Furikake Onigiri is a great way to turn plain rice into flavorful Japanese rice balls! Try it for a tasty, healthier alternative to sweet snacks in your daily routine!
Furikake, a popular rice seasoning in Japan, turns a simple bowl of rice into a delightful snack with a quick mix. If you have leftover furikake, don’t miss the chance to try this delicious Furikake Onigiri!
Why You’ll Love This Recipe
- Quick and Easy – A perfect quick snack or an excellent addition to a bento lunch box! These furikake onigiri are easy to prepare and conveniently portable!
- Family-friendly – This Onigiri is loved by kids and adults, making it a family-friendly snack or meal.
- Versatile Flavors – Customize your Onigiri with options like egg, bonito flakes, salmon furikake, or any varieties you love.
You will need the following ingredients to make this Furikake Onigiri:
- Furikake, a Japanese rice seasoning blend, offers many varieties. Typically, it includes dried fish, sesame seeds, chopped seaweed, sugar, and salt. Pick the one you love, or refer to the options below the Recipe Tips. For this recipe, I selected the egg and wasabi furikake.
- Japanese short-grain rice, such as Koshihikari rice or Japanese sushi rice, is the ideal choice for crafting Onigiri rice balls, as it is easy to shape into triangles. On the contrary, long-grain rice varieties, like Jasmine rice, tend to fall apart as they lack the necessary stickiness. If you are new to cooking Japanese rice, you can find an easy stove-top guide (no need for a rice cooker) in this recipe: ‘How to cook Japanese rice.'”
- Nori seaweed serves as the rice wrapper. This adds extra flavor and makes it easier to hold when eating. Get a black square sheet from a Japanese grocery store, and we’ll divide it into three strips for wrapping Onigiri.
- Salt is optional since Furikake already provides seasoning. However, if you prefer saltier Onigiri, consider adding a little salt to your palm while shaping them.
How To Make Furikake Onigiri: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, you can go to the printable recipe card below.
Divide a Nori sheet.
Transfer the cooked rice to a large bowl and mix in the furikake seasoning evenly.
Moisten your hands, and take a small amount of seasoned rice in a small bowl and place it on the palm.
Gently shape the Onigiri by pressing the rice between your palms to form a triangular shape.
Wrap the rice with nori, and your furikake rice balls are ready to enjoy! For a quicker option, you can skip the nori sheet, which I often do.
- Prepare freshly cooked or slightly warm rice—it makes shaping Onigiri much easier! Cold rice tends to be firmer and can be more challenging to shape.
- Make sure to wet your hands with water before shaping the Onigiri. This little trick prevents the rice from sticking to your hands, making it much easier to create the perfect shape.
- If shaping the Onigiri by hand feels a bit tricky, no problem! You can easily use plastic wrap or an onigiri mold to shape them into perfect triangles.
Storage and Reheating
Wrap each Onigiri tightly in plastic wrap to preserve its moisture, place them in an airtight container, and store them in the fridge for a couple of days. When ready to enjoy, microwave each Onigiri for about 20 seconds to restore its fluffy rice texture.
You can also freeze Onigiri for up to one month. Please take off the nori seaweed when freezing, as it might become soggy when thawing.
When it comes to furikake flavors, the options are endless! If you need help deciding which one to choose, I highly recommend ‘Otona no furikake,’ which means furikake for grown-ups, if available at your local grocery store. This assortment pack features five delicious flavors: salmon, wasabi (Japanese horseradish), egg, tarako (cod roe), and katsuo (bonito flakes). Pick your favorite ingredients and enjoy!
Wakame seaweed and red shiso (Japanese herb) furikake are other popular choices, and I always keep them in my pantry. They are excellent options for vegetarians.
Your Questions Answered
Furikake is a flavorful seasoning that pairs well with various rice dishes, such as stir-fried rice or a simple bowl of rice. I recommend it as a topping for Yaki Udon, Hiyayakko (cold tofu recipe), Ochazuke (rice soup), or a simple green leafy salad.
These Onigiri pair wonderfully with Tofu Miso Soup and other traditional Japanese side dishes, such as Pickled Daikon, Hijiki Seaweed Salad, and Tamagoyaki, creating a flavorful and well-rounded meal.
Onigiri is commonly enjoyed at room temperature but can also be enjoyed when cold or slightly warmed, depending on personal preference.
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More Onigiri Recipes You Will Love
- 17 Easy Onigiri Recipes
- 6 Classic Onigiri Recipes
- Tarako Onigiri (Cod Roe)
- Okaka Onigiri (Bonito Flakes)
- Yaki Onigiri
I hope you enjoy this Furikake Onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Furikake Onigiri (Japanese Rice Balls)Print Pin Save
- Prepare Nori Strips: Divide a Nori sheet into three equal pieces.
- Season the Rice: Transfer the cooked rice to a large bowl and mix in the furikake seasoning evenly.
- Gather ingredients: Gather the rice, nori strips, and a bowl of water.
- Moisten Your Hands: Wet your hands with water to prevent the rice from sticking, and sprinkle a little salt on your palms (optional).
- Shape the Onigiri: Take a small amount of seasoned rice using a small bowl and place it in the palm of your hand. Hold it with both hands to form a triangular shape. Gently press and roll the rice between your palms, refining the shape into a perfect triangle.
- Wrap with Nori: Wrap a strip of nori around the onigiri.
- Storage: Wrap each onigiri tightly in plastic wrap and store them in the fridge for a couple of days.
- Japanese short-grain rice, known for its starchy and sticky texture, is ideal for making onigiri. If you are new to cooking Japanese rice, you can learn how in this recipe: ‘How to cook Japanese stove on the stove.‘
- Prepare freshly cooked or slightly warm rice—it makes shaping onigiri much easier! Cold rice tends to be firmer and can be more challenging to shape.
- Make sure to wet your hands with water before shaping the onigiri. This little trick prevents the rice from sticking to your hands, making it much easier to create the perfect shape.
- If shaping the onigiri by hand feels a bit tricky, no problem! You can easily use plastic wrap or an onigiri mold to shape them into perfect triangles.