Japanese Onigiri Rice Balls: Viral Konbini Recipe

Updated at: 12/05/2025

Onigiri, those delightful Japanese rice balls, are more than just a convenient snack; they're a culinary art form. From simple triangular shapes to intricate creations showcasing colorful fillings, onigiri offer a versatile and satisfying meal for any occasion. Their humble ingredients – rice, nori seaweed, and a creative filling – belie the depth of flavor and texture they possess. Whether you're a seasoned home cook or a complete beginner, mastering the art of onigiri is a rewarding experience that opens up a world of culinary possibilities. The satisfying chew of perfectly cooked rice, combined with the savory or sweet surprises nestled within, makes onigiri an irresistible treat.

This article will guide you through a viral Konbini (convenience store) onigiri recipe, breaking down the process step-by-step to ensure you achieve perfectly formed and flavourful rice balls. Prepare to discover the secrets to crafting onigiri that are both visually appealing and bursting with deliciousness. Let's get started!

Tools Needed

Ingredients

  • Rice: 300g
  • Water: approx. 430ml
  • Vinegar: 1 teaspoon
  • Oil: 1 teaspoon
  • Salt: 1 teaspoon
  • Shiodashi: 1 teaspoon
  • Soy Sauce: 1/3 teaspoon (or to taste)
  • Vegetable Stock: 1/3 teaspoon (or to taste)
  • Tuna in its own juices: 1 can (about 150g)
  • Mayonnaise: 3 tablespoons
  • Nori leaves (optional)

Step-by-Step Instructions

Step 1. Prepare the Rice and Filling

  • Combine rice, water, vinegar, oil, salt, and shiodashi (or soy sauce and vegetable stock) in a pot.
  • Cook the rice as usual.
  • Let the cooked rice cool slightly.
  • Drain the tuna and place it in a bowl.
Combine rice, water, vinegar, oil, salt, and shiodashi (or soy sauce and vegetable stock) in a pot.Cook the rice as usual.Let the cooked rice cool slightly.Drain the tuna and place it in a bowl.
Prepare the Rice and Filling
  • Mix tuna with mayonnaise and soy sauce.
Mix tuna with mayonnaise and soy sauce.
Prepare the Rice and Filling

Step 2. Assemble the Onigiri

  • Shape the rice into balls using an Oigidi mold or a small bowl and cling film.
  • Fill the rice balls with the tuna mixture.
Shape the rice into balls using an Oigidi mold or a small bowl and cling film.Fill the rice balls with the tuna mixture.
Assemble the Onigiri

Step 3. Shape and Finish

  • Shape the filled rice into a triangular shape, avoiding pressing too hard.
  • Remove the onigiri from the cling film and serve.
Shape the filled rice into a triangular shape, avoiding pressing too hard.Remove the onigiri from the cling film and serve.
Shape and Finish

Step 4. Garnish (Optional)

  • Garnish with nori leaves (optional).
Garnish with nori leaves (optional).
Garnish (Optional)

Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl

Tips

  • Adding vinegar, oil, and salt to the rice helps to improve texture and taste.
  • Don't press the rice too hard when shaping to prevent breaking.

Nutrition

  • N/A

FAQs

1. What is Konbini?

Konbini refers to convenience stores in Japan, like 7-Eleven or FamilyMart. They often sell incredibly popular onigiri varieties, which this recipe aims to recreate.

2. What kind of rice is best for Onigiri?

Short-grain Japanese rice (like Koshihikari) is ideal because it's sticky and holds its shape well. Avoid long-grain rice.

3. How do I keep my onigiri from drying out?

Wrap your onigiri tightly in plastic wrap or store them in an airtight container to maintain their freshness and prevent them from drying out.


With a little practice, you'll be crafting delicious and perfectly formed onigiri just like your favorite Konbini. Experiment with different fillings to create your own unique flavor combinations, and enjoy the satisfying simplicity of this beloved Japanese snack. So grab your ingredients and start creating your own onigiri masterpiece!