Onigiri with Ramen Bone Broth

and MYO furikake seasoning

We’ve taken an already good thing and added a ramen broth spin. Inspired by Onigiri Chazuke, this dish is traditionally made on a base of green tea dashi - but we’ve swapped it out for one of our favourite nutritional broths, Chicken Bone Broth Miso Ramen. This is the perfect snack for those peckish feelings, one the kids will love and an easy way of getting a snack sized hit of nourishing zinc & B vitamins to support immunity, energy and gut wellbeing.


1 cup boiled water

1 cup short grain white rice, cooked

1 tbsp furikake seasoning - MYO below

1 tbsp finely sliced nori

2 sheets nori

1 tbsp spring onions, sliced

⅓ cup sesame seeds plus extra for garnish

1 tbsp coconut sugar


1 tbsp Chicken Bone Broth Miso Ramen

1. Dry-roast sesame seeds in a pan until toasted. 

2. Blitz 2 sheets of nori in a blender.

3. Add both ingredients to a jar along with 2 tsp of salt and a pinch of coconut sugar. 

4. Close the lid of the jar and shake to combine. This furikake seasoning keeps for 2 months in an airtight container.

5. Add 1 tbsp of the furikake seasoning to the rice, stir though.

6. Wet your hands then scoop a cup of your rice mixture and press into a firm triangle shape. 

7. Mix together ½ tbsp of coconut sugar and tamari, then brush over 1 side of the onigiri. 

8. Place under a grill for about 2 minutes to caramelise.

9. Add Chicken Bone Broth Miso Ramen powder and boiled water to a bowl, stir to combine, then add in the onigiri, sliced nori, spring onions and sesame seeds. 

Serves 1


Chicken Bone Broth Miso Ramen

Chicken Bone Broth Miso Ramen


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