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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

Tuna Salad Onigiri
  • 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.
Teriyaki Smoked Salmon Onigiri
  • 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.
Bacon & Kimchi Onigiri
  • 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.