Featured Comment:
“So good! I’ll be making these again!”
– Heather
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!
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.
If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!
Add the bonito flakes, soy sauce, sesame seeds, toasted sesame oil, sugar, and dashi granules 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 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 as a 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 them 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
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 its shape.
You can freeze onigiri for up to 1 month when properly wrapped in plastic wrap. To reheat, remove the plastic wrap and microwave until heated through (typically 1-2 minutes depending on your microwave’s wattage and the size of the rice ball).
Nori is optional and not essential for okaka onigiri. While it adds a nice texture and makes the rice ball easier to hold, the filling itself is flavorful enough to enjoy without seaweed. If you do use nori, wrap it just before eating to maintain its crispness.
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
- 15 g bonito flakes (katsuobushi) katsuobushi
- 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp toasted white sesame seeds
- ½ tbsp toasted sesame oil
- ½ tsp sugar
- ¼ tsp dashi granules
- 600 g cooked Japanese short-grain rice
- 2 sheets roasted seaweed for sushi (nori) cut into long thirds
Instructions
- Add 15 g bonito flakes (katsuobushi), 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp toasted sesame oil, 1 tbsp toasted white sesame seeds, ½ tsp sugar, and ¼ tsp dashi granules to a large bowl and mix until well combined.
- 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 equal portions (depending on how big you want the onigiri to be, 600g of rice makes 4 large or 6 small rice balls) 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!
So good! I’ll be making these again!
Thank you so much, Heather! 🙂
hi again, thanks for the rice link….duh, I put it in the fridge.
I don’t have a microwave so could I wrap it in foil and steam instead?
….. and now I posted on the wrong recipe, sorry should have been on the salmon Ongiri.