Onigiri
Try this onigiri for a quick, healthy, and surprisingly simple snack for on-the-go days! Only 3 basic ingredients and 10 minutes of preparation are required. Enjoy yours plain, stuffed with fillings, or wrapped in nori.
Onigiri is the ultimate quick fix for hunger. Just like my go-to avocado roll recipe, these Japanese rice balls are prepared with everyday, easily accessible ingredients that won’t break the bank!
Why I love this recipe
Whenever I need a healthy and convenient snack, I always come back to onigiri! Made from tender sushi rice, nori, and a few optional fillings, it’s a budget-friendly option that’s fun to make and eat.
The sticky rice and crisp nori complement each other unbelievably well, and you can choose from flavor-packed fillings like garlic miso or carrot “kinpira.” All you need is a pot for the rice and your hands for shaping — no fancy equipment here!
Whether you’re a busy student, a parent needing a quick lunch fix, or just looking for a delicious, portable snack, onigiri is perfect. Once you learn how to prepare these Japanese rice balls, they’ll become a staple in your household.
“I grew up in Japan eating Onigiri almost daily, this is a fabulous recipe for making your own. Can’t wait to make again!” — LINDSAY
Add your review >
Ingredient notes
You can keep your onigiri simple or try stuffing them with fillings. Below, find a breakdown of the ingredients and suitable substitutes!
Japanese short-grain rice
Sometimes labeled as “sushi rice” outside of Japan, Japanese short-grain rice provides a perfectly tender, fluffy, and chewy texture for onigiri. Make sure not to use long-grain, jasmine, or basmati rice. These rice varieties don’t have the right consistency.
Nori
This is the same dried and roasted seaweed sheets used to make sushi rolls. You should be able to easily find nori sheets at any grocery store in the international aisle, but they’ll definitely be available at Asian food markets or online.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
How to make
Learn the easiest way to make onigiri with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Prepare the Japanese short-grain rice according to my Instant Pot sushi rice guide, omitting the sushi vinegar mixture. If you’re using fillings, mix garlic powder with miso paste for the garlic-miso flavor. For the carrot kinpira, sauté julienned carrots and garlic in sesame oil, adding soy sauce during the final few minutes.
Cooking
Step 1
Add filtered water to one bowl and salt to another. Wet both hands with the water, then dip a few fingers into the bowl of salt and rub your hands together. Grab a palmful of sticky rice, then press it together slightly.
Water prevents the rice from sticking to your hands, making shaping the onigiri much easier, and salt helps season and preserve the rice.
Step 2
Holding the rice in one hand, make a small indentation in the middle with your finger. Fill it with a teaspoon of garlic-miso paste or carrot kinpira if you’re using a filling.
Step 3
Close the rice around the filling into a ball, pressing it gently. Close the fingers of your bottom hand, and at the same time, press over the rice ball with your top fingers in a perpendicular motion. Press and shape the rice into a triangle, using your fingers.
If the rice starts sticking to your palms as you’re shaping the ball, dip your hands in the bowl of water again and continue shaping it.
Step 4
Once it’s shaped, place the onigiri in the middle of a piece of nori. Fold one side over, followed by the other (like a robe). Tuck the bottom underneath, and set the onigiri down. Add a fingerful of filling to the top to help you determine which flavor it is.
Cut the nori into thinner strips before wrapping the rice ball so it doesn’t engulf the onigiri.
Step 5
To make onigiri without a filling, shape a handful of sticky rice into a triangle the same as before. Once shaped, Add a strip of nori underneath it. You can also sprinkle or roll the outsides in sesame seeds. Happy eating!
Expert tip
Since there are so few ingredients in onigiri, rice selection and preparation are incredibly important. You need to use Japanese short-grain rice, which is known for its sticky and moist texture, so the rice balls hold their shape.
Once cooked, let the rice steam for a few minutes before shaping. This step helps the grains settle and stick together better, making your life a whole lot easier!
Filling ideas
The possibilities for stuffing these Japanese rice balls are endless, from traditional umeboshi (Japanese pickled plums), shio (seasoned) kombu, and pickled daikon to creative options like sweet corn, steamed sweet potatoes, and edamame.
You can also try soft vegan cheese, vegan-friendly kimchi and mayo, walnut meat, and vegan tuna made from chickpeas for comforting options.
Cooking tips
Fresh rice: Warm, fresh rice makes all the difference. Make your rice just before preparing this recipe for the best results.
Keep the onigiri soft: As you prepare the rice balls, keep the finished ones covered so the rice stays moist.
Add filling to the top: If you’re working with different fillings, don’t forget to add a dollop to the tops of the onigiri so you know what’s inside each one.
Wait for the nori: Wait to wrap them in nori until just before you’re going to eat them to keep the nori crispy.
Frequently asked questions
Onigiri can be enjoyed hot, cold, or at room temperature. It’s the perfect snack for anyone who lives an on-the-go lifestyle.
If your onigiri is dried out, try frying them in a skillet with oil on both sides and drizzling them with soy sauce. This type of preparation is called yaki onigiri.
When you wrap warm, sticky rice with nori, it absorbs moisture and becomes soggy. To avoid this, wait to wrap your Japanese rice balls until just before serving.
Storing & reheating
Since it can be eaten cold or at room temperature, onigiri makes the perfect snack to keep for later. If you have leftovers, wait until the rice cools down before storing them.
Room temperature
Onigiri will last at room temperature for about 4-6 hours covered in cling wrap or a sandwich baggie.
Fridge
Transfer the rice balls to the fridge for up to 3-4 days. It’s best to keep them tightly wrapped in plastic wrap followed by an airtight container so the rice doesn’t dry out.
Freezer
Japanese rice balls will stay fresh in the freezer for up to a month. Again, make sure they’re wrapped and in freezer-safe bags or containers.
Reheating
Unwrap and reheat the onigiri in your microwave in 15-second bursts until the rice is warmed to your liking.
More Asian-inspired recipes
Hungry for more?
If you enjoyed this recipe, please consider leaving a star rating and a comment down below! Your feedback not only helps others discover our blog but also gives us valuable insights from your experience.
Don’t forget to subscribe to our newsletter for the latest recipes, and check out our shop for our top kitchen recommendations. Thank you for supporting BBV!
Recipe
Quick & Easy Onigiri (3 Ingredients)
Equipment
- Small bowls
Ingredients
- 3 ½ cups Cooked Japanese short-grain rice
- ¼ cup filtered water
- 1-2 teaspoons salt
- 4-5 nori sheets, cut into thirds or strips
Sesame flavor
- 1-2 tablespoons Black or white sesame seeds
Garlic-miso flavor
- ¼ teaspoon garlic powder
- 2 tablespoons white miso paste
Carrot “kinpira” flavor
- ½ tablespoon sesame oil
- 1 small carrot, julienned or shredded
- 1 clove garlic, minced
- 1 teaspoon soy sauce
Instructions
Rice
- Follow the instructions in my sushi rice post, but do not season the rice with the sushi vinegar mixture (you will be seasoning it with salt when shaping it). Keep the rice warm in a covered bowl.
Fillings
- If you want to fill your onigiri, combine the miso paste and garlic powder. For the carrot kinpira, heat the sesame oil in a small skillet over medium.
- Once hot, sauté the carrots and minced garlic for 4-5 minutes until softened. Add the soy sauce and cook for another 1-2 minutes.
Assembly (filled)
- Add filtered water to one bowl and salt to another. Wet both hands with the water, then dip a few fingers into the bowl of salt and rub your hands together (this will prevent the rice from sticking, and add flavor).
- Grab a palmful of sticky rice, pressing it together slightly. Holding it in one palm of your hand, make a small indentation in the middle. Fill it with a teaspoon of garlic-miso paste or carrots.
- Close the rice over the filling into a ball, pressing it gently. Close the fingers of your bottom hand, and at the same time, press over the rice ball with your top fingers in a perpendicular motion. Continue pressing and shaping the rice into a triangle, using mainly your fingers.
- Once it’s shaped, you can wrap it in a piece of nori. Place the onigiri in the middle of the cut nori. Fold one side over, followed by the other (like a robe).
- Tuck the bottom underneath and set the onigiri down. Add a fingerful of filling to the top so you know which flavor it is.
Assembly (non-filled)
- Add filtered water to one bowl and salt to another. Wet both hands with the water, then dip a few fingers into the bowl of salt and rub your hands together
- Grab a palmful of sticky rice, and shape it into a triangle the same as before.
- Once shaped, Add a strip of nori underneath it. Sprinkle or roll the outsides in sesame seeds. Continue with the remaining rice. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.