Onigiri
Japanese short-grain rice, nori sheets, cut into strips and canned tuna, drained come together in this seafood — 65 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Egg Fish Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the rice under cold running water, swirling and draining several times until the water runs nearly clear, then drain well.
- Combine the rice and measured water in a pot, bring to a boil, then cover and cook over low heat for 12 minutes; remove from the heat and let it steam, still covered, for 10 minutes.
- Meanwhile, mix the drained tuna with the mayonnaise, and keep the flaked salmon and pitted umeboshi ready as separate fillings.
- Wet your hands with water and rub them with a little of the salt to prevent sticking and to season the rice.
- Scoop about a half cup of warm rice into your palm, press a small hollow in the centre, add a spoonful of your chosen filling, then mound more rice over the top.
- Cup and press the rice firmly into a triangle, rotating and turning it so all three sides are compact, then repeat to form the remaining onigiri.
- Wrap a strip of nori around the base of each onigiri, sprinkle with sesame seeds, and serve at room temperature.
You'll use: Large pot · Saucepan · Steamer
Tips & common questions
How long does Onigiri take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Onigiri is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Japanese rice balls (onigiri).jpg by tednmiki, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.