from ButterYum
makes 8-12


  • 3 cups cooked sushi rice (or any rice that sticks together when compressed)
  • 1 cup tuna or chicken salad (try my rotisserie chicken salad recipeĀ here)
  • 1 sheet nori seaweed, cut into 1-inch wide strips, then cut each strip in half to make 2 shorter strips (each should be 1-inch wide by 3.5 to 4 inches long).


  1. Place a few tablespoons of rice in onigiri mold, pressing across the bottom and sides of mold, but leaving an indentation for the filling.
  2. Place a tablespoon of savory filling like tuna salad or chicken salad in center of rice; cover with more rice until mold is filled.
  3. Place lid on mold and gently press to compress rice; remove lid and carefully unmold by pressing the release tab on the back of the mold.
  4. Place nori strip on table, shiny side down, and place onigiri on strip as shown; pull both ends of nori up on each side of the onigiri and serve immediately.