Mini Onigiri Without Short-Grain Rice Recipe (Fusion style)

Yes — you can make onigiri even if you don’t have short-grain rice! This mini version is simple, quick, and delicious with a savory filling. Great for lunchboxes or a fun snack.

@cupfuldays mini onigiri without short-grain rice

Notes & Tips:

• Why not short-grain rice?

  Only because if you don't have short-grain rice at home, try this recipe to have a temporary hold. Traditional onigiri uses Japanese short-grain rice, which is naturally sticky and holds shape well. If you’re using regular long-grain or jasmine rice, it’s harder to mold because it lacks that stickiness.

  
  

• How to make it work:

  Adding a little mayonnaise helps the rice clump better. And wrapping with seaweed quickly after shaping helps the structure stay in place.

  
  

• Don’t overload!

  With regular rice, using too much filling can cause it to fall apart. Keep it minimal for best results.

Other than mayonnaise, you can also add abit more water while cooking white rice so it can have a bit more sticky texture.

@cupfuldays mini onigiri without short-grain rice

Ingredients:

• Cooked regular rice

• 1 hot dog, thinly sliced

• ¼ bell pepper, thinly sliced and cubed

• ½–1 tsp sesame oil

• 1 tsp sesame seeds

• 1 tbsp mayonnaise (adjust to your liking)

• Wrapping seaweed (nori sheets, cut into strips or squares)

  
  

  Instructions:

  1. Prepare the rice

     • Cook your rice as usual. Once done, fluff it with a fork or paddle.

     • Add sesame oil and sesame seeds, and mix well.

     • Let the rice cool slightly before adding mayonnaise, which will help bind the rice together.

  2. Cook the filling

     • Pan-fry the hotdog slices and cubed bell peppers until lightly browned and fragrant. Set aside to cool slightly.

  3. Assemble the onigiri

     • Take a small amount of rice and flatten it slightly in your hand.

     • Place a bit of filling in the center, then gently shape it into a triangle or ball.

     • Important: Use clean hands or plastic wrap to help with shaping, and don’t overload the filling.

  4. Wrap with seaweed

     • Immediately wrap a strip or piece of seaweed around the shaped onigiri to help hold everything together.

 If you made this recipe, I would love to see it! Tag me on my Instagram @cupfuldays