Interested in creating the best authentic Onigiri, then we have a great easy Japanese Onigiri recipe tuna for you. We will also look at what you need for a delicious Japanese Onigiri rice and how to make it.

Not So Posh

Making sushi is an art form and doing it properly takes a lot of practice and dedication. This cannot be said of Onigiri which is the fast food of the sushi world and the mainstay of every quick meal and bento box. Basically, anyone can make Onigiri however, just because it lacks the cultural history and sophistication of sushi practitioners, it allows Onigiri aficionados to bring a certain Japanese design style to the genre.

If you are not aware, Onigiri are rice balls that have various fillings inside and are shaped precisely into triangles, spheres and other mathematical shapes. A consequence of enveloping the fillings within rice is to insulate the fillings, keeping them fresh. This is why Onigiri is used as an on-the-go snack or a lunchtime meal when you are away from home.

The rice that is used for Onigiri is the same type of Japanese rice that is used for sushi, however the seasoning is quite different. Only salt is added to rice for your Onigiri. The fillings for an Onigiri are less delicate than those used in traditional sushi and hence, less expensive. The tendency is to use leftovers from meals as fillings for your Onigiri recipe, anything that can be found regardless of the look, as the filling will be hidden inside the rice balls.

In an attempt to dress up the rice balls there is a tradition of decorating them with little faces or as bunny rabbits. The Japanese have a penchant for cuteness and they let their imaginations run riot when it comes to decorating Onigiri.

In A Jiffy

The great thing about an Onigiri recipe is, not much preparation is required. All you need is some sushi rice, some salt, any type of filling you have lying around the fridge, and some warm water.  For extra authenticity you can use seeds and seaweed leaves to decorate the outside of the rice. 

How To Make Onigiri

The first thing you need to do is cook some Onigiri rice, around 1 ½ cups, in water. Generally, you use a two-to-one ratio when you cook rice in water, so one cup of rice should equal 2 cups of water. This way you do not need to drain the water from the rice when it is cooked as it will naturally evaporate away.

The Filling

To counter the bland taste of the rice, try to make sure your fillings are full of flavor. The last thing you want to be doing when you’re on-the-go is having to use a sauce dip to make your Onigiri recipe taste better. Shredded fried chicken mixed with soy sauce, lemon juice or mayonnaise or even a hot sauce is great to form the filling inside the rice ball and will boost you Onigiri recipe to the top of the league.

If you choose to go down the more traditional route, then use ingredients like seasoned seaweed and pickled plums which take little room and keep for a long time. Another great alternative is canned tuna that you can mix with finely chopped raw onions and mayonnaise perfect for that Onigiri recipe tuna. Tuna is very popular with sushi lovers and that love crosses over to Onigiri recipe tuna where you can use fresh or canned tuna for your Onigiri recipe tuna.

Create The Shape

To begin making the balls for your delicious Onigiri you will need a bowl of slightly salted warm water that you will use to moisten your palm, it will prevent the rice from sticking to your hand. Scoop up about a palm-sized portion of rice and spread around your palm. Now press it down with your thumb and slightly cup your hand. Place the filling in the center and then fold up the rice around the filling, packing it tightly with both of your hands.

Decoration

When you have finished making the rice balls for your Onigiri, you are now ready to take your Onigiri to the next level, with the decoration. Using Furikake seasoning, made from savory sprinkles, seaweed, sesame seed, salt, and dried fish, roll the balls in it to pick up the sprinkles. You may decide to use seaweed, cut to shape, to make your Onigiri look like a bunny or a cute little kid. If you have to store the balls, then be sure to use a tupperware or wrap them in plastic sheets to stop them going soft.

That is all there is to it. It’s super easy to make great Onigiri as long as you have tasty fillings and a little patience. We have reviewed a great product for making Onigiri quickly and without fuss below, plus the best sushi rice we know of and we have put the links to where you can get them online.

The Review

DAISO Triangular Onigiri Maker

DAISO Simple Triangular

DAISO triangular molds are super simple to use and clean. They are strong and should last a lifetime. The perfect size for great Onigiri, they will have you pumping out delicious rice triangles in no time at all. With this product you will get a rice ball mold and a triangular shaped mold as well. That caters for all your shape demands. There is a temperature limit:-20C (-4F) to 100C (212F), the material is plastic and non stick and the size is 6 cm x 4 cm.

DAISO Simple Triangular

A rice ball mold


Soeos Premium Sushi Rice

Soeos Premium Sushi Rice

Soeos premium white sushi rice as well as Onigiri rice that is grown in California. It is a talc free sticky white rice, perfect for sushi and Onigiri. Full of authentic flavors, just add salt when cooking to bring out that taste of Japan. This Onigiri rice works great with a steamer as the texture does not change, however be sure to wash before using to remove any dirt.

Soeos premium white Onigiri rice is a medium grain American rice perfect for your best Onigiri recipe that will have your friends and family lining up for more.

Soeos Premium Sushi Rice

Premium quality california grown new variety rice


Mikasa Jones
Mikasa grew up in the dynamic Harlem neighborhood of New York City. Mikasa defines herself as an adaptive young woman who has been immersed into various cultures not just in the United States, but also her mother's hometown in Yokohama, Japan. She is a chef by profession and is an active member of the American Culinary Federation. She swears by a cup of hot matcha after a long day, saying that it helps her relax and focus on her tasks on a day-to-day basis.

Japan Daily Press is one of her outlets for sharing information with readers about the accessibility of commercially available Japanese products. She thinks that the misconception of sub-standard quality and taste of commercial food should be erased because there are a lot of manufacturers that are really stepping up their game in terms of developing products that are as close to authentic as possible.