Marilla was the undisputed star chef of our Florida trip this year. Armed with a new Japanese cookbook, a crisp new apron, and a set of onigiri molds, she announced she was cooking dinner for the family. Not just any dinner but a full Japanese feast. And boy did she deliver!
Her menu was ambitious for a 10-year-old: miso-baked salmon with mushrooms, sausage octopi (yes, really), broccoli with sesame dressing, and the pièce de résistance, spicy tuna onigiri chickens. These little rice ball chickens stole the show. They were delicious, yes, but they were also impossibly cute, with their little corn beaks and nori eyes. These were just so cute!
We make onigiri all the time at home. It’s one of our go to breakfast and lunch box staples. It is versatile, comforting, and something the kids can make entirely on their own. Onigiri is forgiving in the best way. You can fill it with just about anything, press it into any shape you like, and wrap it in nori or leave it plain. It’s as simple or as fancy as you want it to be.
The trick is to work with slightly warm rice (not hot, or it’ll burn your hands; not cold, or it won’t stick together). Wet your hands lightly with water to keep the rice from sticking to you, and don’t be afraid to press firmly, and if you are using a mold, wet the mold as well.
For the chickens, she used a stainless steel triangle shaped mold and then used small pieces of veggies to decorate her chickens. She pressed each rice ball into a triangle shape, then decorated them with tiny pieces of red bell pepper for the comb, a kernel of corn for the beak, and strips of nori for the eyes. She served these with toasted nori at the table.
Watching Marilla plate her feast, carefully arranging the onigiri chickens, making sure each plate had a perfect piece of salmon, adjusting the broccoli just so,reminded me why I love cooking with my kids. It’s not just about the food. It’s about the confidence and the creativity they express, and the pride they feel when they feed the people they love. So gold star to Marilla!
Onigiri (Japanese Rice Balls)
Ingredients
For the Rice:
- 2 cups short-grain white rice (uncooked)
- 2½ cups water
- 2-3 tbsp furikake (Japanese rice seasoning)
For Spicy Tuna Filling (Marilla’s Favorite):
- 1 can tuna (5 oz), drained
- 2 tbsp Kewpie mayo
- 1-2 tsp sriracha (to taste)
- 1 tsp sesame oil
For Assembly:
- 4-6 sheets nori (seaweed), cut into strips
- Bowl of water (for wetting hands)
Optional Decorations (for Onigiri Chickens):
- Red bell pepper, finely diced (for comb)
- Corn kernels (for beak)
- Extra nori strips (for feet and eyes)
Instructions
- Rinse the short-grain rice until the water runs clear. Cook according to package directions (typically 2 cups rice to 2½ cups water). Let it cool slightly until it’s warm but not hot—warm enough to be pliable, cool enough to handle comfortably.
- In a small bowl, combine the drained tuna, Kewpie mayo, sriracha, and sesame oil. Mix well until creamy and evenly combined. Taste and adjust heat level to your preference.
- Place about 1 cup of warm rice in a bowl. Sprinkle with 1-2 teaspoons of furikake and mix gently to distribute.
- Wet your hands lightly with water to prevent sticking. Take a small handful of seasoned rice (about ⅓ cup) and flatten it slightly in your palm. Place about 1 tablespoon of spicy tuna filling in the center. Top with another small handful of rice and gently press together, forming a ball or triangle shape. Press firmly so it holds together.
- Cut a strip of nori and wrap it around the bottom third of the onigiri, or wrap it completely if you prefer. The nori also acts as a handle for eating.
- For Marilla’s chicken design, form the rice into a rounded oval shape instead of a triangle. Press a small piece of red bell pepper on top for the comb, a corn kernel for the beak, and use tiny strips of nori to create dots for eyes.
- Onigiri can be served immediately or wrapped individually in plastic wrap for lunch boxes. They’re best eaten the same day while the rice is still fresh.
Filling Variations
The beauty of onigiri is its versatility. Try these other fillings we love:
- Umeboshi: Japanese pickled plum (salty and sour)
- Soy-Marinated Egg: Soft-boiled egg marinated in soy sauce, halved
- Salmon: Flaked cooked salmon (fresh or canned)
- Sautéed Spinach: Cooked spinach with sesame oil and soy sauce
- Scrambled Eggs: Plain or with scallions
- Leftover Stir-Fry: Any protein and veggie combination
- Cooked Sausage: Breakfast sausage, kielbasa, or chorizo
- Kimchi: Chopped kimchi for a spicy, tangy kick
- Teriyaki Chicken: Diced teriyaki chicken thigh
Notes
- Short-grain rice is essential. it’s sticky enough to hold together. Long-grain rice won’t work.
- Wet your hands frequently while shaping to prevent sticking.
- Onigiri molds make the process easier and create uniform shapes, but they’re not required. Your hands work just fine!
- For the best texture, eat onigiri within a few hours. The rice firms up when refrigerated.