Easy Onigiri Recipe | Japanese Rice Balls 3 Ways
Onigiri (Japanese Rice Balls)
Onigiri (Japanese Rice Balls)
Ingredients
- 2 cups of sushi-grade rice
- 3 sheets of toasted nori (8½x7½ inches each)
- 1 can (5 ounces) of tuna, well-drained
- 2 tablespoons of mayonnaise (Kewpie preferred)
- 1 teaspoon of soy sauce
- 4 pickled Japanese plums (umeboshi)
- ⅓ cup of Napa cabbage kimchi
- ¾ teaspoon of Diamond Crystal kosher salt or ½ teaspoon of Morton kosher salt
- ¼ cup of furikake or toasted sesame seeds
Instructions
Step 1
**Step 1: Rinse and Soak the Rice** Grab a large bowl and dump in your 2 cups of sushi rice. Cover it with cold water—about 2 to 3 inches above the rice—and give it a gentle swirl with your hands. The water will look cloudy at first; that’s totally normal! Drain it, then repeat the rinse-and-drain process 3 more times, or until the water runs almost clear. Once the water’s mostly clear, refill the bowl with fresh cold water to cover the rice by about 1 inch. Let it soak for 30 minutes—this helps each grain cook up tender and even. After soaking, drain the rice really well in a fine-mesh sieve, giving it a little shake to get rid of any excess water.
Step 2
Grab your medium saucepan and toss in the rice along with 2½ cups of water. Give it a quick stir to make sure everything's evenly distributed, then crank the heat to high until it starts bubbling. Once you see those rolling boils, dial the heat down to low, pop the lid on tight, and let it gently simmer for about 12–14 minutes—resist the urge to peek! When the water's all soaked up and the rice looks tender, take it off the heat but keep that lid on for a good 15 minutes so it can steam and get nice and fluffy.
Step 3
Grab your kitchen shears and a clean cutting board. Take three sheets of toasted nori and slice them into strips about 3 inches long and 1¼ inches wide—your pieces should look like little seaweed ribbons. Don't worry about getting them perfectly uniform; just aim for roughly even strips so they'll wrap your onigiri nicely. Set the cut strips aside on a small plate while you finish shaping your rice balls.
Step 4
Start by grabbing a small mixing bowl and combining your drained tuna with mayonnaise and soy sauce. Give it a good mash with a fork until everything's evenly coated—no dry tuna chunks should remain. Set that aside while you tackle the umeboshi: lay each pickled plum flat on your cutting board and press down firmly with your chef's knife right where you can feel the pit inside. Once you've exposed the pit, simply pinch it out and toss it—no need to chop the fruit itself. Now head to the sink and grab your kimchi: squeeze out excess liquid with your hands, then give it a rough chop so it's bite-sized but not mushy.
Step 5
**Step 5: Shape the Onigiri** In a small bowl, mix 1 cup of water with ¾ teaspoon Diamond Crystal kosher salt (or ½ teaspoon Morton kosher salt) until dissolved. Dip your hands into the saltwater—this will keep the rice from sticking and add flavor as you work. Scoop less than ⅓ cup of warm rice from the pot into your palm, keeping the rest covered to stay moist. Shape the rice into a thick disk about 3 to 4 inches wide, then use your thumb to press a small well into the center. Add 1 to 2 teaspoons of your chosen filling—tuna salad, kimchi, or a whole umeboshi—right in that indentation. Carefully gather the rice up and over the filling, pinching it closed so no filling peeks through. With your index finger and thumb, gently press and shape the ball into a triangle, about 1 inch thick at the base. Set each finished onigiri on a cutting board or baking sheet as you go. Keep dipping your hands in the saltwater between each one so the rice doesn’t stick—you’ll use about ¾ cup of rice per ball, and don’t worry if they’re not all perfectly uniform. You’ll likely have leftover tuna mixture—that’s totally fine! Spoon it onto crackers or stir it into egg salad for lunch tomorrow. The rice should hold together firmly but still feel soft and tender when you bite into it.
Step 6
**Step 6: Coat the Onigiri** In a small shallow dish, spread out your furikake or toasted sesame seeds. Take each formed rice ball and gently press a strip of reserved nori around the bottom edge, creating a little collar. Then roll the remaining exposed sides in the furikake, pressing lightly so it adheres well. You'll know they're ready when they're evenly coated with a nice crunchy texture. **Make ahead tip:** These keep beautifully for up to 2 days—just wrap them tightly and store in the fridge.
Nutrition Information
My Tip
While shaping your onigiri, wet your hands with vinegar water (1 tsp rice vinegar + 1 cup water) to prevent sticky rice from clinging to your palms. This simple trick makes forming perfect triangular rice balls so much easier and keeps your hands clean throughout the process.
Leftovers
Store leftover onigiri in an airtight container lined with parchment paper to prevent sticking and keep the rice from drying out—refrigerate for up to 2 days. For best results, reheat in a steamer basket for 5-7 minutes to restore that fluffy texture, or pan-fry cut-side down for a crispy crust.
Make It Your Own
Swap sushi rice for cauliflower rice and use mashed avocado instead of tuna for a fresh, low-carb twist that keeps the satisfying handheld shape while adding creamy texture and healthy fats.