Tuna Salad Onigiri
Make the Filling
Drain the tuna and finely chop the pickled cucumbers. Add to a bowl with the remaining filling ingredients. Break up the tuna into flakes and mix until evenly combined.
Shape
Scoop rice into a square container, sprinkle with salt, and spread into a thick layer. Add the filling in the center and fold the rice over to enclose it. Gently press into a corner to form a triangle, then remove and adjust the shape.
Wrap and Garnish
Wrap a strip of seaweed around the bottom. Make a small indentation on top and add a bit of filling to indicate what’s inside.
Teriyaki Smoked Salmon Onigiri
Make the Filling
In a microwave-safe bowl, combine the sauce ingredients and microwave for 1–2 minutes until thickened into a glaze. Let cool. Cut the smoked salmon into small pieces, add the sauce, and toss to combine.
Shape
Scoop rice into a square container, sprinkle with salt, and spread into a thick layer. Add the filling in the center and fold the rice over to enclose it. Gently press into a corner to form a triangle, then remove and adjust the shape.
Wrap and Garnish
Wrap a strip of seaweed around the bottom. Make a small indentation on top and add a bit of filling to indicate what’s inside.
Bacon & Kimchi Onigiri
Make the Filling
Add kimchi to a microwave-safe bowl and cut into small pieces with shears. Cut the bacon into small pieces over the kimchi and spread evenly. Cover and microwave for 3–4 minutes, depending on thickness. Mix with green onion and seasonings.
Shape
Scoop rice into a square container, sprinkle with salt, and spread into a thick layer. Add the filling in the center and fold the rice over to enclose it. Gently press into a corner to form a triangle, then remove and adjust the shape.
Wrap and Garnish
Wrap a strip of seaweed around the bottom. Make a small indentation on top and add a bit of filling to indicate what’s inside.
3 Easiest Onigiri (Rice Ball)
Ingredients
- 1 can tuna drained
- 3 tbsp pickled cucumber chopped
- 3 tbsp mayonnaise
- 1 tsp wholegrain dijon mustard
- 1 tsp onion powder
- Salt and pepper
- ½ cup smoked salmon chopped
- 1 tbsp caper drained
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1-2 tsp sugar
- 2 slices bacon chopped
- ½ cup kimchi chopped
- 1 tbsp green onion chopped
- ½ tsp sesame oil
- Sesame seeds
- 1 cup steamed rice room temperature
- A pinch of salt
- Seaweed sheet
Instructions
- Make the filling. (Tuna: drain tuna, chop pickled cucumbers, and mix with remaining filling ingredients. Smoked salmon: combine sauce ingredients in a microwave-safe bowl and microwave for 1–2 minutes until thickened into a glaze, let cool, then toss with chopped smoked salmon. Bacon & kimchi: place chopped kimchi and bacon in a microwave-safe bowl, cover, and microwave for 3–4 minutes, then mix in green onion and seasonings.)
- Scoop 1 cup of steamed room-temperature rice into a square container and sprinkle with a pinch of salt. Spread into a thick, even layer.
- Add a generous spoonful of filling in the center, then fold the rice over to enclose it. Gently press the rice into a corner of the container to form a triangle shape, then remove and adjust with your hands.
- Wrap a strip of seaweed around the bottom of the onigiri. Make a small indentation on top and add a little extra filling as a garnish.
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