Multi-Cooker Onigiri (Rice Balls)

WHAT IS ONIGIRI?

Onigiri (おにぎり) are Japanese rice balls made with short-grain rice and filled with various ingredients, often wrapped in a thin sheet of dried seaweed (nori). Also known as musubi, these beloved snacks are widely available across Japan, from konbini (convenience stores) to home kitchens where they are prepared with care.

Perfect for meals on the go, onigiri are like self-contained pockets of deliciousness that can be taken anywhere!

While the ingredients are simple, the flavors are anything but. The fillings are typically bold and impart rich flavors into every bite.

Some of the most popular (and tastiest!) fillings for Japanese rice balls include:

• Bonito flakes and soy sauce (okaka)
• Pickled plum (umeboshi)
• Spicy cod roe (mentaiko)
• Simmered kelp (kombu)
• Tuna with mayonnaise
• Salmon flakes (shake)

Beyond these classics, any ingredient that complements perfectly cooked Japanese rice can be used. We’re big fans of SPAM musubi when visiting Hawaii that is a must-try.

HOW TO MAKE RICE BALLS

First, prepare the Japanese rice.
Rinsed short-grain rice should be placed in the inner pot of a Tiger multi-cooker with water before selecting the White Rice setting. Once the rice is cooked, it’s time to start shaping!

Detailed instructions on forming rice balls can be found in the directions tab on this page, but if you’re a visual learner (like us), the video on our teriyaki chicken onigiri page provides a helpful demonstration of shaping techniques.

Pro tip: Before handling the rice, dipping your hands in a bowl of water will prevent the grains from sticking as you work.

We hope you give homemade onigiri a try—you’re going to love it!

Itadakimasu! 🍙😋