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Onigiri

This recipe is great for making a simple delicious appetizer or main dish. I describe 4 types of filling and in the picture made 3 of them as described. The fillings described below will fill onigiri depending on the size of the onigiri. Smaller sizes obviously use less filling and you can fill more. Larger ones will use more filling.
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Course Appetizer, Dinner, Side Dish, sushi
Cuisine Japanese

Ingredients
  

Kimchi Filling

  • ¼ Cup Kimchi (Homemade if possible)
  • 1 tsp Gochujang See notes.
  • 1 tsp Sesame Oil
  • 1 tsp Roasted sesame seeds
  • ¼ tsp Fresh Ground Black Pepper

Tuna Filling

  • 1 Garlic clove minced
  • 2 tsp Soy Sauce
  • 2 tsp Honey
  • 1 Jar 6.7 ounces of tune in olive oil See notes.
  • 1 tsp Sesame Seeds

Bonito (Okaka) Filling

  • 2 Packets of bonito flakes (approximately 3 ounces) See notes.
  • 2 TBPS Soy Sauce

Salmon Filling

  • 2 tsp Soy Sauce
  • 1 garlic clove minced
  • 2 tsp EVOO
  • 1 Salmon filet about 7 ounces

Assembly

  • 4-5 Cups Cooked sushi rice still warm This will take approximately 2 cups of uncooked sushi rice. See Notes.
  • Nori sheets See notes.
  • White and Black Sesame seeds

Instructions
 

Kimchi Filling

  • Chop up the kinchi into smaller pieces about 1/2 inch or less.
  • Add the gochujang, sesame oil, sesame seeds and black pepper and mix well.
  • Set aside or place in the refrigerator for use later.
  • This will fill about 4-6 onigiri.

Tuna Filling

  • Drain the tuna.
  • Add the garlic, soy sauce, honey and tuna to a fry pan and stir fry for a few minutes until the garlic becomes fragrant.
  • Turn off the heat and let the filling cool, then add the sesame seeds.
  • Set aside, or place in the refrigerator for use later.
  • This will fill about 10 onigiri, depending on size.

Bonito (Okaka) Filling

  • Mix the bonito flakes and soy sauce in a small bowl and mix well.
  • This will fill only about 5 onigiri. You can double of triple the recipe.

Salmon Filling

  • Mix the soy sauce and garlic well in a small pyrex cup.
  • pour the EVOO over the filet, and spread with your fingers and hands, or use a brush.
  • Place the coated salmon filet in a pyrex baking dish.
  • Bake until the fish flakes easily.
  • Flake the fish into small pieces, set aside to cool. Once cool use or place in the refrigerator for later.

Assembly

  • 4-5 cups of sushi rice still warm. It is important to keep the rice warm. So let the sushi rice cool enough to handle. Wet your hands to form the various shapes you wish, this keeps the rice from sticking to your hands.
  • Is using molds, fill the mold about half way with the rice, add the filling, then cover with more rice. Use the top and push down to make a firm solid Onigiri. But do not pack it, just enough to make something that can be handheld and eaten.
  • Cut nori strips and wrap as you desire. Sprinkle with the sesame seeds.

Notes

Homemade Kimchi that has fermented for at least a couple of weeks to give a great taste.
I use Chung Jung One Hot Pepper Paste Gold (Gochujang), Korean Traditional Sunchang Brown Rice Red Pepper Paste. It has a great taste and really pumps up the filling taste..
I have found that Tonnino Tuna Fillets are a great delicious tuna. A bit pricey, but when you add the other ingredients this makes a great filling for the onigiri!
I have found Nishimoto to produce quality products. Their bonito flakes work great in this recipe. 2 of these bags for the recipe, but it depends on the ratio of flakes to soy sauce you prefer. I prefer a bit more soy sauce taste, but this is up to you.
See the Sushi rice recipe on our blog. 
I use Nishiki medium grain Sushi rice.
I use Yamamotoyama Ariake Premium Japanese Nori Roasted Seaweed.
Keyword appetizers, Japanese food, Onigiri, Sushi
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