Tarako Onigiri (Japanese Cod Roe Rice Ball)
Learn how to make this popular rice ball, Tarako Onigiri. It’s perfect for a quick snack or lunch box when you’re on the go!
Looking for more onigiri recipes? Try my Tuna Mayo Onigiri, Salmon Onigiri, or 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 Tarako Onigiri:

How To Make Tarako 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
Separate the tarako from its thin skin.

Step 2
Put rice in a small bowl and add 1 or 2 teaspoons of tarako.

Step 3
Shape the rice by pressing gently with both palms.

Step 4
Wrap it with the nori sheet.

Here you go! Eat right away if you like crispy nori seaweed. Or wait a few minutes for the softer texture, like the picture!
How to Wrap Onigiri with Nori

Here’s how to wrap 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 tarako filling on top of an Onigiri, like in the picture above. It’s easy to see what’s inside, but it also looks cute!
Storage
Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:
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Leave a Rating!
I hope you enjoy this Tarako Onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Tarako Onigiri (Japanese Cod Roe Rice Ball)
Print Pin SaveIngredients
- 4 cups Cooked Japanese Rice
- 2 Nori sheets
- 2 Tbsp Tarako
- A little Salt
Instructions
- Preparation: Cut the nori sheet into three equal pieces. Remove the tarako from its thin skin. 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 tarako. 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 onigiri with plastic wrap, put them in a container, and keep them in the fridge for a few days. (More details in Storage)
- Japanese short-grain rice (starchy and sticky) is ideal for making onigiri. If you are unfamiliar with Japanese rice, see “How to cook Japanese rice on the stove.”
- The filling amount is up to you, so feel free to tweak it for your preference.
Lately we’ve been making ours with karashi mentaiko. We also eat salmon once a week, and we make salmon onigiri for lunch with the leftover salmon. I absolutely crave the salmon mixed with Kewpie mayonnaise as a filling for my onigiri.
That sounds good! Thanks for your comment, Rick!