16 Must-Try Onigiri Fillings (Classic & Unique Ideas!)
Wondering what to put in your rice balls? Here are 16 delicious onigiri filling ideas, from classic to creative, to make each bite more exciting! If you’re tired of the same fillings, try these new flavors to keep things fresh and so delicious!
The possibilities for onigiri fillings are endless! With so many options, I’ve handpicked the must-try ones for this collection. They’re all family-friendly and perfect for a midday snack, breakfast, or lunch on the go. I hope you enjoy them as much as we do!
I’ll start with classic fillings and then introduce more creative options. You’ll also find step-by-step instructions on making onigiri, wrapping techniques, and storage tips to keep them fresh! Let’s dive in!
🍙6 Popular Onigiri Fillings
Japan’s most popular Onigiri fillings are tuna, salmon, umeboshi, tarako, katsuobushi, and kombu. If you go to a Konbini (a Japanese convenience store such as Family Mart and Lawson), you can easily find them.
1. Tuna and Mayonnaise
This tuna mayo is number one in the Onigiri ranking in Japan. The classic combination of tuna and mayonnaise is a perfect match.
How to prepare the filling: Drain a can of tuna and combine it with mayonnaise. For the authentic taste, use Japanese mayonnaise (water-packed or oil-packed tuna is okay).
2. Salmon
Salmon is also a super popular onigiri and the second in the onigiri ranking.
How to prepare the filling: Grill the salmon fillet and break it into flakes. You can also buy Japanese salmon flakes at a store.
3. Umeboshi
Umeboshi is pickled plum onigiri, which is sour and salty and goes well with plain Japanese rice.
How to prepare the filling: Remove the seed and chop with a knife to make the paste.
4. Tarako
Tarako is cod roe made by marinating with salt, soy sauce, and other seasonings, so it tastes salty.
How to prepare the filling: Separate the tarako from its thin membrane or skin.
5. Katsuobushi
Katsuobushi (Bonito flakes) contain an umami element and are essential for making dashi stock in Japanese cuisine.
How to prepare the filling: Pour some soy sauce and combine.
6. Kombu
Kombu tsukudani is a flavorful side dish made from kombu (seaweed). It can be made at home, but people typically buy it at a store.
How to prepare the filling: Simmer kombu with sugar, mirin, and soy sauce until tender, or use a store-bought one. See the recipe below.
7. Nitamago
Nitamago is a flavored egg made by marinating it in a savory sauce. Try this egg onigiri if you’re looking for new ways to enjoy your onigiri!
How to prepare the filling: Simmer soy sauce, mirin, and sugar to make a marinated sauce. Put the sauce and boiled egg in a freezer bag and rest in the fridge for several hours.
8. Cheese
It’s the perfect comfort food: cheese and rice. Can you imagine what that tastes like? Pick your favorite cheese and put it in the fluffy rice.
How to prepare the filling: Cut some cheese into small pieces.
9. Kimchi and Mayo
Kimchi and rice are the perfect pair. The milder taste of mayonnaise makes it even better! If you love spicy food, I highly recommend this!
How to prepare the filling: Add mayonnaise to Kimchi and mix.
10. Takana-zuke
Takana-zuke is pickled Japanese mustard green. It’s crunchy, salty, and flavorful. Not only is it great for onigiri fillings, but it’s also an excellent addition to pasta and fried rice! You can buy it at a Japanese grocery store.
How to prepare the filling: Cut takana-zuke into small pieces.
11. Negi Miso
This negi miso is a mixture of scallions and miso paste. The rich flavor of miso complements the simple taste of Japanese rice.
How to prepare the filling: Chop scallion and mix with miso paste.
12. Takuan
Two of Japan’s most basic staples, rice and takuan (pickled daikon), are usually eaten separately. But why not have them together in an onigiri?
How to prepare the filling: Cut takuan into small pieces.
13. Nori Tsukudani
Nori tsukudani is a traditional condiment made of seaweed simmered in soy sauce. It has a rich and complex flavor, which goes well with Japanese rice.
How to prepare the filling: No preparation is required.
14. Tofu Crumbles
Tofu combined with soy sauce makes for a delicious onigiri filling.
How to prepare the filling: Stir fry tofu with soy sauce and mirin until lightly crispy. See the tofu scramble recipe.
15. Cheese Yaki Onigiri (Grilled Rice Ball)
Yaki Onigiri (grilled rice balls) is also a popular choice. Mix soy sauce with rice, add cheese, form a triangle shape, and cook on a pan until browned. The aroma of freshly baked rice and melting cheese will certainly appeal to your appetite!
16. Shio (Salt)
You can also make rice balls without any filling inside, just adding a hint of saltiness. I recommend sprinkling a little salt on top of the onigiri.
🍙Vegetarian Onigiri Fillings!
The most popular fillings are fish, but I’ve got a fantastic selection of plant-based options for you! Try my vegetarian onigiri fillings (vegan included) with 24 delicious ideas!
Recipe Ingredients
You’ll need the following ingredients to make rice balls:
Filling of Your Choice
How To Make 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 onigiri filling of your choice.
Step 2
Put the rice in a small bowl and add the 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.
Here you go! Just grab it and enjoy! Shaping rice might require a little practice, so if you have difficulty making a triangular shape, you can use an onigiri mold! It makes it super easy to shape onigiri! The triangle is the most common shape, but you can make round or cylinder onigiri.
How to Wrap Onigiri in Nori
This section will look at two different ways to wrap your rice in a nori sheet.
1. Standard Way
The first one is the most standard way to wrap nori.
Instructions:
- Place the triangular-shaped rice in the center of the nori sheet.
- Fold the nori sheet to the other side.
That’s it! A quick and easy method.
2. Advanced Way
The second method is a little more advanced compared to the first one.
Instructions:
- 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 ingredients 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 very cute! Enjoy!
What To Serve With
To complete a meal, serve it with various dishes, such as tamagoyaki, napa cabbage coleslaw, and daikon miso soup.
Storage
When it comes to storing onigiri for later enjoyment, follow this guideline:
Your Questions Answered
Common fillings are fish, fish eggs, pickled vegetables, and seaweed. Intensely flavorful fillings are often put in since the rice has a mild flavor.
Japan’s most popular onigiri fillings are tuna, salmon, umeboshi, tarako, katsuobushi, and kombun.
It’s fine either way. It depends on your personal preference. Onigiri is often eaten on the go, so many people eat it at room temperature. But people who live in cold climates like Hokkaido (the northern part of Japan) are more likely to warm onigiri up before eating.
Your rice might not be suitable for making onigiri. Long grains like Jasmine and Basmati would fall apart as they don’t have the right stickiness to hold the rice together. I recommend using Japanese rice such as koshihikari or sushi rice.
No. It’s not necessary. We use vinegar for making sushi but not for onigiri.
Yes, you can make it without the filling. Some people prefer nothing in it, and it’s called Shio onigiri (shio means salt). It’s the simplest one made with salt, no filling, and no nori sheet!
Yes, you can! While nori seaweed is a common wrapping for onigiri, it’s not essential. I have plenty of variations of onigiri without seaweed here! These are easy and quick rice ball recipes.
Grab Your Onigiri Filling eBook!
Looking for more onigiri filling ideas? Check out our Onigiri eBook! From classics to creative options, all compiled conveniently in one place!
36 Delicious Ways to Enjoy Onigiri!
eBook: Onigiri
Explore new onigiri filling ideas with this comprehensive eBook!
More Onigiri Recipes You Will Love
Leave a Rating!
I hope you enjoy these onigiri filling ideas! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
16 Must-Try Onigiri Fillings (Classic & Unique Ideas!)
Print Pin SaveEquipment
- Small Bowl (This oxo tot small bawl is perfect for small onigiri)
Ingredients
- 3-4 cups Cooked Japanese Rice
- 2 Nori Sheets
- A little Salt, for shaping
- Filling of your choice, See onigiri filling section
Instructions
- Prepare the Ingredients: Cut the nori sheet into three equal pieces. Choose your filling and have it ready. Gather salt, a bowl of water, and cooked rice.
- Assemble the Onigiri: Place some rice in a small bowl and make a small dent in the center. Add 1–2 teaspoons of your filling, then cover it with more rice.
- Shape the Onigiri: Wet your hands with water, sprinkle a little salt on your palms, and rub them together. Place the rice in your hands and gently shape it into a triangle (or round shape) by pressing and rolling it between your palms. (Check out the video playlist below to see how to make onigiri in action!)
- Wrap: Place a piece of nori around the onigiri and enjoy!
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.
- Japanese short-grain rice (starchy and sticky) is ideal for making onigiri. If you are new to rice, see “How to cook Japanese rice on the stove“
- The filling amount is up to you, so feel free to add as much or as little as your personal preference.
- The nutrition label is for salmon onigiri.
Very hard to view your recipes because of all the ads. So it would be helpful to have a sheet with the fillings that we could print out. The ideas look great but I shall search for them elsewhere.
Thank you for your feedback, Heidi! I understand that the ads can be distracting, however, they do help to keep my blog going. I’ll soon offer a printable version of the Onigiri Fillings recipe. Stay tuned!
Hi so when I make the rice is it just plain cooked rice or do I make it with sushi rice seasoning. Thank you
Hi Andres! You use plain cooked rice for making onigiri!
Thank you for all of the recommendations for fillings! I make onigiri frequently, so running out of ideas was bound to happen at some point. I’m excited to add many of these to my regular rotation, as well as to give me a break from the same old stuff I’ve been doing for years!
You are very welcome, A.W.! I hope you enjoy these new onigiri ideas! I might add more later!