Onigiri

Onigiri (Japanese rice balls) are a quick, healthy, and surprisingly simple snack to make for on-the-go days! In this recipe, learn how to create the most delicious onigiri, even if it’s your first time. Enjoy them plain, stuffed with fillings, or wrapped in nori.

Table of Contents

• ❤️ Why you’ll love this recipe
• 🍙 What is onigiri?
• 📜 History
• 🍣 Is onigiri the same as sushi?
• 🍚 Which is the best rice for onigiri?
• 🌿 Which is the best nori for onigiri?
• 🌱 Are Japanese rice balls vegan?
• 🛒 Ingredients & substitutions
• 🍱 Onigiri filling ideas
• 📝 How to make onigiri
• 🌡️ Storage & reheating
• ♻️ Variations
• 🧑‍🍳 Top tips
• 💬 FAQ
• 🍴More Asian-inspired recipes
• 📋 Recipe

❤️ Why you’ll love this recipe

• Easy: All you have to do is make Japanese rice and choose from hundreds of flavorful filling ideas. No fancy tools are necessary for this easy rice ball recipe!
• Convenient: Make them for lunch, dinner, or a quick snack. Once you learn how to prepare onigiri, they will become a staple in your household.
• Few ingredients: Only 4 ingredients are required to put onigiri together, all of them being inexpensive and easily accessible.
• Fun: There’s nothing more enjoyable than being able to eat with your hands. Making this recipe is extra fun, especially when you get the kids involved!

If you love this onigiri recipe, you should really check out our avocado roll, sushi rice, or vegan poke bowl.

🍙 What is onigiri?

Onigiri, also known as omusubi, is the name for small, tender Japanese rice balls. Although the most traditional shape is triangular, these on-the-go snacks can be made into balls, cylinders, animal shapes, and more.

Each piece starts with freshly steamed rice, which is then seasoned with a touch of salt and flavored with various types of fillings. You’ll often find onigiri in bento boxes where it’s eaten as a snack, lunch, or picnic food.

This particular recipe is inspired by our many trips to Salt Spring Island off the coast of Vancouver, Canada. We always had to make a pit stop for onigiri from Roly Poly Rice Ball at the local farmer’s market. They have so many unique flavors to try from!

📜 History

Onigiri is one of the oldest foods in Japan, dating as far back as 300-250 BC. Originally created as a way to preserve steamed rice for extended periods of time, they were packed with travelers, samurai, soldiers, and farmers for energy on long days.

Salty and sour fillings, like umeboshi (pickled plum), were traditionally added, acting as natural preservatives. The salt used to roll the onigiri also kept the rice fresh.

Over the years, fillings have evolved, but the techniques remain the same. To watch an onigiri master in action, check out Yumiko Ukon at Onigiri Bongo in Japan.

🍣 Is onigiri the same as sushi?

While onigiri looks like sushi, it is not the same as sushi. The main difference lies in the type of rice used for each recipe:

• Onigiri: Made with plain steamed rice, then seasoned with salt while rolling. Sometimes served with nori and fillings.
• Sushi: Steamed short-grain rice is seasoned with rice vinegar, sugar, and salt, then utilized in maki, uramaki, sashimi, etc.

You can take a peek at our Instant Pot sushi rice post for more information on how to prepare rice for sushi-making.

🍚 Which is the best rice for onigiri?

There are a few things to consider when it comes to buying rice for Japanese rice balls. To create a fluffy and tender result, keep these tips in mind:

• Grain: Japanese short-grain rice (uruchimai) is the best for onigiri as it sticks together much better than long-grain rice varieties (like basmati, jasmine, etc). 
• Variety: Look for Japonica rice, which is cultivated and consumed mostly in East Asia. The other variety to check for is indica rice, which is more popular in other regions of Asia.
• Cultivar: Koshikikari is a cultivar of Japonica rice, and it is the most popular type used to make onigiri recipes in Japan.
• Brand: The best brands of short-grain Japnoica Koshikikari are Shirakiku Rice, Tamaki Gold, and Tamanishiki Super Premium Short Grain Rice. For budget-friendly options, look for Nishiki, Botan Calrose, or Kokuho Rose.

Although it may seem like a lot of nitty-gritty details regarding the rice quality, we assure you this is common practice in Japan. Since onigiri is completely rice-based, utilizing quality ingredients makes such a huge difference in the overall taste.

🌿 Which is the best nori for onigiri?

Nori is made from a species of red algae, and it is mainly collected in the Korean, Chinese, and Japanese seas. Following the rice varietal, nori is the next most important component of ingredient selection. 

We recommend high-grade nori imported from Japan if possible. Most grocery stores sell mass-produced, low-quality nori that ends up gummy, wet, and moist.

Some of our favorite brands include Hime Seaweed, Nagai Nori, and Shirakiku. Of course, the best nori you can buy comes straight from Japan.

🌱 Are Japanese rice balls vegan?

In their plain form, Japanese rice balls are very vegan-friendly. While popular onigiri fillings include salmon, tuna, katsuobushi (bonito flakes), and other non-vegan options, you can easily make it with umeboshi (pickled plum), kombu, kinpira, and other plant-based ingredients.

If you want to add furikake (rice seasoning) to your recipe, keep in mind that it often contains fish flakes. For a vegan option, try this recipe by Veggiekins!

🛒 Ingredients & substitutions

• Japanese short-grain rice: Sometimes labeled as "sushi rice" outside of Japan, Japanese short-grain rice provides a perfectly tender, fluffy, and chewy texture. Make sure not to use long-grain, jasmine, basmati, etc. These types of rice don’t have the right consistency for onigiri.
• Nori: The same dried and roasted seaweed sheets used to make sushi rolls. You should be able to easily find nori sheets at any grocery store, but definitely at an Asian food market or online.
• Salt: To season the rice, use fine-grain salt.
• Water: To prevent the rice from sticking to your hands as you shape the onigiri.
• Fillings: See below for ideas!

🍱 Onigiri filling ideas

There are a ton of different filling ideas to choose from. Here is a list of typical and non-typical options that you can have fun experimenting with.

• Umeboshi (pickled plums)
• Shio (seasoned) kombu
• Edamame
• Sweet corn
• Kinpira (spicy soy-seasoned root vegetables)
• Gomaae (steamed greens with sesame)
• Miso paste
• Steamed yams
• Sweet and sour tofu
• Seaweed salad
• Wakame seasoning
• Chickpea “tuna” and vegan mayo
• Takuan (pickled daikon)

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make onigiri

Step 1: Wet your hands

Add filtered water to one bowl and salt to another. Wet both hands with the water, then dip a few fingers into the bowl of salt and rub your hands together (this will prevent the rice from sticking, and add seasoning).

Step 2: Fill the rice

Grab a palmful of sticky rice, then press it together slightly. Holding it in one palm of your hand, make a small indentation in the middle. Fill it with a teaspoon of garlic-miso paste or carrots.

Step 3: Shape the onigiri

Close the rice up into a ball, pressing it gently. Close the fingers of your bottom hand, and at the same time, press over the rice ball with your top fingers in a perpendicular motion. Continue pressing and shaping the rice into a triangle, using mainly your fingers.

Step 4: Wrap it in nori

Once it’s shaped, you can wrap it in a piece of nori. Place the onigiri in the middle of the cut nori. Fold one side over, followed by the other (like a robe). Tuck the bottom underneath, and set the onigiri down. Add a fingerful of filling to the top so you know which flavor it is.

Step 5: For a non-filled onigiri

Grab a palmful of sticky rice, and shape it into a triangle the same as before. Once shaped, Add a strip of nori underneath it. Sprinkle or roll the outsides in sesame seeds. Happy eating!

If you have questions about making these Japanese rice balls, check out our FAQs or leave a comment down below!

🌡️ Storage & reheating

Often eaten cold or at room temperature, onigiri makes the perfect snack to store for later. If you have leftovers, follow these tips:

• Room temperature: Onigiri will last at room temperature for about 4-6 hours covered in cling wrap or a sandwich baggie.
• Fridge: Transfer it to the fridge for up 3-4 days. It’s best to keep it tightly wrapped in plastic wrap followed by an airtight container.
• Freezer: Japanese rice balls will stay fresh in the freezer for up to a month. Again, make sure it’s wrapped and in freezer-safe bags or containers.
• Reheating: Unwrap and reheat onigiri in the microwave in 15-second bursts, or until the rice is warmed to your liking.

♻️ Variations

• Shapes: Change up the shape from triangular to a cylinder, ball, or even animal shape. There are many molds online in the shape of different animals. 
• Rice: Instead of white rice, try using brown sticky rice.
• Plain: Don’t worry about fillings if you don’t have any on hand. Japanese rice balls are often served plain with just salt and maybe a nori wrapper (aka shio onigiri).
• Wrapping: Change up the way you wrap the nori. Use thin strips in the middle, or try them completely wrapped around.

🧑‍🍳 Top tips

• Fresh rice: When making an onigiri recipe, warm, fresh rice makes all the difference in the world. 
• Keep soft: As you make the rice balls, keep them covered so the rice stays moist.
• Water and salt: Before rolling, rub your hands together with water and salt. Water prevents the rice from sticking to your hands, and salt helps season and preserve the rice.
• Add filling to the top: If you’re working with different fillings, a simple trick is to add a dollop to the tops of the onigiri so you know what’s inside each one.
• Wait for the nori: Wait to wrap them in nori until just before you’re going to eat them, otherwise the nori will turn soft. Of course, it’s a personal preference, but we prefer the nori on the crispy side.

💬 FAQ

🍴More Asian-inspired recipes

If you enjoyed this onigiri recipe, be sure to check out some more Asian-inspired dishes like these:

• Avocado Roll: A simple sushi roll filled with creamy avocados. 
• Instant Pot Sushi Rice: Perfectly cooked sushi rice made in the Instant Pot. 
• Vegan Poke Bowl: A simple bowl featuring spicy tofu and protein-rich edamame.
• Pan-Fried Tofu: Crispy tofu ready to eat in less than 20 minutes.
• Vegan Spam: Smoky, savory, and slightly sweet vegan tofu Spam.
• Tofu Marinade: 4 unique seasoning options to try in this easy tofu recipe. 
• Teriyaki Tofu Stir Fry: A simple stir-fry with crunchy vegetables, tofu, and homemade teriyaki sauce.

📋 Recipe