Tender short-grain rice pressed into portable, handheld shapes makes onigiri a staple for quick lunches or portable snacks. Whether you enjoy the contrast of cooling avocado against seared, flaky salmon, or the creamy, familiar texture of tuna mayo, these rice balls balance simple, starchy comfort with distinct, savory fillings.

Preparing these at home is a straightforward process that relies on perfectly cooked, sticky rice as the foundation. The grains should hold their shape without being mushy, providing just enough resistance to keep the fillings encased. A quick sear on the salmon or a slow sauté for the spicy tuna adds depth to the seasoned fillings, ensuring each bite remains interesting and balanced.

These rice parcels serve as an ideal meal-prep solution because they hold their texture well, making them convenient for packing into a bento box or grabbing on your way out the door. Once the rice is cooled and molded, the flavor combinations offer enough variety to keep the experience fresh whether you are looking for a mild, creamy profile or something with a bit more heat from fresh chilies.

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Once you have mastered the foundational technique of shaping seasoned rice into tidy triangles, it is easy to start experimenting with different fillings. If you enjoy a savory, flaky protein, our classic salmon-filled variation is a perfect place to start your journey. For those who prefer a bit of heat with their lunch, you might also find that our creamy tuna mayo recipe provides exactly the kind of satisfying punch needed to elevate a simple snack into a complete meal.

Key Ingredients

Short grain rice: Forms the essential base of the onigiri once cooked and cooled.
Salmon fillet: Provides a savory, flaky protein element when paired with soy sauce and black pepper.
Tuna: Canned tuna serves as the versatile protein base for both the mayo and spicy fillings.
Avocado: Adds a creamy texture contrast to the flaked salmon filling.
Mayonnaise: Creates a rich, smooth binding for the tuna salad filling.
Bird's eye chillies: Introduces heat to the spicy tuna version of the rice ball filling.
Cucumber: Provides a refreshing, crunchy bite within the tuna mayo mixture.
Soy sauce: Seasons the salmon with a deep, umami profile.

Elevate Your Japanese-Inspired Kitchen

15 Minute Airfried Hot Honey Tofu: If you are looking for another quick, protein-packed side that features bold flavors, this crispy tofu makes for a fantastic pairing alongside a batch of fresh rice balls.
Strawberry Cream Puffs: Round out your meal with these delicate pastries, which provide a light and refreshing contrast to the saltier, umami-rich notes of traditional seaweed-wrapped rice.
Lactation Energy Balls: Much like onigiri, these portable, hand-held snacks are designed for convenience and nutrient density, making them a smart addition to your weekly meal-prep routine.

Onigiri (お握り)

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Rice Ingredients

2 cups short grain rice (washed till water runs clear & drained)3 cups water1/4 tsp salt (optional)

Steps Make Rice

Cook rice on stove top or rice cooker, add salt when fluffing.Set aside to let it cool down until safe to form into desired shapes.

Salmon Avocado

1 salmon fillet (abt 120 g)1 tbsp oil1 tbsp soy sauce1/4 tsp ground black pepper (divided)1/8 tsp salt1/4 avocado (cut into 1/2 cm cubes)

Steps make salmon avocado

Pat salmon dry, sprinkle salt & half of black pepper.Heat a pan on medium high, add oil & when really hot, add salmon (skin side down)Cook for 2 mins (for skin to crispen), flip over, cook for 2 mins, flip it to the side, cook for 1 min & then cook the last exposed surface.Set aside to cool, peel off skin & flake the flesh.Add avocado, soy sauce & remaining black pepper.Taste to adjust seasoning & set aside.

Tuna Mayo

1 tuna can1/4 small cucumber (cut into 1/2 cm cubes)1 tbsp mayo1/8 tsp salt (to taste)1/8 tsp ground black pepper (to taste)

Steps Make Tuna Mayo

Drain Tuna, Combine With Rest Of The Ingredients In A Bowl, Mix Well, Taste To Adjust Seasoning & Set Aside.

Spicy Tuna

1 tuna can1 tbsp oil1 clove garlic (minced)1 small onion (diced)3 bird’s eye chillies or 1 fresh red chilli (sliced)1 tsp tomato paste1 tsp lemon juice1/4 tsp salt (to taste)1/8 tsp ground black pepper (to taste)

Steps make spicy tuna

Heat a pan on medium high, add oil & garlic.Fry for 1 min then add onion & cook till translucent.Add chillies, tuna (drained), tomato paste, lemon juice, salt & pepper.Mix well, adjust seasoning, cook for another 5 mins & set aside to cool.

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