Though they are called Rice Balls, they are more of a triangular shape than a ball shape. It is challenging yet fun, attempting to achieve a good, even-shaped triangular Onigiri.


4 Servings


Cooked Rice (Japanese Short Grain Rice) *warmed

Flavours & Fillings Suggestions

1. On the Outside
Katsuobushi (Bonito Flakes) and Soy Sauce
Toasted Sesame Seeds and Salt

2. Mixed with the Rice
Katsuobushi (Bonito Flakes) and Soy Sauce
Japanese Pickles
Ready-made Onigiri Seasoning Mix

3. On the Inside
Grilled Salted Salmon
Katsuobushi (Bonito Flakes) and Soy Sauce
Umeboshi (Pickled Plum)

  1. Wash your hands thoroughly before making Onigiri, however sometimes it is safe and easy to make Onigiri using plastic food wrap.
  2. Place a scoop of warmed Rice in the centre of the wrap, sprinkle some Salt, then shape it into a triangle.
  3. If you don’t use plastic wrap, wet your hands with Water and spread some Salt over the palm. Then place a scoop of rice on the palm of a hand and shape it into a triangle.
  4. *Note: Use one hand to adjust the thickness and the other hand to to shape the corners and edges. Gently rotate the rice ball several times and form a triangle.