Omusubi, also known as onigiri, are Japanese rice balls made by shaping seasoned rice around a savory filling and often wrapping it with nori (seaweed).
And it isn’t just delicious, it’s fun to make! The options are endless when it comes to the fillings, so don’t be afraid to riff. I’ve got some fillings for inspiration listed below, but this is also a great chance to use up veggie drawer odds and ends.
This can definitely become a group activity. Prepare the components ahead of time, and let friends and family make their own Omusubi.
Ingredient Substitutions
- No tamari? If you’re gluten tolerant, sub soy sauce.
- No mirin? Mix rice vinegar and sugar (or honey) as the easiest substitute. If you have dry sherry in the pantry, that + a little sugar is even closer to the real thing.
- No avocado oil? Any neutral flavored expeller-pressed oil such as grapeseed oil can work.
- Check Serving Suggestions section for seasonal filling swaps.
Recipe Tips & FAQs
- What is Omusubi? A Japanese portable snack or meal made from steamed rice, usually compressed around a filling and wrapped with nori. It’s often shaped as a cylinder or triangle.
- What kind of rice do I need? A short-grain sushi rice works best here because it’s sticky enough to hold together and form a ball.
- How do I cook the rice without a rice cooker? After rinsing the rice, place it in a small saucepan. Add 2 ½ cups of water and sea salt to taste. Bring to a boil then reduce the heat to low and cook until the water is absorbed, about 15 minutes.
- My edamame is fresh, do I need to cook it? Yes. Blanch it in salted, boiling water for 3 minutes, then remove the edamame and chill in ice water.
- How to toast nori: If your nori package has been open and sitting around a while, toast your nori by setting it in a single layer on a baking tray under the broiler for 30 seconds or so ‘til it crisps up. It’s done when it becomes fragrant, glossy and lightly crisped.
- How long do they last? Fresh is best! At room temperature, omusubi should be eaten within 6–8 hours. They can be wrapped in plastic or wax paper for lunch. Some types (like those with perishable fillings) are better kept chilled.
Serving Suggestions
- Change your filling with the seasons:
- Spring— Miso Glazed Hakurei Turnips or Sautéed leeks, hearts of palm & spring peas
- Summer— see main recipe below
- Fall— Grilled Vegetables (swap Berbere spice for furikake and skip the yogurt sauce) or Sautéed matsutake mushrooms, kabocha squash & roasted garlic
- Winter— Sautéed sweet potatoes, caramelized onions & kale + sesame seeds
- Brunch Buffet: Set up a make your own Omusubi station and serve alongside this Frittata and a simple salad.
- Leftovers make a fun and convenient work/school lunch. I like to bring a travel mug of miso soup along with it.
Storage and Shelf Life
Make Ahead: If convenient, start your rice cooker before you leave for work in the morning— dinner will be halfway cooked when you get home. Fillings and sauces can be prepped up to 2 days in advance.
Refrigerate: Up to 12 hours.
Freezer: Not recommended.
Reheat Instructions: No need to reheat. You can enjoy them straight from the fridge if you have leftovers.
Final Thoughts
One thing I love about Omusubi is that it feels like a more approachable form of sushi, especially for picky kids and adults who don’t want raw fish. The fillings tend to be more veggie-forward, and the whole presentation is more casual. It’s a great entry point to Japanese cuisine for the uninitiated.
I’ve been hooked ever since I got a taste of it from a vendor at my local farmers market. I can’t wait to hear what you think about it!
Have you tried this recipe? Please share your thoughts in the comments below. I’d love to hear what you filled yours with!
Omusubi (Onigiri)
Special Equipment
- Rice Cooker optional
Ingredients
- For the Rice:
- 2 cups sushi rice
- Sea salt to taste
- For the Sauce:
- 2 tablespoons miso paste
- 2 tablespoons tamari
- 1 tablespoon mirin
- For the Veggie Filling:
- 2 tablespoons avocado oil
- 4 oz shiitake or button mushrooms thinly sliced
- ½ cup scallions white parts only, thinly sliced
- ½ cup roasted red pepper small-diced
- 2 cups spinach or bok choy
- For the Salmon Filling:
- 4 ounces wild smoked salmon roughly chopped
- ¼ cup scallions white parts only, thinly sliced
- ¼ cup roasted red peppers roughly chopped
- ½ cup edamame shelled (frozen = pre-steamed, raw = need to cook)
- For the Assembly:
- 2 large sheets of toasted nori cut into thick strips, 4 inches long and 2 inches wide (see FAQs for how to toast if needed)
- 1 tablespoon toasted sesame seeds or Furikake
Instructions
- Prepare the Rice: Rinse the 2 cups sushi rice in cold, filtered water until the water is no longer cloudy, about 2 minutes. Drain the rice in a colander for 5 minutes. Place the rice in the bowl of your rice cooker and add 2 ½ cups of filtered water and sea salt to taste. Set to “sushi rice” setting, if available, or use the “white rice” setting.
- Prepare the Veggie Filling: Heat 2 tablespoons of avocado oil in a sauté pan over medium heat. Add 4 ounces of thinly sliced mushrooms, and sauté for 2 minutes, allowing them to brown. Next add ½ cup thinly sliced white scallions and cook for an additional 2 minutes. Finish it off with ½ cup small-diced roasted red pepper and 2 cups chopped spinach or bok choy, cooking just until wilted. Season with salt and pepper, and allow to cool.
- Prepare the Salmon Filling: Combine 4 ounces wild smoked salmon, ¼ cup thinly sliced white scallions, ¼ cup roasted red pepper, ½ cup edamame, shelled.
- Prepare the Sauce: Whisk the 2 tablespoons miso paste, 2 tablespoons tamari and 1 tablespoon mirin together in a small bowl. Leave the rice uncovered at this point so it cools down enough to work with.
- Assemble: Set up a workstation with a cutting board and a small bowl of water to wet your hands. This will prevent the rice from sticking.
- Wet your hands and scoop a ½ cup of rice into your palm. Flatten it into a disc with your other hand.
- Place a couple teaspoons of filling into the center of the rice. Cover the filling with more rice to enclose it.
- Gently but firmly, rotate the rice while applying steady, even pressure.
- Pack the rice into a ball, triangle or cube.
- Place a strip of nori on the cutting board, then place the rice ball on top and wrap it on both sides. Serve immediately or keep refrigerated until ready to eat. Quality is best if eaten within 6 hours.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.