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READY IN ABOUT 1¼ hrs

Onigiri - Japanese Rice Balls

Read Reviews (16)

"Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise." — Li Shu

Ingredients Edit and Save

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Original recipe makes 8 onigiri Change Servings

4 cups uncooked short-grain white rice
4 1/2 cups water
1 cup water

1/4 teaspoon salt
1/4 cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

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Directions

Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 1 hr 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 12, 2010

very simple, i love making these either to snack on or for a dinner. my only change is i make a solution of white vinegar, about a cup, and 2 table spoons of sugar, and mix this with the rice before i begin. It adds just the right amount of flavor to the rice, so its not so over whelming. after adding the vinegar, just wet you hands and shape like always :D

—elyssa

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Most Helpful Critical Review

Sep 20, 2012

Thought everyone might want to know. When we make this (learned from my japanese mom), we put the bonito in the middle also. But, my mom puts soy sauce on the flakes first. It kind of melts down, but makes it easier to put in the middle and gives a nice salty kick. I can't imagine eating just plain flakes with out the soy on it. I've never seen it anywhere without the soy and bonito inside. Try some flaked salmon with soy also. That is how I've always seen it or bought in Japan. Also, most of the time she puts msg (or accent) on the outside or gives it a quick shake into the batch when shaping them. Actually, every one on my japanese side does it. I don't think that they has much of a problem with msg as they do here.

—Dylan'smom

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26 Ratings

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Mar 04, 2010

I made this recipe for rice balls for my daughters international night. They turned out great! I made the mini balls and put canned salmon bits and spiced ginger in the center. I rolled them in black and white seseme seeds and put dried seaweed on others. The teens at the school loved them. I found great directions in the internet for rolling and twisting them in wet salted plastic wrap which took all the air out and made them nice and firm. (then take them out of the plastic wrap)The key is to always handle them with wet hands.

—just for you

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May 20, 2010

A good friend of mine that I met through anime conventions years ago was having a graduation party, and I knew a bunch of the anime crew would be there, so I thought I would make something fun as a snack! I came across this recipe after watching Fruits Basket with a friend and we decided it would be perfect. Made the first few rice balls using the recipe as-is, though we couldn't find bonito flakes, so we used some tuna salad, chicken salad and avocado instead. After making some of the plain rice ones, we elyssa's advice and added some rice vinegar, sugar and salt to the rice. The smell kind of scared us at first, but after tasting them, we were glad we did it! Both versions of the recipe get five stars from everyone at the party!

—NomNomDelicious

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Oct 30, 2009

I am not a fan of bonito flakes but this is a great picnic food and you can put anything inside. In Japan they used tuna salad, salmon or pickled plum like they do in Japan Yum!

—capercook

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Jan 27, 2010

I have been making these for a while now ever since working with a Japanese fellow who's wife made these for his lunch. I became intrigued and asked him what they were and he explained and I had to try them so I went home and searched online for instructions. The only thing I do differently is use a different filling. I prefer Avocado or tuna salad in mine most of the time. Salmon is good as mentioned though as well. These are very cheap lunches and are the Japanese equivalent of a Sandwich culturally from what I understand. Very tasty! I always have a few in my fridge for a quick snack also.

—Elazul2k

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Dec 27, 2009

I made this a few days ago while looking around the site. I finally decided I had to join so I can keep hold of this recipe. I don't care for bonito, so I used a spoonful of home made chicken salad. It was fantastic. And by following your recipe the rice turned out perfect, which is a new thing for me! Thank you so much!!

—BritBrit

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Sep 15, 2010

This was amasing! I added my picture of how they turned out! It was delicious! All my friends were jealous at how well they turned out! As my first Onigiri, I give this recipes 5 Stars! :D

—Sehlynah12

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Nutrition

Calories
744 kcal
37%

Carbohydrates
159.4 g
51%

Cholesterol
0 mg
0%

Fat
3.3 g
5%

Fiber
6.1 g
25%

Protein
14.4 g
29%

Sodium
160 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Onigiri - Japanese Rice Balls

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 744
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 0.6g 3 %
** Cholesterol 0mg 0 %
Sodium 160mg 6 %
** Potassium 181mg 5 %
Total Carbohydrates 159.4g 51 %
** Dietary Fiber 6.1g 25 %
Protein 14.4g 29 %
** Sugars 1g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 91 %
** Thiamin 117 %
** Niacin 86 %
** Vitamin B6 24 %
** Magnesium 23 %
** Folate 260 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.