20 Common Onigiri Fillings To Know (Plus Some Unique Picks)

Much like a sandwich, onigiri are versatile, delicious and the perfect quick lunch when your salaryman “lunch hour” is really six minutes long. With so many to choose from, it can be tough to decipher onigiri (rice ball) fillings if you're not familiar with Japanese ingredients.

So let’s explore those konbini shelves; the seaweed awaits!

What is an onigiri?

Onigiri, or Japanese rice balls, are rice triangles wrapped in seaweed with usually savory fillings, often eaten as a fast meal or portable snack in Japan. You can get them anywhere you look, from packaged at convenience stores to handmade at grocery stores and even specialty mom-and-pop onigiri shops.

They are a staple for bento boxes, and you can make your own onigiri at home!

People in Japan have likely been taking their rice in ball form since ancient times. But the glorious reign of onigiri as we know them began in the Edo Period (1603–1868) when people started wrapping them in seaweed, or nori, to avoid sticky fingers on the go.

Japanese rice ball fillings have since come to include a variety of flavors, from traditional pickled plum to creamy seafood to tiny fish babies (er, cod roe).

Happily for us modern folk, onigiri are now sold at Japanese convenience stores everywhere for only ¥100 to ¥200. But you can also make them yourself pretty easily — and remember, as far as fillings go, anything you can stuff into a handful of rice is fair game.

Onigiri, also called omusubi depending on region, are wildly customizable. Some are circular instead of triangular, some have no seaweed, and some have zany flavors like Korean barbecued beef (kalbi) or Japanese curry from the famous Coco Ichibanya chain.

Here, we’ll outline the classics as well as some newcomers!

Tuna mayo onigiri — amusingly the “chicken of the sea” in Japanese — may in fact be the most popular of all onigiri flavors, not to mention one of the easiest to make. Always delicious, the creamy Japanese mayonnaise (thicker and richer than Western mayo) complements the tuna shreds in a way that is dangerously addictive.

This particular onigiri seaweed wrapper was hugging the rice ball kimono-style, giving it a charming v-neck. When the nori comes already touching the rice like this, it’s softer than when it’s protected by a special plastic wrapping.

Salmon onigiri comes in perhaps the largest number of variations, but grilled salmon flakes is a favorite for many, constantly ranking alongside tuna mayo as the most popular onigiri.

The salmon flakes, salty and flavorful, lend a tangy brightness to the rice surrounding them. A true classic, this is one flavor that shouldn’t be missed.

Umeboshi, or pickled Japanese plum, is relatively common in Japan, popping up in onigiri as well. The dried and salty plum tends to be an acquired taste for those not used to its punchy flavor, so definitely pick this one up if you’re feeling curious!

Also, the onigiri below has a special three-part wrapper to preserve the seaweed before you wrap it around the rice ball yourself. This results in wonderfully crunchy nori that softens after a minute or so.

While it can be a challenge at times to find vegan food offerings in Japan, onigiri have a variety of options due to the versatility of the fillings. In this Tokyo cooking class, you can make a variety of vegan onigiri under the direction of an experienced chef. 

Make vegan versions of onigiri favorites like vegan mentaiko (seasoned cod roe) as well as yaki onigiri, grilled rice balls brushed with soy sauce, to pair with a soup, side and a pickled dish. 

Salted cod roe is a gritty and pleasant filling, good for those who like subtle seafood flavors in general. Don’t mistake tarako with mentaiko — while both cod roe, this one’s not spicy!

The onigiri pictured mixes tarako with butter, as they sometimes do, giving the rice around it a tasty richness.

Seasoned cod roe is the spiciest of all the common onigiri fillings. But good news for the spice-phobic: mentaiko tingles pleasantly, but doesn’t overwhelm or burn. The powerful pang mellows out by distribution through the rice, perfect for a spicy moment without it lasting long past that.

If you’ve ever received a hot dish garnished with what look like thin strips of paper dancing like the inflatable man at the car wash, you know what bonito flakes are. These dried tuna shavings make a strong, smoky filling to onigiri, recommended for people who like to hang out near the grill during barbecues.

Hot tip: The nori on Lawson’s onigiri is always nice and smooth! It stays together without crumbling, making for fewer bits of seaweed on your lap post-nibble.

The two previous flavors pair quite well together. This onigiri features mentaiko mixed with bonito flakes to provide a spicy and smoky combination. If you’re eating it from the top, you’ll be greeted by the rush of mentaiko flavor before slowly working your way down to the smoky bonito flakes near the bottom. 

For when you don’t want to commit to either one flavor, be sure to pick this one up!

What better to fill a seaweed-wrapped rice ball with than more seaweed? The kelp, or kombu, in onigiri has a mild soy sauce flavor and gelatinous, somewhat questionable texture. Nevertheless, kombucha fans who want to try kombu onigiri are in luck; you can usually find kombu still hanging out on the shelves come the end of the day.

On yet another seaweed-related note, 7-Eleven’s nori wrapping, pictured here, tends to be quite textured and crumbly compared to that of Lawson and Family Mart.

Sometimes new kinds of onigiri pop up in the convenience store rotation, like this grilled salmon & cream cheese flavor from Lawson. 

It’s no crab (ahem, salmon) rangoon, as the cheese inside is inexplicably cubed, not creamy. But it’s a safe and palatable choice, so if you’re looking for a sweet onigiri filling, you could do worse than the ol’ seafood-and-cream-cheese standby.

If you’re ever in need of a hearty, filling meal that you can fit in your pocket, definitely go for a torigomoku onigiri. These rice balls are packed with chicken and veggies like carrot and onion, soy sauce flavoring, and an oddly satisfying thickness unique among onigiri varieties.

To identify torigomoku onigiri, look out for dark rice, a circular shape, and a truly Thanksgiving-like bounty of chicken and vegetables on the packaging.

Yaki onigiri, or grilled onigiri, is drizzled in soy sauce before being grilled. Its combination of salty soy sauce flavor pairs perfectly with a slight char flavor.

While this convenience store version doesn’t have the strong crunch you would get from a freshly cooked yaki onigiri, the firmness of the grilled rice is very pleasant. Grab a yaki onigiri when you're in the mood for something simple, but still want a distinct flavor. 

Make yaki (grilled) onigiri at a cooking school with nearly 150 years of history. You’ll learn how to glaze your yaki onigiri with soy sauce and put in a filling before grilling it to crispy perfection.

Pair it with karaage (Japanese-style fried chicken) and tonjiru soup, a hearty pork and vegetable soup, for a delicious and well-balanced Japanese meal. 

It doesn’t get much simpler than this, but sometimes that’s all you need. While this original incarnation of onigiri doesn’t have the stronger flavor that fillings would provide, the salt provides a nice, albeit one-note accent to the rice.

It’s recommended to be eaten warm, so heat it up and enjoy.

If you want something a little heavier, fried shrimp & mayo is here for you. Featuring two pieces of fried shrimp and a soy sauce-infused mayonnaise, it hits hard on the savory flavors. The mayo pairs great with the fried shrimp and provides welcome moisture to the rice.

In this bento-making class in Osaka, learn how to make two different types of onigiri with fried shrimp on the side. But a bento doesn’t just end there. You’ll learn to cook a whole spread of other delicious dishes to fill out the rest of your bento! 

Best of all, you can take the recipes home with you after the class, meaning you’ll be able to cook it all again whenever you want! 

A more extravagant variant to salmon flakes, this onigiri has a healthy cut of salmon belly meat stuffed inside. The thickness and tenderness of the meat provides a luxurious flavor and is much more filling than other salmon onigiri.

When you’ve got a bigger onigiri appetite than normal, give this one a try. 

Japan loves its mayonnaise, and that’s evident from just how many onigiri incorporate it into their filling. There’s a reason why it's a headliner for so many onigiri though; it can pair well with just about whatever other filling is inside.

In this particular onigiri, the mayonnaise provides moisture and a flavor accent to make the chicken pop!

If you aren’t a fan of mayonnaise or just want something a little less heavy, chicken onigiri is here for you. Simple and to the point, it provides a punch of meat flavor that cuts through the surrounding rice.

This particular chicken onigiri is cooked in the yakitori style, covered in tare — a sauce combining soy sauce, sake and sugar — before being cooked to give it a delicious umami flavor. 

While eating raw eggs may not be advised in certain parts of the world, it might surprise you that they are a common component of the Japanese diet. The process Japan uses to clean and package its eggs reduces the risk of salmonella considerably, so there is no need to worry when you pick up this onigiri at the nearest convenience store. 

By the time you take a bite, the egg yolk and soy sauce have soaked in to create a delightful mixture of salty and creamy rice!

Find out more: Why Can You Eat Raw Eggs in Japan?

Even though the label says seaweed in English, this onigiri actually uses wakame (a type of kelp). If you’ve tried miso soup, you’ve probably had wakame. Chewier than nori, wakame has a light flavor that accents the nuttiness of the sesame seeds well. 

Since the finely cut wakame and sesame seeds are sprinkled throughout rather than concentrated in the center, you can enjoy their flavors with every bite.

This Japanese home cooking class in Tokyo will teach you how to make three different kinds of onigiri. You’ll start by learning how to choose the best rice for onigiri before cooking it to the perfect texture. 

Then, learn how to shape the onigiri into the classic triangle shape as well as experimenting with other shapes. Finally, you’ll wrap your creations in nori for the perfect crunch.

Beef onigiri can be more difficult to come by as other meat options like fish or chicken are more commonly used as fillings. So, when you find one with beef, it can be hard to pass up the opportunity.  

This specific onigiri has Korean-style bulgogi beef inside, with the perfect mixture of sweet, salty and savory.

Basically a breakfast sandwich combined with one of the most popular fillings in tuna mayo, it’s strange but satisfying as it toes the line of the definition of onigiri. 

Its shape is more akin to a half-sandwich, resembling a mouth, rather than the normal triangle or circle shape, which is probably why they decided to give it little eyeballs on the packaging.

It’s recommended to be microwaved, so warm it up before diving in.

It’s common to find special, often limited-time onigiri with wacky names and packaging popping amongst the comparatively austere regulars. For example, Lawson’s exclusive “Devil’s Onigiri,” filled with tempura batter and, yes, green seaweed again, offers a rich and savory innovation on the classics. 

More flavors from this brand, like Dan Dan Noodles, Red Bean, and Okonomiyaki, are always making the rounds — just look for the angry, Halloween-ish raccoon who looks like he’s trying to sell you something.

Now that you know all about the basic onigiri flavors, are you ready for the next level? While convenience stores often offer an interesting flavor or two, Onigiri Bongo, a shop specializing in onigiri, serves over 56 different flavors! Care for a rice ball full of mentaiko (fish eggs) cream cheese and miso? Or how about a raw egg yolk or two?

Onigiri are always a splendid option for any occasion, whether you’re looking for a cheap thrill or just need to stuff your face with something edible. If you’re trying to find a particular flavor, search for a specific word, such as ume or tarako, within a longer description on the packaging. The names of onigiri flavors vary between stores and can get quite kanji-heavy!

My only other advice? Grab them fast! You can bet the salarymen will have run away with all the tuna mayo by nightfall — and you don’t want to be the poor sap stuck with kelp.

In this private cooking class you’ll learn how to create your own onigiri from start to finish. Learn how to shape the onigiri while learning about flavor combinations that you can use to fill your creation. Finally, master the ever-important art of nori (seaweed) wrapping. 

When finished, you’ll enjoy your onigiri creation with a side of miso soup. But that’s not all, as you’ll also have the opportunity to try amazake, a traditional Japanese drink made from fermented rice. Unlike regular sake, it’s alcohol free, so it can even be enjoyed by kids!

Feeling hungry? Browse Japanese home cooking classes or check out our YouTube channel!

Tuna mayo and salmon are commonly listed as Japan’s most popular onigiri flavors. 

Normal flavors at convenience stores will usually cost between ¥100 to ¥200, but there is also a selection of premium and specialty flavors that can go upwards of ¥300. 

It depends on the type of filling. While onigiri are high in carbohydrates due to the rice, fillings can provide protein and other healthy vitamins and nutrients.

If you want a healthier snack, opt for a salmon or chicken and vegetables onigiri instead of one with a heavy filling like mayonnaise or something fried. 

Some onigiri are best cold, while others are recommended to be heated for the best flavor.

While not always listed, you can look for a little box or label on the front of the packaging that provides the wattage (W) of the microwave and the number of seconds to heat it to know when you should warm it up.

Editor's note: This blog post was originally published by Emily Suvannasankha. It was updated by byFood staff in November 2024.