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Japanese Rice Balls


6 people


25 minutes


Onigiri - Easy and delicious Japanese rice balls shaped in triangles and wrapped with seaweeds. Topped with fish roes. So good.


– 1 cup Japanese sushi rice – 1 tablespoon rice vinegar optional – 2 tablespoons Furikake bottled Japanese seasoning – 1 pinch salt – 1 pinch white sesame – toasted seaweed – 1 tablespoon Tobiko or fish roe

Step 1

Cook the rice using a rice cooker. Let cool. Add the rice vinegar (if using), Furikake, salt and white sesame to the rice. Stir to mix well.

Step 2

Using a triangle Onigiri mold or your hand, shape the rice into six (6) triangle rice balls. Wrap the bottom part of the rice balls with the seaweed. Top with the Tobiko. Serve immediately.

Thick Brush Stroke



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