5 mins each 🍙 6 Easy Onigiri recipes for beginners! Japanese Rice ball

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is healthier with omega-3s, while mackerel is often less expensive.

mayonnaise

🥗Healthier: avocado

💰Cheaper: yogurt

Avocado provides creaminess with healthy fats, while yogurt is a lighter alternative.

nori (seaweed)

🥗Healthier: lettuce leaves

💰Cheaper: cabbage

Lettuce is a fresh wrap option, while cabbage is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a basic alternative.

Use 150g of Japanese rice for each onigiri.

Drain the oil from the canned tuna.

Mix 1 tbsp tuna, 1/2 tbsp mayo, and 1/2 tbsp soy sauce to prepare the filling.

Use plastic wrap to shape the onigiri, sprinkling salt on the wrap first.

Take 150g of rice, dig a hole for the filling, and place the filling inside.

Shape the rice into a triangle.

Cut a piece of seaweed large enough to cover the rice ball and wrap it.

Use aluminum foil and masking tape to keep the seaweed fresh until eating.

For sesame onigiri, mix 1 tbsp white sesame seeds, some salt, 1 tbsp sesame oil, and 1 tbsp soy sauce with 150g of rice.

Press the onigiri tightly and bake it in the pan with some sesame oil until golden.

Prepare a filling with 1 tbsp sesame seeds, 1/2 tsp bonito powder, 1/2 tbsp sesame oil, and cheese in the center.

Fry until the surfaces turn golden.

Wrap the onigiri with seaweed and add wasabi to taste.

Make a Western style onigiri with chopped olives and cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens