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800 gr right amount of oil
2 tbsp mirin or rice vinegar
1 tsp
1 tsp
Plain liquid milk
Corn flakes

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  • Medium




Onigiri, also known as rice balls or omusubi, is a popular Japanese snack or side dish made from seasoned rice that’s typically shaped into triangles, rounds, or other shapes and often wrapped in a strip of seaweed (nori). Onigiri can be filled with a variety of fillings, such as pickled plum (umeboshi), salmon, tuna, or other ingredients. Here’s how to make basic onigiri:


For the Rice:

  • Short-Grain Japanese Rice: Japanese-style sushi rice, which becomes sticky when cooked, is the ideal choice for onigiri.
  • Water: Used for cooking the rice.
  • Rice Vinegar: Seasoned rice vinegar is often added to the rice for flavor and to help it stick together.
  • Salt: For seasoning the rice.

For the Filling (Optional):

  • Umeboshi: Pickled plums that are tart and salty, often used as a traditional filling.
  • Salmon: Cooked and flaked salmon.
  • Tuna: Flaked canned tuna mixed with mayonnaise and other seasonings.
  • Other Fillings: You can use various ingredients like cooked vegetables, teriyaki chicken, or even a mixture of soy sauce and sugar.

For the Nori (Seaweed):

  • Nori Sheets: Roasted seaweed sheets, cut into strips for wrapping the onigiri.


Here’s how to make basic onigiri:

For the Rice:

  1. Rinse the rice in a fine-mesh sieve or under cold running water until the water runs clear.
  2. Cook the rinsed rice according to the package instructions or using a rice cooker. Once cooked, remove it from the heat.
  3. While the rice is still hot, season it with a mixture of rice vinegar and salt. Use a wooden or plastic rice paddle to gently fold the seasoning into the rice while fanning it to help it cool slightly. This will give the rice a shiny appearance.

For Shaping and Filling:

  1. Wet your hands with water to prevent the rice from sticking to your fingers.
  2. Take a small handful of seasoned rice and place it in the palm of your hand.
  3. If you’re using a filling, create a small indentation in the rice and place a small amount of the filling in the center.
  4. Encase the filling with the rice, shaping it into a triangular or round shape by pressing and gently molding the rice with your hands. Ensure it’s compact and holds together.

For Wrapping with Nori (Seaweed):

  1. If you’re using nori, cut a nori sheet into strips.
  2. Wrap the onigiri with a strip of nori, securing it around the rice.


  1. Serve the onigiri immediately, or you can wrap them in plastic wrap or a strip of nori for later consumption.
  2. Onigiri is a portable snack and can be enjoyed at room temperature. It’s a common choice for picnics, bento lunches, or as a quick and tasty snack.

Onigiri is a versatile and delicious Japanese snack or side dish with endless filling options. It’s easy to make at home and is a delightful way to enjoy seasoned rice and your favorite fillings.



Filling Material:

- Nuggets to taste, fried and cut into small pieces
- 2 tbsp mayonnaise.


How to make:

Mix all ingredients for rice, mix well.


Prepare the filling by mixing all the ingredients.


Wet hands with boiled water.


Take the seasoned rice, fill and form a triangle.


Wrap with seaweed and serve.


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