20+ Genius Onigiri Filling Ideas That Taste Irresistible

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Rice ball season is quickly approaching, you guys! My kitchen counter is covered in nori scraps to prove it.

One of my favorite things about weeknight dinners, besides the leftover fried rice, is turning a bowl of plain rice into something with actual personality.

We ranked them by the second episode of whatever show was on. The salmon mayo always won, no contest!

Don’t fret if you’ve never shaped a rice ball before. I used to struggle with the shape until I just started using a plastic bag like everyone told me to.

Keep on reading for 20 fillings the whole family will fight over! From salty pickled plum to a kimchi pork situation that changed my whole dinner routine, there’s something in here for every mood.

Under each idea I’ve added the little details you actually want to know, plus a link to the full step-by-step.

ONIGIRI FILLING IDEAS

Salmon Mayo Onigiri Filling

We’re starting off strong with the classic salmon mayo. It’s the one filling that gets requested by name in my house, which says something!

Flaked salmon gets mixed with mayo right before it goes inside the rice. Nobody in this house lets that one slide, lol!

Spicy Tuna Rice Ball

Spicy tuna rice balls are for the people who think plain rice needs backup.

A little sriracha mixed into canned tuna does most of the work. I always add too much and regret it by the third bite. Somehow that never stops me from doing it again, haha!

Umeboshi Pickled Plum Filling

Umeboshi is the pickled plum filling that divides a room instantly. It’s sour, salty and a little funky. Somehow that combination works.

This is the traditional filling my grandmother’s generation grew up on. It still holds its own against every trendy version out there. One bite and you know exactly where you stand. It’s usually a strong opinion either way.

Teriyaki Chicken Onigiri

Teriyaki chicken onigiri tastes like a lunchbox upgrade nobody asked for but everyone wanted. Shredded chicken gets tossed in a sticky glaze before it goes inside.

This is the one I pack for road trips because it holds up at room temperature. Fair warning, the whole batch disappears before the car even leaves the driveway! A cooler bag helps keep the rice from drying out too.

Katsuobushi Bonito Flake Filling

Katsuobushi, those delicate bonito flakes, might be the most underrated filling on this whole list. Mixed with a splash of soy sauce, they turn into something smoky and savory.

I forget I own these half the time until I need a quick filling. The flakes practically melt into the warm rice. It’s a small filling with a big flavor payoff, honestly!

Furikake Seasoned Rice Ball

Furikake rice balls are basically the shortcut recipe of the whole list. No real filling required, just a sprinkle of that seaweed sesame seasoning over the top.

This is what I make when the pantry looks bare and dinner still has to happen. Not that I’m complaining, since it takes about five minutes! A cheap glass jar of furikake lasts for months in the cupboard.

Grilled Miso Butter Onigiri

Grilled miso butter onigiri takes things up a notch. I brush the rice ball with a miso butter mix, then grill it until it gets golden and slightly crisp.

Are you guys seeing that char on the outside right now? That crust is the whole reason people ask for seconds, am I right?

Egg Mayo Rice Ball

Egg mayo rice balls are the ones that taste like a diner breakfast wrapped in nori. Chopped hard boiled egg gets folded into mayo with a pinch of salt.

It’s simple, but nobody ever complains about simple when it tastes this good! A dash of black pepper makes a surprising difference too.

Kimchi Pork Onigiri Filling

Kimchi pork onigiri is the filling that changed my whole opinion of what a rice ball could be. Spicy, tangy kimchi gets mixed with browned ground pork before it goes inside.

I make a double batch now because one never covers it. This one’s gone the same day I make it, every time!

Avocado Crab Rice Ball

Avocado and crab is the filling that feels fancy without any real effort. Creamy avocado mixed with sweet crab meat, a little lime juice and that’s basically it.

How good does that green color look against the white rice? Real crab makes it feel like a splurge, but imitation crab works in a pinch too!

Butternut Squash Ravioli Filling

Butternut squash filling is where these ravioli filling ideas start leaning a little more into fall. Roasted squash gets mashed with a touch of nutmeg and parmesan until it’s silky.

The natural sweetness against a browned butter sauce is the reason this one shows up on my table every October! A handful of crispy sage leaves on top seals the deal.

Ricotta Spinach Ravioli Filling

Ricotta spinach is the filling everyone expects. Honestly it earns its spot! Wilted spinach gets squeezed dry and folded into ricotta with a little garlic.

I’ve made this for guests who swore they hated spinach. This one’s foolproof enough for a first-time pasta night. Talk about a crowd pleaser that never fails, lol!

Four Cheese Ravioli Stuffing

Four cheese ravioli stuffing is for the people who think one cheese is never enough. Ricotta, mozzarella, parmesan and a little gorgonzola make this filling rich in every direction.

I’ve tried sneaking in a fifth cheese once and got called out immediately, haha!

Mushroom Truffle Ravioli Filling

Mushroom truffle filling is the fancy one that tastes way more complicated than it actually is. Sauteed mushrooms get pureed with a little truffle oil and mascarpone.

I always double the truffle oil because I’m dramatic like that! Is it really date night without something this dramatic? Not in my book!

Lobster Ravioli Filling

Lobster ravioli filling is the one that makes people think you hired a caterer. Chopped lobster meat mixed with a touch of ricotta and lemon zest is basically all it takes.

I’ve let people believe I splurged way more than I did. It goes quiet at the table the second the first bite lands! Nobody ever guesses how simple the filling really is.

Shrimp Avocado Spring Rolls

Shrimp avocado spring rolls are the coldest, freshest option on this whole list. Cooked shrimp, sliced avocado and rice noodles get rolled tight in a softened rice paper wrapper.

These are the ones I make when it’s too warm to turn on the stove. No shame in a dinner that requires zero heat, lol!

Vietnamese Peanut Chicken Rolls

Vietnamese peanut chicken rolls are basically a whole meal wrapped up small. Shredded chicken, herbs and rice noodles roll together. Everything gets dunked in a peanut sauce.

I’ve eaten four of these calling it lunch and felt zero guilt! Who doesn’t love a filling that eats like lunch and a snack at the same time? Same!

Rainbow Vegetable Spring Rolls

Rainbow vegetable spring rolls are exactly what they sound like. They’re the prettiest thing on this entire list. Purple cabbage, orange carrot, green cucumber, all rolled into one wrapper.

This is the version I make for the school potluck because it photographs itself, lol! It also happens to be the one vegetarians actually get excited about.

Mango Coconut Fresh Rolls

Mango coconut fresh rolls are the dessert version nobody saw coming. Sweet mango, shredded coconut and a little mint get rolled into a soft rice wrapper.

That’s often, haha! I always make extra since they vanish fast. These taste like a beach vacation, honestly!

Crispy Pork Egg Rolls

Last but definitely not least, we have crispy pork egg rolls to round out these spring roll filling ideas. Ground pork, cabbage and a few aromatics get rolled tight. Then everything gets fried until the outside cracks.

I always plan to save some for lunch the next day and never do! Fair warning, make a double batch, because the tray never survives the first hour. Who doesn’t love a leftover that never actually becomes a leftover?