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
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
BASIC ONIGIRI
Onigiri! A staple in the Japanese boxed lunch (bento), it adds character to otherwise plain rice. Makes it easier to eat when taking your lunch with you. Also great with Ramen noodles! Use your imagination on onigiri, there is no end to the variety available. A great way to get rid of left over rice from a previous meal. Practice this one, it may take a few tries before you learn to make a consistent shape and size each and every time. It should look like a triangle with 3 dimensions. Brings back memories of Shinkansen stations =).
Provided by Nin-Nin
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Let rice cool to where you aren't burning your hands when you handle it.
- Wash hands!
- Rinse hands and leave wet, and rub palms with salt.
- Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
- Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
- Repeat until you have a nice triangle shape.
- Repeat starting with rinsing hands and salting hands.
- Wet hands do not stick to rice, which makes shaping the rice much easier.
- The salt adds flavor and helps to sterilize any bacteria.
- Consistency is key with the shapes and size, this will come with practice!
- Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
- This is a very basic rice ball, and is seen in many boxed lunches.
- Classic!
- Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
- Don't over do it, 5 spice becomes bitter if used excessively!
- Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
- Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
- Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
- Leave open or cover with a strip of sushi nori- not the ume boshi though!
- You don't want to choke on the seed if you didn't know it was there!
Nutrition Facts :
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