6 Popular Onigiri Recipes and How to Make Them!

5 from 5 votes

Enjoy homemade onigiri with these 6 popular recipes. Learn how to make delicious, authentic Japanese rice balls with ease!

Looking for more onigiri recipes? Try my Egg Onigiri, Furikake Onigiri, or Yaki Onigiri!

6 onigiri with nori seaweed on a round plate

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

Why You Will Love This Recipe

Simple, step-by-step instructions with minimal ingredients—anyone can make it!
Enjoy authentic Japanese flavors at home or on the go.
Six delicious and popular filling variations, including plant-based options.

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.

6 Popular Onigiri Fillings

I’ll introduce you to six popular and classic onigiri fillings and how to prepare them. These tasty variations are sure to satisfy your taste buds. Let’s go over each filling and find the perfect one for you to try!

Salmon

Salmon is a popular choice for onigiri. Its tender and flaky texture makes it a delightful filling. Grill a salmon fillet until it’s cooked through. Once cooled, break the salmon into flakes. For convenience, you can also use store-bought salmon flakes (picture above).

Tuna Mayo

Tuna mayo combines the rich, savory taste of tuna with the creamy texture of mayonnaise. Use water-packed canned tuna or oil-packed tuna. Drain the tuna and combine it with mayonnaise. For an authentic flavor, opt for a Japanese mayonnaise brand like Kewpie.

Umeboshi

Umeboshi, or pickled plum, is known for its unique salty and sour flavors. It pairs wonderfully with plain Japanese rice. Remove the seed from the umeboshi, and use it as it is or create a paste by chopping it with a knife.

Kombu Tsukudani

Kombu tsukudani is a flavorful side dish made from kombu seaweed. It’s often enjoyed as an accompaniment to rice. You can make it by simmering the kombu with sugar, mirin, and soy sauce until it becomes tender, or use store-bought kombu tsukudani (picture above) as your filling.

Katsuobushi

Katsuobushi, or Bonito flakes, add a delightful umami flavor to your onigiri. We also call it okaka. Add soy sauce to the katsuobushi and combine it to create the filling for your onigiri.

Tarako

Tarako, also known as salted cod roe, is prepared by marinating cod roe in a blend of salt, soy sauce, and other seasonings. The spicy tarako is called Mentaiko. Gently separate the tarako from its thin membrane or skin before using it as a filling.

Recipe Ingredients

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

Ingredients for onigiri, rice, nori seaweed, salt and filling

Japanese short-grain rice:The best rice for onigiri is Japanese rice, also known as Japonica rice. It’s sticky, and rich in starch, making it perfect for creating these Japanese rice balls. I recommend using Koshihikari or sushi rice for the best results.
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.
Salt for seasoning the rice while shaping.
Fillings of Choice: Choose from salmon, tuna mayo, umeboshi, kombu tsukudani, katsuobushi, or tarako from the previous section.

How To Make Onigiri: STEP BY STEP

Gather all your ingredients, and let’s make a triangle onigiri! I’ll walk you through the step-by-step process, or you can watch how to make onigiri video in action.

Gather cooked Japanese rice, a nori sheet, a filling of your choice, a bowl of water, and salt. I use a small bowl to measure the rice.

2. Fill a small bowl halfway with rice, create a small dent in the center, and add your filling.

3. Fill the rest of the bowl with more rice.

4. Wet both hands with water, put some salt (2 fingertips of salt) on your palm and rub between your hands.

5. Once you place the rice in your palm, use both hands to bring the rice together.

6. Shape the rice into a triangular shape by pressing from four directions: using the fingers and palm.

7. Rotate it by 60 degrees and press it into a triangular shape. Repeat this process three times.

8. Change the side position and repeat the pressing three more times.

9. It will be shaped into a triangle like this.

10. Wrap the rice with nori, ensuring the shiny side faces outward.

two onigiri with nori seaweed on a plate

Here you go! Just grab it and enjoy! With your freshly made onigiri in hand, savor the flavors of Japan.

6 Onigiri Variations

Which one would you like to try? From the left, tarako onigiri, salmon onigiri, tuna mayo onigiri, umeboshi onigiri, katsuobushi onigiri, kombu onigiri. 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 as little as you prefer.

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

Recipe Tips

Remember to wet your hands before shaping the rice. This prevents the rice from sticking to your hands, making the process much smoother.
When shaping, please refrain from applying excessive force. Squeezing too firmly will yield a tight and firm onigiri, which is not the desired outcome. The goal is to get a pleasantly soft texture.
If you find it challenging to shape the rice with your hands, you can use plastic wrap. This makes it easier to mold the onigiri without sticking. You can also use an onigiri mold (See below).
Using a small bowl is convenient as it allows you to create uniformly sized onigiri every time.

Onigiri Mold

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!

What To Serve With

To complete a meal, serve it with various dishes, such as tamagoyaki, napa cabbage coleslaw, and daikon miso soup.

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.

Our three-year-old girl (now 5 years old!) enjoys her katsuobushi onigiri!!

Your Questions Answered

What do people usually put in onigiri?

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

Should Onigiri be warm or cold?

It’s fine either way. It depends on your personal preference. Since onigiri is often eaten on the go, many people eat it at room temperature. However, people who live in cold climates like Hokkaido (the northern part of Japan) are more likely to warm onigiri up before eating it.

Why won’t my onigiri stay together?

If you use long grains like Jasmine and Basmati, your onigiri would fall apart because they lack 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!