5 from 4 votes

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

Tarako, or salted cod roe, adds a unique and savory taste that’s both briny and delicious.
This recipe works for busy individuals and families seeking a quick and satisfying snack or lunch option.
These straightforward steps make it accessible for anyone to create these onigiri at home.

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 Tarako Onigiri:

We use Japanese short-grain rice for making onigiri as it’s sticky and can hold the shape of triangular shape.
Nori seaweed is 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.
Tarako is a Japanese delicacy crafted from raw cod roe. The roe is salted to enhance flavor and extend its shelf life, resulting in a deliciously salty taste. Another variation of cod roe is called ‘karashi mentaiko,’ a spicy cod roe marinated with red chili pepper.

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

How to wrap onigiri in nori seaweed step by step.

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:

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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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!