Onigiri are one of Japan’s most popular comfort foods. These rice balls are simple, portable, and endlessly versatile, often found in lunchboxes, convenience stores, and family picnics. Made from seasoned rice shaped by hand, they can be filled with a variety of ingredients or left plain. Traditionally wrapped in a sheet of nori seaweed, onigiri are both practical and delicious, a perfect example of how Japanese cooking values balance and simplicity.
Families across Japan often prepare them for children’s school lunches, while travelers pick them up for a quick meal on the go. Shaping the rice by hand takes a little practice, but once you get the feel, it becomes second nature. With just five main ingredients, this onigiri recipe shows how easy it is to make a classic that has been loved for centuries.
Ingredients (4 servings)
- 2 cups cooked Japanese short-grain rice
- 1 tsp salt
- 1 sheet nori seaweed (cut into strips)
- ½ cup tuna mixed with a little mayo (or other simple filling)
- A small bowl of water for shaping
Instructions
- Cook the rice and let it cool slightly until warm but not hot.
- Wet your hands with water and rub a pinch of salt onto your palms.
- Take a handful of rice, flatten slightly, and place a spoon of filling in the center.
- Fold the rice around the filling and gently press into a triangle or ball shape.
- Wrap with a strip of nori and serve immediately or pack for later.
Tips & Variations
- Keep your hands wet to stop the rice from sticking.
- Try fillings like pickled plum (umeboshi) or salmon flakes.
- For kids, make smaller, round onigiri that are easier to hold.
