Editing Onigiri (section)

==Variants==
{{More citations needed section|date=February 2025}}

=== Yaki-onigiri ===
[[File:Yaki-Onigiri 001.jpg|thumb|''Yaki-onigiri'', grilled until sides are brown]]
''Yaki-onigiri'' (焼きおにぎり "grilled onigiri") are first shaped by compacting white rice, then grilling it until brown, then coating with [[soy sauce]] or [[miso]], and finally broiling it. Yaki-onigiri is also sold commercially as frozen food.

''Miso-onigiri'' ({{nihongo2|味噌おにぎり}}) is mainly in eastern Japan. [[Miso]] is used as fillings, sometimes mixed with [[Scallion|green onion]], or spread over and roasted as a variant of yaki-onigiri.

=== Age-onigiri ===
''Age-onigiri'' (揚げおにぎり "fried onigiri") are first shaped by compacting white rice, then frying it in a frying pan or wok using cooking oil until it is golden brown. Because of the oil, the flavor is richer than yaki-onigiri. If eating it as is, it can be seasoned with soy sauce, miso, or salt.

To eat it in a soup, first place it in a bowl. Add condiments such as chives, ''[[Lotus japonicus|miyakogusa]]'', [[wasabi]], grated ginger, [[nori]], [[umeboshi]] plum, and pour hot Japanese-style soup stock. Eat while breaking up the onigiri that have absorbed the soup stock.

There are several variations of the age-onigiri. For example, there is a version where the rice being fried has Japanese flavoring, such as ''[[takikomi gohan]]''. There is also a Western style variation where melted cheese is used as the filling, the rice is deep-fried with western ingredients such as ketchup and curry, and the onigiri is topped with a western-style soup.

=== Bakudan-onigiri ===
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''Bakudan-onigiri'' (爆弾おにぎり "bomb-shaped onigiri") are large, spherical rice balls wrapped entirely in ''[[nori]]'', so that no rice is exposed. Like other onigiri, they are usually filled with dried fish and ''[[umeboshi]]'' plums. Bakudan-onigiri are known to be simple to make and easy to hold without getting the hands sticky.

=== Pork tamago-onigiri ===
Pork ''tamago-onigiri'' (ポーク玉子おにぎり "pork egg onigiri") or ''onipō'' (おにポー) for short, is a variation from [[Okinawa Prefecture]] which combines rice, seaweed, pork, and eggs.<ref>{{cite web |url=http://r.gnavi.co.jp/prt/okinawa/column/0910/ |author= |title=ポーク卵おにぎり |trans-title=Pork-tamago-onigiri |website=Gurunavi |language=ja |access-date=March 17, 2021 |archive-date=October 16, 2021 |archive-url=https://web.archive.org/web/20211016000627/http://r.gnavi.co.jp/prt/okinawa/column/0910/ |url-status=live }}</ref> It is similar to ''onigirazu'' (rice and [[lunch meat]] in sandwich form).

=== Other ===
* ''[[Tenmusu]]'' ({{nihongo2|天むす}}): rice balls containing fried [[tempura]]. Originally from [[Tsu, Mie]], and is well known in [[Nagoya cuisine]].<ref>{{cite book |last=Inada |first=S. |title=Simply Onigiri: fun and creative recipes for Japanese rice balls |publisher=Marshall Cavendish International (Asia) Private Limited |year=2011 |isbn=978-981-4484-95-4 |url=https://books.google.com/books?id=GSHgAgAAQBAJ&pg=PA86 |page=86 |access-date=March 18, 2017 }}</ref><ref>{{cite book|author=Yuka Kaneki |title=三重あるある (Mie aru aru) |year=2014 |publisher=TO books |isbn=978-4864723008 }}</ref>
* ''Samgak-gimbap'' ({{lang|ko|삼각김밥}}) — Literally "triangle [[gimbap]]". It originates from Japanese onigiri and is sold in convenience stores in South Korea.<ref>{{Cite news|last=Choi|first=Hyun-joo|url=https://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3033497|title=Republic of convenience stores|date=18 May 2017|work=[[Korea JoongAng Daily]]|access-date=19 May 2017|archive-date=19 May 2017|archive-url=https://web.archive.org/web/20170519120738/http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=3033497|url-status=live}}</ref> Fillings vary greatly; the expiration date is one day; it typically provides between {{convert|140|and|200|kcal|kJ|order=flip|round=50}} of food energy.