Fast. Easy. Delicious. Healthy. These super simple Japanese rice balls called onigiri are packed with wholesomeness and make a great packed lunch on the go.
Every country has its go-to lunch box dish and in Japan, it is called onigiri which is translated as rice ball. It usually comes in triangular or oval shapes, wrapped in seaweed; however, onigiri does not have to be triangular in shape, covered with nori seaweed, or have a filling.
The important thing about making onigiri is using high-quality ingredients, especially the rice. As for the mold, you can use onigiri triangle mold or rice shaper which are so easy to use.
The ingredients
My onigiri recipe is very simple and you will need five simple ingredients.
- Your favorite fillings. This can be fried spam, canned tuna, salmon flakes, or leftover ingredients
- Rice. I recommend sushi rice so you can shape or mold onigiri and it holds its shape. Learn the difference type of rice in this post
- Soy sauce. I use low-sodium soy sauce. If you don’t have this available, simply combine 1-2 tablespoons of soy sauce with water. If you’re big on flavors, try miso butter salmon
- Sesame seeds. This will add flavors to onigiri; however, you can use furikake or dried bonito flakes
- Nori seaweed. It is a flat seaweed wrapper to wrap sushi. You can find it online or at Asian grocers
The fillings
Here are some delicious ideas for fillings that you can hide inside the rice ball itself:
- Miso butter salmon
- Crispy chicken with mayonnaise
- Fried spam
- Beef bulgogi
- Shredded rotiserrie chicken
- For vegan option, try pickled carrot
Storing
Onigiri is best enjoyed fresh. If you need to store them overnight, wrap each onigiri in plastic wrap and in a small airtight container before storing them in the refrigerator to retain moisture in the rice and stop the surface from drying out.
What should I do if my onigiri have dried out?
If your onigiri have dried out a bit but are still good on the inside inside, you can turn them into yaki-onigiri – also known as grilled onigiri. Baste the outer (rice) part in a little soy sauce, then fry them in a pan with sesame oil to create a crispy skin while the inside stays tender and moist.
Onigiri is perfect for the lunchbox on the go meals. It is simple, versatile and makes a satisfying lunch option.
Onigiri
Ingredients
Rice
- Follow the directions for cooking the rice. Note it should be Japanese-style rice so it sticks together easily. However you might want to leave the rice in the pot for about 20 to 30 minutes before turning the rice cooker or pot on, so that the rice can become sticky.
- Let the rice stand for a few minutes for it to cool down before proceeding. As you’re waiting make your fillings (if applicable as this is optional).
Fillings
Spam
- 1 can spam cut into strips
Tuna
- 1 can of chunk light tuna
- Low sodium soy sauce
- Sesame seeds
Baked miso salmon
- Vegetable oil for coating the aluminum foil
- ½ cup mirin
- ½ cup miso paste
- ¼ cup packed light brown sugar
- ¼ cup soy sauce
- 2 tbs peeled and grated fresh ginger from about a 2-inch piece
- 1 salmon side about 3½ pounds, skin on
- 2 teaspoons white sesame seeds toasted
Instructions
- Spam: place a sauté pan on a burner, turn up the heat, and fry away for 1-2 minutes on each side.
- Tuna: combine all ingredients and mix well.
- Baked miso salmon: heat the oven to broil and arrange a rack in the middle. Line a large rimmed baking sheet with foil and coat the foil with vegetable oil; set aside.
- Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve ⅓ cup of the miso mixture in a small bowl; set aside.
- Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down.
- Brush the salmon with all of the reserved ⅓ cup miso mixture. Cover with plastic wrap and refrigerate for 30 minutes.
- Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.
- Remove the salmon from the oven, transfer it to a plate. Flake fish with a fork and sprinkle it with sesame seeds.
How-to-shape:
- Round ‘visible inside’ shape onigiri:Place a cutting board or wax paper on the counter and wet your hands with water thoroughly (you can add a pinch of salt to your water). This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper.
- Make a deep crater in the rice ball, but don’t puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in.
- Insert your fillings into the hole and wrap nori (seaweed) around your onigiri.
- Triangle shape onigiri:Place a cutting board or wax paper on the counter and wet your hands with water thoroughly (you can add a pinch of salt to your water). This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper.
- Make a deep crater in the rice ball, but don’t puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in.
- Insert your fillings into the hole and make sure that you don’t overfill it!
- Fold some rice over the hole/crater so that all fillings are hidden. If you press too lightly, the rice won’t stick together and will crumble as you eat it. If you press too hard, the rice will get mushy and soggy. To make a triangle, make an “L” shape with your hand and use that to shape your rice with.
- Wrap nori (seaweed) around your onigiri. The seaweed keeps your hands rice-free and keeps the rice ball in its shape.
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Stuffed Shell Pierogies by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root and Lentil Lettuce Wraps with Yogurt-Garlic Dressing by The Wimpy Vegetarian
- Thai Peanut Stuffed Jalapenos by Healthy. Delicious.
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Grandma Katrinas’ Russian Cabbage rolls (Golubtsy) by European Cutie
- Chicken Cordon Blue by The Foodie Army Wife
- Lunchroom Meatroll by MarocMama
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Southwest Breakfast Burrito by It’s Yummi!
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Steak Smothered Burritos by Cookin’ Mimi
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Greek Rolled Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Bread by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Herbed Venison Lettuce Wraps by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
- Sopapilla Cheesecake Puffs by The Weekend Gourmet
Manu says
Awww these are soooo cute! And I am sure they taste great too!
admin says
Thanks, Manu. Hope you get a chance to give it a try.
Jennifer @ Peanut Butter and Peppers says
I have to say how cute! I love your recipe!
admin says
Thanks, Jennifer. Love your caprese stuffed chicken breasts, too!
Alice // Hip Foodie Mom says
Linda!!! You’re back!!!! Hooray! and oh my gawd. . I love this!!! SO CUTE!!!! Recently, a friend of mine made little panda bear O-nigiri!! so cute!! Love this so much! and so glad to have you back! love love love the logo!
admin says
Thanks, Alice. So glad to be back and hope I can catch up and stay on track. Woot woot! 😀
Amy Kim (@kimchi_mom) says
Welcome back! I love the new look and i LOVE onigiri! Lovely photos!
I have moments when I consider shutting everything down especially those times when I get really overwhelmed. But I love the relationships that have developed online (of all places) and the creative outlet my blog provides. Anyway, I hope you’re back for a while…your absence was certainly felt! 🙂
admin says
Thanks, Amy.. So glad to be back, missed my SundaySupper family. I completely agree, blogging cheers me up.
MealDiva says
I’ve never cooked with spam but I’m feeling a need to go pick some up & try this out! Sounds wonderful & I couldn’t help but smile at your last picture with the smiley rice face. Adorable!
admin says
Thanks, Jen. Hope you like it, too. 🙂
Marlene @Nosh My Way says
Well I am sorry I missed your previous blog, but glad you have this one. I love sushi but never attempted to make it myself. Yours are stunning and look absolutely amazing. Good thing you listed to your hubby. Welcome back to the blogging world and to #Sundaysupper.
admin says
Thanks, Marlene. So glad to be back and connected again. Can’t wait to collaborate with you one of these days.
Tara says
So glad you decided to come back to the blogging world!! Look at how gorgeous those are, amazing!!
admin says
Thanks, Tara. Yes, I missed my SundaySupper family so much! 🙂
Constance Smith (@FoodieArmyWife) says
How cute is that!
admin says
Thanks, Connie.
Liz says
I’m SO glad to see you blogging again, Linda! What a nice hubby to encourage you to follow your passion. And thanks for sharing these rice balls…they made me smile 🙂
admin says
Thanks, Liz. Yes, happy to be back again. Hope to see in Seattle again.
The Wimpy Vegetarian says
I’ve got to try making these! And I really want to make the baked miso salmon even without turning it into a roll. Love!!
admin says
Thanks, Susan. Yes, baked miso salmon is the best and we sometimes have it over salad, too.
Melanie | Melanie Makes says
Welcome back to blogging and Sunday Supper!
admin says
Thanks, Melanie. So happy to be back here.
Hezzi-D says
Cute faces on these! The miso salmon ones sound amazing!
admin says
Thank you! Hope you get a chance to try it.
Renee says
That piece with the face is beyond adorable. And looks delicious too.
admin says
Thanks, Renee. We really enjoyed it and hope you get a chance to give it a try.
susan says
Welcome back! Blogging is pretty hard to step away from, isn’t it? 🙂 These look fantastic, looks just like it came from a sushi restaurant.
admin says
Thanks, Susan. Totally agree with you. 😀
Julie @ Texan New Yorker says
Such gorgeous pictures! And good for you for following your heart and passion!
admin says
Thanks, Julie. Yes, excited to be back. 😀
Betsy @ Desserts Required says
I think Frederick was right! Welcome back to blogging and thanks for starting with such a great recipe. I love the different style options!
Shaina says
Those little smiley faces are too cute!
Bobbi's Kozy Kitchen says
Love these little guys. So tasty and so cute. Soooo glad you are back 🙂
Julie says
Welcome back!!
Sarah says
One of my favourite all time meals!! I’m craving it now 🙂
Laura says
I love these, and I have lots of leftover nori from my sushi so I can’t wait to give this a try. Such a low cost meal idea which we need right now.
Tan of Squirrelly Minds says
Onigiri is one of my fave things ever! I used to make them lots but haven’t in a while. You’re making me want to break out the rice cooker again!
The Ninja Baker says
Unagi and bacon does look to be a delectable mix of ingredients, Linda. Your baked salmon with miso looks marvelous too. P.s. Nice to know another onigiri fan =)
veenaazmanov says
This is definitely the best meal for Sushi Lovers. My family to love this dish, so much similar to Sushi.
Marie says
I love making onigiri and these are so cute!! Salmon is my favorite filling and I can’t wait to try your baked miso salmon option. LOVED the frying tip to rescue dried-out onigiri, I can’t believe I hadn’t thought of that myself! I might purposefully save some onigiri to try it, sounds so delicious!
Susan Pridmore says
I’ve never made onigiri, but reading about it in this post tells me I’d love it. And I love your ideas for fillings!
Jessica’s says
These look fun and delicious. Win!!! I think I’ll try them filled with the miso butter salmon which has got to be amazing. Thanks!
Aya says
These make the perfect appetizer and are so delicious! They are so easy to make and very convenient.
Marisa Franca says
I thought these would be so much fun to serve the family for our Japanese dinner night. The family loved them even the grandsons. They thought the little eyes were a hoot! We served them as appetizers and I didn’t have any left. I was really hoping to have some today. Guess, I’ll have to make some more. LOL
Jenny says
What a wonderful recipe! The salmon onigiri looks delicious and healthy. Thank you for your post; I will definitely make these rice balls.
Enriqueta E Lemoine says
This is the cutest onigiri I’ve ever seen. I’m going to try this. I love the way you made eyes, and noses, and lips tod those rice bites.
LaKita says
This Onigiri looks so simple, fun, and delicious! Definitely cannot wait to give it a try soon.
Hayley Dhanecha says
Love Japanese food and these are the best onigiri I have seen so far, so fun and delicious.