Onigiri Dog (おにぎりドッグ) is a Japanese rice hot dog made with a “bun” of rice instead of bread. Wrapped in nori and filled with anything from hot dogs and karaage to tuna mayo or leftovers, it’s a fun way to switch up your usual onigiri.
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Using rice as ‘buns’ is the perfect vessel for leftovers.
Japan really knows how to turn rice into the ultimate handheld meal. From rice burgers to rice sandwiches and rice tacos, there are so many fun ways to use it beyond the usual bowl. I’ve always been such a sucker for handheld food, and onigiri dog feels especially nostalgic to me because my mom used to make them for our lunches growing up. While my friends had classic hot dogs, they were always curious about these rice dogs packed in my lunch. Using rice as the “buns” is such a smart and delicious way to use up leftovers while making them feel a little more special.
What is Onigiri Dog?
Onigiri dog (おにぎりドッグ), also called a rice dog or onigiri hot dog, is essentially a cross between onigiri and a hot dog, with the “bun” made from seasoned Japanese rice instead of bread. The rice is shaped into a cylinder, wrapped in nori, then sliced open so you can fill it with things like hot dogs, karaage, tuna mayo, or teriyaki chicken. Conceptually, it’s like a rice burger or rice sandwich, but handheld like a hand roll. You don’t see it everywhere in Japan—it’s mostly from specialty shops and homemade bentos. It’s a fun way to switch up your usual onigiri and a great way to use leftovers.
Ingredients and Substitutions
You’ll need just a few simple ingredients to make onigiri rice dogs, and most of them are easy to swap or customize based on what you have on hand.
- Japanese short-grain sushi rice: This rice is stickier than long-grain varieties, which makes it easy to shape into tight cylinders that hold together like a “bun.” It also has a naturally slightly sweet and neutral flavor that pairs well with savory fillings. Using other rice might make the onigiri dog fall apart or taste off.
- Nori sheets: Standard size is about 21 × 19 cm. Nori wraps around the rice to hold it together and adds a savory, umami flavor. Extra strips can help cover the curved edges neatly.
- Fillings of choice: Leftovers are perfect here! Anything cooked or prepped, like meat, fish, eggs, or salads, works inside. Fillings add flavor, texture, and a fun variety to each bite.
- Optional greens: Lettuce, thinly sliced cabbage, or shiso/perilla leaves add freshness, crunch, and a subtle flavor layer under the fillings.
How to Make Onigiri Dog
Making onigiri dogs is easier than it looks, and once you get the hang of shaping the rice, you can customize them with any fillings you like. Here’s a quick overview of the steps:
- Prepare the rice: Cook Japanese short-grain rice and let it cool slightly.
- Shape the rice: Use plastic wrap to form the rice into tight cylinders that will act as your “bun.”
- Wrap in nori: Cover the rice cylinders with nori, using extra strips for the sides if needed. Let them sit a few minutes so the nori molds to the rice.
- Cut and fill: Slice about a third of the way into the rice cylinder and add your chosen fillings.
- Serve or pack: Enjoy immediately, or wrap for lunch or bento boxes.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Twist the rice carefully: When shaping the rice in plastic wrap, poke a small hole in the middle of the plastic wrap to release air pockets. This helps you form a even cylinder without gaps.
- Let the nori rest after wrapping: After rolling, leave the seam side down for 3–5 minutes. This gives the nori a chance to mold to the rice without any sharp edges. If you cut into it immediately, the nori can be too crisp and might crack or peel off.
- Oil the knife: Use a wet or lightly oiled knife when slicing the rice cylinder. This prevents the rice from sticking and keeps the nori from tearing.
- Cutting depth: When making the slit for fillings, don’t cut too deep or too shallow. Cutting all the way to the bottom can split the rice in two. Aim for about 1/3 to 1/2 of the way through, leaving the bottom intact to hold everything together.
- Watch the moisture: Ingredients like lettuce, tomato, tuna or corn or can make the nori soggy if they’re too wet. Make sure to drain or pat them dry before adding—they’ll hold better and keep your onigiri dog looking neat.
Fillings and Variations
It’s very common and encouraged to use leftovers from the day before or any prepped ingredients you have on hand. Onigiri dogs are perfect for turning extra cooked proteins, veggies, or salads into a quick handheld meal. Some ideas to get you started:
- Hot dogs or sausages
- Karaage or leftover fried chicken
- Teriyaki chicken
- Teriyaki salmon
- Teriyaki tofu
- Salted grilled salmon
- Salmon flakes
- Egg salad
- Tamagoyaki
- Ajitsuke Tamago (Ramen Egg)
- Spam and egg
- Ebi fry
- Niku miso (meat miso)
If you don’t have any leftovers or prepped ingredients, here are 5 of my go-tos for something quick (full recipes in the recipe card):
- Tuna Mayo: Mix drained tuna with Kewpie mayo and a splash of mentsuyu or soy sauce.
- Sesame Salmon Mayo: Flake grilled or cooked salmon and mix with mayo, sesame seeds and sesame oil.
- Corn Mayo: Combine drained corn with Kewpie mayo and a little soy sauce.
- Kanikama Mayo: Shred imitation crab sticks, mix with mayo, crushed bonito flakes (optional), and a pinch of salt.
- Yakiniku Beef: Cook thinly sliced beef in yakiniku sauce or a quick mix of sake, soy sauce, mirin, and sugar.
How to Store Onigiri Dog
Onigiri dogs are best enjoyed fresh and can last about 5-7 hours at room temperature depending on the fillings so they can be taken for lunch on the go.
It’s not recommended to refrigerate them because the cold air dries out the rice and makes it hard and crumbly. If you need to make them ahead of time, shape the rice and freeze it, then add your fillings and assemble the onigiri dogs the day of or just before eating.
Tips to keep them at their best:
- Wrap each onigiri dog tightly in plastic wrap to prevent the rice from drying out.
- Keep condiments separate if you’re packing them for lunch to avoid soggy rice.
Recipe FAQ
Fresh rice is recommended but you can use leftover rice. Just make sure it’s slightly warm and not too dry so it sticks together.
Place the dull (rough) side against the rice and the shiny side facing out. The dull side sticks better to the rice, making it easier to wrap and keeping your onigiri dog intact.
Let the wrapped rice sit for 5 minutes before slicing. The warmth of the rice softens the nori so it sticks better and won’t crack.
Not recommended if you’re adding soft fillings like eggs or mayo—they get watery. You can freeze plain rice cylinders and add fillings fresh.
More Onigiri Recipes
- Soy Marinated Egg Yolk Onigiri
- Tuna Mayo Onigiri (coming soon)
- Onigiriazu (Japanese rice sandwich) (coming soon)
- Nikumaki Onigiri
- Yaki Onigiri
- Ultimate Guide to Onigiri
Enjoy! If you make this Onigiri Dog recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Onigiri Dog (Japanese Rice Hot Dog)
- Total Time: 55 minutes
- Yield: 2-4 servings
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
Onigiri Dog (おにぎりドッグ) is a Japanese rice hot dog made with a “bun” of rice instead of bread. Wrapped in nori and filled with anything from hot dogs and karaage to tuna mayo or leftovers, it’s a fun way to switch up your usual onigiri.
Ingredients
Small Onigiri Dog (Half Size) 4 servings
- 300–350 g cooked Japanese short grain rice (0.7% salt dry weight of rice or 0.3% cooked weight of rice)
- ie. 350 g cooked rice mixed with 1 g salt or 150 g raw rice cooked with 1 g salt)
- 2 nori sheets (standard 21 × 19 cm)
- Filling of choice
Large Onigiri Dog 2 Servings
- 260–300 g cooked Japanese short grain rice (0.7% salt dry weight of rice or 0.3% cooked weight of rice)
- 2 nori sheets
- Filling of choice
To put under the fillings:
- Lettuce
- Thinly sliced cabbage
- Shiso
- Perilla
Tuna Mayo
- 1 can tuna (11g g), drained
- 1 1/2 tbsp kewpie mayo
- 1 tsp mentsuyu or 1/2 tsp soy sauce, to taste
Sesame Salmon Mayo
- 1 grilled or cooked salmon fillet (~60–80 g)
- 1 tbsp kewpie mayo
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
Corn Mayo
- 2 oz canned corn, drained and patted dry
- 1 tbsp kewpie mayo
- 1/3 tsp soy sauce
Kanikama Mayo
- 2 imitation crab sticks
- 2 tsp mayo
- 2 tsp bonito flakes, crushed (optional)
- pinch of salt
Yakiniku Beef
- 2 oz thinly sliced beef
- 1 tbsp yakiniku sauce
- or 2 tbsp sake + 2 tsp soy sauce + 1/2 tsp mirin + 1/2 tsp sugar
Filling Ideas:
- Hot dog
- Karaage
- Teriyaki chicken
- Teriyaki Tofu
- Corn mayo
- Egg salad
- Tamagoyaki
- Spam and egg
- Ebi fry
- Salted salmon
- Teriyaki salmon
- Yakiniku
- Niku miso (meat miso)
Instructions
Small Onigiri Dog (Half Size) 4 Pieces
- Slice the nori in half across the long edge. Then take each half and cut about 1.5 inches off one side. These smaller pieces will be used to cover the sides.
- Place a piece of plastic wrap on your work surface. Add 75–85 g of cooked rice in the middle. Fold over the plastic wrap and twist both ends to form a tight cylinder, about the width of your nori. Repeat 3 more times with remaining rice.
- Take one main piece of nori and place it rough side up. Unwrap the rice and place it along the bottom edge of the nori. Take the two smaller nori pieces and attach them to the left and right sides, pressing them onto the rice to help cover the curved edges. It’s okay if the rice isn’t completely covered, as long as most of it is. Then roll the rice upward so the nori wraps around it. Place it back onto the plastic wrap and wrap it up. Let sit for about 5 minutes so the warmth of the rice softens the nori and helps it mold to the shape. Repeat with remaining rice.
- If you have extra nori from the large onigiri dogs, you can use those end pieces for additional coverage.
- Remove the plastic wrap and use an oiled or wet knife to slice about 1/3 of the way down the middle (do not cut all the way through).
- Add your fillings of choice and enjoy! If taking to go, re-wrap with the same plastic wrap to reduce waste or place into a bento box.
Large Onigiri Dog 2 Servings
- Slice about 5 cm off the longer edge of the nori. If using more than 140 g of rice, you don’t need to trim it.
- Place 130–150 g of rice onto plastic wrap and twist to form a cylinder, about 11 cm wide (or the length of your hot dog).
- Place the nori rough side up. Set the wrapped rice in the middle to measure, then make a vertical cut in the nori where it meets the rice (this helps it fold more easily).
- Unwrap the rice and place it back in the center. Fold the right side of the nori onto the rice, then the left side, pressing gently so it sticks. Take the bottom piece of nori and fold it up, then roll it over the rice all the way to the top. Wrap with plastic wrap and let sit for about 5 minutes so the nori softens.
- Unwrap, then slice down the middle about 1/3 of the way. Add your hot dog or fillings of choice. Drizzle on condiments and enjoy! If taking to go, wrap again with the same plastic wrap. You can also keep condiments separate and add just before eating.
Quick Fillings
- Tuna mayo: Mix tuna, mayo and mentsuyu until well combined.
- Sesame salmon: Flake the salmon and then mix in the mayo, sesame seeds and sesame oil.
- Corn mayo: Mix mayo, mayo and soy sauce until well combined.
- Kanikama: Cut the crab meat into half and shred them apart. Mix in mayo, bonito flakes and salt.
- Yakiniku beef: Add beef and yakiniku to pan and cook until beef is no longer pink and sauce has been absorbed (about 2 minutes).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bento, Lunch, Snack
- Method: No bake, Rice Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 small onigiri dog
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 3.65 g
- Saturated Fat: 1.25 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0
- Carbohydrates: 21.75 g
- Fiber: 0.425 g
- Protein: 5.3 g
- Cholesterol: 20 mg
This was so easy and fun to make, packed some for lunch and they were great!