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  • Recipe parson20160119 26781 hqf99x 1-2人份
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per onigiri rice ball:
65g cooked japanese rice
1/4 sheet nori seaweed
pinch of salt
shiso perilla leaf (optional)
sesame seeds (optional)

possible fillings:
cooked chicken
cooked salmon
tuna mayo
pickled plums
tsukemono japanese pickles


  1. Begin by cooking the Japanese rice according to your favourite method.

  2. With a small amount of salt sprinkled on your hands, mould the rice into small balls or triangles approximately 8cm wide.

  3. Create a small well in the centre of the rice and put in your choice of ingredients. Then mould the rice with your hands around the well to cover your filling completely.

  4. Using a sheet of nori seaweed, wrap up your ball of rice.

  5. Sprinkle some sesame seeds or cut up shiso leaves to put on the rice for a little extra flavour (optional). Enjoy for a snack or during lunch.


- If you are not sure about making onigiri with your hands or handling hot rice you can use a piece of cling film to mould the rice. Alternatively, take a look at japancentre.com's great collection of easy-to-use rice ball moulds.
- Ingredients are enough to make one onigiri. To make more, multiply the ingredient amounts by the number of onigiri you wish to make.
- To learn more about Japanese rice, visit our how to page.
- To learn more about Furikake Rice Seasoning, see our how to page and be inspired if you're looking for ways to flavour your onigiri.

Ingredients20160119 26781 1qjvetq