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–+ servings

Okaka Onigiri (Seasoned Bonito Flake Rice Ball)

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Author Yuto Omura
Servings 6 rice balls

Ingredients 
 

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.
    okaka onigiri rice ball "filling" in a steel mixing bowl with a wooden spoon
  • 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.
    okaka onigiri filling mixed with white rice in a steel mixing bowl with wooden spoon
  • 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.
    okaka onigiri shaped in a plastic rice ball mold
  • Wrap with nori and enjoy!
    holding okaka onigiri wrapped with nori

Notes

  • If you prefer not to handle the rice with your bare hands, you can wrap the rice with plastic wrap and shape it without touching it.
  • Leftover rice balls are best wrapped and stored in the freezer without nori. Microwave to defrost and eat as soon as possible.