Enjoyable either as a snack or a pocket-sized meal on the go, onigiri has been loved in Japan for a long time for its simple but filling nature, as well as its versatility in terms of fillings or toppings. An ever-present part of Japanese daily life, these rice balls can be found practically anywhere in Japan, from convenience stores, to sit-down restaurants, to bento lunches, both homemade and store-bought.

Read on to learn more about this handy compact meal, and get recommendations for four restaurants that serve onigiri, all bookable via TableCheck.

What is Onigiri?

With its name derived from the verb “nigiru,” which means “to grasp” or “to press,” onigiri is a mound of pressed rice, usually wrapped in nori (dried seaweed) and containing fillings or toppings such as salmon, umeboshi (pickled plum), and so on. It is usually called a rice ball in English for simplicity’s sake, but it can be round, triangular, or even oval-shaped. In fact, triangular onigiri is more common in modern-day Japan!

Generally, onigiri is made by placing freshly cooked Japanese rice (usually short-grain white or brown rice) on the palm of one hand, making an indentation in the middle to add fillings, then pressing and shaping the rice and fillings with your other hand.

The onigiri-making process is fairly beginner-friendly, as it is not too hard. Today, onigiri making is even easier and more convenient than ever, thanks to the existence of onigiri molds for home cooks and automated onigiri-making machines for factories. But while pre-packaged onigiri can also be quite enjoyable, nothing beats freshly prepared onigiri, like those that you can find in Japanese home cooking, at restaurants and onigiri shops, or even as shime, the finishing touch at izakaya pubs.

Are Onigiri and Omusubi the Same Thing?

You may have also heard of the term “omusubi.” Indeed, “omusubi” also refers to rice balls and can thus be used interchangeably with “onigiri”; different parts of Japan may use one or the other word more commonly. The two only differ in literal meaning, with “omusubi” originating from the verb “musubu” (“to bind” or “to connect”) and thus carrying a different nuance, suggesting a possible link between onigiri and the Shinto religion in ancient times. 

Is Onigiri Sushi?

Despite the similar origins of their names, onigiri and nigiri sushi are not to be confused with each other! Nigiri sushi and onigiri may both use rice and involve some pressing to make, but they are definitely not interchangeable terms for the same dish. For one, sushi is made with vinegared rice; in contrast, onigiri with vinegared rice is virtually unheard of. Additionally, sushi is eaten with chopsticks, while onigiri is eaten by hand.

Japan’s Oldest Fast Food: A Brief History of Onigiri

Onigiri is thought to have existed since pre-modern times, with the oldest onigiri being blackened, hand-formed clumps of rice dating from the Yayoi period, around 2,000 years ago. Then, in the Heian period (794–1185), egg-shaped glutinous rice balls called tonjiki, which were served at banquets and outdoor occasions, emerged. These can be considered the precursor to onigiri.

Further notable developments occurred during the Kamakura period (1185 or 1192–1333), when glutinous rice was no longer used to make rice balls, and the Edo period (1603–1868), when nori began to be added to onigiri. Over time, onigiri gradually went from a snack mainly enjoyed by nobles to everyday fare.

Showa-era Japan (1926–1989), especially during the post-war years, welcomed even more developments to onigiri. New onigiri fillings and types came about, like tuna mayonnaise onigiri and tenmusu, bite-sized onigiri stuffed with a piece of fried shrimp.

Additionally, onigiri-making machines made mass production of onigiri possible. Seven-Eleven Japan, among other companies, came up with the multilayered packaging for triangular onigiri that is standard to convenience stores nowadays. Requiring three easy steps to unwrap, it allows nori to stay crisp by keeping it separate from the rest of the onigiri.

Today, onigiri has also become a way of showcasing each prefecture’s local specialties, with some onigiri enthusiasts trying regional onigiri throughout their travels. New variants such as onigirazu (unpressed onigiri) and fusion onigiri continue to emerge as well. And, in 2019, an onigiri restaurant made it to the Michelin Guide for the first time ever: Onigiri Asakusa Yadoroku, Tokyo's oldest onigiri shop, located right behind the world-famous Sensoji Temple.

Common Onigiri Variants, Fillings, and Toppings

Traditional onigiri fillings (or toppings) usually have relatively strong tastes to contrast the mild taste of rice. Examples include the sour-and-salty umeboshi (pickled plum), umami-rich konbu (kelp), sweet-and-savory negi miso (leek and miso) and soboro (ground chicken), takana (pickled leaf greens). For those who prefer something simpler, there’s also shio musubi, onigiri made with salted rice, without any fillings or toppings.

Seafood-based onigiri fillings and toppings are also common. Preserved simmered seafood called tsukudani, for instance, is often used as an onigiri filling for its rich umami flavor, which goes well with rice. You will also easily find onigiri with salmon flakes, okaka (dried katsuobushi bonito flakes), slightly briny-tasting tarako (cod roe) or its spicy version mentaiko, or grilled fish such as saba (mackerel). Tuna mayonnaise is a fairly modern combination that has now become one of the most popular onigiri fillings, and onigiri with shrimp, squid, or even unagi (eel) is not hard to find, either.

Onigiri does not absolutely need to be made with plain rice. In fact, you can turn dishes like takikomi gohan (mixed rice), hijiki gohan (seaweed rice), or even simply rice sprinkled with furikake seasoning into onigiri just by shaping and pressing the rice. There’s also a variant called yaki-onigiri (grilled onigiri), which is made by coating onigiri with soy sauce and/or miso paste, then grilling it until the rice turns crispy.

With onigiri being such a versatile food, the sky’s the limit when it comes to fillings and toppings, especially when it comes to fusion onigiri. Kimchi mayonnaise, prosciutto, salmon and cream cheese, curry rice, and pilaf are just some examples of fusion onigiri that have been sold at convenience stores. And, as competition among convenience stores grows ever fiercer, you can expect even more creative variations to come.

The Best Onigiri Restaurants in Japan to Book on TableCheck

Onigiri places aren’t all takeout-only shops; you can sit down for a hearty meal revolving around onigiri, too! Here are four restaurants offering delicious onigiri on TableCheck; only one among them is takeout-only.

1. Itagokometen (Tokyo)

Tucked away in a mainly residential neighborhood in Tokyo’s Itabashi Ward, on a shopping street with a local vibe, is Itagokometen, a rice merchant’s 100-year-old house given new life as a takeout-only restaurant and community space.

If you’ve ever wondered how Japanese home cooking tastes, Itagokometen is the place to go. Go for its tasty but budget-friendly bento boxes and well-portioned onigiri with classic toppings such as negi miso, konbu, salmon, and tuna mayonnaise. You can also be sure that the rice is fluffy and cooked just right, as expected of a restaurant owned by a rice dealer.

Address: 40-1 Nakajuku, Itabashi Ward, Tokyo 173-0005

BOOK ITAGOKOMETEN

2. Maruyama (Tokyo)

Located in the K5 boutique hotel, in Tokyo's Nihonbashi district, is Maruyama, a sophisticated izakaya-style restaurant and bar where regional sake blends and reinvented Japanese cuisine made with the finest local ingredients come together.

In contrast to its offerings at dinner, Maruyama’s weekday-only lunch sets go back to basics while adding creative twists. Its omusubi lunch set, for example, features onigiri with traditional toppings like konbu or katsuobushi, but with fusion ingredients like za’atar, a Middle Eastern spice mix. 

Address: 1F K5, 3-5 Nihonbashi Kabutocho, Chuo Ward, Tokyo 103-0026

BOOK MARUYAMA

3. Ishii Miso (Nagano)

About a 20-minute walk from Matsumoto Castle, one of the best-known attractions in Nagano Prefecture’s Matsumoto City, is the long-standing Ishii Miso. This brewery is one of the few remaining shops in Japan to still produce miso the traditional, all-natural way: by aging it in wooden barrels.

Ishii Miso has an on-site restaurant that serves miso-based meals for lunch, including onigiri made with their signature miso. How about touring Ishii Miso with its artisan brewers, then enjoying some onigiri (and more) at their restaurant?

Address: 1-8-1 Uzuhashi, Matsumoto City, Nagano Prefecture 390-0813

BOOK ISHII MISO

4. Genmai Onigiri Hitoyasumi (Fukuoka)

Past Fukuoka’s city center, around 20 minutes by train or car, are the nature-rich towns of Sasaguri and Hisayama. Here, overlooking nearby woods is a relaxation facility called Nayuta. At one of its restaurants, Genmai Onigiri Hitoyasumi, enjoy nourishing Japanese vegan cuisine prepared by a veteran chef while you take in scenic views.

In addition to rice bowls and obanzai (small plate)-style set meals, this cozy restaurant serves onigiri made with wood-fired brown rice and locally sourced organic produce. Hitoyasumi’s vegan dishes are free of additives, alcohol, and pungent vegetables, making them Buddhist vegetarian-friendly and halal-friendly as well.

Address: 1F Nayuta, 1822 Kubara, Hisayama Town, Kasuya District, Fukuoka Prefecture 811-2501 

BOOK GENMAI ONIGIRI HITOYASUMI

Read up on another beloved Japanese dish that consists of rice and toppings: sushi! Or, if you’re looking for meatier Japanese food, check out our guides to yakiniku and teppanyaki.