We Love Rice Balls

Rice balls are a beloved staple of Japanese cuisine. However, as Japanese people, we often fail to recognize them as soul food because they are so ubiquitous in our daily lives. You can find rice balls at convenience stores and easily cook them at home. Personally, I eat rice balls for lunch every time. In this blog post, you will learn about popular rice ball fillings and how to cook rice balls.

Rice balls are amazing for us Japanese

I believe that rice balls are a highly functional, convenient, and healthy cuisine in Japan. I often have rice balls for lunch because they are easy to carry. They do not take up much space in your bag, and you can wrap them in saran wrap, aluminium foil, or paper, eliminating the need to wash a lunch box. However, it is like a compact lunch box because you can put anything inside of the rice balls as long as it matches rice and seaweed.

Rice balls are a wonderful cuisine that is most efficient, delicious and healthy without using artificial technology. Here are the ingredients for onigiri that are commonly used in Japan!

Rice balls with fish-type fillings

Tuna (ツナ)

Tuna is the most famous filling in rice balls. It is typically mixed with mayonnaise.

Salmon (sake/鮭)

Salmon is also used as rice ball filling so often. Usually cooked salmon is used.

Dried whitebait (chirimen/ちりめん)

Chirimen goes well with Yuzu (citrus) peeper in rice balls. The flavour is mature and luxurious.

Shrimp Tempra (Ebiten/海老天)

Is tempura inside rice balls? No, usually tempura is placed on top of the rice ball. It gives a luxurious appearance and the tempura sauce complements the rice.

Bonito flakes (Okaka/おかか)

Bonito flakes and soy sauce complement rice well. They are commonly used as fillings in rice balls.

Crab stick (Kanikama/カニカマ)

Crab stick, also known as “kanikama” in Japan, is a type of seafood made from starch and finely pulverized white fish (surimi). It is shaped and cured to resemble the leg meat of crab, specifically snow crab. Crab stick with mayonnaise is used for rice balls.

Rice balls with fish-eggs fillings

Salmon roe (ikura/いくら)

Salmon roe is a luxurious filling for rice balls. Japanese people adore its savory flavor and unique texture. The sensation of the roe popping in the mouth is particularly popular.

Cod roe (tarako/たらこ)

You can find both cooked or raw cod roe. The unique texture of these small eggs attracts enthusiastic fans.

Seasoned cod roe (mentaiko/明太子)

Seasoned cod roe is a spicier version of regular cod roe. If you’re looking for a bit of a kick, mentaiko would be an interesting choice for you.

Rice balls with meat-type fillings

Flavoured ground chicken (Tori soboro/鷄そぼろ)

It is a Japanese stock flavored minced chicken. Fish eggs are divided in terms of personal preferences, but chicken soboro is a classic dish that is delicious for everyone.

Fried chicken (Kara-age/唐揚げ)

Kara-age is one of the famous foods in the world. It is essentially fried chicken based on Japanese stock. When you’re really hungry, a Kara-age rice ball will satisfy your appetite.

Wiener (ウインナー)

It is not common, but a wiener goes well with rice. So you can enjoy the combination of wiener and rice in a single dish.

Vegetables and the others

Pickled plum (Umeboshi/梅干し)

Pickled plum is one of basic and simple fillings in rice balls. You can enjoy the combination of the saltiness and rice.

Kelp (Konbu/昆布)

The combination of nori (seaweed) and kelp has a synergistic effect. This is also a classic ingredient for rice balls.

Miso (Miso/味噌)

Like Japanese people eat rice with miso soup, miso is always good with rice.

Mustard greens (Takana/高菜)

Mustard greens have a slightly bitter and spicy taste that adds a unique flavor to the rice. The combination of mustard greens and rice creates a delicious and satisfying snack or meal.

Rice balls recipe

Rice balls are easy to cook. You don’t have to prepare something special. As long as their is rice, fillings, seaweeds and your hands, you can cook rice balls anytime you want.

1. Cook the rice
2. Let the rice cool until you can touch
3. Add a bit of salt into the rice and mix it
4. Spread rice on your hand or a mold
5. Put a filling in the center of the rice
6. Wrap it around the food. Add rice on top as needed
7. Before you eat, wrap them in the seaweed sheet