Furikake rice balls are simple bites made by mixing cooked rice with furikake seasoning and shaping the mixture into compact balls. They make an ideal quick snack, portable lunch, or picnic treat.
After returning from a trip to Japan I found myself short on energy and short on ingredients. I opened the fridge and discovered very little to work with. Furikake rice balls were a lifesaver: they’re quick to make, versatile, and require only a few pantry staples.
At its core, this snack is simply steamed short- to medium-grain rice mixed with furikake and formed into small balls. While a bowl of rice with furikake sprinkled on top is perfectly satisfying, shaping the rice into onigiri-style balls makes them easier to eat on the go and more visually appealing. A few tablespoons of furikake add a noticeable umami and crunchy texture to plain rice, making these rice balls great for a fast snack, a lunchbox, or a picnic.
What Is Furikake?
Furikake is a Japanese dry seasoning blend used to sprinkle over rice or mix into rice dishes. It’s a convenient way to add flavor to plain rice, and it’s widely used in everyday Japanese meals. The seasoning typically delivers nutty, savory, and slightly crunchy notes that boost the rice’s flavor.
Common furikake blends include ingredients such as dried fish or fish flakes, sesame seeds, chopped nori (seaweed), sugar, salt, and sometimes monosodium glutamate. Other frequent additions are katsuobushi (bonito flakes), tiny freeze-dried salmon pieces, shiso, egg granules, powdered miso, and dried vegetables. Some varieties also feature more distinctive flavors like dried wasabi, crushed perilla, or matcha.
Furikake is commonly available at Asian grocery stores. If you don’t have a local source, many brands are sold online. Some well-known brands offer classic mixes such as noritama (seaweed and egg granules) and salmon-based blends. Choose a flavor that appeals to you—whether savory, spicy, or subtly sweet.
How to Make Furikake Rice Balls
These rice balls are extremely easy to prepare. You only need cooked short- to medium-grain rice, furikake seasoning, and a little oil to prevent sticking.
Use short- or medium-grain rice because its stickier texture helps the rice hold together. Fresh, steaming rice is the easiest to shape. A good guideline is roughly 2–3 tablespoons of furikake for about 1½ cups of cooked rice, but you can adjust to taste.
To form the balls, put on a disposable glove or wet your hands slightly. Lightly oil the glove or your palms—sesame oil adds a pleasant aroma, but any neutral oil will work. Scoop about 2 tablespoons of the furikake-mixed rice onto your palm, press gently until the grains bind, and shape into a round. Repeat until all the rice is used, then serve immediately or pack for later.
More Rice Ball Recipes
If you enjoy furikake rice balls, try these other simple onigiri-style recipes for more variety.
- Seaweed Rice Balls
- Cherry Blossom Rice Balls
- Tuna Mayo Onigiri
- Salmon Rice Balls
Furikake Rice Balls
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Ingredients
- 1 1/2 cups steaming short-medium grain rice
- 3 tbsp furikake
- Sesame oil (or other oil) for shaping
Instructions
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In a medium bowl, mix the hot cooked rice with furikake until evenly combined.
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Put on a disposable glove or wet your hands. Add a little oil to prevent sticking. Place about 2 tablespoons of the seasoned rice in your palm, press lightly until it holds, and shape into a ball.
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Repeat until the rice is used up. Serve immediately or pack for later.