Onigiri (japanese Rice Balls)
Onigiri, also known as Japanese rice balls, are a delicious and portable snack made from seasoned rice and often filled with various ingredients. They are perfect for lunchboxes or as a quick bite on the go. Ingredients: Rice, Nori sheet, Salmon, Plum, Tuna, Salt
30min
Cook Time
5
Servings
Recipe
150 kCal
Recipe
1
Rinse 250 grams of short-grain Japanese rice (sushi rice) under cold water until the water runs clear. Drain the rice and let it sit for 30 minutes.
2
Cook the rice in a rice cooker or on the stovetop with 330 ml of water. Once cooked, let the rice rest for 10-15 minutes to allow it to steam and become sticky.
3
While the rice is resting, prepare your desired fillings, such as cooked and seasoned tuna, pickled plum (umeboshi), or grilled salmon.
4
Wet your hands with water and add a pinch of salt to your palms. Take a small portion of rice (about 50 grams) and gently shape it into a ball or triangle.
5
Create a small indentation in the center of the rice ball and place your chosen filling inside. Cover the filling with more rice and gently press the rice together to seal the filling inside.
6
Shape the onigiri into a triangle or ball, making sure it is firm but not too tightly packed.
7
Optionally, wrap a strip of nori (seaweed) around the onigiri for added flavor and texture.
8
Serve the onigiri at room temperature or slightly warm.
Nutrition
150
kCal
3 g
Protein
0.3 g
Fat
33 g
Carbs
250 g of Rice
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1 Nori Sheet
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Salmon
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All the tools you would need
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A pinch of Salt
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