A Note on This Recipe
Onigiri is about as simple as it gets, just rice and a filling, but shaping it well is where most people get stuck. This version solves that with a trick: any square container works.
Add the rice, tuck the filling into the center, then press everything toward one corner. That corner does the shaping for you, no mold, no two-handed shaping. The fillings here are built the same way, protein plus something pickled for a savory, umami-rich bite: tuna salad, teriyaki smoked salmon, and bacon with kimchi. The tuna salad comes together with no cooking at all, and the other two only need the microwave, no stovetop, so with leftover rice, any of them is ready in under 10 minutes.
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. Since the smoked salmon isn’t cooked, enjoy this one right away or refrigerate and eat within a day.
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
- Drain the tuna, chop the pickled cucumbers, and mix with the remaining filling ingredients.
- 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.
- Combine the sauce ingredients in a microwave-safe bowl and microwave for 1–2 minutes until thickened into a glaze. Let cool, then toss with the chopped smoked salmon.
- 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.
- Since the smoked salmon isn't cooked, enjoy this one right away or refrigerate and eat within a day.
- Place the chopped kimchi and bacon in a microwave-safe bowl, cover, and microwave for 3–4 minutes, then mix in the 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.
Watch the Recipe
Notes
- Use short-grain rice for the best texture — it holds its shape when pressed.
- Let the rice cool to room temperature before shaping so it’s easier to handle.
- The fillings make more than one serving, so store leftovers in the fridge and shape fresh onigiri as needed.
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