Onigiri In Indian Style Using Gobindobhog Rice

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Japanese

About Onigiri In Indian Style Using Gobindobhog Rice

Onigiri, also known as omusubi or rice balls, is a beloved Japanese delicacy typically made with sticky rice and traditional fillings. Inspired by my husband's travels in Japan and his love for rice-based snacks, I decided to reimagine onigiri using Gobindobhog rice—a premium, aromatic variety from West Bengal, India. As the rice cooked, it filled my kitchen with a rich buttery aroma, its natural stickiness making it a perfect fit for shaping these delightful rice balls.
Embracing Indian flavors, I swapped the classic pickled plum stuffing for a zesty Indian pickle masala, adding a bold twist that we absolutely adored. For the outer layer, I blended in coastal Karnataka favorites like fresh coconut, fragrant dill leaves, and roasted sesame seeds, infusing each bite with mild, aromatic notes. This fusion recipe is part of the “Belly Nirvana” series by Plattershare and PlaceofOrigin.in, celebrating the marriage of Japanese tradition and Indian taste.
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Recipe Time & More

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Served AsBrunchSnacks
Recipe TasteCrunchySaltySourSpicyTangy
Calories 140 kcal
Servings 5

Ingredients
 

For Filling

  • 1 cup Vegetables (i have used finely chopped and cooked beans, carrot, cabbage 1 cup)
  • 1/4 cup Spring Onions (chopped fine 1/4 cup green)
  • 1/4 cup onion (chopped)
  • 1 tsp Garlic (crushed)
  • 1 tbsp Masala (pickle)
  • 1 tbsp Oil
  • 1/2 tbsp Lemon Juice
  • 1.5 tsp Salt (or as per taste)

For Masala

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Instructions
 

  • Soak the rice for 30 minutes in water. After 30 minutes, heat a thick bottomed wok, add water and soaked rice, cook the rice until done on medium flame (mine took around 30 minutes).
  • Now sieve the water and cool the rice. Keep this aside.
  • Take a pan, add 1/2 tbsp oil, dill leaves and fresh coconut, sauté well on medium flame until fresh raw smell vanishes.
  • Mix this roasted coconut dill leaves, sesame seeds with little salt to the cooked rice. Keep this ready for further use.
  • For pickle masala: Roast red chili, mustard seeds in oil, cool them. Take a mixer and grind red chili, mustard seeds, turmeric powder, hing into fine paste. Keep this aside.
  • For stuffing:
  • Take a pan, add oil, sauté chopped onion, crushed garlic, until they are golden in colour. Add the cooked veggies and mix well.
  • Add the pickle masala paste, lemon juice, salt and spring onion green. Mix well and keep this aside.
  • Now take some water in a bowl, wet your palm and take one layer of rice on your palm, add the pickled vegetable stuffing in the center. Now add another layer of rice, close and prepare shapes (it can be cylindrical, circular or triangular).
  • The Onigiri in Indian Style using Gobindobhog rice is ready to be served with sauce or as it is.

Recipe Notes

Onigiri can be shallow fried and served but the rice tends to break so care should be taken.
For stuffing, any masala based veggie or fruits can be used.
Short rice grains which are sticky should be used for rice balls.  

Additional Tips

  • For a crispier exterior, lightly pan-fry the shaped onigiri in a bit of ghee or coconut oil until golden on both sides; this adds a delightful crunch and enhances the nutty aroma of the Gobindobhog rice.
  • If you prefer a vegan version, ensure your pickle masala and any other fillings are oil-based and free from dairy or animal products—try mashed spiced chickpeas or sautéed mushrooms for hearty alternatives.
  • To help the rice balls hold their shape, dampen your hands with a mixture of water and a pinch of salt before shaping; this prevents sticking and subtly seasons the outer layer.
  • For a striking presentation and extra flavor, roll the finished onigiri in a mix of toasted sesame seeds and finely chopped fresh coriander or mint before serving.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Explore Recipes by Tags fusion recipeshealthy snacksrice recipes

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3.80 from 5 votes

Recipe Nutrition

Calories: 140kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.2g | Sodium: 1368mg | Fiber: 1g | Sugar: 1g

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Pavithra M Adiga
Pavithra M Adiga

food blogger and food photographer

Articles: 27

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3.80 from 5 votes

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