Onigiri – Japanese Rice Balls

John Sugimura is the owner of PinKU Japanese Street Food in Northeast Minneapolis. He stopped to with a recipe on how to make Japanese Rice balls.

Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. There are specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide.


Awasezu (Rice seasoning)
Kokuho Medium Grain Rice
Genuine Brewed Rice Vinegar 22.5 ml
Granulated Sugar 13 g
Morton Iodized Salt 4 g

*On low heat blend ingredients in stainless steel saucepan
*Add 30 ml of mixture per cup of cooked rice

How to make it:
Press rice lightly to enclose prepared meat and fish inside rice ball.
Gently press the rice to shape into a triangle.
Wrap shaped onigiri with a strip of nori.
Sprinkle with sesame seeds and unique toppings.

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