Tarako Onigiri is a traditional Japanese rice ball filled with salty and slightly briny tarako (salted cod roe). This simple yet flavorful onigiri is a staple in bento boxes and Japanese convenience stores, offering a perfect balance of umami and saltiness. Easy to make and perfect for any meal, try this authentic Japanese comfort food today!
Tarako Onigiri
Difficulty: ★☆☆☆☆Servings
1-2
servingsPrep time
10
minutesCooking time
15
minutesIngredients
2 cups (400g) warm cooked Japanese short-grain rice
1 small tarako (salted cod roe), split open and scraped out (Adjust amount based on preference.)
A pinch of salt (For seasoning the rice and hands.)
2–3 sheets of nori (seaweed), cut into strips (optional)
Directions
- Prepare the Tarako
If using raw tarako, remove the membrane and scrape out the roe with a spoon.
If preferred, lightly grill or pan-fry the tarako until slightly browned for a richer flavor. - Shape the Onigiri
Hand-rolling method:
Wet your hands with water to prevent rice from sticking.
Rub a pinch of salt on your hands for seasoning.
Take a portion of rice and create an indentation in the center.
Add a small amount of tarako inside, then gently cover it with more rice.
Press and shape into a triangle or ball.
Plastic wrap method:
Place a piece of plastic wrap on the counter and sprinkle a pinch of salt over it.
Add a portion of warm rice, place tarako in the center, and cover with more rice.
Use the plastic wrap to gently shape into a triangle or ball. - Add the Nori (Optional)
Wrap the onigiri with a strip of nori seaweed for extra texture and grip. - Serve & Enjoy!
Enjoy immediately or pack for a bento lunch!
Notes
- ✔ For extra umami: Try using mentaiko (spicy cod roe) instead of tarako for a bolder flavor.
✔ For a crispy texture: Lightly pan-fry the onigiri with butter or sesame oil for a crunchy exterior.
✔ For meal prep: Store in plastic wrap and refrigerate. Best eaten within 24 hours.
✔ For variety: Mix in furikake seasoning, green onions, or toasted sesame seeds for added depth.
✔ For a mild flavor: If tarako is too salty, mix it with a little mayonnaise before adding it to the rice.