Have you ever thought that a simple rice ball could taste better than a full restaurant meal? Many people think onigiri is plain or boring. But what if one rice ball could be crispy, fresh, salty, and full of flavor all at once? That is exactly what happens when you make Grilled Mackerel and Shiso Onigiri 焼きサバとシソのおにぎり.

This recipe brings together warm rice, savory grilled mackerel, and bright green shiso leaves. It is simple to make, yet it tastes special. If you love Japanese home cooking, this recipe will quickly become one of your favorites.

Table of Contents

What Makes This Recipe Special?

Grilled Mackerel and Shiso Onigiri 焼きサバとシソのおにぎり is special because it balances rich and fresh flavors in one bite. The mackerel is salty and deep in taste. The shiso leaves are fresh and slightly minty. The rice is soft and warm. When wrapped in roasted seaweed, it becomes easy to hold and eat.

This is not just a snack. It can be:

• A quick lunch
• A light dinner
• A picnic meal
• A lunchbox favorite

Even if you are new to Japanese cooking, you can make this recipe with confidence.

Quick Facts Grilled Mackerel and Shiso Onigiri 焼きサバとシソのおにぎり

Difficulty

★ ★ ★ ★ ★

Easy

Total Time

20 minutes quick and satisfying

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Essential Ingredients

Key Ingredients (材料)

Grilled Mackerel and Shiso Onigiri

These simple ingredients create the savory, fresh, and balanced flavor of traditional 焼きサバとシソのおにぎり. Each ingredient plays an important role in texture, aroma, and taste.

1

Salted Mackerel (2 slices)

The heart of this recipe. Salted mackerel provides deep umami flavor and healthy omega-3 fats. When pan-grilled, it becomes crispy outside and tender inside.

Substitution ideas:

• Grilled salmon
• Canned mackerel (well drained)
• Grilled sardines

2

Freshly Cooked Rice (1 cup)

Short-grain Japanese rice gives the perfect sticky texture for shaping onigiri. Warm rice holds together and keeps the filling secure.

3

Shiso (Perilla) Leaves (8 sheets)

Shiso adds a fresh, slightly minty flavor that balances the rich fish. It also brings color and aroma.

4

Yukari (1 teaspoon)

Yukari is dried red shiso seasoning. It gives the rice a light tangy flavor and soft purple color.

5

Roasted Seaweed (1 sheet)

Nori wraps the rice and makes it easy to hold. It adds light crispness and a gentle ocean flavor.

Step-by-Step Instructions

Step 1: Prepare and Cook the Mackerel

Remove as many bones as possible from the salted mackerel. Lightly coat both sides with flour.

Heat salad oil in a frying pan over medium heat. Place the mackerel skin-side down. Fry for about 3 minutes until golden brown. Flip and cook the other side for another 3 minutes.

Add sake to the pan. Let it heat for about 1 minute so the liquid evaporates. Transfer the fish to a plate and let it cool.

Step 2: Prepare the Shiso Leaves

Cut off the stems of the shiso leaves. Stack the leaves together and roll them tightly. Slice them thinly from the edge to make fine strips.

Soak the sliced shiso briefly in water. Drain well using a colander.

Step 3: Season the Rice

While the rice is still warm, mix in the yukari evenly. Stir gently so the rice stays fluffy.

This step gives the rice a soft purple color and light flavor.

Step 4: Assemble the Onigiri

Cut the roasted seaweed in half.

Spread the seasoned rice evenly over the seaweed. Add shredded shiso leaves on top. Place pieces of grilled mackerel over the shiso.

Fold the seaweed in half to form a compact rice ball. Press gently to shape it.

Key Ingredients (材料)

Grilled Mackerel and Shiso Onigiri

These simple ingredients create the savory, fresh, and balanced flavor of traditional 焼きサバとシソのおにぎり. Each ingredient plays an important role in texture, aroma, and taste.

1

Salted Mackerel (2 slices)

The heart of this recipe. Salted mackerel provides deep umami flavor and healthy omega-3 fats. When pan-grilled, it becomes crispy outside and tender inside.

Substitution ideas:

• Grilled salmon
• Canned mackerel (well drained)
• Grilled sardines

2

Freshly Cooked Rice (1 cup)

Short-grain Japanese rice gives the perfect sticky texture for shaping onigiri. Warm rice holds together and keeps the filling secure.

3

Shiso (Perilla) Leaves (8 sheets)

Shiso adds a fresh, slightly minty flavor that balances the rich fish. It also brings color and aroma.

4

Yukari (1 teaspoon)

Yukari is dried red shiso seasoning. It gives the rice a light tangy flavor and soft purple color.

5

Roasted Seaweed (1 sheet)

Nori wraps the rice and makes it easy to hold. It adds light crispness and a gentle ocean flavor.

Assembly and Presentation

When building Grilled Mackerel and Shiso Onigiri 焼きサバとシソのおにぎり, think about layers:

1. Seaweed base
2. Seasoned rice
3. Fresh shiso
4. Grilled mackerel

Press gently but firmly so everything stays together.

Presentation Tips

• Serve on a wooden plate for a traditional look.
• Add a small side of pickled vegetables.
• Slice one onigiri in half to show the filling inside.

Simple presentation makes it look beautiful and homemade.

Storage and Make-Ahead Tips

Storing

• Keep in an airtight container.
• Store in the refrigerator for up to 1 day.

Reheating

• Microwave briefly (without seaweed) for 20–30 seconds.
• Add fresh seaweed after reheating.

Make-Ahead

You can:

• Cook the mackerel in advance and refrigerate it.
• Slice shiso leaves ahead of time and store them wrapped in paper towel.

Assemble just before eating for best texture.

Recipe Variations

Grilled Mackerel and Shiso Onigiri 焼きサバとシソのおにぎり is very flexible, and you can easily adjust the flavors to match your taste or what you have at home. Here are some creative ways to customize your rice balls:

1

Add Extra Flavor

Enhance the savory taste with simple additions:

• A squeeze of fresh lemon over the fish
• A sprinkle of toasted sesame seeds in the rice
• A light brush of soy sauce on the grilled mackerel

2

Make It Spicy

If you enjoy heat, try these options:

• Mix chili flakes into the rice
• Add a small amount of spicy mayo
• Use a touch of wasabi with the fish

3

Change the Rice Base

Try different rice styles for new texture and nutrition:

• Brown rice for extra fiber
• Mixed grain rice for nutty flavor
• Add furikake seasoning for more depth

4

Try Different Fillings

You can replace mackerel with other ingredients:

• Grilled salmon
• Teriyaki chicken
• Tuna mixed with light mayonnaise

Health Benefits

This recipe is not only tasty but also healthy.

• Mackerel is rich in omega-3 fatty acids.
• Shiso leaves contain antioxidants.
• Rice gives energy.
• Seaweed provides minerals like iodine.

It is a balanced meal in one simple package.

More Japanese Rice Ball Recipes to Try

If you enjoyed making Grilled Mackerel and Shiso Onigiri 焼きサバとシソのおにぎり, here are two more delicious rice recipes you will love. Try Tanuki Rice Balls たぬきおにぎり, made with crispy tempura bits mixed into seasoned rice for a crunchy and savory bite.
You may also enjoy Chicken Onigirazu (鶏おにぎらず), a pressed rice sandwich filled with flavorful chicken and wrapped in seaweed. It is easy to pack and perfect for lunch.

Conclusion

Now you know how to make Grilled Mackerel and Shiso Onigiri 焼きサバとシソのおにぎり at home. It is quick, healthy, and full of flavor. With just a few simple ingredients, you can create a traditional Japanese rice ball that feels comforting and satisfying.

Do not be afraid to try different variations. Cooking is about enjoying the process and making food your own. Once you make this recipe, you may find yourself preparing it again and again.

FAQs

1. Can I use canned mackerel?

Yes. Drain it well before using. The flavor will be softer than salted mackerel.

2. Is this recipe healthy?

Yes. It contains healthy fats from fish, fresh herbs, and simple rice. It is balanced and filling.

3. Can I freeze Grilled Mackerel and Shiso Onigiri?

Freezing is not recommended because the rice texture changes. It is best fresh.

4. What if I cannot find shiso?

You can use basil or baby spinach. The taste will be different but still fresh.

5. How long can it stay at room temperature?

It is best eaten within a few hours. If the weather is hot, refrigerate it.

Grilled Mackerel and Shiso Onigiri 焼きサバとシソのおにぎり is simple, comforting, and deeply satisfying. With fresh ingredients and easy steps, you can bring a taste of Japan into your kitchen anytime.

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