How to Make Onigiri Filling

If you enjoy onigiri at restaurants but want to make it at home, decide what fillings to use inside the shaped rice. Tuna mayonnaise is a popular filling since it's simple to mix up and doesn't need to be cooked. For another seafood option, make a spicy salmon filling. You could also make a teriyaki chicken filling that gets its crunch from scallions and ginger. Or try a vegetarian filling that includes edamame, peas, carrots, and onion. For a sweet and salty filling, combine bacon with honey, green onions, and soy sauce. You're sure to find a filling that you love!

Ingredients

Tuna Mayonnaise Filling

  • ⅛ small onion
  • 1 5-ounce (142 g) can tuna
  • 1 teaspoon (2 g) black pepper
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 tablespoons (30 g) mayonnaise

Makes enough filling for 3 onigiri

Vegetarian Filling

  • 6 ounces (170 g) frozen edamame
  • 1 pinch salt
  • 2 cups (300 g) frozen peas
  • 2 medium carrots
  • 1/2 small white onion
  • 2 tablespoons (30 ml) tamari or soy sauce
  • 2 teaspoons (10 ml) toasted sesame oil

Makes about 3 cups (975 g) of filling

Spicy Salmon Filling

  • 8 ounces (about 1 cup or 225 g) cooked salmon
  • 2 tablespoons (30 g) Kewpie mayonnaise
  • 2 tablespoons (34 g) Sriracha or hot chili sauce
  • Salt to taste

Makes enough filling for 16 to 18 onigiri

Chicken Teriyaki Filling

  • 1/3 pound (150 g) boneless chicken breast
  • 1 inch (2.5 cm) piece of fresh ginger
  • 1 small carrot
  • 1 stalk scallion
  • 1 tablespoon (15 ml) light soy sauce
  • 1 tablespoon (15 ml) sake
  • 1 tablespoon (15 ml) vegetable or canola oil
  • 2 cloves garlic, minced

Makes enough filling for 4 to 6 onigiri

Honey and Bacon Filling

  • 1 teaspoon (5 ml) soy sauce or tamari
  • 1 teaspoon (5 ml) sesame oil
  • 2 teaspoons (14 g) honey
  • 1 stalk green onions
  • 2 slices cooked bacon
  • 1 pinch chili flakes

Makes enough filling for 4 onigiri

Method 1
Method 1 of 5:

Making Tuna Mayonnaise Filling

  1. Step 1 Dice the onion and drain the tuna.
    Cut a slice out of a small onion. It should be about 1/8 of the entire onion. Chop the slice of onion into very fine pieces and put it into a mixing bowl. Open 1 5-ounce (142 g) can of tuna and drain off the water or oil. Scoop the tuna into the mixing bowl with the onion. Take a fork and fluff the tuna so it flakes.
  2. Step 2 Measure the remaining filling ingredients.
    Pour 1 tablespoon (15 ml) of apple cider vinegar into the mixing bowl and add 1 teaspoon (2 g) of black pepper. Scoop in 2 tablespoons (30 g) of mayonnaise.
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  3. Step 3 Combine the tuna mayonnaise filling.
    Use a spoon to stir the mayonnaise and seasonings into the tuna. Continue to mix the filling until it's completely combined. Fill three onigiri with the filling.
    • You can make the filling ahead of time and refrigerate it for several hours.
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Method 2
Method 2 of 5:

Making Vegetarian Filling

  1. Step 1 Chop the onion and carrots.
    Wash 2 medium carrots and peel them. Use a sharp knife to carefully chop the carrots into rough chunks about an inch (2.5 cm) in size. Set the carrots aside and peel 1/2 of a small white onion. Chop the onion half into chunks and place the onion in a food processor.[1]
  2. Step 2 Boil the edamame for 2 minutes.
    Fill a medium saucepan with water and turn the heat to high. Bring it to a boil and add 6 ounces (170 g) of frozen edamame along with a pinch of salt. Boil the edamame for 2 minutes.[2]
  3. Step 3 Add and boil the carrots and peas for 3 minutes.
    Stir the chopped carrots into the saucepan with the edamame along with 2 cups (300 g) of frozen peas. Let all of the vegetables boil for 3 minutes.[3]
    • The vegetables should be bright in color and slightly soft.
  4. Step 4 Puree the vegetables with the other filling ingredients.
    Place a colander into a sink and drain the water from the vegetables. Transfer the vegetables to the food processor with the onion. Add 2 tablespoons (30 ml) of tamari or soy sauce and 2 teaspoons (10 ml) of toasted sesame oil. Put the lid on and puree the mixture until it's smooth.[4]
  5. Step 5 Use or store the vegetable filling.
    Scoop the vegetable filling out of the food processor and fill the onigiri. Or you can store the vegetable filling in the refrigerator for several hours. Keep in mind that the vegetables may lose their crunch the longer they're refrigerated.[5]
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Method 3
Method 3 of 5:

Making Spicy Salmon Filling

  1. Step 1 Flake the cooked salmon.
    [6] Get out 8 ounces (about 1 cup or 225 g) of cooked salmon. Use a fork to flake the salmon into small pieces. Flaked salmon will combine easily with the rest of the filling ingredients.[7]
    • If you're using canned salmon, drain the liquid and measure out the salmon.
  2. Step 2 Measure the remaining filling ingredients.
    Scoop the flaked salmon into a small mixing bowl along with 2 tablespoons (30 g) of Kewpie mayonnaise and 2 tablespoons (34 g) of Sriracha or hot chili sauce.[8]
    • If you can't find Kewpie mayonnaise (mayo made with rice vinegar), you can substitute mayo made with distilled vinegar which is more common in the U.S. The flavor difference will be pretty subtle.
  3. Step 3 Combine and taste the filling.
    Stir the salmon with the mayonnaise and chili sauce until it's combined. Taste the filling and add salt according to your preferences. If you're using canned salmon, you may not need as much salt. Use the filling or store it.[9]
    • You can store the salmon for several hours in the refrigerator.
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Method 4
Method 4 of 5:

Making Chicken Teriyaki Filling

  1. Step 1 Slice the chicken and combine it with the marinade ingredients.
    Take 1/3 pound (150 g) of boneless chicken breast and slice it into very thin strips. Put the chicken in a bowl and add 2 cloves of minced garlic, 1 tablespoon (15 ml) of light soy sauce and 1 tablespoon (15 ml) of sake. Stir the mixture and let the chicken marinate for 15 minutes while you prepare the vegetables.[10]
    • You can substitute ground chicken for the sliced chicken breast.
  2. Step 2 Slice the ginger, carrot, and scallion.
    Take a 1-inch (2.5 cm) piece of fresh ginger and peel it with a small knife or vegetable peeler. Slice the fresh ginger into thin strips. Peel 1 small carrot and slice it into thin strips. You'll also need to slice 1 scallion stalk into strips that are the same size as the ginger and carrot.[11]
  3. Step 3 Heat the oil and saute the vegetables for 2 to 3 minutes.
    Pour 1 tablespoon (15 ml) of vegetable or canola oil into a small skillet or saucepan and turn the heat to medium. Once the oil is hot, add the ginger, carrot, and scallion strips. Stir and saute the vegetables for 2 to 3 minutes. Transfer the vegetables to a plate.[12]
    • The vegetables should soften a little, but still be bright and a little crunchy.
  4. Step 4 Saute the seasoned chicken for about 5 minutes.
    Keep the heat on medium and add the marinated chicken to the pan. Stir the chicken and cook it for 5 minutes. The chicken should be completely browned and cooked.[13]
  5. Step 5 Combine the vegetables with the chicken.
    Place the cooked chicken into a mixing bowl along with the sauteed vegetables. Stir them until they're combined and scoop the filling into your onigiri. You can store the filling in the refrigerator for several hours.[14]
    • If you'd like a more uniform texture, you can place all of the ingredients into a food processor. Puree the mixture until it's smooth.
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Method 5
Method 5 of 5:

Making Honey and Bacon Filling

  1. Step 1 Mince the green onions and bacon.
    Place 2 slices of cooked bacon on a cutting board. Use a sharp knife to cut the bacon into very fine pieces. Put the minced bacon into a small mixing bowl. Place 1 green onion stalk on the cutting board and mince it finely. Transfer the green onions to the mixing bowl.[15]
  2. Step 2 Measure the ingredients into a bowl.
    Measure the rest of the honey and bacon filling ingredients into the mixing bowl with the minced bacon and minced green onion. You'll need to add:[16]
    • 1 teaspoon (5 ml) soy sauce or tamari
    • 1 teaspoon (5 ml) sesame oil
    • 2 teaspoons (14 g) honey
    • 1 pinch chili flakes
  3. Step 3 Combine the honey and bacon filling.
    Use a spoon to stir the filling mixture together until the seasonings are completely combined with the bacon and onions. Use the filling immediately or cover the bowl with plastic wrap and refrigerate for just a few hours until you need it.[17]
    • Keep in mind that the bacon will become soft the longer it's stored. If you'd like a crunchy bacon filling, use it immediately.
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Expert Q&A

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  • Question
    Can I use normal rice for onigiri?
    Daniel Siriban
    Daniel Siriban
    Japanese Personal Chef
    Daniel Siriban is a Japanese Personal Chef and the Owner of Roshi Experience. With over 18 years of culinary experience, he specializes in sushi, teppanyaki, and traditional Japanese dining. Daniel holds an AA in Restaurant, Culinary, and Catering Management from The Art Institute of California, Orange County.
    Daniel Siriban
    Daniel Siriban
    Japanese Personal Chef
    Expert Answer
    Technically, you can use any rice you want, but it's better to use Japanese short grain rice.
    Thanks! We're glad this was helpful.
     Thank you for your feedback.
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  • Question
    What fillings can you put in onigiri?
    Daniel Siriban
    Daniel Siriban
    Japanese Personal Chef
    Daniel Siriban is a Japanese Personal Chef and the Owner of Roshi Experience. With over 18 years of culinary experience, he specializes in sushi, teppanyaki, and traditional Japanese dining. Daniel holds an AA in Restaurant, Culinary, and Catering Management from The Art Institute of California, Orange County.
    Daniel Siriban
    Daniel Siriban
    Japanese Personal Chef
    Expert Answer
    Well, if you want something different, you can add plum or ikura with salmon eggs.
    Thanks! We're glad this was helpful.
     Thank you for your feedback.
     If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
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Things You'll Need

For Tuna and Mayonnaise Filling:

  • Measuring cups and spoons
  • Digital scale
  • Small mixing bowl
  • Can opener
  • Knife and cutting board
  • Spoon
  • Plastic wrap
  • Fork

For Vegetarian Filling:

  • Measuring cups and spoons
  • Digital scale
  • Small mixing bowl
  • Knife and cutting board
  • Spoon
  • Plastic wrap
  • Food processor
  • Colander
  • Medium saucepan
  • Vegetable peeler

For Spicy Salmon Filling:

  • Measuring cups and spoons
  • Digital scale
  • Small mixing bowl
  • Can opener
  • Spoon
  • Plastic wrap
  • Fork

For Chicken Teriyaki Filling:

  • Measuring cups and spoons
  • Digital scale
  • Small mixing bowl
  • Vegetable peeler
  • Knife and cutting board
  • Spoon
  • Plastic wrap
  • Small skillet or saucepan
  • Plate
  • Food processor, optional

For Honey and Bacon Filling:

  • Measuring cups and spoons
  • Digital scale
  • Small mixing bowl
  • Knife and cutting board
  • Spoon
  • Plastic wrap


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References

  1. ↑ http://www.yourveganmom.com/your_vegan_mom/2011/09/your-vegan-lunchbox-onigiri.html
  2. ↑ http://www.yourveganmom.com/your_vegan_mom/2011/09/your-vegan-lunchbox-onigiri.html
  3. ↑ http://www.yourveganmom.com/your_vegan_mom/2011/09/your-vegan-lunchbox-onigiri.html
  4. ↑ http://www.yourveganmom.com/your_vegan_mom/2011/09/your-vegan-lunchbox-onigiri.html
  5. ↑ http://www.yourveganmom.com/your_vegan_mom/2011/09/your-vegan-lunchbox-onigiri.html
  6. ↑ Daniel Siriban. Japanese Personal Chef. Expert Interview
  7. ↑ http://tworedbowls.com/2016/05/03/spicy-salmon-onigiri/
  8. ↑ http://tworedbowls.com/2016/05/03/spicy-salmon-onigiri/
  9. ↑ http://tworedbowls.com/2016/05/03/spicy-salmon-onigiri/
  1. ↑ http://www.pickledplum.com/recipe/onigiri-japanese-food-recipe/
  2. ↑ http://www.pickledplum.com/recipe/onigiri-japanese-food-recipe/
  3. ↑ http://www.pickledplum.com/recipe/onigiri-japanese-food-recipe/
  4. ↑ http://www.pickledplum.com/recipe/onigiri-japanese-food-recipe/
  5. ↑ http://www.pickledplum.com/recipe/onigiri-japanese-food-recipe/
  6. ↑ http://mynameisyeh.com/mynameisyeh/2013/11/recipe-honey-bacon-onigiri
  7. ↑ http://mynameisyeh.com/mynameisyeh/2013/11/recipe-honey-bacon-onigiri
  8. ↑ http://mynameisyeh.com/mynameisyeh/2013/11/recipe-honey-bacon-onigiri

About this article

Daniel Siriban
Co-authored by:
Daniel Siriban
Japanese Personal Chef
This article was co-authored by Daniel Siriban and by wikiHow staff writer, Jessica Gibson. Daniel Siriban is a Japanese Personal Chef and the Owner of Roshi Experience. With over 18 years of culinary experience, he specializes in sushi, teppanyaki, and traditional Japanese dining. Daniel holds an AA in Restaurant, Culinary, and Catering Management from The Art Institute of California, Orange County. This article has been viewed 13,258 times.
1 votes - 100%
Co-authors: 5
Updated: April 19, 2023
Views: 13,258
Thanks to all authors for creating a page that has been read 13,258 times.

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