Japanese rice balls

How to Make Onigiri: A Guide to Japanese Rice Balls

Onigiri, or Japanese rice balls, are a beloved, portable snack loved for their simplicity and versatility. Made with seasoned rice and various fillings, they are easy to customize and perfect for picnics or quick meals. Here’s a basic guide to making them.

First, prepare the rice. Use short-grain Japanese rice, cooked and slightly cooled while still warm. Season it with salt, or mix in furikake (a seaweed and sesame seed blend) for extra flavor. For fillings, classic options include umeboshi (pickled plum), tuna-mayonnaise, or grilled salmon—ensure fillings are drained to prevent sogginess.

Wet your hands with water (to prevent sticking) and take a handful of rice (about 1/2 cup). Flatten it in your palm, place a filling in the center, then gently fold the rice around it, shaping it into a triangle, ball, or cylinder. For a polished finish, wrap the onigiri with nori (seaweed) just before eating.

Grill, pan-fry, or enjoy them plain. Onigiri are best eaten fresh but can be stored in the fridge for a day. With endless variations, they’re a delicious way to enjoy rice in a fun, handheld form!