Onigiri Mall of Asia: A Complete Guide

Onigiri Mall of Asia is a fun, portable twist on the classic Japanese rice ball, inspired by the vibrant food courts of the Mall of Asia in Manila. These filled rice triangles are wrapped in nori and packed with savory fillings, making them perfect for a quick lunch, a picnic, or a snack on the go. This recipe gives you a foolproof method for making delicious, restaurant-quality onigiri at home, with a customizable filling that everyone will love.

Ingredients

2 cups (370 g) Japanese short-grain or sushi rice
2 1/2 cups (590 ml) water
1/4 cup (60 ml) rice vinegar
1 tablespoon (15 g) sugar
1 teaspoon (5 g) salt, plus more for seasoning
For the filling: 1 can (5 oz / 140 g) tuna in water, drained, or 1/2 cup (75 g) cooked and shredded chicken
2 tablespoons (30 g) mayonnaise (Japanese-style if available)
1 teaspoon soy sauce
1/2 teaspoon sriracha or chili paste (optional)
4 sheets of nori (dried seaweed), each cut into thirds or halves
Optional: sesame seeds, furikake, or pickled umeboshi (plum) for garnish

Instructions

Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold running water, swishing with your fingers, for about 2 minutes, until the water runs mostly clear. Drain well.
Cook the rice: In a medium saucepan, combine the rinsed rice and 2 1/2 cups (590 ml) water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes without lifting the lid.
Season the rice: In a small bowl, whisk together the rice vinegar, sugar, and 1 teaspoon salt until dissolved. Transfer the cooked rice to a large mixing bowl (preferably wooden or glass). Drizzle the vinegar mixture over the rice and gently fold it in with a spatula, using a cutting motion to avoid mashing the grains. Fan the rice as you mix to cool it quickly. Set aside until cool enough to handle but still warm.
Make the filling: In a small bowl, combine the drained tuna or chicken with mayonnaise, soy sauce, and sriracha (if using). Mix well and set aside.
Shape the onigiri: Wet your hands with water and rub a little salt between your palms. Scoop about 1/2 cup (100 g) of the seasoned rice into your hand. Make a small indentation in the center and place about 1 tablespoon of the filling inside. Add a little more rice on top to cover the filling, then gently press the rice into a compact triangle shape. Use your fingers to mold the corners, applying light pressure so the rice holds together without being squished. Repeat with the remaining rice and filling.
Wrap with nori: Cut each nori sheet into thirds (about 3×7 inches / 7.5×18 cm). Wrap one piece of nori around the bottom or side of each onigiri, leaving the top exposed. The nori will stick to the slightly moist rice. If the nori is not sticking, dampen it lightly with a drop of water.
Serve or store: Serve immediately, or wrap each onigiri in plastic wrap and refrigerate for up to 2 days. If storing, add the nori just before serving to keep it crisp.

Tips

Use the right rice: Japanese short-grain or sushi rice is essential for sticky, moldable onigiri. Regular long-grain rice will not hold its shape well. If you can’t find sushi rice, use a medium-grain rice like Calrose.
Keep hands wet: Dip your hands in water and salt before each onigiri to prevent sticking and to lightly season the exterior. Re-wet as needed.
Don’t overmix: When folding the vinegar into the rice, be gentle. Overmixing will make the rice gummy and mushy.
Make ahead: You can prepare the rice and filling a day in advance. Store the rice in the refrigerator in an airtight container, but bring it to room temperature before shaping, as cold rice is harder to mold.

Serving Suggestions

Serve onigiri as a snack, a light lunch, or as part of a bento box. Pair with a bowl of miso soup, a simple green salad, or pickled vegetables. They are also great for picnics, road trips, or school lunches. For a fun party platter, make a variety of fillings and arrange them on a platter with extra nori on the side.

Variations

Classic Salmon: Use cooked, flaked salmon (fresh or canned) mixed with a little mayonnaise and salt.
Vegetarian: Fill with sautÃ©ed mushrooms and spinach, or a mixture of diced cucumber, avocado, and sesame seeds.
Umeboshi: Place a whole pickled plum (umeboshi) in the center for a tangy, traditional filling.
Spicy Kimchi: Mix chopped kimchi with a bit of sesame oil and gochujang (Korean chili paste) for a spicy kick.
Teriyaki Chicken: Use cooked chicken tossed in teriyaki sauce, with a sprinkle of sesame seeds on top.

Storage and Reheating

Onigiri are best eaten fresh, but they can be stored in the refrigerator for up to 2 days. Wrap each one tightly in plastic wrap to prevent them from drying out. Do not freeze onigiri, as the rice will become mushy upon thawing. To reheat, remove the nori and microwave on high for 20-30 seconds, or until warm. Alternatively, you can pan-fry the onigiri in a little oil until the outside is crispy, then brush with soy sauce for a delicious twist. Always reheat leftovers to an internal temperature of 165Â°F (74Â°C) before eating.

Frequently Asked Questions

Can I use regular long-grain rice? It’s not recommended. Long-grain rice lacks the starch content needed to stick together, so your onigiri will fall apart. Stick with short-grain or medium-grain varieties.

How do I keep the nori crispy? Nori absorbs moisture from the rice and becomes soft quickly. To keep it crisp, wrap the nori around the onigiri just before serving. If storing, keep the nori separate and wrap it around the onigiri later.

Can I make onigiri without a mold? Absolutely! Wet your hands, salt them, and shape the rice with your palms. It takes a little practice, but it’s easy to get a triangle or ball shape by pressing gently.

What if my rice is too dry or too wet? If the rice is too dry, add a teaspoon of water at a time until it holds together. If too wet, let it sit uncovered for a few minutes to release excess moisture. The texture should be slightly sticky but not mushy.

Can I freeze onigiri? Freezing is not ideal because the rice texture changes and becomes grainy. If you must, freeze without nori and wrap tightly, then thaw in the refrigerator and reheat gently.

Is it safe to eat onigiri cold? Yes, onigiri is traditionally eaten at room temperature. However, if you’re making them ahead, keep them refrigerated and consume within 2 days. Always use safe food handling practices.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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