Onigiri Recipe

Easy Onigiri – Japanese Rice Balls

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat.

Prep: 5min

Total: 5min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 143 kcal, Carbohydrate 32 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Sodium 2 mg, Fiber 4 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 cups sushi rice (cooked)
• 50 grams rice seasoning (aka furikake)
• water
• salt
• nori sheets (cut into small rectangles)

Instruction:

1. Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.
2. Separate the rice into equal portions, approximately one large handful for each onigiri.
3. Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.
4. Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.
5. Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it’s even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.
6. Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.
7. Repeat for the remaining rice portions.

Onigiri (Japanese Rice Balls)

Stuffed with a variety of fillings and flavors, Onigiri, or Japanese rice balls, make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you’ll learn how to make onigiri using common ingredients for rice balls in Japan.

Prep: 30min

Total: 60min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 174 kcal, Carbohydrate 29 g, Protein 7 g, Fat 3 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 11 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 2 cups uncooked Japanese short-grain rice
• 2½ cups water
• kosher salt (Diamond Crystal; use half for table salt)
• 4 sheets nori (dried laver seaweed)
• Japanese Salted Salmon (homemade or store bought)
• okaka ((recipe follows))
• tuna mayo ((recipe follows))
• 3 umeboshi (Japanese pickled plum)
• seasoned kombu ((prepared))
• toasted white and black sesame seeds ((to garnish))
• 1 fillet salmon
• kosher salt (Diamond Crystal; use half for table salt)
• ⅔ cup katsuobushi (dried bonito flakes)
• 2 Tbsp soy sauce
• ½ (5-ounce) can albacore tuna (preferably packed in olive oil) ((2.5 oz, 70 g))
• 2 Tbsp Japanese mayonnaise
• ½ Tbsp soy sauce

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all the ingredients.’, ‘name’: ‘Gather all the ingredients.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-Ingredients.jpg’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘To Prepare the Steamed Rice’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can also cook short-grain rice with axa0rice cooker,xa0Instant Pot, orxa0donabe.’, ‘name’: ‘You can also cook short-grain rice with axa0rice cooker,xa0Instant Pot, orxa0donabe.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Put the rice in a large bowl and gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.’, ‘name’: ‘Put the rice in a large bowl and gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-1-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-1.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Let the rice soak in water for 30 minutes. Transfer the rice to a sieve and drain it completely for at least 15 minutes.’, ‘name’: ‘Let the rice soak in water for 30 minutes. Transfer the rice to a sieve and drain it completely for at least 15 minutes.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-1-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-2.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Combine the rice and measured water in a heavy-bottomed pot. I recommend a heavy-bottomed pot with a tight-fitting lid as it is thicker at the base so it maintains and distributes heat better. Cover the pot with the lid and bring it to a boil over medium heat.xa0’, ‘name’: ‘Combine the rice and measured water in a heavy-bottomed pot. I recommend a heavy-bottomed pot with a tight-fitting lid as it is thicker at the base so it maintains and distributes heat better. Cover the pot with the lid and bring it to a boil over medium heat.xa0’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-1-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once the water is boiling, turn the heat to the lowest setting and continue to cook covered for 12 to 13 minutes, or until the water is completely absorbed. At the 12- to 13-minute mark, take a quick peek; if there is any water left, close the lid and continue cooking for another minute or so.’, ‘name’: ‘Once the water is boiling, turn the heat to the lowest setting and continue to cook covered for 12 to 13 minutes, or until the water is completely absorbed. At the 12- to 13-minute mark, take a quick peek; if there is any water left, close the lid and continue cooking for another minute or so.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-1-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the pot (with the lid on) from the heat and let it steam for another 10 minutes. Then, remove the lid and transfer the rice to a large plate or baking sheet lined with parchment paper (I use a sushi oke). Fluff the rice with a rice paddle. Let the hot rice cool until it’s warm and you can hold the rice without burning your hands. However, do not let the rice completely cool down.’, ‘name’: ‘Remove the pot (with the lid on) from the heat and let it steam for another 10 minutes. Then, remove the lid and transfer the rice to a large plate or baking sheet lined with parchment paper (I use a sushi oke). Fluff the rice with a rice paddle. Let the hot rice cool until it’s warm and you can hold the rice without burning your hands. However, do not let the rice completely cool down.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-1-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-5.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Prepare the Onigiri Fillings’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘While the rice is draining and soaking (45 minutes), prepare the onigiri fillings.’, ‘name’: ‘While the rice is draining and soaking (45 minutes), prepare the onigiri fillings.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Japanese Salted Salmon Filling: Sprinkle kosher salt on both sides of the salmon fillet. Bake at 425ºF (218ºC) in a toaster oven or standard oven for 10-20 minutes. Japanese salted salmon is cooked until well done (you want it dry and flaky).’, ‘name’: ‘Japanese Salted Salmon Filling: Sprinkle kosher salt on both sides of the salmon fillet. Bake at 425ºF (218ºC) in a toaster oven or standard oven for 10-20 minutes. Japanese salted salmon is cooked until well done (you want it dry and flaky).’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-6.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Break the cooked salmon into flakes and set aside.’, ‘name’: ‘Break the cooked salmon into flakes and set aside.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-2-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-7.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Umeboshi Filling: Place the umeboshi (Japanese pickled plums) on a 10-inch by 10-inch (25 cm x 25 cm) sheet of plastic wrap. Fold the plastic wrap in half over the umeboshi and squeeze the seed out from each umeboshi. Discard the seeds and put the umeboshi flesh on a small plate.’, ‘name’: ‘Umeboshi Filling: Place the umeboshi (Japanese pickled plums) on a 10-inch by 10-inch (25 cm x 25 cm) sheet of plastic wrap. Fold the plastic wrap in half over the umeboshi and squeeze the seed out from each umeboshi. Discard the seeds and put the umeboshi flesh on a small plate.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-2-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-8.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Okaka Filling: Put the katsuobushi (dried bonito flakes) in a bowl and add the soy sauce. Mix to combine. The katsuobushi should be moistened but not drenched in soy sauce.’, ‘name’: ‘Okaka Filling: Put the katsuobushi (dried bonito flakes) in a bowl and add the soy sauce. Mix to combine. The katsuobushi should be moistened but not drenched in soy sauce.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-2-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-9.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Tuna Mayo Filling: Put the drained canned tuna in a bowl and add the Japanese mayonnaise and soy sauce. Mix to combine.’, ‘name’: ‘Tuna Mayo Filling: Put the drained canned tuna in a bowl and add the Japanese mayonnaise and soy sauce. Mix to combine.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-2-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-10.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Seasoned Kombu Filling: Put the prepared seasoned kombu in a bowl for easy access later.’, ‘name’: ‘Seasoned Kombu Filling: Put the prepared seasoned kombu in a bowl for easy access later.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-2-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-11.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Onigiri’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘See the alternative method below if you plan on serving the onigiri later or packing for lunch. Cut the nori sheets into thirds.’, ‘name’: ‘See the alternative method below if you plan on serving the onigiri later or packing for lunch. Cut the nori sheets into thirds.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-3-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/09/Onigiri-21.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘First, wet both of your hands with water to prevent the rice from sticking to your hands.’, ‘name’: ‘First, wet both of your hands with water to prevent the rice from sticking to your hands.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-3-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-12.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Then put some salt in your hand and rub to spread it on your palms. How much salt? I dip three fingertips in kosher salt as pictured below. If you are using table salt, use half the amount as it’s saltier than kosher salt.’, ‘name’: ‘Then put some salt in your hand and rub to spread it on your palms. How much salt? I dip three fingertips in kosher salt as pictured below. If you are using table salt, use half the amount as it’s saltier than kosher salt.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-3-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-13.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Scoop a handful of warm rice (about ⅓ cup) into one hand. Create a small well (indentation) in the center of the rice. Put one kind of filling (about 1-2 tsp) inside. Then mold the rice with your hands around the well to cover your filling completely.’, ‘name’: ‘Scoop a handful of warm rice (about ⅓ cup) into one hand. Create a small well (indentation) in the center of the rice. Put one kind of filling (about 1-2 tsp) inside. Then mold the rice with your hands around the well to cover your filling completely.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-3-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-14.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Gently press the rice around the filling to form the rice into a triangle. I use three fingers (thumb, index finger, and middle finger) to make a triangle corner. Your hands should be just firm enough so the onigiri doesn’t fall apart. You don’t want to squeeze the rice too tightly.’, ‘name’: ‘Gently press the rice around the filling to form the rice into a triangle. I use three fingers (thumb, index finger, and middle finger) to make a triangle corner. Your hands should be just firm enough so the onigiri doesn’t fall apart. You don’t want to squeeze the rice too tightly.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-3-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-15.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Wrap the onigiri with a piece of nori seaweed. If you like the crispy nori, wrap it with nori right before consuming the onigiri. Make sure to keep the nori in an airtight container or bag so it will not get stale.’, ‘name’: ‘Wrap the onigiri with a piece of nori seaweed. If you like the crispy nori, wrap it with nori right before consuming the onigiri. Make sure to keep the nori in an airtight container or bag so it will not get stale.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-3-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-16.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place a little bit of each filling on the tip of the onigiri so you can identify which filling is inside.’, ‘name’: ‘Place a little bit of each filling on the tip of the onigiri so you can identify which filling is inside.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-3-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-17.jpg’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Alternative Method of Making the Onigiri’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Use this method when you are serving onigiri for later or packing for lunch. Place a piece of plastic wrap in a rice bowl (or any small bowl) and put the rice on top. Sprinkle some kosher salt (remember, salt is used here to preserve the rice for a long time). If you like to add a filling, create a small well (indentation) in the center of the rice. Put one kind of filling (about 1-2 tsp) inside.’, ‘name’: ‘Use this method when you are serving onigiri for later or packing for lunch. Place a piece of plastic wrap in a rice bowl (or any small bowl) and put the rice on top. Sprinkle some kosher salt (remember, salt is used here to preserve the rice for a long time). If you like to add a filling, create a small well (indentation) in the center of the rice. Put one kind of filling (about 1-2 tsp) inside.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-4-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-18.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Gather the corners of the plastic wrap and twist the plastic a few times to tighten it around the rice.’, ‘name’: ‘Gather the corners of the plastic wrap and twist the plastic a few times to tighten it around the rice.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-4-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-19.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Form the rice into a triangle shape in the same manner that I described above.’, ‘name’: ‘Form the rice into a triangle shape in the same manner that I described above.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-4-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-20.jpg’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Enjoy onigiri warm or at room temperature.’, ‘name’: ‘Enjoy onigiri warm or at room temperature.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-5-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/09/Onigiri-3062-I.jpg’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘If you like to pack for your lunch, keep it cool and consume it within 6 hours. Onigiri (or any rice dish) gets hard when you refrigerate it. The cold air makes the rice dry and hard, which is perfect for fried rice. I don’t recommend making onigiri ahead of time. But if you really need to, my trick is to wrap the onigiri with thick kitchen towels and store it in the fridge. The onigiri will be cool and safe but should not get cold.’, ‘name’: ‘If you like to pack for your lunch, keep it cool and consume it within 6 hours. Onigiri (or any rice dish) gets hard when you refrigerate it. The cold air makes the rice dry and hard, which is perfect for fried rice. I don’t recommend making onigiri ahead of time. But if you really need to, my trick is to wrap the onigiri with thick kitchen towels and store it in the fridge. The onigiri will be cool and safe but should not get cold.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-6-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If your onigiri has dried out a bit, you can grill it in a frying pan and baste it with soy sauce to makexa0yaki onigiri.’, ‘name’: ‘If your onigiri has dried out a bit, you can grill it in a frying pan and baste it with soy sauce to makexa0yaki onigiri.’, ‘url’: ‘https://www.justonecookbook.com/onigiri-rice-balls/#wprm-recipe-59372-step-6-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2020/03/Yaki-Onigiri-Grilled-Rice-Ball-9532-I.jpg’}]}

Easy Onigiri, Three Ways

This easy onigiri recipe is infinitely adaptable, doesn’t require any special equipment, and makes a perfect snack to enjoy on the go.

Yield: Makes 12-16

Ingredients:

• 2 cups sushi rice
• 3 8½x7½” toasted nori sheets, divided
• 1 5-oz. can tuna
• 2 Tbsp. mayonnaise, preferably Kewpie
• 1 tsp. soy sauce
• 4 umeboshi
• ⅓ cup kimchi
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ¼ cup furikake or toasted sesame seeds

Instruction:

1. Place 2 cups sushi rice in a large bowl and pour in cold water to cover by 2″–3″. Gently swish around with your hands to rinse, then drain. Repeat process until water is almost clear (about 3 more times). Pour cold water over rice to cover by 1″ and let soak 30 minutes (this will help the grains cook more evenly). Drain well in a sieve.
2. Combine rice and 2½ cups water in a medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover, and simmer rice until water is absorbed, 12–14 minutes. Remove from heat and let sit (still covered) 15 minutes. This will allow rice to steam and become tender. Uncover and gently fluff rice with a fork. Let sit until cool enough to handle but still warm.
3. Meanwhile, cut three 8½x7½” toasted nori sheets into 3×1¼” strips with kitchen shears; set aside.
4. Prepare the fillings. Mix one 5-oz. can tuna, 2 Tbsp. mayonnaise, preferably Kewpie, and 1 tsp. soy sauce in a small bowl to combine. Place 4 umeboshi on a cutting board. Working one at a time, press a chef’s knife against fruit until pit is exposed; pull out and discard. Set fruit aside (no need to chop). Working over the sink and using your hands, squeeze liquid out of ⅓ cup kimchi; chop into small pieces.
5. Place 1 cup water in a small bowl and stir in ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Dip your hands in the salted water, then scoop a little less than ⅓ cup rice into 1 hand. Form into a thick disk 3″–4″ in diameter (keep remaining rice in pot covered). Create a small indentation in the center and add 1–2 tsp. filling of choice (or a whole umeboshi). Mold rice up and over filling to create a sphere (filling should not be visible), then press firmly with index finger and thumb to form into a triangle. Place on cutting board or a baking sheet. Repeat with remaining rice and filling, dipping your hands in salt water each time. (You’ll have extra tuna—save it for making a tuna salad sandwich or spooning onto crackers.)
6. Place ¼ cup furikake or toasted sesame seeds on a small plate. Wrap bottom of each onigiri with a strip of reserved nori, then roll remaining exposed sides in furikake.
7. Do ahead: Onigiri can be made 2 days ahead. Tightly wrap and chill. Editor’s note: This recipe was originally published in September 2020. For more Japanese recipes including miso-caramel glazed salmon, omusubi with mushrooms, and classic dashi with kombu and bonito flakes, head this way →

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

FAQ

What should I put in my onigiri?

• Tuna Mayo (Sea Chicken, シーチキン・ツナマヨネーズ) …
• Grilled Salmon Flakes (Yaki-shake/Beni-shake, 焼鮭・紅しゃけ) …
• Pickled Plum (Ume, 梅) …
• Salted Cod Roe (Tarako, たらこ) …
• Seasoned Cod Roe (Mentaiko, 明太子) …
• Dried Bonito Flakes (Okaka, おかか) …
• Kelp Simmered in Soy Sauce (Kombu, 昆布) …
• Grilled Salmon Cream Cheese (焼サーモンクリームチーズ)

What are the top 3 most popular onigiri?

Can you use regular rice for onigiri?

Do you use warm or cold rice for onigiri?