California Onigiri is a delicious twist on the traditional Japanese rice ball. The rice is mixed with tobiko, or flying fish roe, then stuffed with a creamy filling of imitation crab meat, kewpie mayo, cucumber and avocado. Wrapped in a crisp sheet of nori, this California Onigiri makes a flavour-packed lunch, snack, or easy meal prep idea.
Each bite of this California Onigiri offers the perfect balance of creamy, crunchy, and savoury. The rich kewpie mayo and crab mixture pairs beautifully with the freshness of avocado and cucumber, while the tobiko adds a subtle pop and briny flavour. It’s a satisfying, textural experience that’s as fun to eat as it is to make.
A Bite of Tradition: Onigiri in Japan
Onigiri, also known as omusubi, has been a beloved staple in Japanese cuisine for centuries. Dating back as far as the Heian period (794–1185), it was originally created as a practical way to preserve and transport rice. These handheld rice balls were often filled with salty or pickled ingredients to keep them fresh. Over time, onigiri evolved from a humble convenience food into a cultural icon, found everywhere from convenience stores to homemade bento boxes. Today, it remains a symbol of comfort and simplicity in Japanese food culture.
Beyond Japan, onigiri has gained international popularity for its versatility, portability, and nostalgic charm. Whether enjoyed as a quick snack or as a part of packed lunch, it continues to connect people to the heart of Japanese home cooking.
The Delicious Rise of the California Roll
The California roll is a sushi invention that originated in the United States during the 1970s, when chefs began adapting traditional sushi for Western tastes. Typically made with imitation crab, avocado, and cucumber, it’s known for being one of the first inside-out rolls, with rice on the outside instead of nori. While not a traditional Japanese filling, it's mild flavours and approachable ingredients helped introduce sushi to a global audience. In Australia, the California roll grew steadily more popular and is now a staple in sushi shops and supermarket grab-and-go sections nationwide.
Onigiri at home
Making onigiri at home is simple, satisfying, and doesn’t require any special equipment. All you need is freshly cooked short-grain rice, a flavourful filling, and a sheet of nori to wrap it up. It’s a great way to get creative with flavours and use up leftovers, while also preparing a meal or snack that feels fun and comforting. Once you get the hang of shaping the rice, you’ll find yourself making onigiri again and again.
Ingredients
- Short grain rice
- Water
- Tobiko
- Imitation crab sticks
- Kewpie mayonnaise
- Avocado
- Continental cucumber
- Nori sheets
See recipe card below for quantities.
Tips and Variations
- Swap the filling: If imitation crab isn't your thing, try cooked real crab, cooked prawns, shredded chicken, or canned tuna mixed with kewpie mayo in place of imitation crab.
- Add a spicy kick: Mix a little sriracha or wasabi into the filling for some extra heat.
- No tobiko? You can leave it out or replace it with furikake for added flavour.
- Keep it fresh: Wrap the nori just before serving to keep it crisp, especially if making onigiri ahead of time.
Equipment
- Onigiri Mould
Watch the video here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
California Onigiri
Ingredients
Onigiri Rice
- 450 g short grain rice
- 560 g water
- 110 g tobiko
Filling
- 5 imitation crab sticks
- 2 tablespoon Kewpie mayonnaise
- ½ avocado
- ½ continental cucumber
- 6 sheets nori
Instructions
- Rinse rice under cool running water until water runs relatively clear. Add rice and water to a rice cooker and cook according to appliance instructions. Alternatively, use stove top method: add rice and water to a large sauce pan and place over high heat. When the water comes to a boil, reduce heat to the lowest setting, place a lid on top of the pot and allow rice to absorb for 12-15 minutes. Once cooked, remove from stove. Transfer rice to a bowl or lined baking tray to cool slightly before making onigiri.
- To prepare filling: use a fork to shred crab sticks and add to a bowl with Kewpie mayonnaise. Stir to combine. Dice avocado into cubes, approximately 0.5-0.7cm. Do the same with the cucumber, removing the seeds first.
- Once rice has cooled enough to handle, stir through tobiko until evenly dispersed through the rice. If using an onigiri mould, soak it in cool water between uses to stop the rice from sticking. Otherwise, onigiri can be formed using dampened hands.
- Using the moulds: add about one quarter cup of rice to the base of the mould, pressing it in and creating a small well in the centre to hold the filling. Add one tablespoon of crab meat and one teaspoon each of cubed cucumber and avocado. Add another quarter cup of rice over the top of the fillings. Add the lid of the mould and press down firmly to compact the rice.
- Pop out onigiri from the mould. Slice six sheets of nori in half. Place one half on a board on the rice ball on top, in the centre. Fold nori around the rice. Nori will soften once wrapped around the rice ball. You can leave the nori separate until ready to eat to retain crispiness.
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