Cheese Okaka Onigiri

5 from 1 vote

Try this cheese okaka onigiri recipe, a salty, cheesy, and umami-packed Japanese rice ball that makes the perfect quick lunch or snack!

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Prep Time 10

Total Time 10

Servings: 2 onigiri

Course: Side Dish

Cuisine: Japanese

Calories: 226

7 ounces cooked short- or medium-grain rice 200g
¼ cup 0.2 inch / 0.5 cm cubed cheese roughly 30 g; use cheddar, gouda, or Colby Jack
¼ cup bonito flakes packed
1.5 tablespoons mentsuyu
1 teaspoon roasted white sesame seeds
1/16 teaspoon ground black pepper

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.

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.