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Okaka Onigiri (Seasoned Bonito Flake Rice Ball)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 rice
Course: Breakfast , Snacks , Lunch
Cuisine: Japanese

Ingredients

  • 600 g cooked Japanese short-grain rice
  • 15 g bonito flakes katsuobushi
  • 3 tbsp tsuyu sauce
  • 1 tbsp white sesame seeds
  • 6 sheets sushi nori seaweed

Instructions

    Cup of Yum
  1. Add 15 g bonito flakes, 3 tbsp tsuyu sauce and 1 tbsp white sesame seeds to a large bowl and mix.
  2. Once all the liquid is absorbed, add 600 g cooked Japanese short-grain rice to the bowl and mix until all of the ingredients are spread evenly through the rice.
  3. Divide the rice into 6 portions (depending on how big you want the onigiri to be) and shape using your preferred method. Wet your palms if you choose to shape by hand, this will stop the rice from sticking.
  4. Wrap with nori and enjoy!

Notes

  • If you prefer not to handle the rice with your bare hands, it's common to shape rice balls using plastic wrap instead.
  • Leftover rice balls are best wrapped and stored in the freezer without nori. Microwave to defrost.
  • Watch our YouTube video to see how to shape onigiri by hand.