Rice balls don’t really need a recipe to make. Anybody, including someone who has never cooked before, can start making it right away if you have cooked rice. It’s just like making a mud ball when you were a kid. You press rice firmly in your hands and make it into a ball or some other kind of shape. The difference is, you actually can eat Onigiri.
You can fill the center of Onigiri rice balls with many different things. Basic fillings are pickled plum(Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted salmon. But you can put in anything you want, really. I have seen fried chicken in there. Onigiri is usually covered with a sheet of roasted seaweed (Nori). The seaweed functions as a wrapper so your hand doesn’t get messy, as well as for flavor. A rice ball with filling is like a complete meal that can be eaten in one hand. Therefore, Onigiri rice ball is perfect portable food for lunch and picnics.
If you have never made an Onigiri rice ball before and would like to make a triangle one, please watch our video and practice once or twice. If you don’t care about shapes, just start making a ball in your hands. They will taste the same 🙂
Rice Ball (Onigiri) Recipe
Ingredients
- 2 cups Steamed rice
- 1/2 tsp salt
- 1/2 cup Katsuobushi (dried bonito flakes)
- 1/2 tsp soy sauce
- 4 sheets Nori (roasted seaweed) (small)
Instructions
- Put some rice in a rice bowl.
- Wet hands with water and add salt. Place rice in one hand, press and form into a triangle shape.
- Make a well in the middle of the rice ball and put in Katsuobushi mixture. Close the well.
- Reshape and wrap with a sheet of roasted seaweed.
Video
13 Comments
You girls are amazing and beautiful to boot. Keep up the good work and keep you culture alive! My wife and I are going to have a go at the rice balls today. Which I will include some grilled chicken and splash of low sodium soy sauce. I really am glad that you take the time to help people, While teaching them about your culture and culinary feats, and would like to thank you personally. Thanks again!
Sincerely,
Victor Santana
Miami, FL
Thanks for your comment! We’re going to keep making traditional and not so traditional Japanese dishes, so please come back soon!
I bought a small onigiri press at the local Asian market and I just love making rice balls! I usually use shrimp as my filling, but I’ve even used Starburst candies before! （≧∇≦） I’ve never heard of bonito flakes, but it looks like I’ll just have to make another trip to the market! (^_−)−☆
Mari,
wow,Starburst candies in Onigiri! That’s an experiment! But try our Onigiri recipe too!
Wanted to say thank you for the website. I’m making my first rice balls today to mix with the tamagoyaki recipe you provided already, to make lunch for work. Thank you, and I plan on using this site for more recipes in the future
Hi! Is it alright if I insert this link to my blog post? I am writing an article about Asian rice dishes and I would love to provide instructions for my readers on how to make Onigiri and other Asian dishes. If it is alright to ask too, you can read my blog post and share it with your readers. Thank you!
Wilrose,
Thank you for asking (many people don’t…). We’re happy if you use a link to our Onigiri page or the video so long as you provide clear attribution to Japanese Cooking 101. Please do not use copies of the pictures or text directly though.
omg thank you, ur the best. looking around for a good rice ball recipe and found it. simple and easy. cant wait to make other sweets!!!
kira
What can a vegetarian use to put inside the onigiri?
Can you also dip your hands in seasoned rice vinegar to flavor the rice as you roll it? Should it be diluted ?
I love onigiri…especially the ones from convenience stores in Japan! If I make them at home, how far in advance can I make them? If I want to make them for my child’s lunch, can I make them the night before? If so, do I refrigerate them or leave them out (covered). I wouldn’t put the seaweed on until right before eating tho.
hi!
love your blog!
what is the best way to store the onigiri so the rice won’t get hard and dry if i want to make them in advanced?
thanks!
It’s been a while since i started following your page for Japanese Recipes and I LOVE THEM!
Many thanks for the great work!