Onigiri are Japanese rice balls made with warm short-grain rice. They are commonly filled with fish, meat, pickled vegetables, or other savory ingredients and wrapped with roasted nori.
This recipe uses microwaveable Japanese rice and an onigiri mold to make three familiar fillings: tuna mayo, chicken soboro, and grilled salmon.
Each recipe makes two onigiri.
What You Need for Every Onigiri
- Japanese microwaveable short-grain rice
- Salt
- Roasted nori
- An onigiri mold, optional
- A small bowl of water for wetting the mold or your hands
1. Tuna Mayo Onigiri
Tuna mayo is a creamy filling made with canned tuna, Japanese mayonnaise, and a small amount of soy sauce.
Ingredients
Makes 2 onigiri.
- 1 tray Japanese microwaveable short-grain rice
- 1 small can tuna, drained
- 1½ tablespoons Japanese Kewpie mayonnaise
- ½ teaspoon Japanese soy sauce
- Salt
- 1 sheet roasted nori, cut into strips
Instructions
1. Make the tuna mayo
Place the drained tuna in a small bowl.
Add the Kewpie mayonnaise and soy sauce. Mix until evenly combined.
2. Heat the rice
Microwave the rice according to the package instructions.
Transfer the warm rice to a bowl and allow it to cool just enough to handle. Do not let it become completely cold.
3. Fill the mold
Lightly wet the inside of the onigiri mold with water.
Add enough rice to fill the mold halfway. Make a small space in the center and add the tuna mayo.
Cover the filling with more rice.
4. Shape the onigiri
Place the lid on the mold and press gently.
Remove the onigiri from the mold. Avoid pressing too firmly, as the rice should remain soft rather than dense.
5. Add the nori
Wrap a strip of roasted nori around the bottom of the onigiri.
Repeat with the remaining rice and filling.
2. Chicken Soboro Onigiri
Chicken soboro is finely crumbled ground chicken cooked with soy sauce, cooking sake, and sugar.
Ingredients
Makes 2 onigiri.
- 1 tray Japanese microwaveable short-grain rice
- 4 oz ground chicken
- 1 tablespoon Japanese soy sauce
- 1 tablespoon cooking sake
- 1 teaspoon sugar
- Salt
- 1 sheet roasted nori, cut into strips
Instructions
1. Make the chicken soboro
Place the ground chicken, soy sauce, cooking sake, and sugar in a small frying pan.
Cook over medium heat while breaking the chicken into very small pieces with a spoon or spatula.
Continue cooking until the chicken is fully cooked and most of the liquid has evaporated.
Remove the pan from the heat and allow the chicken to cool slightly.
2. Heat the rice
Microwave the rice according to the package instructions.
Transfer the warm rice to a bowl and allow it to cool just enough to handle.
3. Fill the mold
Lightly wet the inside of the onigiri mold.
Fill the mold halfway with rice. Make a small space in the center and add the chicken soboro.
Cover the filling with more rice.
4. Shape the onigiri
Place the lid on the mold and press gently.
Remove the onigiri from the mold and repeat with the remaining rice and filling.
5. Add the nori
Wrap a strip of roasted nori around the bottom of each onigiri.
3. Salmon Onigiri
Salmon onigiri is filled with salted, cooked salmon that has been flaked into small pieces.
Ingredients
Makes 2 onigiri.
- 1 tray Japanese microwaveable short-grain rice
- 1 small salmon fillet
- Salt
- 1 sheet roasted nori, cut into strips
Instructions
1. Cook the salmon
Season the salmon lightly with salt.
Cook it in a frying pan, under the broiler, or in the oven until fully cooked.
Remove the skin and carefully check for bones.
Flake the salmon into small pieces.
2. Heat the rice
Microwave the rice according to the package instructions.
Transfer the warm rice to a bowl and allow it to cool just enough to handle.
3. Fill the mold
Lightly wet the inside of the onigiri mold.
Fill the mold halfway with rice. Make a small space in the center and add the flaked salmon.
Cover the filling with more rice.
4. Shape the onigiri
Place the lid on the mold and press gently.
Remove the onigiri from the mold and repeat with the remaining rice and salmon.
5. Add the nori
Wrap a strip of roasted nori around the bottom of each onigiri.
How to Make Onigiri Without a Mold
Wet your hands lightly with water and add a small amount of salt to your palms.
Place warm rice in one hand and make a small space in the center. Add the filling, then cover it with more rice.
Gently shape the rice into a triangle or round ball. Do not squeeze it too firmly.
Finish by wrapping the bottom with roasted nori.
This article contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
An Easy Way to Make Onigiri at Home
Japanese Microwaveable Rice
IRIS Instant White Rice — 10 Pack
Japanese short-grain rice that is grown, polished, and packed in Japan. Each tray can be heated in the microwave in about 80 seconds.
VIEW ON AMAZON
Onigiri Mold
TAORISH Onigiri Mold — 3 Pack
Three triangle molds for shaping evenly sized Japanese rice balls.
VIEW ON AMAZON
Japanese Mayonnaise
KEWPIE Mayonnaise — Product of Japan
Japanese mayonnaise used for the tuna mayo filling.
VIEW ON AMAZON
Japanese Soy Sauce
YAMASAN KYOTO UJI Double-Brewed Soy Sauce
A traditionally brewed soy sauce made in Tatsuno, Japan. It can be used in both the tuna mayo and chicken soboro fillings.
VIEW ON AMAZON