How to make onigiri (Japanese rice balls)
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 onigiri
Onigiri (Japanese rice balls) are the quintessential meal on the go. The perfect blend of simplicity, elegance, and amazing flavor. You definitely need to make these!
  • 4 cups freshly cooked short grain white rice
  • 1 sheet sushi nori
  • 1 (5-ounce) can tuna packed in oil
  • 1 teaspoon mayonnaise
  • 1 teaspoon sweet pickle relish
  • Salt and pepper to taste
  1. Cook rice according to package directions, remove from pan or rice cooker, fluff with a fork or a rice paddle and set aside.
  2. Cut nori seaweed into strips of desired size (use more or less as you like!)
  3. Drain tuna and mix with mayonnaise and relish in a small bowl.
  4. Wet onigiri press by running under cold water. Fill the press about 1/2 way full of rice and carefully make an indent in the center with a finger or spoon dampened in salt and water.
  5. Fill each indent with about 1/2 teaspoon of the tuna mixture, then more rice until evenly covered.
  6. Place the base of the press over the rice and apply firm, even pressure until the rice is compacted, but not crushed.
If serving immediately:
  1. Remove onigiri from the press, wrap with nori seaweed and serve.
If transporting for lunch:
  1. Remove onigiri from the press and wrap in cellophane. Refrigerate until packed. Store nori separately and wrap your rice ball just before eating.
Recipe by Uncle Jerry's Kitchen at