Essen aus japanischem Convenience Store nachkochen: Onigiri
Essen aus japanischem Convenience Store nachkochen: Onigiri is a easy Japanese recipe that serves 6. 200 calories per serving. Recipe by Riku Eats on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $16.20 total, $2.70 per serving
Ingredients
- 2 cups Japanese Short-Grain Rice (short‑grain sushi rice, rinsed)
- 2.5 cups Water (for cooking rice)
- 1 tsp Salt (to season rice)
- 1 can (150g) Canned Tuna in Water (drained)
- 2 tbsp Japanese Mayonnaise (Kewpie) (creamy Japanese mayo)
- 1 tsp Soy Sauce (optional for tuna filling)
- 200 g Salmon Fillet (skin removed, cut into bite‑size pieces)
- 1 tbsp Soy Sauce (for salmon) (for salmon filling)
- 1 tsp Mirin (sweet rice wine)
- 2 sheets Nori Sheets (cut in half to wrap)
- 1 roll Plastic Wrap (for shaping onigiri)
Instructions
Rinse the Rice
Place the rice in a bowl, fill with cold water, stir, and drain. Repeat 3–4 times until water runs clear.
Time: PT5M
Cook the Rice
Add rinsed rice and 2.5 cups water to the rice cooker (or pot). Cook according to rice‑cooker settings or bring to a boil, then simmer covered for 15 minutes.
Time: PT20M
Temperature: 100°C
Season the Rice
When rice is done, transfer to a large bowl, sprinkle 1 tsp salt, and gently fold to combine.
Time: PT2M
Prepare Tuna Mayo Filling
In a small bowl, combine drained tuna, 2 tbsp Japanese mayo, and 1 tsp soy sauce (optional). Mix until evenly coated.
Time: PT5M
Cook Salmon Filling
Heat skillet over medium‑high heat, add salmon pieces, sauté 5 minutes until just cooked. Add 1 tbsp soy sauce and 1 tsp mirin, stir and simmer another 5 minutes until sauce thickens.
Time: PT10M
Temperature: 180°C
Shape Onigiri
Place a sheet of plastic wrap on a flat surface. Scoop about 1/3 cup seasoned rice onto the wrap, flatten, add desired filling in the center, then cover with another 1/3 cup rice. Mold into a triangle or ball using hands or an onigiri mold.
Time: PT10M
Wrap with Nori
Wrap each formed onigiri with half a nori sheet, pressing gently to adhere.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 8g
- Carbohydrates
- 30g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Pescatarian, Gluten-Free (use tamari)
Allergens: Fish, Soy, Egg
Ingredient Substitutions
- Instead of Japanese Short-Grain Rice: regular short‑grain rice
- Instead of Canned Tuna in Water: canned salmon, cooked shredded chicken
- Instead of Japanese Mayonnaise (Kewpie): regular mayo
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Salmon Fillet: cooked shrimp
- Instead of Mirin: sake with a pinch of sugar
Equipment Needed
- Rice Cooker
- Skillet
- Mixing Bowl
- Plastic Wrap
- Cutting Board
- Chef's Knife
- Measuring Cups
- Onigiri Mold (optional) (optional)
Critical Steps — Do Not Skip
- Rinse the rice thoroughly to remove excess starch
- Cook the rice with the correct water ratio
- Do not overcook the salmon; keep it moist
- Shape the onigiri while the rice is still slightly warm to prevent cracking
Chef Tips from the Video
- Use Japanese short‑grain rice for authentic sticky texture.
- Kewpie mayo adds a subtle umami flavor compared to regular mayo.
- A light drizzle of sesame oil in the salmon filling adds depth.
Troubleshooting
Rice is too sticky and falls apart.
Rinse rice thoroughly to remove excess starch and let cooked rice cool slightly before handling.
Salmon filling is dry.
Do not overcook salmon; add a splash of water or a little extra soy sauce while simmering to keep it moist.
Storage
Refrigerator: Store wrapped onigiri in an airtight container for up to 2 days.
Freezer: Freezing is not recommended as rice texture changes; if frozen, store up to 1 month and reheat gently before serving.
Room temperature: Can be kept at room temperature for up to 4 hours if consumed the same day.
Make-Ahead Tips
- Cook rice a day ahead and keep covered in the fridge.
- Prepare both fillings and store them separately in airtight containers.
- Shape onigiri just before eating to maintain texture.
Frequently Asked Questions
What is the cultural significance and history of Onigiri in Japanese cuisine?
Onigiri has been a staple in Japan for centuries, originally serving as portable meals for travelers, soldiers, and farmers. Shaped rice balls were easy to carry, provided quick energy, and could be preserved with salt or wrapped in nori, making them an essential part of Japanese food culture.
What are the traditional regional variations of Onigiri in Japan?
Different regions of Japan have distinct onigiri styles: Kansai favors plain salted rice or umeboshi (pickled plum) fillings, while Kanto often uses seaweed‑wrapped balls with salmon or kombu. In Hokkaido, butter corn onigiri is popular, and in Okinawa, sweet potato or pork fillings are common.
How is Onigiri traditionally served in Japan, and what accompaniments are common?
Onigiri is typically served as a snack, part of a bento box, or with tea. Common accompaniments include miso soup, pickled vegetables (tsukemono), and a side of grilled fish or tamagoyaki (Japanese omelette).
What occasions or celebrations is Onigiri traditionally associated with in Japanese culture?
Onigiri is often prepared for picnics, school lunches, and festivals such as Obon, where families pack portable meals for outings. It is also a comforting food served during illness or after a long journey.
What are the authentic traditional ingredients for Onigiri versus acceptable substitutes?
Traditional onigiri uses Japanese short‑grain sushi rice, salt, and fillings like umeboshi, grilled salmon, kombu, or seasoned tuna. Acceptable substitutes include regular short‑grain rice, low‑sodium soy sauce, and regular mayonnaise, though flavor and texture may differ slightly.
What other Japanese dishes pair well with Onigiri?
Onigiri pairs nicely with miso soup, edamame, pickled daikon, tamagoyaki, and a side of grilled yakitori. A simple green tea completes the traditional Japanese snack experience.
What are the most common mistakes to avoid when making Onigiri at home?
Common mistakes include over‑washing rice (removing too much starch), using the wrong rice type, overcooking the salmon filling, and shaping the balls with dry hands, which can cause the rice to crumble.
Why does this Onigiri recipe use Japanese mayonnaise for the tuna filling instead of regular mayonnaise?
Japanese mayo, such as Kewpie, contains egg yolks and a touch of rice vinegar, giving it a richer, slightly sweet umami flavor that complements tuna better than regular mayo, which is often milder and less silky.
Can I make Onigiri ahead of time and how should I store them?
Yes, you can prepare the rice and fillings a day ahead. Keep the rice in an airtight container in the refrigerator, store fillings separately, and shape the onigiri just before serving. Wrapped onigiri stay fresh for up to 2 days refrigerated.
What does the YouTube channel Riku Eats specialize in?
The YouTube channel Riku Eats specializes in simple, home‑cooked Japanese recipes, focusing on everyday comfort foods that can be recreated with ingredients found in typical grocery or Asian markets.
How does the YouTube channel Riku Eats' approach to Japanese home cooking differ from other Japanese cooking channels?
Riku Eats emphasizes quick, budget‑friendly meals using minimal equipment and clear step‑by‑step visuals, whereas many other Japanese cooking channels often feature more elaborate techniques, specialty tools, or restaurant‑style presentations.
Last updated: September 3, 2026
