5 from 3 votes

Okaka onigiri is a classic Japanese rice ball filled with savory bonito flakes (katsuobushi) seasoned with soy sauce. You will enjoy enjoy these delicious rice balls packed with deep, savory taste!

Looking for more easy onigiri recipes? Try my Tuna Mayo Onigiri, Salmon Onigiri, or Egg Onigiri!

two okaka onigiri rice balls on a plate.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This okaka onigiri recipe calls for just five basic ingredients.
It’s easy to make and perfect for a quick breakfast or light meal during the day.
If you are looking for savory onigiri filling, umami-rich okaka is a great choice!

Onigiri (Japanese Rice Balls)

Onigiri is a Japanese food made of steamed rice filled with ingredients, formed into a triangle shape, and wrapped in seaweed. It’s perfect for a quick meal or snack, and the best part is you can easily customize it by choosing your favorite onigiri fillings.

Recipe Ingredients

You’ll need the following ingredients to make this recipe:

Katsuobushi (bonito flakes): Okaka refers to dried, shaved bonito flakes made from bonito fish. They’re an essential ingredient in Japanese cooking for creating a flavorful soup stock called dashi.
Japanese rice: Use Japanese short-grain rice for making onigiri as it’s sticky and can hold the shape of triangular shape.
Nori seaweed: A type of seaweed that’s dried, crispy, and sold in sheets like the picture above. Get this full-size nori sheet (8.3”x 7.5” or 21 x 19 cm in general) at a grocery store. This size is too large for onigiri (perfect for a sushi roll, though), so we are going to divide it into 3.

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

Mix katsuobushi with soy sauce.

Step 2

Put the rice in a small bowl and add the okaka filling in the center.

Step 3

Form a triangle shape by pressing gently with both your hands.

Step 4

Wrap the triangular rice with nori.

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.

Recipe Tips

Long-grain rice like Jasmine and Basmati would fall apart as they don’t have the right stickiness to hold the rice together, so I recommend using Japanese rice such as Koshihikari or sushi rice.
If you are not sure about cooking Japanese rice in a pot, learn the straightforward method in this recipe: How to Cook Japanese Rice on The Stove.
If it’s difficult to shape the rice with your hands, use an onigiri mold to easily shape it into a triangle. You can also wrap it in plastic wrap for easier grip instead of using your bare hands.

A Different Way to Wrap Nori

How to wrap onigiri in nori seaweed step by step.

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:

Wrap each onigiri tightly in plastic wrap to maintain their moisture.
At room temperature, onigiri can be stored for up to half a day.
In the fridge, they can be kept for a couple of days.
If you plan for longer storage, freeze them for up to one month. When freezing, avoid wrapping the nori sheet. Reheat in a microwave just before eating to prevent dryness; do not thaw at room temperature.

What To Serve With

Onigiri pairs well with many different dishes! I suggest serving with vegetable tempura, tofu seaweed salad, and daikon miso soup.

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More Onigiri Recipes You Will Love

Leave a Rating!

I hope you enjoy this bonito onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Okaka Onigiri (Bonito Flake-Filled Rice Balls)

5 from 3 votes

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Prep: 5

Total: 10

Servings: 4 onigiri

Author: Juri Austin

Ingredients

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 salmon onigiri ideas.
To prevent rice from sticking, wet your hands or use plastic wrap.
Using an onigiri mold makes shaping triangles quick and easy.
When adding nori, place the shiny side outward for a polished look.