Discover the Onigiri Recipe: The Japanese Snack You Need to Try! Onigiri, those delicious Japanese rice balls, are incredibly easy to make and perfect to take anywhere. If you’re looking to mix up your snack game, onigiri is the answer! Today, I’ll show you how to make onigiri in three irresistible variations so you can experiment and enjoy unique flavors.
What is an onigiri?
Onigiri is a Japanese rice ball, carefully shaped—usually into a triangle—and wrapped in nori seaweed for an extra special touch. It’s the perfect snack: simple, flavorful, and steeped in tradition.
What filling do onigiri fill with?
Here are three ideas for making onigiri at home:
- Plain Rice Onigiri: Simple and perfect for any occasion.
- Onigiri with Furikake: A sprinkle of Japanese seasonings for a unique twist.
- Tuna and Kewpie Mayo Onigiri: A creamy, irresistible combination!
But the possibilities are endless. Classic fillings include:
- Shiozake (grilled salted salmon)
- Umeboshi (Japanese pickled plum)
- Okaka (bonito flakes with soy sauce)
- Kombu (seaweed)
For modern twists, try teriyaki chicken, karaage (fried chicken), or even takikomi gohan (rice cooked in dashi with vegetables). Ready to get creative?
A Little Onigiri History
If you’re a fan of anime or manga, you’ve probably seen onigiri in series like Pokémon, Dragon Ball, or One Piece. But these snacks have been part of Japanese culture for centuries. By the 11th century, rice balls were already a popular food, and by the 17th century, samurai carried onigiri wrapped in bamboo leaves during their travels.
Today, onigiri is a staple in Japan and a go-to snack for many. You’ll find them everywhere, but especially at convenience stores like FamilyMart, 7-Eleven, and Lawson. These stores offer an incredible variety of flavors and fillings, from traditional options like umeboshi (pickled plum) and shiozake (grilled salmon) to more modern combinations like tuna mayo or spicy cod roe.
Neatly wrapped in nori to keep it crisp, onigiri from these stores are not just delicious but also affordable, making them perfect for a quick meal or snack on the go. Whether you’re commuting, traveling, or just in need of a light bite, onigiri has become a beloved part of Japanese food culture that’s as convenient as it is satisfying.
How to Make Onigiri at Home
- Use freshly cooked rice: Good Japanese rice is the foundation of any onigiri. While leftover rice works, freshly cooked short-grain Japanese rice has the perfect sticky texture that makes shaping easier. Let it cool slightly so it’s warm but not hot when you start.
- Wet your hands: This is crucial to keep the rice from sticking. Keep a bowl of water nearby and lightly wet your hands before shaping each onigiri. Don’t overdo it, though—too much water can make the rice too wet to hold its shape.
- Add salt: Salt enhances flavor and helps preserve the onigiri. Rub a little salt into your hands after wetting them to evenly distribute it across the rice as you shape.
- Shape your onigiri: Here comes the fun part! For the classic triangular shape see the instructions below. Prefer a different shape? No problem—round rice balls work just as well!
- Place a small amount of rice in your left hand to form the base.
- Use your right hand to create an inverted “V” shape, pressing gently to form the triangle’s edges. Rotate the onigiri as you shape it to ensure all sides are even.
- Add the nori: Attach the nori just before eating to keep it nice and crispy.
Final Tips
Don’t worry if your first few onigiri aren’t perfect. With a little practice, you’ll be shaping them like a pro in no time.
Enjoyed this recipe? There’s plenty more waiting for you on this site!
Ready to give it a go? Let’s make some onigiri!
Recipe Equipment
- Arrocera
- Cuchillo
- Bol
- Sartén
Ingredientes
- 1 cup rice for every 3 onigiri
- 1 tsp salt
- 1 cup water
- nori seaweed
Furikake Onigiri
- 1 tsp furikake
Okaka Onigiri
- 1 handful katsuobushi
- 1 tsp soy sauce
Tuna Mayo Onigiri
- tuna
- mayonnaise Kewpie
Yaki Onigiri
- 30 ml mirin
- 30 ml salsa de soja
- 10 ml sake
- 1 tbsp sugar
Spicy Chicken Onigiri
- 75 gr chicken cut into slices
- 1 piece ginger cut into think slices
- 1 piece carrot cut into think slices
- 1 piece spring onion cut into think slices
- 1 tbsp soy sauce
- 1 tbsp sake
- 1/2 clove ajo
- 1 tbsp mayonnaise
- gochujang sauce optional
Elaboración paso a paso
- Wash the rice and prepare it in a pot or in a rice cooker.
Clasic Onigiri
- Start by dipping the hands with water and adding a little salt.
- To shape the lower part of the onigiri, use the left hand and for the upper part, use the right hand.
- Then press the triangle in the palm of your hand and rotate the onigiri so that all the corners are well triangulated.
- Optionally, add nori.
Furikake Onigiri
- Add 1 teaspoon of furikake to the rice before shaping.
- Proceed in the same way as with the clasic onigiri: water in your hands, a little salt and start shaping.
- Optionally, add nori.
Tuna Mayo Onigiri
- Mix the tuna with the mayonnaise.
- Wet the hands, add a little salt, and take the rice.
- This time it is a little different. Shape the rice into a bowl and add the tuna in the centre, then cover it with the rice and we can start shaping it into onigiri.
- Optionally, add nori.
Yaki Onigiri
- Prepare the unagi sauce.
- Add the sugar and sake to a saucepan. Bring to the boil.
- Then add the mirin and soy sauce. Bring to the boil and remove.
- Prepare a clasic onigiri.
- Heat a frying or cast iron pan over medium heat.
- When hot, add the onigiri in and let it cook until it starts to brown, turn it over and toast it on the other side.
- When it starts to brown, spread a little unagi sauce on top with a brush.
- Turn it over and cook carefully as it burns quickly. Repeat with the other side and it's ready!
Spicy Chiken
- In a bowl, add the chicken, soy sauce, sake and grated garlic. Mix and leave to marinate for 15 minutes.
- Mix the mayonnaise and gochujang sauce in a small bowl.
- In a frying pan over medium heat, add a little oil and sauté the ginger, carrot and spring onion.
- Then cook the chicken until it is cooked through.
- Finally, prepare an onigiri following the instructions for the basic onigiri.
- When the onigiri is ready, make a vertical slit in the centre of the onigiri with your finger and place some of the spicy mayonnaise, the sautéed vegetables and the chicken.
- Finally use a piece of nori seaweed to wrap the onigiri so that it holds the chicken and vegetables so that they don't fall off.
Onigiri Okaka
- Mix the katsuobushi with the soy sauce.
- Wet your hands, add a little salt, and take the rice.
- Shape the rice into a bowl and add the Okaka filling in the centre. Then cover it with the rice and you can start shaping it into onigiri.
- Optionally, add nori.
