ONIGIRI (RICE BALLS)
Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi. -Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 appetizers.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 203 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
ONIGIRI - JAPANESE RICE BALLS
Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.
Provided by Li Shu
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
- Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
- Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 159.4 g, Fat 3.3 g, Fiber 6.1 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 160.4 mg, Sugar 1 g
JAPANESE RICE BALLS
Steps:
- Gather the ingredients.
- Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
- Wet your hands with water so that rice won't stick.
- Rub some salt on your wet hands.
- Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
- Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
- Hold rice between palms.
- Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
- Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).
Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g
HOW TO MAKE RICE BALLS (ONIGIRI)
Onigiri rice balls. Rice balls in Japan are like sandwiches in western countries. Easy to make, easy to take them out on a picnic. It's very popular in Japan as a light meal.
Provided by Taro Saeki
Time 1h25m
Yield 2
Number Of Ingredients 6
Steps:
- Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
- Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 53 g, Fat 0.4 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.4 g
ONIGIRI (RICE BALLS)
Provided by Food Network
Categories appetizer
Time 2h10m
Yield About 8 triangles
Number Of Ingredients 8
Steps:
- Sprinkle the salmon fillet with salt and let stand for 2 hours.
- Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
- Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pre-toasted nori.
- Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
- Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.
RICE BALLS WITH SALMON FILLING (ONIGIRI)
Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).
Provided by Amy Kaneko
Categories Breakfast Lunch snack Rice Salmon Quick & Easy Kid-Friendly Small Plates
Yield Makes 4
Number Of Ingredients 4
Steps:
- In a shallow bowl, dissolve the salt in 1 cup water. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.
- Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.
- Variations:
- Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and broiled until they are crispy and chewy on the outside and soft on the inside. As they are broiling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Broil, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.
ONIGIRI (RICE BALLS)
My family looovess these rice balls and they are often requested at get togethers. A simple recipe. It can be served as an entree with the salmon or the salmon can be left out. Make sure to wet your hands in water so the rice does not stick to your hands.
Provided by BirdyBaker
Categories Rice
Time 1h
Yield 8 rice balls
Number Of Ingredients 5
Steps:
- Sprinkle salmon with salt and let sit for 30 minute.
- Grill or fry the salmon until the edges are a little bit burned.
- When cool, flake salmon into small pieces and set aside.
- Cut nori into 8 equally sized, rectangular strips.
- Put warm rice in a bowl and combine with salmon and sesame seeds.
- Put a pinch of salt on your hands and take a 1/2 cup ball of rice.
- Form the rice into either a round or triangular shape br pressing lightly with both of your palms.
- Wrap a strip of nori around each rice ball.
Nutrition Facts : Calories 348.7, Fat 1.1, SaturatedFat 0.2, Sodium 6.6, Carbohydrate 75.8, Fiber 2.7, Protein 6.5
ROASTED RICE BALLS (ONIGIRI YAKI)
These are so yummy! I haven't tried the miso one (yet! But once I get my paws on some miso paste. . .), but the soy sauce ones are fantastic. This is fairly typical bar food in Japan from what I have read online, but it also makes for good lunchbox food or a side dish for a Japanese inspired dinner. You can also make a bunch of these and freeze them for up to a month. This recipe comes from Bento Boxes: Japanese Meals To Go by Naomi Kijima - hence the single serving size. Cooking time does not include time to cook rice. I posted photos to try and make clear the grill, flip, brush, flip, brush, flip, done routine. Hope this helps. :)
Provided by CraftScout
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Form the rice into four disk shapes. This is a lot easier if you keep a bowl of cool salt water next to you to dip your hands into before forming each ball.
- Combine the miso with 1/2 t. of the sake and set aside. Combine the soy sauce with the rest of the sake and set aside.
- Brush one side of each onigiri with oil and place oil side down in a non-stick skillet over medium heat. Brush the other side of the onigiri with oil.
- Once the first side has started turning golden, turn onigiri over. Brush miso mixture on two of the onigiri and the soy sauce mixture on the other two.
- When the second side has started turning golden, turn over again so that the first side (with miso or soy mix) is down on the pan. Brush the second side with miso and soy sauce mixtures (making sure the sides match).
- When the first side has browned well (kind of a caramel color for the soy sauce ones), turn and let the second side brown.
Nutrition Facts : Calories 550, Fat 1.4, SaturatedFat 0.3, Sodium 1082.4, Carbohydrate 118.5, Fiber 0.7, Sugar 0.9, Protein 12
More about "how to make rice balls onigiri recipes"
HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) | ULTIMATE GUIDE
From okonomikitchen.com
4.9/5 (11)Total Time 55 minsCategory EntreeCalories 154 per serving
- First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above).
- Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on.
- Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.
- Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Place a small scoop of rice (just enough to fill the bottom part of the mold) and gently press it in. Make a small indent in the middle and place 1 umeboshi (or 1/2-1 tbsp of some kind of filling) in the indent. Cover with more rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger and middle finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). This just ensures the rice ball is salted throughout for preserving longer. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
HOW TO MAKE ONIGIRI (A STEP-BY-STEP GUIDE) - CHEF JA COOKS
From chefjacooks.com
ONIGIRI RECIPE (JAPANESE RICE BALLS) - RASA MALAYSIA
From rasamalaysia.com
ONIGIRI RECIPE: HOW TO MAKE ONIGIRI (TRIANGULAR RICE BALLS) IN 5 …
From lokaeats.com
ONIGIRI RECIPE: HOW TO MAKE ONIGIRI RICE EFFORTLESSLY?
From getarecipes.com
12 BEST ONIGIRI FILLINGS (POPULAR FILLINGS FOR JAPANESE RICE BALLS)
From izzycooking.com
JAPANESE RICE BALLS RECIPE: HOW TO MAKE ONIGIRI - MASTERCLASS
From masterclass.com
ONIGIRI RECIPE (JAPANESE RICE BALLS) | PICKLED PLUM
From pickledplum.com
HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) - EPICURIOUS
From epicurious.com
JAPANESE RICE BALLS (EASY ONIGIRI RECIPE) - A SPICY PERSPECTIVE
From aspicyperspective.com
GAME-CHANGING RECIPE FOR FROZEN RICE BALLS MAKES MAKING ONIGIRI A …
From japantoday.com
3 JAPANESE RICE BALLS RECIPES | HOW TO MAKE ONIGIRI AND OHAGI
From bitemybun.com
SIMPLE RICE BALLS : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
HOMEMADE ONIGIRI RECIPES FOR JAPANESE RICE BALLS
From top40recipes.com
YAKI ONIGIRI (GRILLED RICE BALLS) RECIPE - PAKISTANI CHEFS
From pakistanichefs.com
WHAT TO PUT IN ONIGIRI: 30 FILLING IDEAS - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
3 WAYS TO SHAPE A PERFECT ONIGIRI (JAPANESE RICE BALL) - SUDACHI …
From sudachirecipes.com
EASY ONIGIRI RECIPE - JAPANESE RICE BALL SNACK | WANDERCOOKS
From wandercooks.com
HOW TO MAKE TRADITIONAL JAPANESE ONIGIRI (RICE BALLS)
From domesticgeekgirl.com
HOW TO MAKE ONIGIRI RICE BALLS - THE JAPANESE KITCHEN
From thejapanesekitchen.com
CHICKEN RICE BALLS (ONIGIRI) RECIPE - THE SPRUCE EATS
From thespruceeats.com
ONIGIRI RICE BALLS RECIPE - JAPAN CENTRE
From japancentre.com
HOW TO MAKE 5 DIFFERENT TYPES OF ONIGIRI. - NINJA RECIPE
From ninjarecipe.net
ONIGIRI (JAPANESE RICE BALLS) おにぎり • JUST ONE COOKBOOK
From justonecookbook.com
ONIGIRI RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE ONIGIRI (おにぎり - JAPANESE RICE BALLS)
From norecipes.com
HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS RECIPE) - YOUTUBE
From youtube.com
YAKI ONIGIRI (GRILLED RICE BALL) 焼きおにぎり • JUST ONE COOKBOOK
From justonecookbook.com
ONIGIRI RICE BALLS RECIPE - PETITEGOURMETS.COM
From petitegourmets.com
HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
SIMPLE "ONIGIRI" (RICE BALLS) WITHOUT NORI SEAWEED | CHEF JA COOKS
From chefjacooks.com
EASY ONIGIRI RECIPE: DELICIOUS JAPANESE RICE BALLS
From allwaysdelicious.com
ONIGIRI (RICE BALL) RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) - LOVE AT FIRST BENTO
From loveatfirstbento.com
ONIGIRI: HOW TO MAKE JAPANESE ONIGIRI RICE BALLS – DESIDAKAAR
From desidakaar.com
ASIAN AMERICAN & PACIFIC ISLANDER HERITAGE RECIPES | SHAKLEE
From go.shaklee.com
ONIGIRI JAPANESE RICE BALLS RECIPE - KEEPING IT RELLE
From keepingitrelle.com
SPICY TUNA ONIGIRI (JAPANESE RICE BALLS) • THE HEIRLOOM PANTRY
From theheirloompantry.co
ONIGIRI RECIPE - JAPANESE RICE BALLS - HUNGRY HUY
From hungryhuy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love