{"id":1406,"date":"2023-09-14T18:00:51","date_gmt":"2023-09-14T09:00:51","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1406"},"modified":"2025-07-21T18:07:22","modified_gmt":"2025-07-21T09:07:22","slug":"23027","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23027\/","title":{"rendered":"How to eat convenience store onigiri<\/em> (rice balls) | Easily open each type perfectly, every time!"},"content":{"rendered":"

A look at convenience store onigiri<\/em><\/h2>\r\n
\"A<\/div>\r\n

Onigiri<\/em> are a Japanese-style fast food that combine rice with side dishes, in one handy package. At convenience stores, these rice balls are inexpensively and readily available around the clock. When you visit Japan, convenience store onigiri<\/em> are definitely on the must-try food list.
\r\nConvenience stores offer a wide range of onigiri<\/em>, from the classic with crisp nori<\/em> seaweed, to sekihan<\/em> (rice with adzuki beans) and other types without nori<\/em>. Let\u2019s take a look at the best way to neatly open onigiri<\/em>, whichever type you prefer.<\/p>\r\n

How to open the classic type of convenience store onigiri<\/em><\/h2>\r\n
\"How<\/div>\r\n

This type of onigiri<\/em> features nori<\/em> and rice, separated by a layer of film. As this style is entirely wrapped in film, unwrapping can pose a challenge, even to Japanese consumers! Follow these steps to neatly remove the film and enjoy the nori<\/em> seaweed in crisp perfection.<\/p>\r\n

\"How<\/div>\r\n

Onigiri<\/em> are marked with numbers to keep things simple. Let\u2019s take a closer look.<\/p>\r\n

Don\u2019t just pull straight down\u2026 pull all the way around to the back<\/h3>\r\n
\"How\"How<\/div>\r\n

First, find the tab marked with number one, and pull downward to the bottom of the onigiri<\/em>.<\/p>\r\n

\"How\"How<\/div>\r\n
\"How<\/div>\r\n

After reaching the bottom, follow the contour as you pull around to the back. You\u2019ll encounter a sticker on the back face which will create some resistance, but pull firmly to completely cut the film.<\/p>\r\n

Pull gently to avoid damaging the nori<\/em><\/h3>\r\n
\"How\"How<\/div>\r\n

Find the tab marked with number two, and gently pull in the direction of the corner. Be careful \u2013 pulling too hard may damage the nori<\/em>.<\/p>\r\n

\"How<\/div>\r\n

After you\u2019ve completed the number two tab, move on to number three. Once again, gently pull this tab in the direction of the corner.<\/p>\r\n

\"How<\/div>\r\n

Pull the number two and three tabs to remove the film and release the perfectly crisp nori<\/em>.<\/p>\r\n

Gently press the nori<\/em> to finish<\/h3>\r\n
\"How<\/div>\r\n

Gently press the nori<\/em> into place to enclose the rice, and your onigiri<\/em> is ready to enjoy!<\/p>\r\n

A trick to keep your hands clean<\/h3>\r\n
\"How\"How<\/div>\r\n
\"How\"How<\/div>\r\n

If you\u2019d like to be sure that your hands stay clean, reuse the corner film as follows. Invert the number two film, and reinsert the onigiri<\/em> corner into the film. Then, remove the number three film and reinsert that corner, allowing you to conveniently open the onigiri<\/em> without ever directly touching it.<\/p>\r\n

How to open types that are not wrapped in nori<\/em><\/h2>\r\n
\"How<\/div>\r\n

Some types of onigiri<\/em>, such as sekihan<\/em> (rice with adzuki beans), tori gomoku<\/em> (chicken and vegetable), and chahan<\/em> (fried rice) are commonly prepared without wrapping in nori<\/em>. Most of these are designed to be simply enjoyed as an individual rice dish. But, how should you hold these rice balls while you eat them? A hint lies in the method to open the packaging.<\/p>\r\n

Look for the mark in the middle<\/h3>\r\n
\"How<\/div>\r\n

When you stand up this style of onigiri<\/em>, you\u2019ll notice a marked pull tab in the middle of the top side.<\/p>\r\n

\"How<\/div>\r\n

Find the tab, and pull it downwards.<\/p>\r\n

\"How<\/div>\r\n

Once you\u2019ve reached the bottom, stop!<\/p>\r\n

\"How<\/div>\r\n

Leave a bit of the film in place at the base to hold the onigiri<\/em> as you eat, keeping your hands clean.<\/p>\r\n

Editors\u2019 Picks: Our favorite onigiri<\/em> fillings<\/h2>\r\n
\"Editors\u2019<\/div>\r\n

At a loss to choose just one of the great variety of onigiri<\/em> fillings on the shelves? Here are our editors\u2019 top recommendations to help with your choice!<\/p>\r\n

Salmon\u3000\u9bad\u3000Sake\u00a0<\/em><\/h3>\r\n
\"Editors\u2019\"Editors\u2019<\/div>\r\n

Stuffed with grilled, slightly flaked salmon, sake<\/em> (salmon) is truly a timeless classic among all onigiri<\/em> fillings. With each bite, the savoriness and sweetness of the steamed rice balances perfectly with the saltiness of the salmon.
\r\n\u5546\u54c1\u540d\uff1a\u624b\u5dfb\u304a\u306b\u304e\u308a\u3000\u719f\u6210\u7d05\u9bad<\/span><\/p>\r\n

Tuna & Mayonnaise\u3000\u30c4\u30ca\u30de\u30e8\u3000Tsuna Mayo<\/em>\u00a0<\/h3>\r\n
\"Editors\u2019\"Editors\u2019<\/div>\r\n

Who doesn\u2019t love mayonnaise? For children and grown-ups alike, tsuna mayo<\/em> is a sure-fire combination.
\r\n\u5546\u54c1\u540d\uff1a\u624b\u5dfb\u3000\u30b7\u30fc\u30c1\u30ad\u30f3\u30de\u30e8\u30cd\u30fc\u30ba<\/span><\/p>\r\n

Spicy Cod Roe\u3000\u660e\u592a\u5b50\u3000Mentaiko\u00a0<\/em><\/h3>\r\n
\"Editors\u2019\"Editors\u2019<\/div>\r\n

The hint of heat from mentaiko<\/em> (spicy cod roe) keeps us coming back to this classic! A convenient way to enjoy Hakata Mentaiko, a renowned product of Fukuoka.
\r\n\u5546\u54c1\u540d\uff1a\u8f9b\u5b50\u660e\u592a\u5b50<\/span><\/p>\r\n

Kelp\u3000\u6606\u5e03\u3000Konbu\u00a0<\/em><\/h3>\r\n
\"Editors\u2019\"Editors\u2019<\/div>\r\n

Konbu tsukudani<\/em> (thinly sliced kelp simmered in sweet soy sauce) provides a toothsome texture. This longtime favorite filling also boasts plenty of nutritional value.
\r\n\u5546\u54c1\u540d\uff1a\u624b\u5dfb\u304a\u306b\u304e\u308a\u3000\u5317\u6d77\u9053\u7523\u65e5\u9ad8\u6606\u5e03<\/span><\/p>\r\n

Rice with Adzuki Beans\u3000\u8d64\u98ef\u304a\u3053\u308f\u3000Sekihan Okawa<\/em>\u00a0<\/h3>\r\n
\"Editors\u2019\"Editors\u2019<\/div>\r\n

Mochigome<\/em> (glutinous rice) gives this rice ball a pleasant springy chew. In Japan, sekihan<\/em> is often served on auspicious occasions, and indeed, this rice ball stands out from the rest.
\r\n\u5546\u54c1\u540d\uff1a\u8d64\u98ef\u304a\u3053\u308f\u304a\u3080\u3059\u3073<\/span><\/p>\r\n

Fried Rice\u3000\u30c1\u30e3\u30fc\u30cf\u30f3\u3000Chahan<\/em>\u00a0<\/h3>\r\n
\"Editors\u2019\"Editors\u2019<\/div>\r\n

Rice with a variety of toppings, such as egg and spring onions, stir-fried in oil and shaped into an onigiri<\/em>. The rice does tend to come apart more easily than other types, so please be mindful when eating.
\r\n\u5546\u54c1\u540d\uff1a\u7126\u304c\u3057\u91a4\u6cb9\u30c1\u30e3\u30fc\u30cf\u30f3<\/span><\/p>\r\n

Chicken and Vegetable\u3000\u3068\u308a\u4e94\u76ee\u3000Tori Gomoku<\/em>\u00a0<\/h3>\r\n
\"Editors\u2019\"Editors\u2019<\/div>\r\n

The traditional Japanese dish of takikomi gohan<\/em> (seasoned rice steamed together with vegetables and other ingredients), in convenient onigiri<\/em> format. The fragrance of dashi<\/em> (Japanese stock) will whet your appetite.
\r\n\u5546\u54c1\u540d\uff1a\u76f4\u5dfb\u304a\u3080\u3059\u3073\u3000\u9d8f\u30ac\u30e9\u91a4\u6cb9\u4ed5\u7acb\u3066\u3000\u3068\u308a\u4e94\u76ee<\/span><\/p>\r\n

Follow these tips, and you will soon be an onigiri<\/em> master. Please try all kinds of onigiri<\/em> fillings during your visit to Japan!<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Onigiri (rice balls) are much beloved as the handiest Japanese food. But, many people still have questions, such as \u201cHow do you open this type?\u201d or \u201cHow can I stop the seaweed from tearing?\u201d In this article, we\u2019re going to show you the smart way to open each type of onigiri perfectly, every time!<\/p>\n","protected":false},"author":2,"featured_media":1416,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55,64,87,105],"class_list":["post-1406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how","tag-classic","tag-editorial","tag-pickup"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1406"}],"version-history":[{"count":14,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1406\/revisions"}],"predecessor-version":[{"id":2176,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1406\/revisions\/2176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1416"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}