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Kimchi Mayo Onigiri, served with fresh cilantro
Japanese Onigiri with Kimchi Mayo filling

Spicy Kimchi Mayo Onigiri

Author: Flavelo
Recipes Main Courses
Onigiri is the Japanese 'sandwich', the hero of everyday life, whose secret lies not in complexity but in the texture of the rice. The starch in short-grain rice acts as glue holding the grains together, giving us freedom of form. In this version, the fermented, crunchy acidity of kimchi meets the silkiness of mayonnaise, creating a perfect contrast with the neutral-flavored rice.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Pot with lid for cooking rice
  • Strainer for washing rice
  • Mixing bowl
  • Sharp knife
  • Cutting board

Allergen Information

⚠️ Egg
⚠️ Wheat
⚠️ Sesame
⚠️ Soy

Instructions

1 ✓

Wash the rice in cold water at least 3-4 times until the water runs clear, then put it on to boil with the measured water. Once boiling, reduce heat to low, cover, and cook until tender.

Tip: Washing removes excess surface starch so the grains don't become gummy, just sticky (amylopectin).
2 ✓

Let the cooked rice steam under the lid for 10 minutes, then turn out into a bowl. Season with salt and gently toss to cool to body temperature.

Tip: During steaming, the inside of the rice grains softens perfectly, and moisture distributes evenly.
3 ✓

Squeeze the kimchi thoroughly, chop into small pieces, then mix with the mayonnaise.

Tip: Don't use the kimchi juice for the filling, as it will soak the rice and cause the onigiri to fall apart.
4 ✓

Wet your palms and place a portion of rice on one. Flatten it, place some filling in the center, then cover with a bit more rice.

Tip: The layer of water on your hands prevents sticking, making shaping easier.
5 ✓

Shape into a triangle or ball using your palms, applying gentle pressure to make it hold together.

Tip: Pressure compacts the rice, helping the starch granules interlock (adhesion).
6 ✓

Cut strips from the nori sheet and wrap the bottom of the onigiri. Sprinkle with sesame seeds and garnish with cilantro.

Tip: The nori is crisp when dry and serves as a 'handle' so the rice doesn't stick to your hands while eating.

Recipe FAQ

Why is the rice ball falling apart?
The rice likely wasn't sticky enough (you didn't use sushi rice) or your hands were too wet during shaping.
Can I make it in advance?
Yes, but wrap the nori sheet only right before eating, otherwise it will get soggy and chewy.

Ingredients

  • 1 cup Sushi Rice (Short-Grain)
  • 1 1/4 cups Water
  • 1/2 cup Kimchi (squeezed, chopped)
  • 2 tbsp Mayonnaise
  • 1 tsp Toasted Sesame Seeds
  • 1 sheet Nori (Sushi Seaweed)
  • 1/2 tsp Salt
  • 1 bunch Fresh Cilantro