How to Make Onigiris at Home

Photo courtesy of Zojirushi.com

There’s something deeply comforting about making onigiri, the humble Japanese rice ball. With just a few ingredients—warm rice, salt, and your choice of filling—you can create a quick, portable meal that’s as cozy as it is satisfying.

A Simple Recipe for Everyday Comfort

Start with freshly cooked Japanese rice (short-grain works best). While it’s still warm, season it lightly with salt, then shape it into a triangle or oval using your hands or a small mold. Add your favorite filling—think tuna mayo, salmon flakes, or even adobo for a Filipino twist—and wrap it with a strip of nori (seaweed).

It’s the kind of meal that’s both effortless and rewarding—perfect for lunchboxes, picnics, or lazy weekends at home.

Cooking Made Easy in Every DMCI Home

Kitchen Area of the Fairlane Residences model unit.

One of the underrated joys of living in a DMCI Homes community is having thoughtfully designed kitchens that make cooking truly enjoyable. With efficient layouts, ample ventilation, and durable countertops, your kitchen becomes more than just a place to prepare food—it becomes a space for creativity and connection.

Here are nine delicious onigiri recipes you can try right in your DMCI kitchen—some savory, some simple, all comforting:

1. Tuna Mayo Onigiri (classic favorite)

 Photo courtesy of Zojirushi.com

Ingredients:

• 2 cups cooked short-grain rice
  
  

• 1 can tuna (drained)
  
  

• 2–3 tbsp Japanese mayo
  
  

• ½ tsp soy sauce
  
  

• A pinch of salt
  
  

• Nori strips
  
  

Instructions:

1. Mix tuna, mayo, and soy sauce.
   
   

2. Moisten hands with water and sprinkle with salt.
   
   

3. Flatten rice, add filling, and form into a triangle.
   
   

4. Wrap with nori.
   
   

Tip: Add furikake to the rice for extra umami.

2. Salmon Flakes / Yaki Onigiri

Photo courtesy of JustOneCookbook.com

Ingredients:

• 2 cups rice
  
  

• 100 g cooked salmon
  
  

• 1 tsp sesame oil
  
  

• 1 tbsp mayo (optional)
  
  

• Salt, nori
  
  

Instructions:

1. Flake the salmon and season with sesame oil.
   
   

2. Form the rice ball with filling inside.
   
   

3. Lightly brush with sesame oil and pan-fry until golden.
   
   

4. Wrap with nori.
   
   

Tip: Toasting gives it a crispy, smoky edge.

3. Adobo Flakes Onigiri (Filipino twist)

Ingredients:

• 2 cups rice
  
  

• 100 g shredded pork or chicken adobo
  
  

• A bit of its sauce
  
  

• Nori
  
  

Instructions:

1. Drain excess sauce from adobo.
   
   

2. Place filling in rice, form triangle, wrap with nori.
   
   

Tip: Adobo’s rich flavor pairs beautifully with plain rice.

4. Shiitake & Soy Glaze Onigiri (vegetarian)

Photo courtesy of Susan Fellman Blog

Ingredients:

• 2 cups rice
  
  

• 4–6 shiitake mushrooms, sliced
  
  

• 1 tbsp soy sauce
  
  

• ½ tsp mirin or sugar
  
  

• 1 tsp sesame oil
  
  

Instructions:

1. Sauté mushrooms in sesame oil; add soy sauce and mirin until glazed.
   
   

2. Let cool slightly, then form rice balls with mushroom filling.
   
   

3. Wrap with nori.
   
   

Tip: Add chopped scallions or sesame seeds for depth.

5. Corn & Cheese Onigiri (kid-friendly)

Ingredients:

• 2 cups rice
  
  

• ¼ cup corn kernels
  
  

• ¼ cup shredded cheese
  
  

• Nori
  
  

Instructions:

1. Mix corn and cheese together.
   
   

2. Form rice ball with filling inside and seal tightly.
   
   

3. Optionally, grill for a few seconds to melt the cheese.
   
   

Tip: Best eaten warm for that gooey cheese pull.

6. Bulgogi Beef Onigiri

Ingredients:

• 2 cups rice
  
  

• 100 g cooked bulgogi beef (thinly sliced)
  
  

• 1 tbsp sauce or marinade
  
  

• Sesame seeds
  
  

• Nori
  
  

Instructions:

1. Chop beef finely and mix with a little sauce.
   
   

2. Form rice, add filling, and shape into triangle.
   
   

3. Sprinkle sesame seeds before wrapping with nori.
   
   

Tip: Great for packed lunches or picnics.

7. Spicy Tuna Onigiri

Ingredients:

• 2 cups rice
  
  

• 1 can tuna, drained
  
  

• 1–2 tsp sriracha
  
  

• 1 tbsp mayo
  
  

• Nori
  
  

Instructions:

1. Combine tuna, sriracha, and mayo.
   
   

2. Form rice around filling and wrap with nori.
   
   

Tip: Adjust spice to taste—perfect for those who like heat.

8. Umeboshi (Pickled Plum) Onigiri

Ingredients:

• 2 cups rice
  
  

• 2–3 umeboshi plums (pitted)
  
  

• Nori
  
  

Instructions:

1. Place one plum in the center of each rice ball.
   
   

2. Shape into a neat triangle and wrap with nori.
   
   

Tip: Great palate cleanser and pairs well with miso soup.

9. Teriyaki Chicken & Scallion Onigiri

Ingredients:

• 2 cups rice
  
  

• 100 g chopped cooked chicken
  
  

• 1–2 tbsp teriyaki sauce
  
  

• 1 tbsp chopped scallions
  
  

• Nori
  
  

Instructions:

1. Mix chicken with teriyaki sauce and scallions.
   
   

2. Add to rice, shape, and wrap.
   
   

Tip: Drizzle extra sauce before serving for shine and flavor.

Bringing Comfort Food to Condo Living

Cooking at home is also a small but meaningful way to live sustainably. By making your own meals—especially simple ones like onigiri—you reduce waste, save money, and enjoy healthier, fresher food. In DMCI communities where eco-friendly initiatives such as water recycling and natural ventilation are part of daily living, this sense of mindfulness naturally extends into the kitchen.

It’s proof that comfort living isn’t just about big amenities or grand spaces—it’s about everyday rituals done with care, right in the heart of your home.