Konbini onigiri guide: fillings, Japanese names and how to open them
Read the label, pick a filling and open the wrapper without tearing the seaweed.
Onigiri (rice balls) are the cheapest real meal at a konbini. The filling is printed on the front of the wrapper in Japanese, so here are the names to look for.
- Tuna mayoツナマヨtsuna mayo
Tuna and mayonnaise. The most popular filling in Japan.
- Salmon鮭 / しゃけshake
Salted grilled salmon flakes.
- Pickled plum梅ume
Very sour and salty. Locals love it; visitors are often surprised.
- Kelp昆布konbu
Sweet-salty simmered seaweed. A good pick if you avoid meat (check the label for fish stock).
- Spicy cod roe明太子mentaiko
Salty, slightly spicy fish roe.
- Pork and egg riceチャーシュー / 煮玉子chāshū / nitamago
Newer, bigger onigiri often have meat or a soft egg inside. Check this week's list.
How to open an onigiri
- Pull the tab marked 1 down the middle of the wrapper, all the way around.
- Pull corner 2 off to the side.
- Pull corner 3 off the other side. The seaweed stays wrapped around the rice and stays crisp.
Onigiri wrapped in plastic with the seaweed already on (soft seaweed) open like a normal bag.
These are long-running products. Names, prices and availability change by store and season; check the shelf label.