These 6 Secret Japanese Rice Balls a.k.a. GOTOCHI ONIGIRI Are My New Obsession!
Hello everyone! In today’s video, I am sharing 6 different “Local Onigiri” recipes from across Japan. Each region has its own unique flavor. I hope you enjoy making these at home!
Here are the ingredients and instructions.
1. Torimeshi Onigiri (Oita Prefecture)
This style of rice ball comes from Oita. “Torimeshi” is a savory chicken rice dish.
Ingredients (Serves 1)
Cooked Rice: 200g (7 oz)
Chicken: 80g (2.8 oz)
Burdock Root (Gobo): 50g (1.8 oz)
Soy Sauce: 2 Tbsp
Sake: 1 Tbsp
Sugar: 2 tsp
Sesame Oil: 1 tsp
Nori Seaweed: (Optional)
Instructions
Shave the burdock root very thinly with a peeler and chop into small pieces. Cut the chicken into very small pieces as well.
Heat oil in a frying pan and sauté the burdock. Once softened, add the chicken and stir-fry.
Add the soy sauce, sake, and sugar. Cook until the liquid has evaporated.
Mix the chicken and burdock mixture into the cooked rice. Shape into rice balls. Wrap with Nori if desired.
Chef’s Note:
“Torimeshi” is a local specialty of Oita. It originates from hunters who used pheasant or dove meat to entertain guests. Today, it is an essential dish for celebrations and festivals. Oita Prefecture is known for having one of the highest consumptions of chicken in Japan!
2. Komatsuna Onigiri (Nagano Prefecture)
Since I couldn’t get the traditional “Nozawana,” I used Komatsuna (Japanese Mustard Spinach) instead.
Ingredients (Serves 1)
[Pickled Komatsuna]
Komatsuna: 100g (3.5 oz)
Ponzu Sauce: 1 Tbsp
Sugar: 1/2 tsp
Salted Kelp (Shio-kombu): 1/2 tsp
[Rice Mix]
Cooked Rice: 200g (7 oz)
Sesame Seeds: 1 tsp
Salt: 1 pinch
MSG (Ajinomoto): 1 pinch
Instructions
Cut the Komatsuna into bite-sized pieces (leave the leaves large) and marinate with Ponzu, sugar, and salted kelp. Place a weight on it (like a water bottle) and refrigerate—preferably overnight.
Once pickled, finely chop the stems and mix them with the cooked rice and sesame seeds. Taste and add a pinch of salt and MSG if needed.
Shape into rice balls and wrap the large Komatsuna leaves around them like seaweed.
Chef’s Note:
Traditionally, this is made with Nagano’s famous “Nozawana” pickles. Since that is hard to find abroad, I substituted it with Komatsuna. You can also substitute it with Spinach or Bok Choy!
3. Tomato and Tuna Onigiri (Gifu Prefecture / Hida)
A recreation of a recipe using famous Hida tomatoes.
Ingredients (Serves 1)
Cooked Rice: 200g (7 oz)
Tomato: 80g (2.8 oz)
Canned Tuna: 50g (1.8 oz) Make sure to drain the oil/water
Sesame Oil: 1/2 tsp
Sugar: 1 pinch
Salt: 1 pinch
Mayonnaise: 1 Tbsp Adjust to taste
Instructions
Dice the tomato. Drain the liquid from the canned tuna thoroughly. Mix the tomato, tuna, sesame oil, sugar, salt, and mayonnaise in a bowl.
Shape the rice into a triangle and place the tuna-tomato mixture in the center as a filling. You can wrap it with Nori if you like.
Chef’s Note:
In the Hida region of Gifu, they make onigiri using their local brand “Hida Tomatoes.” I recreated it with regular tomatoes, and it was delicious. The combination of tomato and Tuna-Mayo is perfect!
4. Cabbage and Whitebait Onigiri (Gunma Prefecture)
Gunma is the top producer of cabbage in Japan!
Ingredients (Serves 1)
Cooked Rice: 200g (7 oz)
Cabbage: 30g (1 oz)
Whitebait / Baby Sardine (Shirasu/Jako): 30g (1 oz)
Sesame Oil: 1 tsp (Use half for cabbage, half for fish)
Soy Sauce: 1-2 tsp
Sugar: 1 pinch
Instructions
Minced the cabbage. Sauté it briefly in a frying pan with a little sesame oil (don’t overcook or it will get watery). Remove from the pan.
Add the rest of the sesame oil to the pan and sauté the whitebait on low heat until crispy and moisture is gone.
In a bowl, mix the rice, cabbage, and crispy whitebait. Season with soy sauce and sugar, then shape into rice balls.
Chef’s Note:
This is a local favorite from Gunma, a cabbage-producing powerhouse. The crispy texture of the fish matches perfectly with the cabbage. If you can’t find Whitebait, you can substitute it with canned tuna.
5. Seri Miso Onigiri (Sendai City)
Sendai is famous for Miso and Seri (Japanese Parsley).
Ingredients (Serves 1)
Cooked Rice: 200g (7 oz)
Watercress: 30g (1 oz) Using as a substitute for Japanese Seri
Miso: 1 Tbsp
Mirin: 1 Tbsp
Sugar: 1 tsp
Sesame Oil: 1/2 tsp
Nori Seaweed: (Optional)
Instructions
Finely chop the watercress. Heat oil in a frying pan and sauté the watercress lightly just to coat with oil.
Add the mixture of Miso, Mirin, and Sugar. Cook until the moisture evaporates and it becomes a thick paste.
Shape the rice into a ball and top it with the “Seri-Miso.” Wrap with Nori if you like.
Chef’s Note:
“Seri” looks and tastes very similar to Watercress, so I used that as a substitute. If you can’t find Watercress, Arugula (Rocket) is also a good choice. Feel free to use your favorite type of Miso!
6. Salad Pan-Style Onigiri (Shiga Prefecture)
This is a rice ball version of a famous local bread!
Ingredients (Serves 1)
Cooked Rice: 200g (7 oz)
Takuan (Pickled Radish): 30g (1 oz)
Mayonnaise: 1 Tbsp Adjust to taste
Salt: 1 pinch
Nori Seaweed: As preferred
Instructions
Finely chop the Takuan and mix it with mayonnaise.
Shape the rice into a ball and put the Takuan mixture in the center. (Tip: Lightly salt your damp hands before shaping for extra flavor). Wrap with Nori to finish.
Chef’s Note:
This is based on Shiga’s soul food, the “Salad Pan.” It is a bread roll filled with crunchy pickled radish (Takuan) mixed with mayonnaise. It’s so popular you can buy it in supermarkets there.
Why is it called “Salad”? Originally, they used cabbage (coleslaw), but it spoiled too quickly. They switched to Takuan pickles to make it last longer, but kept the name!
