Print

Flavorful Spirited Away Onigiri Rice Balls Recipe Easy Savory Fillings Guide

spirited away onigiri rice balls - featured image
Print Recipe

A nostalgic and easy recipe for Japanese onigiri rice balls with savory fillings inspired by Spirited Away, perfect for snacks, lunches, or gatherings.

Ingredients

Scale
  • 2 cups Japanese short-grain rice (sushi rice), rinsed and drained
  • 2 ½ cups water (600 ml)
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 can (5 oz / 140 g) tuna, drained and flaked
  • 2 tablespoons Japanese mayonnaise (Kewpie recommended)
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste (optional)
  • Pickled plum (umeboshi), finely chopped
  • Cooked chicken thigh, shredded (seasoned with soy and mirin)
  • Chopped scallions or shiso leaves
  • 4–6 sheets nori (seaweed), cut into strips or squares
  • Sesame seeds (toasted, optional garnish)
  • Plastic wrap or onigiri mold (optional)

Instructions

  1. Rinse 2 cups (380 g) of Japanese short-grain rice under cold water until the water runs clear. Drain well.
  2. Add rice and 2 ½ cups (600 ml) water to a rice cooker or medium saucepan.
  3. If using a pot, bring to a boil, then reduce heat to low, cover tightly, and cook for 18 minutes. Turn off heat and let steam for 10 minutes without lifting the lid.
  4. While rice cooks, mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl until dissolved.
  5. Transfer cooked rice to a large mixing bowl. Pour vinegar mixture evenly over rice and gently fold with a wooden spatula to coat each grain without smashing. Let cool to room temperature covered with a damp cloth.
  6. Prepare fillings: For tuna filling, combine drained tuna with 2 tablespoons Japanese mayonnaise and 1 tablespoon soy sauce. For miso chicken, mix shredded chicken thigh with 1 tablespoon miso paste and a splash of mirin. Prepare other fillings like chopped pickled plum or scallions as desired.
  7. Wet hands with salted water to prevent sticking. Take about ½ cup (90 g) of rice, flatten in palm, place a teaspoon of filling in center, and fold rice around filling shaping into triangle or oval. Alternatively, use an onigiri mold lined with plastic wrap.
  8. Cut nori sheets into strips or squares and wrap each rice ball partially or fully with nori.
  9. Optionally sprinkle toasted sesame seeds on top. Serve immediately or wrap individually in plastic wrap and refrigerate up to 24 hours. Reheat gently by steaming if desired.

Notes

Use Japanese short-grain rice for best stickiness. Keep hands moist and salted when shaping to prevent sticking. Wrap nori just before serving to keep it crisp. If rice is too sticky or mushy, dry slightly longer before shaping. Pat fillings dry if too wet to avoid soggy rice balls. Reheat day-old onigiri by steaming wrapped in a damp towel.

Nutrition

Keywords: onigiri, rice balls, Japanese snack, Spirited Away recipe, savory fillings, tuna mayo, miso chicken, nori, easy onigiri

Find it online: https://jodierecipes.com/flavorful-spirited-away-onigiri-rice-balls-recipe-easy-savory-fillings-guide/