Easy Homemade Onigiri: 4 Popular Flavors You Should Try

Have you ever watched an anime and thought, “I want to eat that delicious-looking onigiri the characters are having”?

In fact, onigiri (Japanese rice balls) are one of the easiest Japanese dishes to make at home! You need very few ingredients, and you can customize the fillings to suit your own taste.

Here, we introduce four popular flavors that have long been loved in Japanese households. From options with satisfying textures to creamy ones, savory delights, and classic staples, you’re sure to find a favorite.

Let’s get started and make your very own onigiri!

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4 Addictive Flavors

1. Addictive Crunch Onigiri

In Japan, this combination is so delicious and addictive that people affectionately call it ‘Devil’s Onigiri’ (Akuma no Onigiri).

A surprisingly simple dish that offers a delightful crunch and rich, savory flavor.

Ingredients (for 1 onigiri)

• Warm rice: 1 serving (approx. 1 cup)
• Tenkasu: 2 tbsp (tempura scraps/crunchy batter bits)
• Mentsuyu: 1.5 tsp (3x concentrated noodle soup base)
• Shio-kombu: 1 tsp (finely shredded salted kelp packed with umami)

Instructions

1. Place the warm rice in a bowl.
2. Add the tenkasu, mentsuyu, and shio-kombu.
3. Mix everything together until evenly combined.
4. Gently shape into a triangle or a ball.

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2. Classic Salmon Onigiri

One of the most traditional and popular types of onigiri in Japan.

Ingredients (for 1 onigiri)

• Warm rice: 1 serving (approx. 1 cup)
• Salmon flakes: 1.5 tbsp
• White sesame seeds: 1 tsp
• A pinch of salt

Instructions

1. Mix the salmon flakes and white sesame seeds into the warm rice.
2. Gently shape into a triangle.
3. Lightly sprinkle salt over the outside. (Be careful not to add too much!)

Some people are allergic to white sesame seeds; if you are concerned, simply make it with just the salmon.

Variation: Instead of mixing it in, you can place the salmon in the center as a filling before shaping the rice ball.

ngredients (for 1 rice ball)

• Warm rice (Japanese rice): 1 bowlful (approx. 1 cup)
• Dried wakame seaweed (or wakame rice seasoning mix): 1–1.5 teaspoons
• White sesame seeds: 1 teaspoon

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3. Creamy Tuna Mayo (Most Popular!)

A flavor that is a huge hit at Japanese convenience stores! Ingredients (for 1 rice ball)

• Warm rice (Japanese rice): 1 bowlful (approx. 1 cup)
• Canned tuna: 1/2 can (drained)
• Mayonnaise: 1 tablespoon
• Soy sauce: A few drops
• Nori (dried seaweed): 1 sheet

Instructions

1. Mix the tuna, mayonnaise, and soy sauce together in a small bowl.
2. Place the rice in your hand and spread it out slightly.
3. Place the tuna filling in the center.
4. Cover with more rice and gently shape it into a triangle.
5. Wrap with nori just before eating.

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4. Flavorful Wakame Seaweed Rice Ball

A light, refreshing taste packed with umami.

Ingredients (Makes 1 Onigiri)

• 1 bowl (about 1 cup) warm cooked Japanese rice
• 1–1½ tsp Wakame seaweed flakes (or Seasoned wakame rice mix)
• 1 tsp white sesame seeds

Instructions

1. Mix the wakame and white sesame seeds into the warm rice.
2. Let it sit for about 5 minutes to allow the wakame to soften.
3. Gently shape into a triangle or round ball.

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How to Shape Rice Balls (Kitchen Tip)

Making beautiful rice balls is surprisingly easy!

• Spread out a large piece of plastic wrap and place the rice in the center.
• Use warm rice rather than cold rice. Using warm rice makes it easier to shape.
• Shape the rice gently; squeezing too hard will make the onigiri too dense or hard.
• Rotate the rice ball gradually while lightly pressing with your palms to form a neat triangle.
• If you are adding a filling, make sure to completely encase it in the rice before shaping.
• If you find it difficult to shape by hand, you can easily use an onigiri mold or other handy kitchen tools to get the perfect triangle shape.

With a little practice, you’ll be able to create authentic-looking Japanese onigiri!

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FAQ / Storage

Can I pack onigiri in a bento box?

Yes! Onigiri taste delicious even when cold, making them perfect for bento boxes, picnics, or school lunches.

When should I wrap the nori (seaweed)? To enjoy a crisp texture, it is best to wrap the nori right before eating. Wrapping it too early causes the seaweed to become soggy from the steam of the rice.

Can I make them ahead of time?

Yes, you can. Wrap them tightly in plastic wrap for storage, and consume them on the same day they were made to ensure the best flavor and texture.

What kind of rice should I use?

It is best to use Japanese short-grain rice (often simply called “Japanese rice”), as it is sticky and holds its shape well.