Onigiri Recipe | Traditional Rice Balls with Fillings

Classic Onigiri Recipe with Tuna, Salmon, or Pickled Plum

A well-made Onigiri Recipe depends on balance and technique - rice that’s seasoned just right, firm enough to hold shape, but soft enough to bite through easily. The key is using warm, slightly salted short-grain rice and shaping it gently by hand. Over-pressing makes the rice dense, while using too much filling causes the ball to fall apart.

This recipe is for anyone who wants a simple, traditional Japanese snack that can be customized with different fillings like tuna mayo, pickled plums, or grilled salmon.

Difficulty: Easy

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 6–8 onigiri

Course: Dinner

Cuisine: Japanese

Calories: 190

Ingredients Method Video Notes

Ingredients

  

• 2 cups uncooked Japanese short-grain rice
• 2 ½ cups water for cooking rice.
• ½ tsp of salt for seasoning rice
• 1 –2 sheets of nori seaweed, cut into strips or halves
• Bowl of water with a pinch of salt for shaping rice.

Optional fillings:

• Tuna mixed with mayo and soy sauce
• Flaked grilled salmon
• Pickled plums umeboshi
• Cooked chicken or spicy cod roe

Method

 

1. Cook rice. Rinse the rice in cold water until clear, then cook using a rice cooker or pot with 2 ½ cups of water. Let it rest for 10 minutes after cooking.
2. Season the rice. Transfer to a bowl, sprinkle lightly with salt, and mix gently.
3. Prepare your hands. Wet your hands with salted water to prevent sticking.
4. Shake onigiri. Take a handful of rice (about ⅓ cup), make a small dent in the middle, add the filling, and gently form it into a triangle or round ball.
5. Add nori. Wrap a strip or half a sheet of nori around the onigiri for grip and flavor.
6. Serve or store. Eat fresh, or wrap in plastic and refrigerate for up to 24 hours.

Video

Notes

Rice texture: Short-grain rice is essential because it's sticky enough to hold its shape.

Gentle pressure: Shape firmly but lightly; pressing too hard makes the rice tough.

Salted water: Keeps rice from sticking to your hands.

Storage: Wrap in plastic or pack in a separate nori sheet to keep crisp.

Tips & Tricks

• Right temperature: Shape rice while it’s still warm, not hot or cold.
• Variety: Try fillings like kimchi, teriyaki chicken, or chopped pickles.
• For crisp nori: Add seaweed right before eating to prevent sogginess.
• Meal prep: Store unwrapped onigiri in the fridge and reheat briefly before serving.
• Portable meal: Ideal for lunchboxes, travel, or picnics.

Serving Suggestions

• Lunchbox: Paired with miso soup and pickled vegetables.
• Snack: Enjoy plain with a bit of soy sauce or furikake.
• Breakfast: served with green tea and tamagoyaki (Japanese omelet).
• Picnic: Pack a variety of different fillings for sharing.
• Party platter: Arrange on a tray with colorful fillings for guests.

Nutrition (per onigiri, with tuna filling)

• Calories: ~190
• Protein: 6 g
• Carbs: 33 g
• Fat: 4 g
• Fiber: 1 g