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Breakfast for One

3 Easiest Onigiri (Rice Ball)

Three easy onigiri variations, each pairing a protein with something pickled or fermented for a satisfying, umami-rich bite. Make a batch of filling ahead of time and shape individual rice balls whenever you're ready to eat — perfect as a snack, light meal, or lunchbox addition.
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Yield: 1 Serving (per variation)
Total Time: 20 minutes

Ingredients
  

Tuna Salad Filling (3-4 servings)
  • 1 can tuna drained
  • 3 tbsp pickled cucumber chopped
  • 3 tbsp mayonnaise
  • 1 tsp wholegrain dijon mustard
  • 1 tsp onion powder
  • Salt and pepper
Teriyaki Smoked Salmon Filling (2-3 servings)
  • ½ cup smoked salmon chopped
  • 1 tbsp caper drained
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1-2 tsp sugar
Bacon & Kimchi Filling (2-3 servings)
  • 2 slices bacon chopped
  • ½ cup kimchi chopped
  • 1 tbsp green onion chopped
  • ½ tsp sesame oil
  • Sesame seeds
For Assembly (1 Onigiri)
  • 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.

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.