Onigiri rice balls with nori, sesame seeds and various fillings
Japanese Recipe

Onigiri

For Onigiri, Japanese round grain rice is cooked and formed warm. Hands are lightly moistened and salted to prevent the rice sticking and the rice balls from being subtly seasoned.

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Total time 40 min
Calories 360 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Onigiri with stuffing and nori shaping

Onigiri are not sushi: the rice is not seasoned with vinegar. It is important to have freshly cooked round grain rice, which is formed warm. The filling sits in the middle, nori remains separate or is added only at the end to make it crispy.

Vegetarian Dinners Lunch Dinner Rice

Recipe

Onigiri

Onigiri are Japanese rice balls made from short sticky rice, salt and fillings such as salmon, tuna mayo, umeboshi or sesame seeds. Nori is only added shortly before eating.

Ingredients

4 servings

Method

  1. 1

    Cooking rice

    Wash rice thoroughly, boil with water and let rest for 10 minutes. Mould the onigiri with warm rice.

  2. 2

    Prepare stuffing

    Prepare salmon, tuna mayo, umeboshi or any other filling, drain very moist fillings.

  3. 3

    Wet hands

    Moisten hands lightly with water and rub with a little salt to prevent the rice sticking.

  4. 4

    Forms

    Press a portion of rice flat, fill the center and form into triangles or balls.

  5. 5

    Nori

    Don't put on the nori until just before eating or serve separately so it doesn't soften.

Kitchen know-how

Tips for Onigiri

Warm Forms

Onigiri are easier to form with warm rice than with cold rice.

Wet hands

Water and a little salt on the hands prevent sticking and season the rice lightly.

Nori Wearing Late

Nori remains crisper when it comes to rice just before eating.

Variations

How to adapt this recipe

Mix canned tuna with a little mayonnaise and soy sauce and use as a filling.

Mix roasted sesame seeds or furikake into the rice if you want the onion to taste stronger.

Nutrition per serving

360kcal
68.0 gCarbohydrates
9.0 gProtein
5.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Onigiri

No, Onigiri rice is not usually seasoned with vinegar. Salt on the hands is often enough.

Moisten hands lightly and rub with a little salt. Then, warm rice can be formed better.

Salmon, tuna mayo, umeboshi, kombu, fried mushrooms or tofu go well.

Yes, but they taste best fresh. Store nori separately and only put on when eating.

Keep cooking

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