Onigiri
Onigiri (also called omusubi) are Japanese rice balls: rice shaped by hand around a filling, often wrapped in nori. They are what people in Japan pack for lunch, and what fills the shelves of every convenience store.
Here are a few tools to build one, compare fillings and plan a big batch.
12 classic fillings
Per onigiri, with 100 g (3.5 oz) of white rice, regular salt and a full nori wrap. Tap one to open it in the builder and change the size or rice.
- Plain salted (shio musubi)159 kcal · salt 0.5 g
- Umeboshi (pickled ume)161 kcal · salt 2.0 g
- Salted salmon186 kcal · salt 0.8 g
- Kombu tsukudani174 kcal · salt 1.3 g
- Okaka (bonito flakes and soy sauce)171 kcal · salt 1.0 g
- Tuna mayo232 kcal · salt 0.7 g
- Mentaiko (spicy cod roe)173 kcal · salt 1.2 g
- Grilled tarako (cod roe)178 kcal · salt 1.1 g
- Takana (pickled mustard greens)163 kcal · salt 1.1 g
- Ikura (salmon roe)197 kcal · salt 0.9 g
- Sujiko (salmon roe in the sac)191 kcal · salt 1.1 g
- Yukari (red shiso flakes)159 kcal · salt 0.5 g
Yukari is not listed in the Japanese food composition tables, so it is not included in the numbers.
Make the fillings yourself
Recipes for preserved foods that make good onigiri fillings (on our Japanese Preserved Foods pages).
Umeboshi
Yukari
Ikura in soy sauce
Chestnut rice