onigiris
Calories 228

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.

NUTRITION

Calories: 228kcalCarbohydrates: 38gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 16mgSodium: 79mgPotassium: 164mgFiber: 1gSugar: 0.03gVitamin A: 153IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword Onigiri
Tried this recipe?Let us know how it was!