SIMPLE ONIGIRI (JAPANESE RICE BALLS)
An easy, filling snack that is versatile and easily customized. Using plastic wrap saves your hands from handling extremely hot rice, and cuts down on the mess considerably.
Provided by JesseV
Categories Appetizers and Snacks Wraps and Rolls
Time 8h40m
Yield 6
Number Of Ingredients 9
Steps:
- Wash rice in a sieve until the water runs clear.
- Combine rice, 2 1/2 cups water, sesame seeds, and 1 teaspoon salt in a large nonstick pot over medium heat; bring to a boil. Cover and cook until water is absorbed and rice is soft and sticky, about 15 minutes. Stir in soy sauce.
- Mix 1 cup water and 1 tablespoon salt in a small bowl until salt is dissolved.
- Place a 12-inch piece of plastic wrap in a small teacup, molding the plastic to fit the cup and letting the ends hang over the edges. Moisten plastic wrap with some of the salted water.
- Place a 2x5-inch strip of nori seaweed halfway into the cup. Scoop some rice into the cup, leaving a 1/2-inch gap at the top. Make a small indent in the rice with a spoon; add a spoonful of tuna. Cover tuna with a spoonful of rice and fold over the exposed end of the seaweed strip.
- Gather the ends of the plastic wrap tightly and remove the rice ball from the cup. Shape and compress the ball tightly with your hands. Transfer to a large plate. Repeat with remaining nori seaweed, rice, and tuna. Refrigerate onigiri until firm, 8 hours to overnight.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 54.1 g, Cholesterol 9.8 mg, Fat 2.1 g, Fiber 2.3 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 1874.7 mg, Sugar 0.5 g
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Nisha Magar
[email protected]Overall, I thought this recipe was just okay. I've had better onigiri before.
Antonia Wilfred
[email protected]I had a hard time finding some of the ingredients for this recipe. I ended up using a different type of seaweed and it didn't turn out as well as I hoped.
anoosha mateen
[email protected]These onigiri were a bit bland for my taste. I think I'll add some more salt and pepper next time.
Kiya Singh
[email protected]I'm always looking for new ways to use up leftover rice. This recipe is a great way to do just that. The onigiri are delicious and easy to make.
Osman Mondol
[email protected]Onigiri are one of my favorite Japanese dishes. I love the way the rice and fillings come together to create a delicious and satisfying snack.
kleiner deutscher Junge
[email protected]I've never made onigiri before, but I'm definitely going to try this recipe. It looks easy to follow and the results look delicious.
Blackbeard420
[email protected]I'm not a huge fan of sushi rice, but I really enjoyed these onigiri. The fillings were so flavorful that they made up for the rice.
Nishan Madusanka
[email protected]These onigiri were a little bit time-consuming to make, but they were totally worth it. They're so much better than the store-bought kind.
Ann Marie Sesay
[email protected]I'm always looking for new and exciting recipes. This one definitely fits the bill! The onigiri were delicious and I can't wait to try different fillings next time.
John King
[email protected]Onigiri are the perfect grab-and-go snack. I make a big batch on the weekend and then have them for lunch or a snack throughout the week.
Mr maruf Job
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover rice, too.
Lakendra Kanxo
[email protected]These onigiri were a hit at my party! I made a variety of fillings and everyone loved them. They're the perfect finger food for any occasion.
Shahela Rahman (Tinni)
[email protected]I'm a beginner cook and this recipe was easy to follow. I was worried about making the rice, but it turned out great. The onigiri were delicious and I'm definitely going to make them again.
Anthony Lewis
[email protected]Onigiri are such a fun and versatile dish. I love that you can fill them with anything you like. I've tried everything from classic tuna mayo to more creative fillings like kimchi and cheese. They're always a hit!
Shufian Chowdhery
[email protected]I've made onigiri a few times before, but this recipe was by far the best. The rice was perfectly cooked and the fillings were delicious. I especially loved the umeboshi and salmon versions.
Oreva Isoje
[email protected]These onigiri were so easy to make and turned out perfectly! I used sushi rice and added some furikake for extra flavor. They were the perfect snack for my bento box.