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)
Stuffed with a variety of fillings and flavors, Onigiri, or Japanese rice balls, make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you'll learn how to make onigiri using common ingredients for rice balls in Japan.
Provided by Namiko Chen
Categories Bento Side Dish Snack
Time 1h
Number Of Ingredients 17
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 174 kcal, Carbohydrate 29 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAPANESE CRISPY FRIED RICE BALLS WITH TUNA & ORANGE WASABI SAUCE
Steps:
- Add cooked, cooled rice to a bowl. Chop spring onions and cilantro finely and add to the rice. Grate the ginger and add half of it to the rice. Drain tuna and add as well. Mix rice mixture well and season with salt and sugar.
- Shape 1 heaping tbsp of rice mixture into a ball and place onto a big plate lined with cling film. Continue with the rest of the rice mixture until all is used up. Chill the rice balls covered with cling film for 2 - 3 hours or overnight.
- Mix 1 tbsp orange juice with 1/2 tsp of cornstarch. Heat leftover orange juice with wasabi, leftover ginger, 1 tsp sugar, and 1/2 tsp salt until it starts to boil. Add cornstarch slurry and let the sauce thicken. Reduce the heat and continue to simmer for 5 minutes. Pour into a small bowl and cover with cling film and chill.
- Halve the Nori sheets. Moisten one half with some water to make it more malleable. I use a spray bottle for this. Wrap this moistened Nori sheets around one of the chilled rice balls and press gently between cupped hands to shape a ball. Repeat with all rice balls. If you run out of Nori Sheets, that's no problem. The rice balls can be breaded and fried without Nori.
- Heat the oil in a pot or deep dish until a thermometer reads 170 Celsius or 338 F. In the meantime, crack eggs into a shallow bowl and measure out cornstarch and panko into 2 separate bowls.
- Roll tuna balls in cornstarch, then dip into egg mixture and finally coat with panko. Fry balls in the hot fat for about 3 minutes or until golden brown. Don't add more than 4 balls to the hot fat at one time to keep the temperature steady. Transfert done rice balls on a plate lined with paper towels.
- Serve Tuna Rice Balls with Orange Wasabi Sauce.
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
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