Quick & Easy Onigiri (3 Ingredients) (2024)

Try this onigiri for a quick, healthy, and surprisingly simple snack for on-the-go days! Only 3 basic ingredients and 10 minutes of preparation are required. Enjoy yours plain, stuffed with fillings, or wrapped in nori.

Onigiri is the ultimate quick fix for hunger. Just like my go-to avocado roll recipe, these Japanese rice balls are prepared with everyday, easily accessible ingredients that won’t break the bank!

Why I love this recipe

Whenever I need a healthy and convenient snack, I always come back to onigiri! Made from tender sushi rice, nori, and a few optional fillings, it’s a budget-friendly option that’s fun to make and eat.

The sticky rice and crisp nori complement each other unbelievably well, and you can choose from flavor-packed fillings like garlic miso or carrot “kinpira.” All you need is a pot for the rice and your hands for shaping — no fancy equipment here!

Whether you’re a busy student, a parent needing a quick lunch fix, or just looking for a delicious, portable snack, onigiri is perfect. Once you learn how to prepare these Japanese rice balls, they’ll become a staple in your household.

Ingredient notes

You can keep your onigiri simple or try stuffing them with fillings. Below, find a breakdown of the ingredients and suitable substitutes!

Japanese short-grain rice
Sometimes labeled as “sushi rice” outside of Japan, Japanese short-grain rice provides a perfectly tender, fluffy, and chewy texture for onigiri. Make sure not to use long-grain, jasmine, or basmati rice. These rice varieties don’t have the right consistency.

Nori
This is the same dried and roasted seaweed sheets used to make sushi rolls. You should be able to easily find nori sheets at any grocery store in the international aisle, but they’ll definitely be available at Asian food markets or online.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

How to make

Learn the easiest way to make onigiri with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Prepare the Japanese short-grain rice according to my Instant Pot sushi rice guide, omitting the sushi vinegar mixture. If you’re using fillings, mix garlic powder with miso paste for the garlic-miso flavor. For the carrot kinpira, sauté julienned carrots and garlic in sesame oil, adding soy sauce during the final few minutes.

Cooking

Step 1
Add filtered water to one bowl and salt to another. Wet both hands with the water, then dip a few fingers into the bowl of salt and rub your hands together. Grab a palmful of sticky rice, then press it together slightly.

Water prevents the rice from sticking to your hands, making shaping the onigiri much easier, and salt helps season and preserve the rice.

Step 2
Holding the rice in one hand, make a small indentation in the middle with your finger. Fill it with a teaspoon of garlic-miso paste or carrot kinpira if you’re using a filling.

Step 3
Close the rice around the filling into a ball, pressing it gently. Close the fingers of your bottom hand, and at the same time, press over the rice ball with your top fingers in a perpendicular motion. Press and shape the rice into a triangle, using your fingers.

If the rice starts sticking to your palms as you’re shaping the ball, dip your hands in the bowl of water again and continue shaping it.

Step 4
Once it’s shaped, place the onigiri in the middle of a piece of nori. Fold one side over, followed by the other (like a robe). Tuck the bottom underneath, and set the onigiri down. Add a fingerful of filling to the top to help you determine which flavor it is.

Cut the nori into thinner strips before wrapping the rice ball so it doesn’t engulf the onigiri.

Step 5
To make onigiri without a filling, shape a handful of sticky rice into a triangle the same as before. Once shaped, Add a strip of nori underneath it. You can also sprinkle or roll the outsides in sesame seeds. Happy eating!

See Also

Tuna OnigiriSimple Rice BallsOnigiri Three WaysEasy Onigiri お握り (Japanese Rice Balls)

Filling ideas

The possibilities for stuffing these Japanese rice balls are endless, from traditional umeboshi (Japanese pickled plums), shio (seasoned) kombu, and pickled daikon to creative options like sweet corn, steamed sweet potatoes, and edamame.

You can also try soft vegan cheese, vegan-friendly kimchi and mayo, walnut meat, and vegan tuna made from chickpeas for comforting options.

Cooking tips

Fresh rice: Warm, fresh rice makes all the difference. Make your rice just before preparing this recipe for the best results.

Keep the onigiri soft: As you prepare the rice balls, keep the finished ones covered so the rice stays moist.

Add filling to the top: If you’re working with different fillings, don’t forget to add a dollop to the tops of the onigiri so you know what’s inside each one.

Wait for the nori: Wait to wrap them in nori until just before you’re going to eat them to keep the nori crispy.

Frequently asked questions

Storing & reheating

Since it can be eaten cold or at room temperature, onigiri makes the perfect snack to keep for later. If you have leftovers, wait until the rice cools down before storing them.

Room temperature
Onigiri will last at room temperature for about 4-6 hours covered in cling wrap or a sandwich baggie.

Fridge
Transfer the rice balls to the fridge for up to 3-4 days. It’s best to keep them tightly wrapped in plastic wrap followed by an airtight container so the rice doesn’t dry out.

Freezer
Japanese rice balls will stay fresh in the freezer for up to a month. Again, make sure they’re wrapped and in freezer-safe bags or containers.

Reheating
Unwrap and reheat the onigiri in your microwave in 15-second bursts until the rice is warmed to your liking.

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Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.