Just as Japan’s vibrant culture continues to fascinate food enthusiasts around the world, its delectable street foods are no exception.
One such delight is onigiri, a traditional Japanese snack that has captured the hearts of many with its simplicity and flavor. Not only do they make for a quick and satisfying bite, but they’re also incredibly versatile, allowing you to experiment with various fillings and create unique combinations.
Kombu Tsukudani Onigiri (Simmered Kelp “Tsukadini” Rice Ball
Adding depth and umami flavor to various dishes, kombu is a staple ingredient in Japanese cuisine, particularly for those who cook ramen. Although it’s often stored alongside nori seaweed, kombu has a distinct texture and flavor profile that sets it apart from its counterpart. One of the key differences between kombu and nori lies in their thickness and texture – kombu is thicker and has a more rigid, almost meaty consistency compared to nori’s delicate sheets.
When paired with sweet and salty seasonings like soy sauce, mirin, and sake, the flavors of kombu truly shine. For those seeking a vegan alternative that still captures the essence of fishy flavors without the use of actual fish, Kombu Tsukudani is an excellent option to consider.
Plum Rice Ball
Mastering the art of making onigiri can be a frustrating experience, especially when it comes to stuffing them. It’s much harder than it looks, but don’t let that deter you – these Japanese rice balls are definitely worth trying, even if tedious tasks aren’t your forte. This recipe stands out from the rest by incorporating pickled ume plums, which add an incredibly salty flavor profile that’s sure to elevate your dish.
Be warned: a little goes a long way with this ingredient, as the unique saltiness can quickly overpower other flavors. If you have a taste for something savory and umami, like me, the combination of ume plums and sticky rice is absolute perfection. And the best part? You won’t need to spend hours stuffing individual onigiri – simply stir the plum mixture into the rice and let the red dots add a pop of color to your finished product.
Charred Corn Onigiri
Not only do these charred corn onigiri boast an impressive balance of simplicity and depth, but they’re also incredibly easy to prepare and packed with so much flavor that it’s hard not to love them. The charring process brings out a rich sweetness that pairs beautifully with steamed rice, creating a harmonious combination that’s truly greater than the sum of its parts.
One of the best things about these onigiri is that there’s no need for elaborate fillings or stuffing – simply mix the charred corn directly into the steamed sticky rice and you’re good to go! The fact that you can choose to wrap it in a sheet of nori or skip that step altogether only adds to their versatility. Whether you’re looking for a fish-free alternative or just want to try something new, these charred corn onigiri are definitely worth checking out.
Chicken Katsu Onigirazu
Beneath the simple appearance of chicken katsu lies a culinary masterpiece that translates to breaded and tenderized chicken cutlets. While most onigiri recipes make for a perfect snack, these hearty onigirazu work as a filling meal option. This recipe can be thought of as a Japanese version of a sandwich, pairing shredded cabbage with a perfectly cooked chicken katsu cutlet and wrapping it in a bed of sticky rice.
It may require some effort to assemble, but the end result is well worth the time and patience invested. Once wrapped in a sheet of nori seaweed, it becomes the ultimate portable treat that’s perfect for taking on-the-go.
Salmon Onigiri
For a twist on traditional sushi, try making delicious salmon onigiri without the need for expensive or high-maintenance ingredients. Fortunately, using cooked salmon eliminates the requirement for sushi-grade fish, and store-bought fillets will suffice. One of the best aspects of this recipe is that each ingredient plays a starring role in bringing out the full flavor and texture of the dish.
Fill perfectly cooked rice with tender flakes of salmon, and complement it with your preferred onigiri toppings or fixings for an authentic Japanese snack experience.
Yaki Onigiri
Unlock the secret to making perfectly cheesy grilled yaki onigiris that will melt in your mouth! These Japanese-inspired rice balls are packed with flavor and texture, and we’re about to share the recipe with you. The key ingredient is Japanese 6P cheese, but don’t worry if it’s hard to find – simply substitute with a salty semi-hard cheese like Gouda, Parmesan, or cheddar instead.
When grilled to perfection on the stove, these bite-sized treats develop a crunchy exterior and a gooey interior that will leave you wanting more. So go ahead, take a bite, and see if your mouth waters yet? The combination of melted cheese and savory rice is a match made in heaven, and we’re confident you’ll be hooked from the very first bite.
Kimchi Cheese Rice Balls
Elevating the humble rice ball to new heights, these kimchi cheese rice balls pack a punch with their bold and eclectic mix of flavors. Expect a harmonious balance of spicy, cheesy, crunchy, gooey, and subtly sweet notes in each bite. The perfect snack for those seeking a satisfying fix without the hefty calorie count. Kimchi is indeed a staple addition to my rice-based creations, as it brings an unmistakable depth with its tangy, savory, and slightly sour undertones.
Paired with cheese, the flavors transcend to a truly otherworldly experience. What’s more, this combination doesn’t require nori or any fish-derived ingredients, making it accessible to those who aren’t fond of strong seafood flavors. Whether you’re in the mood for something crunchy, cheesy, or just plain addictive, these kimchi cheese rice balls have got you covered!
Mentaiko Mayo Yaki Onigiri
Knowing some people’s aversion to strong-tasting fish roe, Mentaiko is often seen as an underrated ingredient that deserves more love. Its delicate flavor profile makes it a great option for those who want to try something new without being overwhelmed. The combination of the rich and creamy Mentaiko mayo with steaming hot rice is indeed a match made in heaven.
When grilled lightly on the stovetop, these bite-sized treats develop a satisfying crunch on the outside, giving way to a tender interior that simply melts in your mouth. Whether you’re looking for a quick and easy lunch or a late-night snack, having a stash of Mentaiko in the fridge is always a good idea.
Miso Grilled Onigiri with Green Tea (Ochazuke Style)
Personally, I have a soft spot for miso due to its unique flavor profile, which is characterized by a balance of brightness, saltiness, and subtle sweetness. When it comes to the onigiri balls in this recipe, they offer an intriguing contrast, with their crunchy exterior giving way to tender and savory umami flavors within.
But what sets these onigiri apart from others is not just the miso seasoning – the addition of a drizzle of green tea over the top before serving adds an earthy depth that harmoniously complements the sweet notes in the miso, creating a truly exceptional flavor experience.
Karashi Mentaiko Onigiri (Spicy Cod Roe Rice Ball)
Revamping your Japanese meal game just got a whole lot easier with this karashi mentaiko onigiri recipe. This deceptively simple dish doesn’t require a plethora of ingredients and can be whipped together in no time. The key to this recipe’s success lies not in the preparation, but in the quality of the main ingredient: karashi mentaiko. This spicy salted cod or pollock roe brings a depth of flavor that elevates the onigiri to new heights.
While wrapping each rice ball individually can be a tad time-consuming, the end result is well worth the extra effort.
“Okaka Onigiri” Bonito Flake Rice Ball
Fragrant and savory bonito flakes are a key component of Okaka onigiri, giving them a bold and smoky flavor profile without the need for any meat. The process of drying fish to create these flakes results in a powerful and concentrated umami taste that is both salty and sweet at the same time. When seasoned with soy sauce, it adds an extra layer of depth to the bonito flakes’ inherent smokey flavors, creating a perfect balance of taste sensations.
Furthermore, one of the best things about Okaka onigiri is their simplicity – no need to stuff them with any additional ingredients, just pure and unadulterated flavor that’s impossible to resist.
Tenmusu (Shrimp Tempura Rice Ball)
Often overlooked as an unusual combination, serving crispy tempura shrimp inside tender rice balls can be a match made in heaven. The fusion of flavors and textures is truly remarkable. When the crunchy tempura batter wraps around seasoned rice, it creates a delightful harmony that’s hard to resist. These shrimp tempura rice balls are surprisingly addictive, making them a perfect treat for anyone looking to try something new and exciting.
Chicken Soboro Onigiri (Japanese Ground Chicken Rice Ball)
Elevating onigiri to new heights is easier than you think, especially when it comes to alternative protein sources. Instead of relying solely on seafood, this recipe showcases the versatility of chicken as a central ingredient. One of the greatest advantages of this dish is its streamlined preparation process, where all components are simply mixed together in one bowl without the need for tedious stuffing or complicated assembly.
This simplicity allows the bold Japanese flavors to shine through, with the combination of minced chicken, soy sauce, mirin, sugar, and sake creating a harmonious balance that’s sure to please even the most discerning palates. To take it up another notch, wrap them in nori for an added depth of umami flavor, or opt out of using nori altogether if you’re not fond of fishy undertones.
Spam Onigirazu
Fresh from the can, Spam may seem like an unassuming ingredient, but it’s about to get a transformation in this recipe. Even if you’re not typically a fan of canned lunch meats, this combination of flavors will change your mind. The rich, savory taste of Spam is elevated when paired with a soft-boiled egg and fluffy rice, creating a harmonious balance of textures and tastes that’s hard to resist.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
