Try this cheese okaka onigiri recipe, a salty, cheesy, and umami-packed Japanese rice ball that makes the perfect quick lunch or snack!
I love classic onigiri like tuna mayo onigiri and miso yaki onigiri, but sometimes it’s fun to mix things up.
This cheese okaka onigiri blends Japanese flavors with a little Western twist, featuring melty cheese. The saltiness of the cheese pairs perfectly with the slightly sweet mentsuyu, and a subtle touch of black pepper adds a kick, giving it a hint of Western flavor.
It’s a quick, kid-friendly onigiri recipe that works great for bento, a light snack, or a simple Japanese-style meal (teishoku) with miso soup. Comforting, satisfying, and full of umami, this onigiri shows that even small flavor twists can make everyday meals extra special.
Watch How to Make Cheese Okaka Onigiri
Why You'll Love This Recipe
- A gentle intro to onigiri: I love classic Japanese onigiri like pickled plum (ume) and salted salmon, but not everyone enjoys these traditional flavors. This Japanese-Western twist is a fun way to try Japanese food with a more approachable flavor.
- Perfect balance of salty, sweet, and umami: Who doesn’t love a sweet-and-salty combo? The saltiness comes from the cheese and mentsuyu, while the slightly sharp cheese adds a little zing and extra umami to the onigiri.
Notes on Ingredients
See the recipe card for the full ingredients list.
- Cooked Japanese rice: Use short- or medium-grain rice. Other types, like basmati, aren’t sticky enough. Fresh rice is best, but leftovers work if stored properly. I like to use brown rice for the extra umami and the nutty aroma.
- Katsuobushi (bonito flakes): Adds a savory, fishy flavor and umami while absorbing extra moisture.
- Mentsuyu: A seasoned soy sauce that is sweet, salty, and full of umami. It’s versatile and helps simplify cooking.
- Cheese: Use sharp cheeses like cheddar, gouda, or Colby Jack (my favorite). Avoid Swiss because it doesn’t work as well in this recipe.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Cheese Okaka Onigiri
Step 1: Mix everything in a medium bowl.
Step 2: Shape onigiri. Check out my onigiri guide for detailed instructions on shaping onigiri.
Kurumi's Tips
- Use warm and fresh rice: Cold or dry rice doesn’t stick together well, so it won’t hold the onigiri shape. Use freshly cooked, warm rice, or reheat leftover rice that isn’t dry.
- Choose the right kind of cheese: I first tested this recipe with Swiss cheese, and it didn’t go well… so pick a sharp cheese like cheddar, gouda, or Colby Jack (my favorite).
What to Serve with Cheese Okaka Onigiri
You can enjoy cheese okaka onigiri as a snack or as part of a meal.
Since it’s a Japanese-Western fusion, it pairs well with both styles.
For a Japanese meal, serve it with miso soup, a main like teriyaki chicken, and veggie-packed sides such as simmered kiriboshi daikon. For a more Western-style meal, try it with kabocha soup, grilled chicken, and a fresh salad.
Storage & Reheating Instructions
- To store: Since rice dries out easily, I recommend eating it right away or freezing it. To freeze, wrap each onigiri in plastic wrap while it’s still warm. Once cooled, place them in an airtight container and freeze for up to 1 month.
- To reheat: Microwave with the plastic wrap on for about 45–60 seconds, or until warmed through.
More Onigiri Recipes
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Cheese Okaka Onigiri
Ingredients
Method
- Prep the rice: Warm 7 ounces cooked short- or medium-grain rice in the microwave if it’s cold.
- Mix: Combine the rice, ¼ cup 0.2 inch / 0.5 cm cubed cheese, ¼ cup bonito flakes, 1.5 tablespoons mentsuyu, 1 teaspoon roasted white sesame seeds, and 1/16 teaspoon ground black pepper in a medium bowl.
- Shape the onigiri: Form the mixture into two onigiri. Check out my onigiri guide for tips on shaping by hand or with plastic wrap.
Notes
- Ingredients
- Rice: Short- or medium-grain, fresh or properly stored leftover. Brown rice adds extra umami and nuttiness.
- Katsuobushi: Adds savory, umami flavor and absorbs moisture.
- Mentsuyu: Sweet, salty, umami-rich seasoned soy sauce; makes cooking easier.
- Cheese: Sharp cheeses like cheddar, gouda, or Colby Jack. Avoid Swiss.
- Cooking tips: Cold or dry rice won’t hold its shape. Use warm, fresh rice or properly reheated leftover rice.
- Serving suggestions: Enjoy as a snack or meal. Pair with Japanese sides like miso soup, teriyaki chicken, and simmered kiriboshi daikon, or Western dishes like kabocha soup, grilled chicken, and salad.
- Storage & Reheating: Eat immediately or freeze. Wrap warm onigiri in plastic, cool, then store in an airtight container for up to 1 month. To reheat, microwave with plastic wrap for 45–60 seconds until warm.
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Kurumi says
This onigiri tastes better when it’s warm because the cheese melts, so I highly recommend microwaving it! My husband and I loved it, so I’m planning to make more to pack in our bento for the last picnic before winter. I hope you like it too!