Shiitake Onigiri

Watch how to make it here

Shiitake onigiri is the perfect snack because it’s customizable and portable. There are so many ways to fill up these rice balls but in this recipe, we will be stuffing them with salty and sweet soy shiitake mushrooms.


A few notes:

  1. I learned how to mold the onigiri from Just One Cookbook.
  2. The recipe below lists 1.5 oz dried shiitake mushrooms which should be equal to about 2 cups. Once the mushrooms are rehydrated, they will double in size and weight. There will be a higher mushroom-to-rice ratio but any leftover mushroom can be saved to make more onigiri in the next few days.
  3. I recommend chopping the shiitake mushrooms into small pieces enough to fit inside the onigiri but large enough to be able to taste each piece. The sauce will be on the saltier side but that is ok because it will balance out with the plain rice.
  4. Onigiri is best consumed fresh or within a few hours.

Shiitake Onigiri

Prep Time

20 min

cooking time

10 min



total time

30 min



2 cups cooked short grain rice
1.5 oz dried whole shiitake mushrooms, rehydrate
2 cups water to rehydrate
1 tbsp soy sauce
1 tbsp mirin
1 tsp yondu
1 tbsp oil
1 tbsp salt
1 sheet of nori

Cooking Instructions

Step 1
Cook short grain rice according to the package instructions. We want to use fresh, warm rice when molding the onigiri.
Step 2
Soak the dried shiitake mushrooms in a bowl with about 2 cups of boiling hot water for about 20 minutes. The mushrooms are ready when it is soft. If it still feels dry, then soak longer. Once the mushrooms have been rehydrated, remove the mushrooms but save the mushroom stock for later. Chop into small pieces to fit inside the onigiri. The tinier the pieces the better. You could use a food processor to make this step easier.
Step 3
Add the mushroom to a separate, empty bowl. Season with soy sauce, mirin, sugar, and yondu. Heat up oil in a small pan and add the mushroom with one cup of the mushroom stock. Simmer the mushrooms for about 10 minutes and add more stock if it dries out too soon. Eventually, the mushrooms will absorb all the liquid. The mushrooms are fully cooked when they are soft and chewy. If it is tough to eat, simmer for longer with more of the remaining stock.
Step 4
Time to mold the onigiri. Place one small bowl of water and another plate with 1 tbsp of salt side by side. Wet your hands in the bowl of water and add salt to your hands to prevent the rice from sticking. Scoop out 1/3 cup of the cooked rice into the palm of your hand. Add 1 tbsp of the mushroom to the center and cover with another 1/3 cup of rice. Gently squeeze the rice with both hands until it is packed together in the shape of a triangle.
Step 5
Finally, wrap a 2-inch rectangle piece of nori around the bottom of the onigiri and enjoy!

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Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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