Want to make your own onigiri? Pimp it with our roasted seaweed

Fantastic, you want to prepare your own onigiri! Onigiri has become so mainstream and there are even specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has now become a staple in Japanese restaurants worldwide.

Onigiri is such a great dish

Onigiri, also known as omusubi or nigirimeshi, is a Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in seaweed sheets. Onigiri traditionally have sour or salty fillings such as pickled fruits or greens, salted salmon, or smoked or fermented fish.

Onigiri can be eaten as a snack, a meal, or as part of a meal, it is very versatile. It is healthy, can be eaten by hand, and you can choose from a variety of fillings to suit your taste.

No, onigiri is not sushi

Onigiri is not a form of sushi and should not be confused with nigiri sushi. Onigiri is made with plain rice (sometimes lightly salted), while sushi is made of rice with vinegar, sugar and salt. Onigiri makes rice portable and easy to eat as well as preserving it, while sushi originated as a way of preserving fish.

A bit of history around onigiri

Over 1000 years ago and before the use of chopsticks became widespread in Japan, rice was often rolled into a small ball so that it could be easily picked up. Onigiri has been used as portable food or bento from ancient times to the present day; the small rectangular shapes allow the portions to be piled onto a plate and easily eaten. It was only (!) about 300 years ago that seaweed farming and the practice of fashioning seaweed into sheets became widespread, allowing seaweed to be used as a wrapper for onigiri.

Ok, let’s get started now!

How to prepare the rice for your onigiri

Usually, onigiri is made with boiled white rice, though you can experiment with different varieties of cooked rice depending on your taste and rice-making experience. We find that Japanese rice works best for onigiri as this type of rice is naturally stickier than many European varieties, which is key for keeping your onigiri intact. If the rice isn’t sticky enough, your onigiri may crumble and fall apart.

To prepare your rice, rinse it several times in cold water to remove excess starch, which will help create the perfect texture. Cook the rice using a rice cooker or on the stovetop with a precise water-to-rice ratio (typically 1:1.1 or 1:1.2 for Japanese rice). Let the rice rest covered for about 10-15 minutes after cooking to allow it to firm up slightly, making it easier to shape.

Get creative with your onigiri seasoning

While traditional onigiri often contains a flavourful filling (more below), you can also enhance the taste of your onigiri by seasoning the rice directly. Feel free to experiment with your own seasoning combinations to create onigiri that suit your taste. Seasoning the rice adds extra flavour and can make simple onigiri stand out.

Here are a few ideas to inspire you:

• Salt: a light sprinkle of sea salt not only seasons the rice but also helps preserve the onigiri.
• Sesame seeds: toasted sesame seeds add a subtle nutty flavour and a bit of crunch.
• Furikake: this versatile Japanese rice seasoning mix often contains seaweed, sesame seeds, dried fish, and spices. It’s an easy way to boost the flavour and colour of your onigiri.
• Dried shiso flakes (yukari): these purple perilla leaves lend a tangy, herbaceous flavour and a beautiful colour to your rice.
• Miso or soy sauce: lightly mixing a bit of miso or soy sauce into the rice can add umami depth, especially when paired with plain rice.

Get creative with the onigiri fillings

One reason why people love onigiri is that a wide variety of fillings can be chosen to suit personal taste and eating habits. While traditional fillings like umeboshi (pickled Chinese plum), tuna or shrimp with mayo, or grilled salted salmon are always crowd-pleasers, here are some unique and delicious fillings to try:

• Kimchi: adds a spicy, fermented kick and a burst of flavour.
• Avocado and wasabi: creamy avocado with a hint of wasabi provides a fresh, vegan-friendly filling.
• Miso-marinated mushrooms: umami-rich and earthy, these make a great plant-based option.
• Pickled vegetables: quick-pickled cucumbers, carrots, or radish can add a crunchy and tangy surprise.
• Sweet and savoury teriyaki chicken: for a heartier option, use diced teriyaki chicken or plant-based chicken alternative.

Personally, I love stuffing my onigiri with fresh fish – whether it’s tuna, salmon, or even red fish – and enjoying it right away as a power-packed breakfast. If you’re like me and enjoy a bit of heat, just add a touch of chili or wasabi to the filling. It’s a simple way to kickstart your day with a burst of flavour and energy!

Wet your hands (this prevents the rice from sticking) and grab a small handful of rice. Form a small hollow, add the filling, wrap the filling with rice, and press it firmly into a triangle. It is essential to press firmly to make sure the grains stick to one another and the onigiri can hold its shape.

Onigiri are typically triangular, but you can form anything you like, round, cylindrical, rectangular, etc.

Lastly the seaweed wrapper

As a final touch, wrap your onigiri in roasted seaweed. Not only does this make it more visually appealing, but it also adds a delicious salty, umami-rich layer and makes the onigiri easy to hold.

For an extra flavour boost and a decorative touch, sprinkle some sliced scallions, chilis, coriander, or whatever toppings you fancy on top. This little flourish elevates both the look and taste of your onigiri, making it a feast for both the eyes and the palate.

Enjoy

Now you’re ready! Onigiri can be enjoyed warm or at room temperature, making them perfect for your lunchbox or as a portable snack. Feel free to dip your onigiri into soy sauce or any other sauce you enjoy.

For a delicious and well-balanced meal, onigiri pairs wonderfully with fried chicken, hearty pork, vegetable soup, or even a simple salad. The possibilities are endless, just mix and match to create a satisfying and flavourful meal.

Whether it’s picture-perfect or delightfully messy, we want to see it! Snap your onigiri moments and tag @morishsnacks. We’re sure it looks delicious 😋.

If you liked this recipe, don’t miss our blog on DIY sushi.