Onigiri, Japan’s beloved rice balls, are a perfect snack or light meal, filled with delicious ingredients wrapped in tender rice. From traditional flavors like pickled plum and kombu to more adventurous fillings like miso pumpkin and spicy salmon, each onigiri offers a unique taste experience. Whether you’re craving something tangy, savory, or a little spicy, this list of the top 10 onigiri fillings will give you plenty of inspiration for your next homemade batch. These are some of our favourite fillings- they are simple to make and bring a delightful burst of flavor to every bite!
1. Umeboshi (Pickled Plum)
How to Make It:
Umeboshi is a tangy, salty pickled plum. Place one pitted umeboshi in the center of the rice ball and mold the rice around it. Its tartness balances beautifully with the rice’s mild flavor.
2. Spicy Salmon
How to Make It:
Lightly salt and grill salmon until cooked through, then flake the meat. Add a small amount of Kemushi Spicy Mayo and give it a good mix. Keep adding until its consistency is like cream cheese. Portion some to the center of the rice ball and enjoy!
3. Tuna Mayo
How to Make It:
Mix canned tuna with either Kewpie (our fave pick!) or the Kemushi Spicy Mayo for a slight kick and a pinch of salt. Spoon a small amount into the center of the rice ball. The creamy tuna adds a savory, rich taste that’s always a hit!
4. Miso Maple Roasted Pumpkin
How to Make It:
Perfect for the cooler months ahead, our Miso Maple Roasted Pumpkin is a hit amongst Kemushi fans! Just cube up some pumpkin/butternut squash and roast until soft. Mix up a table spoon of miso paste, maple syrup and a dash of cinnamon to taste. Drizzle over the roasted pumpkin - it's really that easy! (We won't tell if you sneak a few pieces before it goes into the rice ball hehe)
5. Edamame
How to Make It:
Warm up your edamame and de-shell them if they're still in their pods. Toss them in the Kemushi Unagi Sauce and sprinkle on your choice of furikake. Mix a small amount of the edamame in the rice and shape it into an onigiri ball. The beans can be slippery so make sure you pack the rice firmly.
6. Okaka (Bonito Flakes and Soy Sauce)
How to Make It:
Mix dried bonito flakes with a few drops of Kemushi Umami soy sauce to create a savory filling. This simple filling is packed with umami and pairs perfectly with the mild rice flavor. It's like an inside out takoyaki ball?
7. Tempura Anything
How to Make It:
If you're a kitchen champ and want to make your own tempura, please go ahead! But otherwise if you're in pinch and want to whip something up quickly, you can find pre-made shrimp tempura and other proteins/veg. Follow the instructions to reheat and get that hot crunch. Place it in the center of the rice ball and drizzle some spicy mayo OR dab on a bit of our umami soy sauce, we PROMISE it's yum you've been looking for.
8. Karaage (Japanese Fried Chicken)
How to Make It:
Place a small piece of homemade or store-bought karaage in the center of the rice ball. Its juicy, flavorful chicken filling makes it a satisfying onigiri for a heartier bite. Drizzle a small amount of Umami Soy Sauce and just wait for your taste buds to sing.
9. Takuan (Pickled Daikon)
How to Make It:
One of our favorite vegetables here at Kemushi, we love a good Takuan, or pickled daikon when we're in need of a quick snack. The pickle adds a bright crunch, and slightly sweet taste to the onigiri. Chop it into small pieces and place a spoonful in the center of the rice ball, or mix it with the rice for a fresh, vibrant twist. If you want even more tang, try adding some of our sushi vinegar.
10. Curry Chicken
How to Make It:
If you love Katsu Curry, this one's for you! Any time we get a whole roast chicken and have left overs, we shred it up, mix it with some Golden Curry (or any Japanese curry packs) and voila - chicken curry in a rice ball. Steamy, fluffy rice and a yummy gooey center. Mmm-mmm!