Rainbow Roll Onigiri

Rainbow Roll Onigiri (Japan)

Chef Devan Rajkumar crafts colorful Rainbow Roll Onigiri, Japan’s playful twist on classic rice balls. Filled with fresh salmon, tuna, and scallops mixed in spicy Kewpie mayo, these handheld bites combine sushi-grade flavor with street food convenience—beautiful, vibrant, and bursting with umami in every bite.

Makes 12 onigiri

Ingredients:

For the Rice:

• 2 cups (480ml) uncooked sushi rice, rinsed, soaked for 15 minutes, and drained
• 3 cups (720ml)water plus ¼ cup (60ml) water, divided
• ½ cup (120ml) rice vinegar
• ¼ cup (60ml) sugar
• ½ tsp (2.5ml) salt

For the Filling:

• 2 oz raw sushi-grade salmon
• 2 oz raw sushi-grade tuna
• 2 oz raw sushi-grade scallops
• 1 scallion
• 2 Persian cucumbers
• ½ cup (120ml) Panko breadcrumbs
• 2 tbsp (29.6ml) Kewpie mayonnaise
• 1 tbsp (14.8ml) Sriracha sauce
• Pinch of salt

For Shaping:

• 12 sheets nori
• Furikake, optional

Method:

Make the Rice:

Heat the rice and 3 cups water in a medium saucepan over medium-high heat. Once the water boils, cover the pot and turn the heat down to low. Cook the rice for about 15 minutes, or until the water has been absorbed. Remove the rice from the heat and let it rest, covered, for 5 minutes.

Mix together the rice vinegar, ¼ cup water, sugar, and salt.

Transfer the rice to a large bowl and pour over the seasoning liquid. Fold in the liquid with a large spatula or spoon until it is evenly distributed, folding gently so as not to crush or break the rice kernels.

Make the Filling:

Finely mince the salmon, tuna, and scallops – there should be no large chunks left. Finely chop the scallion and peel and finely chop the cucumbers.

Mix together the Kewpie mayonnaise, Sriracha, and a pinch of salt in a bowl. Add the salmon, tuna, scallops, scallion, cucumbers, and Panko and gently stir together to combine.

Shape the Onigiri:

Keep a bowl of cool water nearby while working to wet your hands and keep the rice from sticking. Wet your hands and place 1/3 cup of rice in your non-dominant hand. Use your other hand or a small spatula to shape the rice in the palm of your hand into two triangles attached on one side.

Scoop 2 tbsp of filling into the center of one rice triangle. Fold over the other rice triangle and seal them together.

Cut a piece of nori so it is slightly larger or slightly smaller than the rice triangle. Place the rice triangle in the center of the nori and pull it up on either side to form the onigiri. Top with a sprinkle of furikake, if desired.

Repeat to make the remaining onigiri.