Vegetable Onigiri ( Including a How to form and fill Video)

Arren is one picky little guy, but the one thing he will devour without hesitation are these Onigiri or Japanese Rice balls for anyone that doesn’t know their Japanese cuisine.

Japanese food is my favourite cuisine to make, the creativity and flavours just speak to my soul and nothing is as inventive as calling an obvious triangle a ball.

The filling is really versatile you can add anything you want and it will still come out great, I try to add as many vegetables as humanly possible for my little picky weirdo, because if it’s wrapped in rice and nori it’s not weird at all….Arren logic I can get on board with.

The key to forming these is to have a bowl of water and a plate of salt.  Dip your hands in the water, and cover your hands with the salt, this will prevent the rice from sticking on your hands and help you form that perfect triangle you are missing.  Here is my video on how to shape and fill these little balls.  How to Shape and fill onigiri.



  • 1 cup Japanese short grain rice ( sushi rice)
  • 1 1/2 cups water
  • salt
  • bowl of water
  • 6 strips nori
  • 1 small carrot, grated
  • 1 cup spinach finely chopped
  • steamed broccoli, or cauliflower
  • 1 tsp soy sauce
  • 1/2 tsp grated ginger
  • 1 tbsp oil



Put the rice in a sieve and wash the rice until water runs clear.

Place the rice and water into a pot and bring to a boil, reduce to simmer.  Cook until the water is completely absorbed ( watch the pot this happens faster than you might think).

Remove from heat and cover.   Allow to cool.

In a pan,  heat the oil.

Add the ginger carrot, spinach and broccoli.    Saute until wilted.

Add the soy sauce and start mushing the broccoli into the mixture.  Taste and add more soy sauce if needed.  Let cool.

Dip your hands into the water, cover with salt and grab a handful of rice. and start forming a tight triangle  my video explains more.  Be firm.

Once you have a triangle, take a teaspoon and scoop out some rice.  add a teaspoon of filling and cover with more rice.  Form a tight triangle.  Stick a strip of nori to the bottom.

Repeat with the rest of the rice.  Serve immediately or refrigerate for later.