RECIPE: Mentsuyu Onigiri (Rice Balls)

RECIPE: Mentsuyu Onigiri (Rice Balls)

Onigiri (rice balls) are the ultimate quick meal or snack while on the go in Japan and come with an infinite variety of flavors and fillings. 

Serving: 1


  • 1 cup cooked rice
  • 3 tbsptenkasu(tempura bits) (see below for recipe)
  • 1 tspaonori (seaweed flakes) or 1 tspnegi (green onion) (chopped)
  • 1 tbspmentsuyu
  • Pinch ofleftover katsuobushi from making dashi (chopped)
  • Nori sheet, shiso leaf, etc (optional)

To make tenkasu


  • 30g tempura flour
  • 20ml water
  • 1 tsp vinegar
  • Oil for cooking


  1. Mix the tempura flour, water and vinegar.
  2. Add oil to a frying pan on medium heat to about 1cm depth. Drop a bit of the batter from step 1 into the oil. If it floats, the oil is ready.
  3. Drop bits of the rest of the batter into the oil while stirring quickly with chopsticks. Scoop out with a mini strainer and place on a paper towel to absorb excess oil.

Main instructions:

  1. Mix the tenkasu, aonori (or negi), mentsuyu and leftover katsuobushi with the cooked rice.
  2. Mold into triangles or balls and wrap with a nori sheet or shiso leaf if desired. 

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