20 Delicious Japanese Onigiri Rice Ball Recipes to Try at Home

Japanese onigiri rice balls are the perfect blend of simplicity and flavor, making them a beloved snack or meal option.

These delightful little handheld treats can be filled with a variety of ingredients, from savory meats to fresh vegetables, and are easy to customize. Whether you’re a seasoned cook or just starting out, you’ll find that making onigiri is both fun and rewarding!

Vegetable Medley Onigiri

Vegetable Medley Onigiri is a delightful twist on the classic Japanese rice ball. This recipe is packed with fresh vegetables, making it a healthy and colorful option for lunch or a snack. The combination of flavors and textures brings a satisfying crunch that perfectly complements the soft, seasoned rice.

It’s simple to make, whether you’re a beginner or an experienced cook. Just prepare your rice, chop some veggies, and you’re on your way to creating delicious onigiri that everyone will love!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 teaspoon salt
• 1 tablespoon rice vinegar
• 1 carrot, finely diced
• 1/2 cucumber, finely diced
• 1/4 bell pepper (any color), finely diced
• 1/4 cup green peas (fresh or frozen)
• Nori sheets, cut into strips
• Sesame seeds, for garnish (optional)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rice and water, then bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is cooked. Remove from heat and let it sit, covered, for another 10 minutes.
2. Fluff the rice with a fork and mix in the salt and rice vinegar. Allow the rice to cool slightly.
3. While the rice cools, prepare your vegetables by finely dicing the carrot, cucumber, and bell pepper. If using frozen peas, thaw them in warm water.
4. To assemble the onigiri, wet your hands to prevent sticking. Take a small handful of rice and flatten it in your palm. Place a spoonful of mixed vegetables in the center and mold the rice around the filling, shaping it into a triangle or round ball.
5. Wrap a strip of nori around the bottom of each onigiri and sprinkle with sesame seeds if desired. Serve immediately or pack for later!

Pickled Plum Onigiri

Pickled Plum Onigiri, or Umeboshi Onigiri, is a delightful twist on traditional Japanese rice balls. These savory snacks balance the sticky texture of rice with the tangy and slightly salty flavor of pickled plums. Perfect for lunch or a quick snack, they are incredibly easy to make, even for beginners.

The combination of the fluffy rice and the unique taste of umeboshi will surprise your taste buds. You can customize the shape and size to your liking, making them fun to eat anytime.

Ingredients

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 4-5 pieces of umeboshi (pickled plums)
• Salt, to taste
• Nori (seaweed), cut into strips (optional)

Instructions

1. Rinse the rice well under cold water until the water runs clear. Drain and let it sit for about 30 minutes.
2. In a rice cooker or pot, add the rinsed rice and water. Cook according to the rice cooker’s instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
3. Once cooked, let the rice sit for an additional 10 minutes with the lid on. Then, fluff the rice with a fork.
4. While the rice is still warm, sprinkle a little salt over it and mix gently. Allow it to cool slightly.
5. Take a small handful of rice and flatten it in your palm. Place an umeboshi in the center, then wrap the rice around it to form a ball or triangle.
6. If desired, wrap the onigiri with a strip of nori for added flavor. Serve immediately or pack for later!

Curry Chicken Onigiri

Curry chicken onigiri is a delightful twist on the traditional Japanese rice ball. Filled with a rich and savory curry chicken mixture, these onigiri are both comforting and satisfying. The combination of tender chicken, aromatic spices, and fluffy rice creates a flavor explosion that’s hard to resist.

This recipe is simple to make and perfect for a quick lunch or snack. It’s a fun way to enjoy a classic dish while adding a bit of an international flair. Plus, they’re portable, making them great for picnics or lunchboxes!

Ingredients

• 2 cups cooked short-grain rice
• 1 cup cooked chicken, diced
• 1/2 cup curry sauce (store-bought or homemade)
• 1/4 cup green onions, chopped
• 1 sheet of nori (seaweed), cut into strips
• Salt, to taste
• Sesame seeds for garnish (optional)

Instructions

1. Prepare the Filling: In a bowl, combine the diced chicken and curry sauce. Mix until well coated.
2. Shape the Rice: Wet your hands with water and take a handful of cooked rice. Form it into a triangle or oval shape, making a small indentation in the center.
3. Add the Filling: Place a spoonful of the curry chicken mixture into the indentation, then cover it with more rice, sealing it well.
4. Wrap with Nori: Take a strip of nori and wrap it around the rice ball, sealing the edges as needed.
5. Garnish and Serve: Sprinkle sesame seeds on top for extra flavor, if desired. Enjoy your curry chicken onigiri warm or at room temperature!

Miso Eggplant Onigiri

Miso Eggplant Onigiri is a delightful twist on the traditional rice ball. The savory miso-glazed eggplant adds a rich depth of flavor that pairs perfectly with the sticky rice. It’s simple to make, making it a great option for a quick lunch or a snack. Each bite is a tasty combination of soft rice and tender, caramelized eggplant that will keep you wanting more.

This recipe is not only delicious but also versatile. You can enjoy it hot or cold, and it’s perfect for meal prep or picnics. Let’s get into how to make these yummy rice balls!

Teriyaki Chicken Onigiri

Teriyaki chicken onigiri combines the savory sweetness of teriyaki sauce with perfectly seasoned rice, creating a delightful snack or meal. This dish is easy to prepare, making it perfect for both beginners and seasoned cooks. The tender chicken pieces glazed in a rich teriyaki sauce are nestled in soft, sticky rice, offering a satisfying bite with every mouthful.

The flavor profile is rich and comforting, with the umami and sweetness balancing beautifully. If you’re looking for a quick and tasty option for lunch or a picnic, teriyaki chicken onigiri is the way to go. Let’s get cooking!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1 lb chicken breast, diced
• 1/4 cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 sheet nori, cut into strips (optional)
• Salt, to taste

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
2. In a skillet, heat vegetable oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Pour in the teriyaki sauce and soy sauce, stirring to coat the chicken. Allow it to simmer for another 2-3 minutes until the sauce thickens slightly.
3. Once the rice is cooked, season it with a pinch of salt. Wet your hands to prevent the rice from sticking, and take a small handful of rice. Flatten it in your palm and place about a tablespoon of the teriyaki chicken in the center. Mold the rice around the chicken to form a triangle shape.
4. If desired, wrap a strip of nori around the base of the onigiri for added flavor and presentation. Repeat with the remaining rice and chicken.
5. Enjoy your teriyaki chicken onigiri warm or at room temperature!

Classic Salmon Onigiri

Classic Salmon Onigiri is a delightful Japanese rice ball that combines the soft, sticky texture of sushi rice with the rich flavor of salmon. It’s a simple yet satisfying dish perfect for lunch or a snack. The combination of savory salmon and slightly tangy rice wrapped in nori makes each bite a tasty experience.

Making onigiri is easy and doesn’t take much time. You can customize it with your favorite fillings. This recipe focuses on salmon, which pairs beautifully with the rice to create a balanced flavor. Let’s get started!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1 teaspoon salt
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 cup cooked salmon, flaked
• Nori sheets, cut into strips
• Sesame seeds, for garnish

Instructions

1. Rinse the Rice: Begin by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch.
2. Cook the Rice: In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker’s instructions or bring to a boil, then reduce the heat and simmer for about 18-20 minutes until the rice is tender.
3. Season the Rice: Once cooked, let the rice cool slightly. Stir in salt, rice vinegar, and sugar, mixing gently to incorporate.
4. Shape the Onigiri: Wet your hands to prevent sticking. Take a handful of rice, flatten it slightly, and place a spoonful of flaked salmon in the center. Mold the rice around the salmon to form a triangle or ball.
5. Wrap with Nori: Once shaped, wrap a strip of nori around each onigiri. You can sprinkle sesame seeds on top for extra flavor.
6. Serve: Enjoy your Classic Salmon Onigiri fresh or pack it for a tasty on-the-go meal!

Shrimp Tempura Onigiri

Shrimp Tempura Onigiri is a delightful twist on traditional Japanese rice balls. Combining crisp and flavorful shrimp tempura with soft, sticky rice, this dish offers a satisfying contrast in texture and taste. It’s a fun and easy recipe, perfect for both seasoned cooks and beginners looking to explore Japanese cuisine.

The sweet and savory notes of the tempura pair beautifully with the rice, making each bite truly enjoyable. Whether you’re making this for a casual lunch or a special occasion, it’s sure to impress everyone at the table!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 10 pieces of shrimp, peeled and deveined
• 1/2 cup tempura batter mix
• Oil for frying
• 2 sheets of nori (seaweed)
• Soy sauce for serving

Instructions

1. Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rice and water, and let it soak for 30 minutes. Then, bring it to a boil, reduce to low heat, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
2. Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice, being careful not to mash the grains. Allow the rice to cool slightly.
3. Make the Tempura: Prepare the tempura batter according to package instructions. Heat oil in a deep pan over medium-high heat. Dip the shrimp in the batter and fry until golden and crispy, about 3-4 minutes. Drain on paper towels.
4. Assemble the Onigiri: Wet your hands and take a handful of sushi rice, flatten it, and place a piece of tempura shrimp in the center. Mold the rice around the shrimp to form a ball or triangle. Repeat with the remaining rice and shrimp.
5. Wrap with Nori: Cut the nori sheets into strips and wrap them around the onigiri for added flavor and presentation. Serve with soy sauce for dipping.

Spicy Tuna Onigiri

Spicy Tuna Onigiri is a delightful fusion of flavors, merging the savory taste of tuna with a spicy kick. This dish features rice balls shaped into triangles, filled with a spicy tuna mixture that’s both satisfying and easy to make. It’s perfect for lunch or a quick snack, and you can whip it up in no time!

The combination of soft rice and the bold flavor of tuna makes this onigiri a standout choice. Whether you’re a seasoned pro in the kitchen or trying your hand at Japanese cuisine for the first time, this recipe is quite approachable and delivers big on taste.

Ingredients

• 2 cups sushi rice
• 2 cups water
• 1/2 teaspoon salt
• 1 can (5 oz) tuna, drained
• 2 tablespoons mayonnaise
• 1-2 tablespoons sriracha (adjust to taste)
• 1 teaspoon soy sauce
• 1 tablespoon green onions, finely chopped
• Nori sheets, cut into strips
• Sesame seeds for garnish (optional)

Instructions

1. Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until all the water is absorbed. Let it sit for 10 minutes off the heat.
2. Make the Filling: In a bowl, mix the drained tuna, mayonnaise, sriracha, soy sauce, and green onions. Adjust the spice level to your liking.
3. Shape the Onigiri: Once the rice is cool enough to handle, wet your hands to prevent sticking. Take a small handful of rice and flatten it in your palm. Place a spoonful of the spicy tuna mixture in the center and mold the rice around it, forming a triangle shape.
4. Wrap with Nori: Take a strip of nori and wrap it around the bottom of the onigiri for easy handling. Sprinkle sesame seeds on top if desired.
5. Serve and Enjoy: Enjoy your Spicy Tuna Onigiri as a snack or part of a meal. They’re great for lunch boxes or picnics!

Sesame Tofu Onigiri

Sesame Tofu Onigiri is a delightful twist on the traditional Japanese rice ball. It’s simple to make and combines the nutty flavor of sesame with creamy tofu, creating a satisfying treat for any time of the day. The fluffy rice pairs perfectly with the soft tofu filling, making it a delicious option for lunch or a snack.

This recipe is not only easy to prepare but also offers a burst of flavor with each bite. Whether you’re a seasoned cook or just starting, you’ll find this onigiri recipe a breeze to whip up. Enjoy these rice balls warm or cold, and feel free to add your favorite toppings for extra flair!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 block firm tofu, drained and crumbled
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 green onion, finely chopped
• Salt to taste

Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. Prepare the Filling: In a pan, heat sesame oil over medium heat. Add crumbled tofu, soy sauce, and sesame seeds. Stir for about 5 minutes until heated through. Mix in chopped green onion and season with salt.
3. Shape the Onigiri: Once the rice is cooked, let it cool slightly. Wet your hands to prevent sticking, take a handful of rice, and flatten it in your palm. Place a spoonful of the tofu mixture in the center, then mold the rice around it to form a triangle or ball shape.
4. Finish and Serve: Repeat with the remaining rice and filling. Sprinkle sesame seeds on top for decoration, and serve immediately, or pack them for lunch!

Bacon and Cheese Onigiri

Bacon and cheese onigiri is a delightful twist on the traditional Japanese rice ball. This savory treat combines the rich flavors of crispy bacon with melted cheese, all wrapped in perfectly seasoned rice. It’s an easy recipe that provides a satisfying snack or meal option, making it great for lunchboxes or casual gatherings.

The combination of textures is simply irresistible: the crunchy bacon pairs wonderfully with the creamy cheese, while the sticky rice holds it all together. Plus, it’s a fun way to enjoy onigiri with a comforting, familiar flavor profile!

Ingredients

• 2 cups cooked Japanese short-grain rice
• 4 slices of crispy bacon
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped green onions (optional)
• Salt to taste
• Nori sheets (seaweed) for wrapping

Instructions

1. Prepare the Rice: Start by cooking Japanese short-grain rice according to package instructions. Once cooked, allow it to cool slightly.
2. Cook the Bacon: In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and place on a paper towel to absorb excess grease.
3. Mix the Filling: In a bowl, combine the cooked rice, crispy bacon (chopped), shredded cheese, and green onions if using. Add a pinch of salt to taste and mix well.
4. Shape the Onigiri: Wet your hands to prevent sticking and take a handful of the rice mixture. Shape it into a triangle or ball, pressing firmly to hold the shape together.
5. Wrap with Nori: Cut nori sheets into strips and wrap them around the onigiri for added flavor and presentation.
6. Serve: Enjoy your bacon and cheese onigiri warm or at room temperature. They also make great on-the-go snacks!

Pumpkin and Chestnut Onigiri

Pumpkin and chestnut onigiri is a delightful twist on the classic Japanese rice ball. This recipe combines the sweet, earthy flavors of pumpkin with the rich, nutty taste of chestnuts, making it a delicious treat for any season. It’s easy to prepare, and the vibrant colors make it visually appealing too!

This onigiri is perfect for lunch boxes or as a snack. The soft texture of the rice pairs wonderfully with the creamy pumpkin and crunchy chestnuts, creating a satisfying bite that’s both unique and comforting. Plus, it’s a fun way to enjoy seasonal ingredients!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1 cup pumpkin puree
• 1/2 cup chestnuts, cooked and chopped
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• Nori sheets, cut into strips (for wrapping)
• Black sesame seeds (for garnish)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. In a separate bowl, mix the pumpkin puree, chopped chestnuts, soy sauce, mirin, and sesame oil until well combined.
3. Once the rice is cooked, let it cool slightly until it’s easy to handle. Wet your hands to prevent sticking, then take a handful of rice and flatten it in your palm.
4. Add a spoonful of the pumpkin and chestnut mixture in the center and mold the rice around it to form a ball. Repeat this process with the remaining rice and filling.
5. Wrap each rice ball with a strip of nori and sprinkle with black sesame seeds before serving.

Coconut Mango Onigiri

Coconut Mango Onigiri is a delightful twist on the traditional Japanese rice ball. With its sweet coconut flavor and juicy mango, this recipe brings together a tropical taste that’s both refreshing and satisfying. It’s simple to make, making it perfect for a quick snack or a fun addition to any meal.

The soft texture of the rice combined with the creamy coconut and the vibrant bursts of mango creates a delightful harmony of flavors. This recipe is not only easy to follow but also allows for some creativity, as you can adjust the sweetness based on your preference. Whether you’re enjoying it on a picnic or as a light meal, these rice balls are sure to impress!

Ingredients

• 2 cups sushi rice
• 1 cup coconut milk
• 1 cup water
• 1 ripe mango, diced
• 1/4 cup shredded coconut
• 1 tablespoon sugar (optional)
• Salt to taste
• Nori sheets (optional)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. In a pot, combine the rinsed rice, coconut milk, and water. Add a pinch of salt and sugar if desired. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes or until the rice is tender and the liquid is absorbed.
3. Once cooked, remove the rice from heat and let it cool for a few minutes. You can mix in some shredded coconut for added flavor.
4. Wet your hands to prevent sticking. Take a small amount of rice and flatten it in your palm. Place a spoonful of diced mango in the center and mold the rice around it to form a ball.
5. Repeat with the remaining rice and mango. Optionally, wrap with nori sheets to add a nice touch. Enjoy your Coconut Mango Onigiri!

Spicy Kimchi Onigiri

Spicy Kimchi Onigiri is a delightful twist on the traditional Japanese rice ball, packing a flavorful punch with every bite. The combination of seasoned rice and spicy kimchi results in a savory taste, making it a satisfying snack or meal option. Plus, it’s simple to make and perfect for lunchboxes or quick bites at home.

This recipe brings together the nutty flavor of the rice and the heat of the kimchi, creating a tasty treat that’s sure to impress. Whether you’re a kimchi lover or just looking to try something new, these onigiri are fun to make and eat.

Ingredients

• 2 cups sushi rice
• 2 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup kimchi, chopped
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• Nori sheets, cut into strips (optional)

Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool slightly.
3. Prepare the Filling: In a separate bowl, combine the chopped kimchi, sesame oil, and green onions. Mix well to ensure everything is evenly coated.
4. Shape the Onigiri: Wet your hands to prevent sticking, then take a handful of seasoned rice and flatten it slightly in your palm. Place a spoonful of the kimchi mixture in the center, then mold the rice around the filling, shaping it into a triangle or ball.
5. Optional – Wrap in Nori: If desired, wrap a strip of nori around the onigiri for added texture and flavor.
6. Serve: Enjoy the onigiri immediately, or store them in an airtight container in the fridge for later.

Sweet Soy Glazed Mushroom Onigiri

Sweet Soy Glazed Mushroom Onigiri is a delightful twist on traditional Japanese rice balls. The umami flavors from the mushrooms paired with a sweet soy glaze create a perfect balance that is both savory and slightly sweet. This recipe is simple enough for beginners and makes for a delicious snack or light meal.

The combination of sticky rice and glazed mushrooms adds a unique twist to the classic onigiri. These rice balls are not only tasty but also visually appealing, making them a hit at picnics or lunchboxes. Plus, they’re easy to make in just a few steps!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup mushrooms (shiitake or button), sliced
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon vegetable oil
• Sesame seeds for garnish (optional)

Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. Prepare the Glaze: In a pan, heat the vegetable oil over medium heat. Add the sliced mushrooms and sauté until they start to soften. Stir in the soy sauce and mirin, and cook until the mushrooms are coated and the sauce slightly thickens.
3. Season the Rice: Once the rice is cooked, transfer it to a bowl. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Pour this mixture over the rice and gently fold it in with a spatula, being careful not to mash the rice.
4. Shape the Onigiri: Wet your hands to prevent sticking, then take a scoop of rice and flatten it slightly in your palm. Add a spoonful of the mushroom mixture in the center and mold the rice around it to form a triangle shape.
5. Serve: Sprinkle with sesame seeds if desired. Enjoy your Sweet Soy Glazed Mushroom Onigiri warm or at room temperature!

Katsu Onigiri with Tonkatsu Sauce

Katsu Onigiri combines the deliciousness of crispy breaded pork cutlet with the heartiness of rice balls. This dish features tender, flavorful pork paired with a sweet and savory tonkatsu sauce, making it a delightful meal that’s simple to prepare. The texture of the crunchy katsu contrasts beautifully with the soft rice, creating a satisfying bite that is perfect for lunch or a snack.

Making Katsu Onigiri is straightforward, even for beginners. With just a few ingredients, you can whip up this tasty treat in no time. It’s a fun way to enjoy traditional Japanese flavors with a twist!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1 lb pork loin, thinly sliced
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• Vegetable oil for frying
• Tonkatsu sauce (store-bought or homemade)
• Salt to taste

Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Once done, let it cool slightly.
2. Prepare the Katsu: Season the pork slices with salt. Dredge each slice in flour, dip in beaten eggs, and then coat with panko breadcrumbs. Heat vegetable oil in a pan over medium heat and fry the pork until golden brown on both sides. Drain on paper towels.
3. Shape the Onigiri: Once the rice is cool enough to handle, wet your hands and take a portion of rice. Flatten it slightly and place a piece of katsu in the center. Mold the rice around the katsu to form a triangle or ball shape.
4. Serve: Drizzle tonkatsu sauce over the shaped onigiri or serve it on the side for dipping. Enjoy your Katsu Onigiri warm or at room temperature!

Salmon Roe Onigiri

Salmon Roe Onigiri is a delightful twist on traditional Japanese rice balls. With a burst of salty-sweet flavors from the salmon roe, these onigiri are not only tasty but also visually appealing. They make for a fun snack or a light meal and are quite easy to prepare.

This recipe combines the creamy texture of sushi rice with the vibrant pop of salmon roe, creating a satisfying experience. Perfect for lunchboxes or picnics, these rice balls are a great way to enjoy some authentic Japanese flavors at home.

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 tablespoons salmon roe
• Seaweed sheets (nori), cut into strips
• Sesame seeds (optional)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. In a pot, combine the soaked rice and water, bringing it to a boil. Reduce the heat, cover, and simmer for 20 minutes. Let it rest for 10 minutes off the heat.
3. In a small bowl, mix together rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice.
4. Wet your hands, take a portion of rice, and form it into a triangle or ball shape. Make a small indent in the center.
5. Fill the indent with salmon roe, then mold the rice around it to seal.
6. Wrap with a strip of nori and sprinkle with sesame seeds if desired. Serve immediately or keep covered until ready to enjoy.

Chocolate Matcha Onigiri

Chocolate Matcha Onigiri is a fun twist on traditional Japanese rice balls. This sweet version combines the earthiness of matcha with rich chocolate, creating a delightful treat that’s both unique and tasty. It’s simple to make and perfect for satisfying your sweet tooth while still enjoying the classic onigiri shape.

The flavors of chocolate and matcha balance each other really well, resulting in a delightful contrast. Plus, these onigiri are great for a snack, dessert, or even a creative addition to a lunchbox. Let’s dive into how you can make this delicious treat!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons matcha powder
• 1 cup chocolate (dark or milk, based on preference)
• Chocolate sauce (for drizzling)

Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. Season the Rice: Once cooked, transfer the rice to a mixing bowl. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved, then fold this mixture into the rice while it’s still warm.
3. Prepare the Matcha Layer: In a small bowl, mix matcha powder with a few tablespoons of water to create a paste. Gradually fold this into half of the seasoned rice to give it that beautiful green color.
4. Shape the Onigiri: Take a handful of the matcha rice and flatten it in your palm. Place a piece of chocolate in the center and mold the rice around it, forming a ball or triangle shape. Repeat with the remaining rice and chocolate.
5. Add a Drizzle: Once shaped, drizzle chocolate sauce over the top for an extra touch of sweetness before serving.

Ricotta and Spinach Onigiri

Ricotta and spinach onigiri is a delightful twist on the traditional Japanese rice ball. Combining creamy ricotta cheese with fresh spinach creates a rich and satisfying filling. This recipe is not only simple to make but also brings a burst of flavor and nutrition to your meals, making it a perfect snack or light lunch.

The fluffy, seasoned rice enveloping the savory filling provides a comforting texture. Whether you’re looking for a quick meal option or a unique addition to a lunch box, these onigiri are sure to please.

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Nori seaweed sheets, cut into strips (optional)

Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and add salt. Cook according to the manufacturer’s instructions.
2. Prepare the Filling: In a bowl, mix the ricotta cheese with chopped spinach, olive oil, salt, and pepper until well combined.
3. Shape the Onigiri: Once the rice is cooked and slightly cooled, wet your hands to prevent sticking. Take a handful of rice and flatten it in your palm. Place a tablespoon of the ricotta-spinach mixture in the center and mold the rice around it to form a triangle or ball shape.
4. Wrap with Nori: If desired, wrap a strip of nori around each onigiri for added flavor and presentation.
5. Serve: Enjoy your ricotta and spinach onigiri immediately, or store in an airtight container in the refrigerator for later.

Sardine and Soy Sauce Onigiri

Sardine and Soy Sauce Onigiri is a fantastic twist on the traditional Japanese rice ball. With the rich, savory flavor of sardines combined with the umami of soy sauce, this recipe is both satisfying and delicious. It’s simple to prepare, making it a great choice for both beginners and seasoned cooks.

This onigiri recipe is perfect for a quick snack or a light meal. The combination of fluffy rice and flavorful sardines creates a delightful bite that’s sure to please. Plus, you can customize it to your liking by adjusting the amount of soy sauce or adding spices!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1 can sardines in oil (around 4.5 oz)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Sea salt, to taste
• Nori (seaweed), cut into strips (optional)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed. Let it sit covered for 10 minutes.
3. In a small bowl, mix the sardines (with oil), soy sauce, sesame oil, and rice vinegar. Gently mash the sardines with a fork.
4. Once the rice has cooled slightly, wet your hands and take a handful of rice, pressing it into a triangle shape.
5. Make a small indentation in the center of the rice ball and fill it with the sardine mixture. Cover the filling with more rice and reshape the ball.
6. If using, wrap a strip of nori around the onigiri for added flavor.
7. Serve immediately or wrap in plastic wrap for a portable snack.

Fried Rice Onigiri

Fried Rice Onigiri takes the classic Japanese rice ball to a whole new level of deliciousness. Combining savory fried rice with the fun shape of onigiri makes it a perfect snack or meal. It’s simple to make and a great way to use leftover rice and vegetables!

The flavors meld beautifully, offering a satisfying crunch on the outside and a soft, tasty filling. Perfect for lunchboxes, picnics, or just a cozy meal at home, this dish is both comforting and engaging to eat.

Ingredients

• 2 cups cooked rice
• 1 tablespoon vegetable oil
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/4 cup chopped greens (like scallions or spinach)
• 2 tablespoons soy sauce
• 1 egg, beaten
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• Nori sheets, cut into strips (optional)

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the diced carrots and peas, cooking until tender, about 5 minutes.
2. Stir in the cooked rice, soy sauce, and chopped greens. Mix thoroughly and let it cook for another 3-4 minutes until heated through.
3. Push the rice mixture to one side of the pan and pour the beaten egg into the other side, scrambling until cooked. Mix the egg into the rice and season with salt and pepper.
4. Let the mixture cool slightly. Once cool enough to handle, form the rice into triangular or oval shapes using your hands.
5. Roll each rice ball in panko breadcrumbs until well-coated. Heat some oil in a clean pan over medium heat and fry each onigiri until golden and crispy, about 3-4 minutes per side.
6. Serve warm, optionally garnished with nori strips or a dipping sauce of your choice!