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

Ingredients

• 900 g Japanese Short‑Grain Rice (Rinsed until water runs clear; sticky when cooked)
• 1 can (≈5 tbsp) Canned Tuna in Oil (Drain oil before using)
• 0.5 tbsp Mayonnaise (Regular or light)
• 4 tbsp Soy Sauce (Low‑sodium preferred)
• 2 tbsp White Sesame Seeds (Toasted lightly)
• 3 tbsp Sesame Oil (Taiwanese sesame oil preferred for aroma)
• 0.5 tbsp Miso Paste (White (shiro) miso)
• 0.5 tsp Bonito Powder (Katsuobushi) (Adds umami)
• 2 slices (≈40g) Melting Cheese (Cheddar, mozzarella, or processed cheese that melts well)
• 5 pieces Olives (Pitted, sliced)
• 6 sheets Nori Seaweed Sheets (Cut to size for each ball)
• 1 roll Plastic Wrap (For shaping; keep food‑safe)
• 1 roll Masking Tape (To secure seaweed wrapper)
• to taste Salt (Sprinkle on rice and plastic wrap)
• 1 tsp Wasabi Paste (Optional topping for spice)

Instructions

1. Cook the Japanese Rice

   Rinse 900 g Japanese short‑grain rice under cold water until the water runs clear. Add to the rice cooker with 1.1 L water, let soak 20 min, then cook according to the cooker’s settings (≈20 min). Keep the rice covered and let it steam 10 min after cooking.

   Time: PT30M

2. Prepare Tuna Mayo Filling

   Drain one can of tuna. In a small bowl combine 1 tbsp tuna, 0.5 tbsp mayonnaise, and 0.5 tbsp soy sauce. Mix until smooth.

   Time: PT5M

3. Prepare Sesame Filling

   Toast 1 tbsp white sesame seeds in a dry pan for 1 min. In a bowl mix toasted seeds with 1 tbsp sesame oil, 1 tbsp soy sauce, and a pinch of salt.

   Time: PT5M

4. Prepare Miso‑Sesame Sauce

   In a bowl whisk together 0.5 tbsp miso, 0.5 tbsp sesame oil, 0.5 tsp bonito powder, 1 tbsp soy sauce, and 0.5 tbsp sesame oil. Set aside; use 2/3 of the mixture to flavor the rice and the remaining 1/3 to brush the surface before pan‑baking.

   Time: PT5M

5. Prepare Cheese Filling

   Cut melting cheese into small cubes (≈1 cm). Set aside. Optionally, mix 1 tbsp sesame seeds and 1 tbsp soy sauce for a light glaze.

   Time: PT5M

6. Prepare Olive‑Cheese Filling

   Finely chop 5 olives and mix with a slice of melting cheese. Add a drizzle of soy sauce if desired.

   Time: PT5M

7. Season the Cooked Rice

   Transfer the hot rice to a large bowl. Sprinkle lightly with salt. For the miso‑sesame version, fold in 2/3 of the miso‑sesame sauce, mixing gently so each grain is coated.

   Time: PT5M

8. Shape Onigiri Balls

   Lay a sheet of plastic wrap on a flat surface, sprinkle a pinch of salt on the wrap, and place about 150 g of rice in the center. Using the wrap, shape the rice into a tight triangle, creating a small indentation for the filling. Place the chosen filling (tuna mayo, sesame mix, cheese cube, olive‑cheese, or a dab of wasabi) into the hole, then seal and reform the ball.

   Time: PT15M

9. Wrap with Nori and Secure

   Cut a nori sheet large enough to cover each ball. Place the ball on the open side of the sheet, wrap around, and secure the opposite edge with a small piece of masking tape. This keeps the seaweed fresh and prevents sogginess.

   Time: PT5M

10. Pan‑Bake / Fry Specific Balls

    For the miso‑sesame and cheese balls, heat a non‑stick skillet over medium heat (≈180°C). Lightly brush the surface of each ball with the remaining miso‑sesame sauce (for miso) or a thin layer of sesame oil (for cheese). Cook 2‑3 min per side until the exterior is golden and the cheese melts.

    Time: PT10M

    Temperature: 180°C

11. Final Presentation

    Arrange all six onigiri on a plate. Optionally drizzle a little extra soy sauce or sprinkle toasted sesame seeds on top. Serve immediately or pack for a lunchbox.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g