Onigiri: the star of the bento box

The onigiri, a triangular rice sandwich and perhaps Japan's most beloved comfort food, has long since escaped the shadow of sushi and ramen. They sold like hotcakes in the Japanese supermarket where I worked for years, and now they're increasingly appearing here. So, it's time to shine a spotlight on this staple of Japanese food culture and show you how to easily make them yourself.

A journey back in time

Onigiri have existed since the Heian period (794–1185). To preserve rice, the Japanese added salt to it and prepared it as small balls for travel. The nori sheet (seaweed known from sushi rolls) came along a little later. During the Edo period, onigiri became an ideal lunch dish for travelers and samurai; convenient to carry and easy to eat without cutlery.

These days, you'll find onigiri everywhere in Japan: in bento boxes, at picnics during sakura season, and in every konbini, the Japanese supermarkets to-go. Not only delicious for lunch, but also a nutritious snack.

How do you make onigiri?

Making onigiri isn't too difficult, and you can fill it with your favorite seasoning. With a little practice, you can easily make them by hand, but there are also super handy molds available! Why make it difficult when it can be easy?

For 6 pieces you need:

• 200 g Japanese sticky rice (short-grained rice, also called sushi rice),
• salt is an option, not necessary
• a filling of your choice, in this case a can of tuna mixed with 1 tbsp QP mayonnaise and a tsp soy sauce
• an onigiri shape
• 1 nori sheet, cut into 6 strips

Step by step:

1. Cook the rice according to the instructions on the package and let it cool slightly.
2. make the mold a little wet, then the rice will not stick,
3. Scoop some rice halfway into the mold, add a tablespoon of filling, and then some more rice. Press the lid firmly on and pop the onigiri out of the mold.
4. Wrap a strip of nori around it to prevent it from falling apart when you pick it up.

💡 Tip : Instead of a filling, you can roll the onigiri in furikake (a Japanese spice mix) and eat it right away!

The tastiest onigiri, classics and surprises

The filling makes the onigiri and here are a few popular (and delicious) variations:

• Umeboshi (pickled plum): sour and salty, a classic for the connoisseur. If you can find it, finely chopped shiso leaves are a golden combination.
• Sake (grilled salmon): mild and savory, almost everyone likes it.
• Tuna mayo : tuna with Japanese mayonnaise, the Japanese version of a tuna salad sandwich.
• Kombu (marinated seaweed): sweet, umami and surprising.
• Okaka (katsuobushi with soy sauce): grated tuna flakes, often found in an Asian Asian store, savoury and dry in texture.

Surprisingly different, but no less delicious are the modern versions with kimchi, avocado or even fried egg!

💡 Tip : there is also such a thing as the yaki-onigiri , which you brush with a mixture of miso, mirin and sake and fry in some butter until golden brown.

So, whether you're looking for a quick lunch, a unique snack for on the go, or a sweet gift from Japanese cuisine, onigiri is always a good choice.

The author: Ingrid Beyer

Ingrid from Happlify crew member Roppongi is a far-too-humble Japan expert who can tell you all the ins and outs. Roppongi is the online store for lovers of Japan, design, good food, tea, and DIY. Visit Roppongi and the blog regularly for the quickest trip to Japan. Ingrid's blog posts >