Blue Majik Onigiri (Japanese Rice Balls) & Lazaretto

Is anyone else fascinated with the enigma that is the incredibly talented, unique and also vinyl record loving, Jack White? Everything I read, hear or seek out about him and Third Man Records adds layers to this idea of who he is in mu head and each new piece of insight is just as fascinating as the first. His music hits me much the same way. His 2018 album was cohesive and yet each song stood on its own so magestically. One thing Ive loved over the years of listening to his music, is his predominant color palettes. The last few albums have been a lovely cobalt, black and white. I wanted to make sure to capture this in my pairing.

I present Blue Majik Japanese rice balls, onigiri, filled with a silvery, grey sardine salad. Simple, delicious and aiming to match the lovely blue Jack depicts on the cover of Lazaretto. Finding a deep blue food was not a walk into your normal grocery store. Enter the stunning color of Blue Majik spirulina powder. Mixed with innocent white sushi rice, the color was everything I hoped for.

Blue Majik Onigiri

Makes 4 onigiri


  • 1/2 cup uncooked white sushi rice
  • 1 tsp of Blue Majik*
  • 1 tin of sardines, strained**
  • 2 tsp of japanese kewpie mayonnaise
  • salt, to taste
  • 1 sheet of seaweed, cut into 6 length wise pieces (you will have two leftover)
  • Triangular onigiri ball maker (or your hands)


  1. Place rice in a saucepan and rinse briefly. It should work out that you can just pour the water off the rice, carefully.
  2. Let the rice soak for 20 minutes.
  3. Turn the heat on medium high and cook for 15-20 minutes or until all of the water is absorbed.
  4. Remove from heat and let sit for 15 minutes.
  5. Mix the Blue Majik in the rice, mix well. Optional: add a sprinkle of sesame seeds.
  6. Make the filling. Place the strained sardines in a bowl and mix with the mayo. Add salt to taste.
  7. Take the onigiri ball maker and run it under cold water. Wet a spoon and scoop the rice into the onigiri maker. Fill it halfway full. Place the top of the onigiri maker and press tightly.
  8. Using your thumb, make an indentation into the center of the pressed rice. Fill this with the sardine mixture.
  9. Top with blue rice and replace the top of the onigiri maker. Press tightly. If the rice seems well packed, remove it from the maker. If not, add more rice.
  10. Invert the onigiri maker onto a place and press to remove the onigiri.
  11. Wrap each onigiri in a length-wise piece of seaweed. Enjoy!


*Oh yea, this is such a glorious blue. Find the blue spirulina here.

** Feel free to use tuna or canned salmon if you so desire. Sardines are delicious, so don’t knock it till you tried it.

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