Start with fresh mentaiko, looking for vibrant red or pink roe with firm, intact membranes. Using kitchen scissors, carefully cut along the membrane to open the mentaiko sac.

Gently separate the roe from the thin outer skin without tearing the membrane using a spoon. But don’t discard it! You can enjoy it separately as a chef’s treat.

In a small mixing bowl, combine the separated mentaiko roe with Japanese mayonnaise, soy sauce, and dashi granules.

Mix gently but thoroughly until the ingredients are fully incorporated into a creamy, coral-colored spread. The consistency should be smooth but still have some texture from the tiny mentaiko eggs.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

For a mess-free approach, lay a piece of plastic wrap on a flat surface and place your rice portion in the center. The plastic creates a barrier that prevents sticking while allowing you to shape the rice easily.

Remember to sprinkle salt on the rice before wrapping to ensure proper seasoning.

Spoon the mentaiko-mayonnaise mixture into the rice indentation you’ve created. The amount will depend on your preference, but typically 1-2 tablespoons provides the perfect rice-to-filling ratio.

The mentaiko should be evenly distributed but concentrated in the center of your onigiri.

If you’re using a mold, cover the filling with the rest of the rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

Consider sprinkling a pinch of salt over the top surface for enhanced flavor.

If you’re shaping by hand, fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, oval, or round shape, taking care to keep the filling inside.

Just before serving, wrap your onigiri with a strip of nori seaweed.

This timing is crucial-wrapping too far in advance will cause the crisp nori to absorb moisture from the rice and become chewy. For the best textural contrast, apply the nori immediately before eating.

Give the tuna block a quick rinse under cold water and then pat it dry with paper towels. Then sprinkle lightly with salt, a method called “shiojime,” which will enhance the flavor and get rid of any fishy odor.

Next, put the salted tuna in a container that’s elevated on one side to drain off any excess moisture for about 10 to 15 minutes.

Rinse the tuna again under cold water and pat it dry.

You can skip this shiojime process if you like, but I recommend it for the best flavor.

Use a spoon to scrape the tuna flesh.

Then mash it finely with a knife.

In a bowl, mix the mashed tuna with oil, mayonnaise, and dashi granules until everything is well incorporated.

This is how we make melt-in-mouth negitoro.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

Spoon the negitoro mix into the rice indentation.

Followed by a few chopped green onions and a small dab of wasabi.

Add just a drop of soy sauce.

Whichever way you choose, make sure the rice has cooled a bit to prevent cooking the tuna inside.

If you’re using mold, cover the filling with the remaining rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

I’d also like to sprinkle a pinch of salt over the top as well.

If you’re shaping by hand, just fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, taking care to keep the filling inside.

Just wrap each onigiri in a strip of nori seaweed. For the best taste and texture, serve right away.

The crunch of the nori contrasts perfectly with the soft rice and creamy tuna filling.

Heat a small frying pan over medium heat and add a little sesame oil. Fry the minced garlic and Japanese leek until they release their aromas.

Next, add the sake and mirin to the pan and stir to combine.

Now, mix in the miso paste and chili powder, stirring all the while.

Cook until the mixture thickens, then remove from heat. It’s important to get the paste to the right consistency so it’s easy to fill the onigiri, and so they don’t become soggy.

If using a mold: Lightly salt the onigiri mold to enhance flavor. Add 50-60 grams of rice (half the total amount per onigiri) to the mold, creating an indentation in the center for the filling.

For hand-shaping: Wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice for one onigiri and flatten it on your palm.

For molded onigiri: Spoon the garlic miso mixture into the indentation in the center of the rice. I use about 1/2 a tablespoon per rice ball.

For hand-shaped onigiri: Place the filling in the center of the flattened rice.

Mold method: Add the remaining rice on top of the filling. Use the mold lid to firmly press and compact the onigiri.

Hand method: Gently fold the rice over the filling, encasing it completely. Shape into a triangle using your palms, ensuring the filling stays securely inside.

Wrap each onigiri in a strip of nori seaweed. For the best taste and texture, serve immediately.

Start by dividing cooked Japanese rice into six equal portions, each weighing about 50g. Shape each portion into compact bales, making sure they’re firm enough to hold their shape.

Tip: Wet your hands before handling rice to prevent sticking and be careful not to press too hard and crush the rice.

Next, take a slice of pork and wrap it around the rice ball lengthwise for a snug fit.

Use a second slice of pork to wrap in the opposite direction, ensuring complete coverage of the rice.

Trim any excess pork that extends beyond the rice to avoid overlap; these trimmings can be used for other rice balls.

The goal here is a tight wrap that fully encases the rice.

Once wrapped, lightly coat each rice ball with cornstarch. Lay out some cornstarch on a plate and roll the pork-wrapped rice in it until evenly coated. This step helps to create a crispy exterior when fried.

Heat sesame oil in a large frying pan over medium heat. Gently place the rice balls in the pan and fry, turning occasionally, until golden brown and crispy on all sides.

This is where the magic happens, transforming the pork into a crispy shell around the soft rice.

While the rice balls are frying, mix together sake, soy sauce, mirin, sugar, ginger, and garlic in a bowl.

After the rice balls are crispy, wipe any excess oil from the pan using kitchen paper. Then, crank up the heat to high and add the sauce. Cook, turning the rice balls to ensure they’re evenly coated until the sauce reduces to a thick glaze.

Turn regularly to prevent burning and lower the heat if you feel its thickening too quickly.

Sprinkle sesame seeds over the glazed rice balls for a crunchy texture and a nutty taste. For a final touch, wrap each rice ball in a shiso leaf (optional). Not only does this add a burst of color and freshness, but it also makes them easier to handle and eat.

First, let’s get our salmon fillets ready. Gently pat them with kitchen paper to soak up any extra moisture.

Sprinkle a generous pinch of salt over the fillets and let them sit for about 10 minutes. This longer resting time allows the salt to draw out more moisture containing fishy odor compounds through osmotic pressure.

After 10 minutes, give the fillets another good pat with paper towels to soak up the accumulated liquid.

Next, fill a pot with enough water to cover the salmon fillets and bring it to a boil. Once it’s boiling, immediately turn down the heat to low so it’s just barely simmering. The gentle heat is key to preserving the salmon’s moisture and preventing it from becoming tough and dry.

Place the salmon in the water and let it simmer gently for about 5 minutes.

After 5 minutes, take the salmon out of the water and put them in a dish or bowl.

Once the salmon has cooled just enough to handle, gently peel off the skin. The skin should separate easily at this stage.

Now, using a wooden spatula or chopsticks, gently break up the salmon along its natural muscle fibers. This creates those beautiful, tender flakes we’re looking for. A wooden tool applies just the right amount of pressure without mashing the fish.

Don’t worry if the salmon isn’t completely cooked in the center. It’s going to cook more later on.

Now’s a good time to check for pin bones. Even if the fillets are labeled “boneless,” there might still be some small bones left. Just run your fingers over the flaked salmon and use tweezers or fish bone pliers to get rid of any bones you find.

Now it’s time to build the flavor. Heat a frying pan over low to medium-low heat.

Put a frying pan over low to medium-low heat and melt some butter. When the butter’s melted, mix in the salmon flakes, a splash of sake, a bit of mirin, and salt.

Slowly cook it until the liquid is almost gone.

Remove from heat at precisely this stage – before the mixture becomes completely dry. The flakes will continue to dry slightly as they cool, so stopping slightly before they seem done ensures they’ll be perfectly moist when served.

Just before removing from heat, gently fold in soy sauce and toasted sesame seeds, which add a wonderful nutty flavor and pleasing texture contrast to the soft salmon flakes.

If you want to store salmon flakes, allow the salmon flakes to cool completely before storing. Placing hot food in a covered container traps steam, which condenses and creates moisture droplets.

Place the salmon flakes in a clean container and once cooled, cover and refrigerate.

Enjoy with a bowl or rice or use as a rice ball filling!

Slice rehydrated kombu into thin, elegant strips, about 3mm or roughly 1/10 inch thick.

Combine the kombu strips, water, sake, and rice vinegar in a pan. This combination of ingredients helps soften the kombu.

Bring the mixture to a lively boil over medium heat. Once it’s bubbling away, reduce the heat and let it simmer. You’ll want the water to reduce to just under half its original volume, which should take around 20 minutes.

Stir in light brown sugar, mirin, and soy sauce.

Turn the heat to medium and boil until the liquid is all gone. Remember to stir frequently to prevent any burning.

Once you have a thick, sticky, dark mixture, sprinkle in white sesame seeds and give it a good mix.

Sprinkle your hands (or onigiri mold) with a light dusting of salt and take a handful of rice. Gently flatten it out, place the kelp tsukudani in the center and fold the rice over until the filling is encased in the middle. If using a mold, simply add half of the rice, the tsukudani and then the other half. Gently press the top of the mold down to form your rice ball.

I used an onigiri mold like this one, but it’s also easy to shape by hand　by shaping the rice into a rounded triangle shape.

Enjoy!

Begin by laying out all your essentials. You’ll need your freshly cooked rice, a bowl filled with ice-cold water, and a small dish of salt.

If you’re adding extra ingredients, they should be ready and nearby too. Having everything within arm’s reach makes the process smoother.

First, give your hands a thorough wash.

Once they’re clean, immerse them in the icy water for a good 15-20 seconds.

This not only chills your hands but also prevents the rice from sticking too much.

Sprinkle about 2 pinches of salt over your palms. This adds a subtle flavor to the onigiri and also acts as a preservative.

Pick up a handful of rice. If you want all of your rice balls to be the same size, I recommend dividing the rice equally first.

If you’re adding a filling, here’s a tip: flatten the rice on your palm, create a small well in the center using your fingers, and then add your chosen filling. Fold the rice over the filling, ensuring it’s snugly encased.

Cup your hand slightly and press the rice into your folded palm. Rotate the rice ball and press again to create three edges. Continue to press and turn until you have a firm rice ball that holds its shape beautifully.

Start by tearing off a piece of plastic wrap and laying it flat on your countertop or table.

Lightly sprinkle 2 pinches of salt across the plastic wrap to season your rice as you shape. Then, place your rice right in the center.

Place the rice in the center of the plastic wrap. If you are adding filling, spread the rice out flat, make a dent in the middle and place the filling in the dent. Fold the rice over to encase the filling before you begin to shape the onigiri.

Lift the edges of the plastic wrap to envelop the rice. With the rice securely wrapped, cup your hand and gently press the rice into your folded palm.

Rotate the wrapped rice ball and give it another gentle press. After forming three edges, continue pressing and turning until you have a firm, beautifully shaped onigiri.

Begin by mixing a few pinches of salt into the rice. This ensures every bite of your onigiri is lightly seasoned.

Gently press the rice into your mold. Make sure to fill it up right to the top. If you don’t add enough rice, the end result will easily fall apart.

At the same time, don’t pack too much, as this will make the rice ball too dense.

Place the lid over the mold and press down firmly. This will ensure the onigiri is stable and less likely to fall apart.

Remove the rice ball from the mold by pushing down the tab at the back. Pull the mold away and the perfectly shaped onigiri will pop right out!

Begin by soaking the wooden mold in warm water for about 5-10 minutes. This simple step ensures the rice won’t stick, making the process smoother.

Before shaping, mix salt into the rice. This not only seasons your onigiri but also enhances its overall flavor.

Gently press the rice into the mold’s slots, ensuring you push it well into the corners for a perfect shape.

Flip the mold over, press the onigiri firmly down and pull the mold up and away. Make sure to wet your thumbs with a little water before pressing, this will stop the rice from sticking.

Add the bonito flakes, soy sauce, sesame seeds, toasted sesame oil, sugar, and dashi granules to a large bowl and mix until all of the bonito flakes are saturated.

Add the cooked Japanese rice to the bowl and mix until the okaka is evenly distributed.

(If you prefer, you can place the okaka in the middle instead of mixing it. This is down to preference.)

If you are shaping the rice by hand, set a bowl of ice-cold water next to you and wet your hands before shaping. This will stop the rice from sticking. Alternatively, you can use plastic wrap or a rice ball mold if you prefer not to handle the rice.

For more information on how to shape onigiri, check out my 3 Ways to Shape a Perfect Onigiri article.

If you’re using a mold, make sure to fill it right to the top so that when you push the lid down, there is some resistance. This will ensure your rice ball won’t fall apart when taken out of the mold.

Wrap with nori and enjoy!

In a large mixing bowl, combine the tempura flakes, aonori powder, soy sauce, sugar, dashi granules, toasted sesame oil and chicken bouillon powder. Stir until all the liquid is absorbed.

Don’t worry if tenkasu loses its crispiness, as it’s supposed to be a little soft by the end.

Introduce the cooked Japanese short-grain rice to the mixture. Mix thoroughly, ensuring the ingredients are evenly distributed throughout the rice.

I really recommend using a rice ball mold for this, as the rice is oily and hard to shape by hand.

Enjoy as a snack or on-the-go breakfast! Alternatively, store using the instructions below.

Start by cooking your rice. Use short-grain white rice, as it’s nice and sticky. This stickiness is crucial for holding the rice balls together.

I personally recommend using a rice cooker, but you can also see my post on ‘How to Make Japanese Rice on the Stove‘ for alternative methods.

Once the rice is cooked, stir in 1 tablespoon of white sesame seeds. This step adds a subtle crunch and flavor to your onigiri. Then, divide the rice into six equal portions to keep the size uniform.

Now, shape six rice balls. Using an onigiri mold really helps to pack the rice tightly without breaking it.

Place the rice balls on a plate and let them air dry for about 10 minutes.

This is my most important tip: letting the onigiri dry creates a thin, dry crust on the outside. It gives a slightly crispy texture and helps the rice grains bond, so your onigiri won’t fall apart when brushed with sauce.

Combine the soy sauce, mirin, miso paste, sesame oil, and garlic paste in a small bowl until smooth and lump-free.

After 10 minutes of air drying, use a pastry brush to apply the sauce evenly over one side of each rice ball. A thin, even layer is key to prevent the onigiri from becoming too wet.

Pour a small amount of soy sauce into a bowl and brush it over the edges of the rice balls. This adds an extra depth of flavor to every bite. (I don’t use the sauce for the sides, since it contains mirin and the sides won’t be cooked.)

Heat a frying pan on medium and add unsalted butter. Once it’s melted, place the onigiri in the pan with the sauce side facing down. Brush the tops with sauce and fry the onigiri for about 30 seconds to 1 minute on each side until they’re nicely browned.

In Japan, soy sauce and butter are a golden combo, adding a rich and delicious taste to the onigiri. If you’re grilling, just melt the butter and mix it with the sauce for that buttery flavor.

Enjoy your homemade yaki onigiri straight from the pan!