Recipe by Jen in Victoria

Flavoured rice balls. Best served fresh. Do not refrigerate or rice goes hard!

Ingredients Nutrition

  • 2 cups cooked rice, cooled slightly
  • 14 cup rice seasoning (optional)
  • water, as needed
  • salt, to taste
  • 2 sheets nori, cut into squares
  • Fillings

  • 12 cup tuna and japanese mayonnaise
  • 12 cup umeboshi (Japanese pickled plum)
  • 12 cup bbq chicken, chopped finely (or pork)
  • 12 cup scrambled egg and soy sauce


  1. If desired, mix rice and furikake; set aside.
  2. Rinse a small bowl with water, shaking off the excess water. Salt the bowl.
  3. Add a scoop of rice to the bowl, then make a hole in the center for your filling.
  4. Scoop about 2 tsp filling in the hole, then cover with rice.
  5. Using wet hands, for the rice ball into whatever shape you like (ball, triangle, heart etc.).
  6. Repeat with remaining ingredients.
  7. To make it easier to eat, use squares of nori (seaweed) to pick up the onigiri. Careful not to keep the nori out too long (or touching the rice too long), as it loses its crispiness quickly.

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