Onigiri are simple, satisfying Japanese rice balls filled with savory ingredients like salmon, tuna mayo, or pickled plum, then wrapped in nori (seaweed). Perfect for lunchboxes, picnics, or a quick snack, they’re easy to make and endlessly customizable.
Cook the Rice
Rinse rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot. Cook according to manufacturer’s instructions. Let rice cool slightly until warm but not hot.
Prepare Fillings
If making tuna mayo, combine drained tuna with Japanese mayonnaise. If using salmon, flake cooked salmon.
Shape the Onigiri
Wet your hands with water and rub a little salt on your palms. Scoop about ½ cup of warm rice into your hand. Flatten slightly and make an indent in the center. Place about 1 tablespoon of filling in the indent. Cover with a little more rice.
Form the Triangle
Gently press and shape the rice into a triangle using both hands. Be firm but gentle—don’t crush the rice.
Wrap with Nori
If serving immediately, wrap a strip of nori around the bottom of each onigiri. (If packing for later, keep nori separate to prevent sogginess.)
Serve
Sprinkle with sesame seeds if desired. Serve at room temperature.
Pro-Tips for Picture-Perfect Onigiri
- Use Short-Grain Rice: Long-grain rice won’t stick together properly.
- Don’t Overfill: Too much filling makes shaping difficult.
- Keep Nori Separate for Storage: Prevents it from becoming soggy.
- Use an Onigiri Mold: For perfectly uniform shapes.
- Serve at Room Temperature: Onigiri tastes best when not refrigerated.
These Onigiri are simple, delicious, and perfect for lunchboxes—a classic Japanese comfort food.
