11 Rice Onigiri Recipes Japanese

Growing up in a multicultural household, my first encounter with onigiri was during a family trip to Japan when I was 10. I remember the convenience store shelves lined with these perfectly shaped rice balls, wrapped in nori, each one bursting with umami flavors like pickled plum or grilled salmon. It was love at first bite—portable, comforting, and endlessly customizable. Fast-forward to last weekend, and I’ve been on a kitchen experiment binge, tweaking traditional recipes with modern twists to make them healthier and more fusion-friendly. Onigiri isn’t just street food; it’s a canvas for creativity, perfect for busy days or impressing friends at picnics.

In today’s fast-paced world, onigiri shines as a nutritious, gluten-free snack packed with whole grains and proteins. Whether you’re meal-prepping for the week or craving a taste of Tokyo, these recipes elevate the humble rice ball into gourmet territory. I’ve curated 11 variations that stay true to Japanese roots while adding exciting fillings—let’s dive in!

Classic Tuna Mayo Onigiri

This timeless favorite combines flaky tuna with creamy Japanese mayonnaise for a rich, savory bite. Ingredients (makes 4): 2 cups cooked sushi rice, 1 can tuna (drained), 3 tbsp Japanese mayo, 1 tsp soy sauce, nori sheets, salt. Mix tuna, mayo, and soy sauce. Wet hands, scoop ½ cup rice, add 1 tbsp filling in center, mold into triangle, wrap with nori.
It’s quick (under 15 minutes), high in protein for sustained energy, and nostalgic comfort food that curbs cravings without guilt.

Salmon Teriyaki Onigiri

Sweet and sticky teriyaki-glazed salmon elevates this onigiri to bento-box stardom. Ingredients (makes 4): 2 cups cooked sushi rice, 200g salmon fillet (cooked and flaked), 2 tbsp teriyaki sauce, 1 tbsp mirin, nori, sesame oil. Sauté salmon in teriyaki and mirin, cool, then form rice balls around 1 tbsp filling, brush with oil.
Rich in omega-3s for heart health, this recipe balances sweet-savory notes and stores well for lunches.

Umeboshi Pickled Plum Onigiri

Tangy, salty umeboshi plums cut through rice’s mildness for a traditional vegan delight. Ingredients (makes 4): 2 cups cooked sushi rice, 8 umeboshi plums (pitted and chopped), nori, shiso leaves (optional). Place 1 tsp chopped plum in rice mound, shape firmly, wrap with nori and shiso.
Probiotic benefits from fermented plums aid digestion, and it’s naturally low-calorie for guilt-free snacking.

Chicken Karaage Onigiri

Crispy fried chicken bits bring fried-chicken joy to portable form. Ingredients (makes 4): 2 cups cooked sushi rice, 150g chicken thigh (karaage-style, fried and chopped), 1 tbsp soy-ginger marinade, nori. Fry chicken in marinade, cool, pack into rice triangles.
Protein-packed for muscle repair, with ginger aiding immunity—ideal post-workout fuel.

Mentaiko Spicy Cod Roe Onigiri

Spicy, creamy mentaiko roe adds a luxurious seafood pop. Ingredients (makes 4): 2 cups cooked sushi rice, 100g mentaiko (removed from sac), 1 tsp sesame oil, nori, furikake. Mix roe with oil, fold into rice, shape, sprinkle furikake.
Boosts metabolism with spicy capsaicin and provides iodine for thyroid health.

Shiitake Mushroom Onigiri

Earthy, umami-packed shiitake for a meat-free option. Ingredients (makes 4): 2 cups cooked sushi rice, 8 dried shiitake (rehydrated, chopped), 1 tbsp soy-dashi broth, nori. Simmer mushrooms in broth, mix in, form balls.
Antioxidant-rich mushrooms support immunity, and it’s vegan with fiber for gut health.

Takikomi Gohan Onigiri

Seasoned rice mixed with veggies mimics donburi in ball form. Ingredients (makes 4): 2 cups cooked sushi rice (mixed with ½ cup carrots, bamboo shoots, soy-mirin), nori. Cook rice with veggies and seasonings, mold into shapes.
One-pot ease with veggie nutrients for balanced meals, perfect for beginners.

Ebi Mayo Shrimp Onigiri

Creamy shrimp mayo with a Japanese twist. Ingredients (makes 4): 2 cups cooked sushi rice, 150g shrimp (boiled, chopped), 2 tbsp kewpie mayo, 1 tsp rice vinegar, nori. Toss shrimp in mayo-vinegar, center in rice triangles.
Seafood protein and mayo fats promote satiety, great for kids or picky eaters.

Okaka Bonito Flake Onigiri

Simple, flaky bonito soaked in soy for pure umami. Ingredients (makes 4): 2 cups cooked sushi rice, 4 tbsp katsuobushi flakes, 2 tbsp soy sauce, nori. Soak flakes in soy, drain, stuff into rice.
Budget-friendly, rich in natural glutamates for flavor enhancement without additives.

Natto Fermented Soybean Onigiri

Bold, sticky natto for fermented food fans. Ingredients (makes 4): 2 cups cooked sushi rice, 1 pack natto (mixed with mustard/soy), chopped green onions, nori. Stir natto, add onions, form tight balls.
Probiotics galore for gut microbiome, high in vitamin K2 for bone health.

Azuki Sweet Red Bean Onigiri

Dessert-like with anko paste for a sweet finish. Ingredients (makes 4): 2 cups cooked sushi rice (slightly sweeter), ½ cup anko paste, nori or mochi wrap. Sandwich anko between rice layers, shape gently.
Natural sweetness from beans provides antioxidants, a healthier sweet treat alternative.

These 11 rice onigiri recipes are your ticket to authentic Japanese snacking at home—easy to make, endlessly versatile, and deliciously portable. Grab some sushi rice, experiment with fillings, and pack them for your next adventure. Which one will you try first? Share your twists in the comments!