ONIGIRI (JAPANESE RICE BALLS)
Make and share this Onigiri (Japanese Rice Balls) recipe from Food.com.
Provided by Moishe Lettvin 1
Categories Short Grain Rice
Time 30m
Yield 8 rice balls, 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook the rice.
- Keep it warm, but let it cool enough so that it won't burn your hands.
- Cut each nori sheet into 9 strips.
- Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
- Mold a handful of rice into a triangular shape with an indentation in the middle.
- Press a piece of umeboshi into the indentation you left.
- Wrap the rice and umeboshi in Nori strips.
- Serve immediately or save for later.
Nutrition Facts : Calories 203.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 44.9, Fiber 1.6, Protein 3.7
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M Gamer 1230
[email protected]These onigiri are the perfect snack or lunch. They're easy to make, portable, and delicious.
Loveness Mano
[email protected]I've been making onigiri for years and this is the best recipe I've ever used. The onigiri are always perfectly cooked and the fillings are delicious.
Nesma Salah abdelalim
[email protected]I'm not a big fan of rice, but I really enjoyed these onigiri. The fillings were so flavorful and the rice was cooked perfectly.
Taimoor Jan
[email protected]These onigiri were a bit bland for my taste, but I think that's because I didn't use enough salt. Next time I'll be sure to add more.
Bineeta Magar
[email protected]I'm always looking for new and easy recipes to make for my family. This onigiri recipe is definitely a keeper. It's quick, easy, and delicious.
Rina aktar Rina
[email protected]I made these onigiri for my friends who are new to Japanese food. They loved them! They said they were the best onigiri they've ever had.
Bishnu Neupane
[email protected]Onigiri is my favorite Japanese food and this recipe is the best I've ever tried. The rice is perfectly cooked and the fillings are so flavorful.
Bebek Tamang
[email protected]I'm not very good at cooking, but this recipe was so easy to follow. My onigiri turned out great and I'm so proud of myself!
Amanda Dixon
[email protected]These onigiri were a bit more work than I expected, but they were definitely worth it. They're so delicious and they look so pretty.
NAIM KHAN
[email protected]I'm a vegetarian, so I used tofu instead of tuna in my onigiri. They were still really tasty and satisfying.
sumerbumer sumerbumer
[email protected]I used this recipe as a base and added some of my own ingredients, like avocado and cucumber. The onigiri turned out so delicious and unique!
Teresa Cobb
[email protected]I made these onigiri for a picnic and they were perfect! They were easy to eat and they held up well in the heat.
Jordan Miles
[email protected]These onigiri were a bit too salty for my taste, but my husband loved them. I think next time I'll use less soy sauce.
Malak shawan
[email protected]I've never made onigiri before, but this recipe made it so easy. I used leftover rice and some vegetables from my fridge and they turned out great.
Jehad Younis
[email protected]I made these onigiri for my kids' lunchboxes and they loved them! They're so easy to make and they're a healthy and fun alternative to sandwiches.
mohammad firoz
[email protected]Onigiri is one of my favorite Japanese dishes. This recipe was easy to follow and the results were delicious. I especially liked the umeboshi filling.
Sebastian
[email protected]I'm not a huge fan of seaweed, so I used plastic wrap to wrap my onigiri. They still turned out great!
Lennox Mdoda
[email protected]These onigiri were a hit at my party! Everyone loved the different fillings and the rice was cooked perfectly. I will definitely be making these again.