Mushroom Pâté-Filled Onigiri
(Savory Mushroom Filled Rice Ball)

These Mushroom Pâté-Filled Onigiri are rich, savory, and bursting with umami. Filled with a creamy mushroom pâté and topped with crispy onion salt, they make the perfect handheld snack or meal.

Mushroom Pâté-Filled Onigiri

My friend Joan, a fellow sushi chef who attended the same sushi school as I did (though not at the same time), and I were recently talking about onigiri. When I asked what she was craving, she immediately said, “Something rich and savory, like a mushroom pâté filling.” And just like that, this recipe was born.

Our conversations always circle back to food, memories, and the journey of being women in sushi. Read more about our connection here.

Looking to learn more about onigiri? Check out my Ultimate Onigiri Guide for a deep dive into everything onigiri from styles, fillings, and techniques.

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About the Author

Marisa Baggett

Hi! I’m Marisa, a sushi chef, storyteller, and plant-based recipe creator. My passion is reimagining Japanese flavors through a plant-based lens while sharing the stories behind the food. Whether you’re here for a quick recipe or a deep dive into culinary creativity, I hope you leave inspired!

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Mushroom Pâté-Filled Onigiri (Savory Mushroom Filled Rice Ball)

Makes: about 4 Onigiri

This classic filled-style onigiri combines savory mushroom pâté with nutty black sesame rice, all wrapped in a crisp strip of nori. Perfect for a snack, lunchbox, or casual gathering.

Ingredients:

  • 1 cup uncooked short-grain rice

  • 1 cup + 2 tablespoons water

  • ½ cup mixed mushrooms, finely chopped (shiitake, oyster, or cremini)

  • 2 teaspoons soy sauce

  • 1 teaspoon sesame oil

  • 1 Tablespoon black sesame seeds, or more to taste

  • ½ teaspoon fine sea salt (or to taste)

  • 2 sheets nori, cut into strips (optional, for wrapping)

  • 2 Tablespoons crispy fried onions, chopped

  • ½ teaspoon flaky sea salt

Instructions:
Cook the Rice

  1. Rinse the rice: Place the rice in a bowl and rinse under cold water, stirring gently with your hand. Drain and repeat 2-3 times until the water runs mostly clear.

  2. Measure the water: Add 1 cup + 2 tablespoons water to 1 cup of rice.

  3. Cook the rice:

    • Rice Cooker: Cook according to the machine’s settings.

    • Stovetop: Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let steam for 10 minutes before opening the lid.

  4. Fluff & cool: Gently fluff the rice and let it cool slightly. Warm rice is easiest to shape, but avoid handling it while it’s too hot.

Mix the Ingredients

  1. Gently fold the black sesame seeds into the warm rice until evenly distributed.

Shape & Fill the Onigiri

  1. With a mold: Lightly dampen the onigiri mold and scoop about ⅔ cup of rice into the mold. Make an indentation in the center. Place a heaping tablespoon of mushroom filling inside and fold the rice over to seal. Press gently but firmly, then release.

  2. By hand: Wet your hands slightly and rub with a pinch of salt. Take a portion of rice (about ⅔ cup). Make an indentation in the center. Place a heaping tablespoon of mushroom filling inside and shape it into a triangle or ball by pressing gently between your palms.

  3. Repeat with remaining rice and filling. If you have extra filling, you can add a spoonful on top of each onigiri to give a hint of what is inside.

4. Add Nori & Make the Crispy Onion Salt

  • If using nori, wrap a strip around the bottom of each onigiri.

  • Combine the crispy fried onions and flaky sea salt in a small bowl.

  • Serve immediately with Crispy Onion Salt on the side or store as recommended below.

Storage & Reheating

  • Best eaten the day they are made for optimal texture.

  • If refrigerating for a few hours, cover with a damp kitchen towel to prevent drying out.

  • Freezing: Wrap onigiri individually (without nori) and freeze for up to 2 months.

  • Reheating: Microwave directly from frozen until warm, about 1 - 2 minutes. If needed, add 15 second intervals until warmed through.

Try This!
If you enjoyed this Mushroom Pâté-Filled Onigiri, try these next:

A single Sakura Onigiri on a plate, topped with a delicate pickled cherry blossom.
Two Spring Pea Onigiri on a plate, highlighting their vibrant green peas and delicate seasoning

Join Dear Sensei for more delicious deep dives into Japanese flavors, sushi secrets, and the stories behind every bite.

A single Mushroom Pâté-Filled Onigiri on a plate with a side of crispy onion salt for added crunch
A hand adding a spoonful of savory mushroom pâté filling into an onigiri mold, preparing to shape the rice ball.
A hand wrapping a strip of nori around the base of a Mushroom Pâté-Filled Onigiri, adding the final touch to the rice ball.
A plate of three Mushroom Pâté-Filled Onigiri, garnished with crispy onion salt and served with a side of pickled cucumbers for a flavorful contrast.