Do you love onigiri and want to try making them at home? Then discover some ideas for stuffing rice. The tuna and mayonnaise filling is very popular, as it is simple to make and should not be cooked. Spicy salmon filling is another tempting option for fish lovers. You could also make a topping with teriyaki chicken, crunchy thanks to the scallion and ginger. Are you a vegetarian? Try a stuffing made with edemame, peas, carrots and onion. Those who love sweet and sour can mix bacon, honey, spring onion and soy sauce. In short, among the many options you will surely find the one that best suits your tastes!
Ingrediants
Tuna and Mayonnaise filling
- 20 g of onion
- 150 g of canned tuna
- 1 teaspoon (2 g) of black pepper
- 1 tablespoon (15 ml) of apple cider vinegar
- 2 tablespoons (30 g) of mayonnaise
Doses to fill 3 onigiri
Vegetarian filling
- 180 g of frozen edemame
- A pinch of salt
- 300 g of frozen peas
- 2 medium carrots
- ½ small white onion
- 2 tablespoons (30 ml) of tamari or soy sauce
- 2 tablespoons (10 ml) of toasted sesame seed oil
Doses for about 1 kg of filling
Spicy Salmon Filling
- 250 g of cooked salmon
- 2 tablespoons (30 g) of Kewpie mayonnaise
- 2 tablespoons (35 g) of sriracha or hot sauce
- Salt to taste.
Doses to stuff about 16-18 onigiri
Teriyaki Chicken Filling
- 150 g of boneless chicken breast
- Small piece of fresh ginger of about 3 cm
- 1 small carrot
- 1 stalk of spring onion
- 1 tablespoon (15 ml) of light soy sauce
- 1 tablespoon (15 ml) of sake
- 1 tablespoon (15 ml) of vegetable oil such as canola
- 2 cloves of minced garlic
Doses to stuff about 4-6 onigiri
Honey and Bacon Filling
- 1 teaspoon (5 ml) of soy sauce or tamari
- 1 teaspoon (5 ml) of sesame seed oil
- 2 teaspoons (15 g) of honey
- 1 stalk of spring onion
- 2 slices of cooked bacon
- 1 pinch of red pepper flakes
Doses to fill 4 onigiri
Steps
Method 1 of 5: Make a Tuna and Mayonnaise Filling
Step 1. Take a small onion and cut a piece of about 20g
Chop it finely and put it in a bowl. Open a 150g can of tuna and drain the water or oil. Transfer it to the bowl with the help of a spoon. Mash the tuna with a fork to crumble it.
Step 2. Prepare the other ingredients
Pour 1 tablespoon (15 ml) of apple cider vinegar into the bowl, then add 1 teaspoon (2 g) of black pepper and 2 tablespoons (30 g) of mayonnaise.
Step 3. Stir the ingredients with a spoon until smooth
Use it to stuff 3 onigiri.
The filling can be prepared in advance and stored in the fridge for a few hours
Method 2 of 5: Make a Vegetarian Filling
Step 1. Wash 2 medium carrots and peel them
Chop them carefully using a sharp knife until you get small pieces of about 3 cm. Set them aside and peel half a white onion (choose a small one). Chop it up and put it in the bowl of a food processor.
Step 2. Fill a medium saucepan with water and set the flame to high
Bring to a boil and cook 180 g of frozen edemame, adding a pinch of salt. Boil for two minutes.
Step 3. Add the chopped carrots and 300 g of frozen peas
Boil for three minutes with the edemame.
The vegetables should take on a bright color and soften slightly
Step 4. Put a colander in the sink and drain the vegetables
Place them in the food processor bowl with the onion. Add 2 tablespoons (30 ml) of soy sauce or tamari and 2 teaspoons (10 ml) of toasted sesame seed oil. Put the lid on and run the food processor until the mixture is creamy and homogeneous.
Step 5. Remove the filling from the bowl with the help of a spoon and stuff the onigiri
Alternatively, you can keep it in the fridge for a few hours. Remember that vegetables tend to become mushy in the refrigerator over time.
Method 3 of 5: Make a Spicy Salmon Filling
Step 1. Take 250g of cooked salmon and mash it with a fork to make small pieces, so you can mix it more easily with the other ingredients
If you are using canned salmon, drain and measure
Step 2. Measure the other ingredients to make the filling
Place the salmon in a small bowl, then add 2 tablespoons (30g) of Kewpie mayonnaise and 2 tablespoons (35g) of sriracha or hot sauce.
If you can't find Kewpie mayonnaise (made with rice vinegar), you can replace it with distilled vinegar, which is easier to find. The difference will be practically imperceptible
Step 3. Mix the salmon, mayonnaise and hot sauce until smooth
Taste and season with salt. If you used canned salmon, you won't need much of it. Use the filling right away or keep it.
It can be kept for a few hours in the fridge
Method 4 of 5: Make a Teriyaki Chicken Filling
Step 1. Cut 150g boneless chicken breast into thin strips
Place it in a bowl and add 2 cloves of minced garlic, 1 tablespoon (15 ml) of light soy sauce and 1 tablespoon (15 ml) of sake. Stir and marinate the chicken for 15 minutes. Meanwhile, prepare the vegetables.
Chicken breast can be substituted for minced chicken
Step 2. Take a 3 cm piece of fresh ginger and peel it with a small knife or vegetable peeler
Cut it into strips. Peel a small carrot and julienne it. Finally, cut a spring onion stalk trying to obtain strips that are more or less the same size as the ginger and carrot.
Step 3. Pour 1 tablespoon (15 ml) of vegetable oil, such as canola, into a small skillet or saucepan and set the heat to medium
Once the oil has become hot, add the strips of ginger, carrot and spring onion. Stir and brown the vegetables for two to three minutes. Place them on a plate.
The vegetables should wilt, but at the same time retain a vibrant color and continue to be crunchy
Step 4. Still over medium heat, cook the marinated chicken
Stir it and brown it for 5 minutes. It should cook and brown evenly.
Step 5. Place the cooked chicken in the bowl of browned vegetables
Stir well and stuff the onigiri. You can store the filling in the refrigerator for several hours.
If you prefer a more even consistency, process the ingredients with a food processor until you get a smooth and creamy blend
Method 5 of 5: Make a Honey and Bacon Filling
Step 1. Place 2 slices of cooked bacon on a cutting board and chop with a sharp knife
Put it in a small bowl. Then, still on the cutting board, finely chop a spring onion stalk and transfer it to the same container.
Step 2. Add the following ingredients to the same bowl as the bacon and spring onion:
- 1 teaspoon (5 ml) of tamari or soy sauce;
- 1 teaspoon (5 ml) of sesame seed oil;
- 2 teaspoons (15 g) of honey.
- A pinch of red pepper flakes.
Step 3. Mix the ingredients evenly with a spoon
Use the filling immediately or cover the bowl with cling film and refrigerate for a few hours to prepare.
