Recipe
Onigiri Three Ways
13 June, 2025
With the arrival of our new Onigiri Moulds we felt inspired to make some Onigiri. We've collected three of our favourite recipes to whip up over the weekend.
01
Wash rice.02
Cook rice.Rice
Ingredients
01.
Equal parts sushi rice and water (2 cups makes roughly 4-5 Onigiri)
02.
Splash of rice wine vinegar
Method
01.
Wash rice two to three times
02.
Add equal amounts of water to rice
03.
Bring to a boil and boil rice for 5 minutes
04.
When the water is nearly all absorbed, turn the heat down to low and cook for a further 5 minutes
05.
Turn off heat and let rice stand for 15 minutes with the lid on
06.
Once rice is cooked and cooled slightly, add a splash of rice wine vinegar
03
Tuna mix ingredients.Tuna Wasabi Mayo Onigiri Filling
Ingredients
01.
1 tablespoon cooked, flaked tuna, fresh is best but you can also used canned tuna in Springwater (drain liquid out when using the canned version)
02.
2 teaspoons of wasabi mayo (We used Wasabi Kewpie but you can also just add some wasabi to plain kewpie)
03.
A splash of soy sauce
Method
Mix all ingredients together, taste and adjust soy sauce to your liking.
04
Soak Wakame.05
Toast sesame seeds.Wakame And Toasted Sesame
Ingredients
01.
3tbs dried wakame
02.
2tbs white sesame seeds, toasted until they turn a golden colour
03.
Pinch of salt
Method
01.
Place dried Wakame in a bowl and cover with warm water. Set aside for 30 minutes to allow it to rehydrate, then squeeze dry and finely chop.
02.
Fold the Wakame, sesame and salt into the cooked rice while it is still warm, then shape into onigiri .
06
Pork mix ingredients.07
Cook pork.Minced Pork & Ginger
Ingredients
01.
Vegetable oil for frying
02.
200g pork mince
03.
2c, piece of ginger, finely chopped
04.
1tbs soy sauce
05.
2 tsp raw (demerara) sugar
06.
1 tbs mirin
07.
2 tbs sake
08.
Freshly ground pepper (to taste)
Method
01.
Heat oil is a small saucepan over medium head. Add pork mince and ginger.
02.
Cook until pork changes colour then add the rest of the ingredients, mixing to incorporate fully.
03.
Continue to cook until liquid had almost evaporated.
04.
Add filling to Onigiri.
08
Top rice with filling.09
Wrap with a bit of seaweed.How To Use Onigiri Mould
01.
Dampen the mould with warm water. Ensure you have a small bowl of warm water mixed with a bit of salt close by. Wet fingers will make this so much easier.
02.
Place the Hinoki flat board under the triangle mould.
03.
Add a scoop of rice to the mould and push down with wet fingers until it's filled out the base.
04.
Add a spoon full of your filling (this might take a few turns to get it right. If you add too much the rice won't hold it together).
05.
Add another scoop of rice on top of the filling.
06.
Wet fingers again and push down until the mould is full and flat.
07.
Carefully push the onigiri through the hole so it's resting on the board.
08.
We finished ours off with a wrap of seaweed