Okaka Onigiri (Bonito Flakes Rice Balls)
Okaka Onigiri is a popular Japanese rice ball made by combining katsuobushi (dried bonito flakes) with soy sauce to craft a flavorful filling. Give it a try, and enjoy every bite of these delicious rice balls!
Looking for more onigiri recipes? Try my Tuna Mayo Onigiri, Salmon Onigiri, Egg Onigiri!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Okaka Onigiri:
How To Make Okaka Onigiri: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare okaka by mixing it with soy sauce.
Step 2
Put the rice in a small bowl and add the okaka in the center.
Step 3
Form a triangle shape by pressing gently with both your hands.
Step 4
Wrap the triangular rice with nori.
Here you go! Eat right away if you like crispy nori seaweed. Or wait a few minutes for the nori to become a little softer, just like in the photo. Let’s take a peek inside!
A Different Way to Wrap Nori
Here’s another method for wrapping the nori around the rice:
- Place the triangular-shaped rice in the center of the nori.
- Fold the nori on both sides diagonally.
- Fold the lower part of the nori toward the bottom of the rice.
With this technique, the rice is wrapped from both sides, so you don’t have to worry about the rice falling apart when eating.
I recommend placing the okaka filling on top of an Onigiri, like in the picture above. It’s not only easy for you to see what’s inside, but it also looks so cute!
Storage
Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:
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More Onigiri Recipes You Will Love
Leave a Rating!
I hope you enjoy this Okaka Onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Okaka Onigiri (Bonito Flakes Rice Balls)
Print Pin SaveIngredients
- 14 oz Cooked Japanese Short-grain Rice, 4 small bowls of rice, 400g
- 2 Nori Sheets
- 6 Tbsp Katsuobushi, 10g
- 1 tbsp Soy Sauce
- pinch of Salt
Instructions
- Preparation: Cut the nori sheet into three equal pieces. Combine the katsuobushi with soy sauce in a bowl. Prepare the cooked rice, a bowl of water, and salt.
- Assemble: Place some rice in a small bowl, make a small dent in the center, and add the katsuobushi. Cover with more rice.
- Shape the Onigiri: Wet your hands with water, sprinkle salt (using two fingertips) on your palms, and rub together. Place the rice in your hand and gently press with both palms to form a triangle, rolling it a few times to shape.
- Wrap: Wrap the rice ball with a piece of nori.
Video
Notes
- Storage: Wrap each one with plastic wrap, put it in a container, and keep them in the fridge for a couple of days and one month in the freezer.
- Variations: See the “Variations” section for more onigiri ideas.
- Japanese short-grain rice (starchy and sticky) is ideal for making onigiri. If you are new to cooking rice, see “How to cook Japanese stove on the stove.”
- The filling amount is up to you, so feel free to tweak it for your preference.