What is Okaka Onigiri?
Okaka is a type of rice seasoning made from bonito flakes, known in Japanese as “katsuobushi”. Katsuobushi are thin shavings of skipjack tuna that have been fermented and smoked, giving them a strong smokey and slightly fishy flavor. It is most commonly used to make dashi, which is an essential ingredient in Japanese cuisine.
The simplest way to make Okaka is by mixing the bonito flakes with soy sauce, which gives it a salty and savory flavor that is packed with umami. More complex versions of okaka include ingredients such as sake and mirin, and some are pan-fried to burn off the alcohol in these condiments and remove the excess moisture.
Okaka is easy to make, tastes delicious and uses Japanese pantry items with a long shelf-life making it a quick and convenient recipe to make at home.
The strong yet balanced flavor of Okaka makes the perfect accompaniment for rice and is usually sprinkled over the top or used to make rice balls. In fact, Okaka Onigiri is one of the most popular rice balls in Japan and can be found in any convenience store across the country!
How I Developed This Recipe
Okaka is usually made with soy sauce, but I wanted to take the flavor to the next level without making the recipe too complicated or adding too many ingredients.
I decided to switch out the traditional soy sauce for “tsuyu sauce,” which is a condiment made with soy sauce, mirin, and dashi.
By using tsuyu sauce instead of soy sauce, my Okaka recipe has a balanced savory flavor with added sweetness and umami while still being quick and easy to make!
Ingredients & Substitution Ideas
- Cooked Japanese Short-Grain Rice: In order for onigiri to hold its shape, you will need short-grain Japanese rice. Using other types might leave you with a crumbly mess. If you’re in the U.S. and need recommendations or cooking tips, my How to Cook Japanese Rice Recipe covers you.
- Bonito Flakes: Known as “katsuobushi” in Japanese, these smokey morsels of flavor are made with dried and fermented skipjack flavor that has been shaved into thin flakes.
- Tsuyu Sauce: This tasty sauce is made with dashi stock, soy sauce, mirin, and sugar. If you’re interested in making it at home or want to know which brands I recommend, I’ve got a recipe for tsuyu sauce that you might want to check out! If you can’t get it, you can use soy sauce and a little dashi granules or sugar instead.
- Sesame Seeds: Adds some crunch and a hint of nuttiness that levels up this rice ball recipe!
- Sushi Nori: Nori is a dried edible seaweed is used to wrap sushi and rice balls. Although it’s not an essential ingredient, I always think ongiri feels incomplete without it.
Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!
Jump to Full Recipe Measurements
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Okaka Onigiri at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Add the bonito flakes, tsuyu sauce and sesame seeds to a large bowl and mix until all of the bonito flakes are saturated.
Add the cooked Japanese rice to the bowl and mix until the okaka is evenly distributed.
(If you prefer, you can place the okaka in the middle instead of mixing it. This is down to preference.)
If you are shaping the rice by hand, set a bowl of ice-cold water next to you and wet your hands before shaping. This will stop the rice from sticking. Alternatively, you can use plastic wrap or a rice ball mold (affiliate) if you prefer not to handle the rice.
For more information on how to shape onigiri, check out my 3 Ways to Shape a Perfect Onigiri article.
If you’re using a mold, make sure to fill it right to the top so that when you push the lid down, there is some resistance. This will ensure your rice ball won’t fall apart when taken out of the mold.
How to Store
Rice balls are best eaten when they are freshly made and still warm (although this depends on preference). Since Okaka doesn’t use fresh ingredients, it’s ideal for bento boxes or snack. I would still recommend storing Okaka Onigiri with an ice pack if you don’t plan to eat it within a few hours.
Refrigeration is not recommended as it can cause the rice to dry out and become hard. If you have leftovers, wrap each rice ball (without nori) in plastic wrap and store in the freezer. Microwave to thaw and wrap the nori right before eating. Okaka Onigiri can be frozen for about 1 month.
Storage Summary
Room temperature – Several hours with an ice pack.
Refrigerated – Not recommended.
Frozen – Up to 1 month.
FAQ
Okaka, in its simplest form, is made by mixing bonito flakes and soy sauce. Some recipes include additional ingredients and might be pan-fried to cook away excess moisture.
Katsuobushi are thin shavings of smoked and fermented skipjack tuna. They are known as “bonito flakes” in English and are an essential ingredient used to make dashi in Japanese cuisine.
Rice balls should be made with short-grain Japanese rice (sometimes known as sushi rice), which is known for its slightly sticky texture. Using other kinds of rice is not recommended since the rice ball won’t hold it’s shape.
I hope you enjoy this Okaka Onigiri recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Onigiri Recipes
Okaka Onigiri (Seasoned Bonito Flake Rice Ball)
Ingredients
- 600 g cooked Japanese short-grain rice
- 15 g bonito flakes katsuobushi
- 3 tbsp tsuyu sauce
- 1 tbsp white sesame seeds
- 6 sheets sushi nori seaweed
Instructions
- Add 15 g bonito flakes, 3 tbsp tsuyu sauce and 1 tbsp white sesame seeds to a large bowl and mix.
- Once all the liquid is absorbed, add 600 g cooked Japanese short-grain rice to the bowl and mix until all of the ingredients are spread evenly through the rice.
- Divide the rice into 6 portions (depending on how big you want the onigiri to be) and shape using your preferred method. Wet your palms if you choose to shape by hand, this will stop the rice from sticking.
- Wrap with nori and enjoy!
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