How To Make Onigiri (Japanese Rice Balls)

Name: How To Make Onigiri Rice Balls (6 Classic Fillings)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 14 oz Cooked Japanese short-grain rice (4 small bowls of rice); 2 Nori sheets; pinch of Salt; 4 Umeboshi (Remove the seed and chop to make the paste); 1 Salmon fillet (Grill and break it into flakes); 2 Tbsp Kombu tsukudani; 1 Tbsp Mentaiko (Remove from the thin membrane); 6 Tbsp Katsuobushi; 5 oz Canned tuna (140g and 2 Tbsp Mayonnaise (Drain tuna and combine together))

5 from 3 votes

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Want to learn how to make the perfect onigiri? Follow this easy, step-by-step guide and you'll be in for a delicious rice ball! Get started with this recipe today!

6 onigiri with nori seaweed on a round plate

Onigiri (rice ball) is a traditional Japanese staple we eat daily for any occasion.

You've tried onigiri at a Japanese restaurant or somewhere and want to make it at home, but you're unsure where to start. This recipe will share how we go about it and guide you in making these delicious rice balls.

You will learn the most basic and traditional one, a triangular shape wrapped in nori sheets with six old-fashioned fillings inside, various fillings, and more!

This recipe is for you if:

You love onigiri (rice balls).
You want to learn how to make rice balls.
You are looking for onigiri recipe with great details
You are looking for onigiri filling variations.

Let me walk you through the ingredients and instructions. If you want to check the recipe, please use the link below. Let's dive in!

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About this recipe

How to make Onigiri rice balls
Use Japanese short-grain rice
Six classic fillings and many more
Vegetarian fillings

What is onigiri?

Onigiri, omusubi, or rice balls, is a Japanese food made of steamed Japanese rice filled with ingredients, formed into a triangle shape, and wrapped in seaweed.

I can say that It's our comfort food! We Japanese people all grew up eating it!

Onigiri is perfect for obento (lunch box) or a quick snack. You can hold it in one hand like a sandwich so you can eat it easily at the park, school, office, or train. Also, it's a great snack between meals, especially for hungry kids.

They are all onigiri! Traditional onigiri is usually wrapped in a sheet of nori seaweed, but you can make it without it or shape it like a cylinder or round shape.

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Cooked rice (Japanese short-grain rice)
Nori seaweed
Salt
Filling of choice

Let's go over each ingredient in the following section.

Japanese rice

Click here to learn "How to cook Japanese short-grain rice on the stove"!

A rice cooker is easy and convenient to cook rice; however, I like the traditional method - using just a pot! You can find helpful tips, equipment to use, and step-by-step instructions in this Japanese rice recipe.

How To Cook Perfect Japanese Rice on The Stove

5 from 4 votes

You don't have a rice cooker? Don't worry. You can easily cook fluffy and delicious Japanese short-grain rice on the stove! Let's learn how!

Make This Recipe

Nori seaweed sheets

Nori is dried seaweed that we use for various dishes in Japanese cooking and sold as sheets like the picture above. This seaweed has a crispy texture, but once wrapped around rice balls; it becomes soft and tender.

The standard size is 8.3”x 7.5” (21 x 19 cm); you can cut it into third or quarters according to your liking. I divide the sheet into third in this recipe.

Filling of your choice

6 onigiri filings, mentaiko, salmon, tuna, umeboshi, katsuobushi, kombu

There are so many variations of onigiri fillings, but I will cover the most popular and classic ones in this recipe - Mentaiko, salmon, tuna mayonnaise, umeboshi, okaka, and kombu

Mentaiko - Spiced cod roe. It marries with salt, soy sauce, chili, and other seasonings, so it tastes salty and spicy. The plain cod roe, called Tarako, is also a popular filling.
Salmon - Grill salmon fillet and flake it. You can also buy salmon flakes at a store.
Tuna mayonnaise - I use water-packed canned tuna. You can also use oil-packed tuna. Drain and combine with mayonnaise. If you copy authentic taste, use Japanese mayonnaise, like kewpie mayonnaise.
Umeboshi - Pickled plum, which is sour and salty and goes well with plain Japanese rice. The seed is inside, so we remove it and make a paste for filling.
Katsuobushi - Bonito flakes are essential for making dashi stock in Japanese cuisine. We combine it with soy sauce for the filling.
Kombu tsukudani - Kombu is seaweed and an essential ingredient for making dashi stock. Kombu tsukudani, seasoned in soy sauce and mirin, is a flavorful side dish.

🔪Instructions

Now you know all the ingredients we will use for onigiri, it's time to make! Let me show you how to make onigiri step by step, or you can also watch this recipe video.

Step #1 - Prepare rice

Get ahead by cooking your rice in advance. Follow my detailed guide for making delicious Japanese rice to get a perfectly fluffy texture. And remember to let the rice cool before making onigiri - it's too hot to hold freshly cooked rice.

Step #2 - Prepare fillings

Each one (except kombu tsukudani) requires one more step before putting in onigiri. How to prepare is written in each onigiri recipe below.

Step #3- Make a triangle shape

Once you've prepared your fillings, it's time to shape them into balls!

how to make onigiri step by step instructions

Cut a nori sheet into three equal pieces
Prepare a small bowl of salt, water, cooked rice, the nori sheets, and a filling of your choice.
In a small bowl, put rice and add filling in the center of the rice
Wet hands, put some salt on your palm, and form a triangular shape
Form like this by pressing gently with both your palms
Wrap it with a nori sheet

Please watch this How to make onigiri video and check how to shape the Onigiri.

two onigiri with nori seaweed on a plate

Here you go! Just grab it and enjoy! There are many ways to wrap with nori, but this is the fundamental way.

Shaping rice might require a little practice, so if you have difficulty making a triangular shape, you can use an onigiri mold (onigiri press)! It's easy to shape Onigiri!

The triangle is the most common shape, but you can make round or cylinder onigiri.

6 Popular Onigiri Recipes

6 onigiri photos which you can see the filling in a collage

Mentaiko Onigiri
Salmon Onigiri
Tuna Mayo Onigiri
Umeboshi Onigiri
Okaka Onigiri (Katsuobushi)
Kombu tsukudani Onigiri

Which one would you like to try? If you can't pick one, then try them all!! The filling amount is up to you, so feel free to add as much or little as you prefer.

I added two teaspoons of each filling, so it's full!

1. Tuna and mayonnaise

The classic combination of tuna and mayonnaise is a perfect match. This one is number one in the onigiri ranking!

How to prepare: Drain a canned tuna and combine it with mayonnaise. If you like the authentic taste, use Japanese mayonnaise. (either water-packed tuna or oil-packed tuna is ok).

Tuna Mayo Onigiri (Japanese Rice Balls)

5 from 2 votes

Learn how to make it.

Make This Recipe

2. Salmon

Salmon is also a super popular onigiri filling and the second in the onigiri ranking.

How to prepare: Grill salmon fillet and break it into flakes. You can also buy Japanese salmon flakes at a store. See the recipe below.

Salmon Onigiri (Japanese Rice Balls)

5 from 9 votes

Learn how to make it.

Make This Recipe

2 salmon onigiri rice balls on a white plate.

3. Umeboshi

Umeboshi is pickled plum, which is sour and salty and goes well with plain Japanese rice.

How to prepare: Remove the seed and chop with a knife to make the paste. See the recipe below.

Ume Onigiri (Pickled Plum Rice Balls)

5 from 3 votes

Learn how to make it.

Make This Recipe

two ume onigiri on a plate with two slices of takuan.

4. Tarako

Tarako is cod roe made by marinating with salt, soy sauce, and other seasonings, so it tastes salty.

How to prepare: Remove from the thin membrane.

5. Katsuobushi or Okaka

Katsuobushi (Bonito flakes) contain an umami element and are essential for making dashi stock in Japanese cuisine.

How to prepare: Pour some soy sauce and combine. See the recipe below.

Okaka Onigiri (Japanese Rice Balls)

5 from 2 votes

Learn how to make it.

Make This Recipe

two okaka onigiri rice balls on a plate.

6. Kombu

Kombu tsukudani is flavorful kombu (seaweed) side dish. You can make it, but people usually buy it at a store.

How to prepare: Simmer kombu with sugar, mirin, and soy sauce until tender, or use a store-bought one. See the recipe below.

Kombu Onigiri (Japanese Rice Balls)

5 from 2 votes

Learn how to make it.

Make This Recipe

7. Shio (Salt)

This is a bonus recipe! You can make rice balls without filling!

This shio onigiri or musubi is made with no filling. Just a simple salty taste will be added by shaping the ball. I recommend adding a little salt on top when finished!

Other fillings of onigiri

Let’s talk about a variety of fillings! I've already shared six classic fillings, but there are tons of onigiri filling options.

I picked these popular fillings among Japanese people randomly from the Onigiri ranking!

6 different onigiri filling photos in a collage

Shrimp Tempura
Ikura (Salmon Roe)
Shirasu (Small immature fish)
Karaage (Deep fried chicken)
Teriyaki chicken

For vegetarian

If you are vegetarian, here are great fillings for you:

Takana (Pickled mustard green)
Nitamago (Flavored egg)
Hijiki seaweed salad
Natto
Tofu scramble

You can put anything you want in them, like fish, meat, or vegetables, if that sounds good for your taste buds, so feel free to experiment with your favorite ingredients!

Best Onigiri Fillings (Japanese Rice Balls)

5 from 9 votes

If you have no idea what to put in onigiri, you can find the answer in this recipe! You will get the 16 best onigiri fillings ideas that you want to try!

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Onigiri Variations

Onigiri is not only with plain white rice, there are more ways to make it!

For example, you can make it with seasoned rice, without nori, or grill it.

Pick your favorite rice, and let's make balls of rice!

Storage

If you don't eat them immediately, please wrap each onigiri with plastic wrap, like in the picture above, before they dry.

You can store them for a couple of days in the fridge and one month in the freezer.

When freezing, do not wrap the nori sheet.

And heat it in a microwave oven right before you eat it (do not thaw it at room temperature as it will get dry).

What to serve with

Do you like Japanese-style meals? Then it's a good idea to serve with miso soup and vegetable stir-fry and tsukemono (pickled vegetable)!

For instance:

Onigiri
Tempeh Teriyaki Stir Fry
Pickled daikon
Kabocha miso soup
Edamame, cherry tomatoes

Onigiri is best for Obento (Lunch box)

onigiri wrapped in plastic wrap and yakisoba, and some veggies in obento box

Onigiri is the perfect food for the on-the-go because it's easy to grab and bite!

I make obento (lunch box) often recently (see my Instagram story :)) as we go to the circuit on the weekend for our six-year-old boy's kart practice.

Let me share our kid's obento from the other day:

Okaka onigiri and Salmon Onigiri
Salmon yakisoba (Stir fry ramen noodles)
Nitamago (Flavored egg)
Steamed broccoli
Cherry tomato
Umeboshi (Pickled Plum)
Miso soup in a food jar

Our three years old girl enjoys her katsuobushi onigiri!!

Konbini Onigiri

Japanese convenience stores are called "Konbini," and you can find them everywhere.

Our area has three convenience stores, Lowson, Seven-Eleven, and Family Mart, within 10 minutes on foot.

Their onigiri choices are endless. I'm often overwhelmed because they always have a new recipe, and hard to pick one.

I recommend stopping at Konbini and checking out their onigiri aisle if you visit Japan. It would be a fun experience!

FAQ

What is the most popular onigiri?

Japan's most popular Onigiri fillings are tuna mayo, salmon, umeboshi, tarako, okaka, and kombu.

What do people usually put in onigiri?

Common fillings are fish, fish eggs, pickled vegetables, and seaweed. Intensely flavorful fillings are often added since the rice has a mild flavor.

Should onigiri be warm or cold?

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.

Why won't my onigiri stay together?

Your rice might not be suitable for making onigiri. Long-grain 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.

Is rice vinegar necessary for onigiri?

No. It's not necessary. We use vinegar for making sushi but not for onigiri.

Can onigiri have no filling?

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!

What type of rice should I use?

The best rice for onigiri is Japanese rice (or Japonica rice), which is short-grain, sticky rice with more starchy than long-grain type and is easy to stick together. Koshihikari rice is the most famous and popular brand.

We use plain white rice for onigiri, but you can also use brown rice.
You can find Japanese short-grain rice at a Japanese supermarket or Asian grocery stores, or online stores. If you make onigiri with long-grain rice like Jasmine rice, your onigiri will fall apart, so I don't recommend using it.

Can I use "Sushi rice" for onigiri?

Let me clarify about Sushi Rice because there are two usages:
A: Sushi rice - It's vinegar rice, seasoned cooked white short-grain rice with rice vinegar, sugar, and salt. This rice is for making sushi.
B: Sushi Rice - The seller labels Japanese rice like this. This rice is not only for sushi but for any rice dish.

We usually don't use A: Sushi rice for regular onigiri or yaki onigiri, it's for sushi, but you can use it for your preference. If you mean B: Sushi Rice, it's regular uncooked Japanese rice, so you can use it.

What size of the nori sheet should I use?

The standard size is 8.3”x 7.5” (21 x 19 cm); you can cut it into various sizes. Third or quarters are the most common size.
See the image below for Whole size, Half-size, ⅓ size, ¼ size, ⅕ size, 1/10 size. I use ⅓ size in this recipe, but I also like to use ⅕ for smaller onigiri. By the way, Onigiri at a Japanese convenience store uses half size, which is fully covered by nori.

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Chef JA Cooks is a Japanese food blog that shares healthy and straightforward Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

How To Make Onigiri (Japanese Rice Balls)

About this recipe

What is onigiri?