Most famously, onigiri is known to have a triangular shape, but it doesn’t always have to be. In Kyushu, they are moulded into a round shape and some people in the Kansai region mould it into a bolster pillow shape. There are many theories on why the triangular shape became the most common, but one is that triangular shaped onigiri is easier to store and carry around.
There is no specific formula for onigiri. You can mould it into any shape you want, use as much or as little nori as you want, mix the filling throughout the rice or concentrate it just in the middle, and use any fillings you want from last night’s leftovers to premium wagyu. The point is for it to be quick to make and easy to carry to the picnic, school, or to work.
But if you’re looking for a recipe or two to start you off, here are two of our favorites: