TUNA ONIGIRI (RICE BALL)
Onigiri is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). This is just a simple one for people who may not have a lot of time, I use a rice cooker but I will go about as if I didn't.
Provided by IrishZombie77
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 3
Number Of Ingredients 7
Steps:
- Place rice in a bowl with fresh water. Stir until water becomes cloudy; drain and rinse. Repeat with fresh water until water no longer clouds, 2 or 3 times more.
- Bring 1 1/4 cups water, rice, and salt to a boil in a saucepan; reduce heat to low. Cover and simmer, lifting lid no more than once, until water is absorbed, about 20 minutes. Remove from heat and set aside to finish cooking, about 10 minutes more. Remove cover and cool rice until no longer hot to the touch, about 15 minutes.
- Mix tuna, mayonnaise, and pepper together in a bowl until no large chunks remain. Arrange nori strips on a serving platter.
- Lay a 10-inch sheet of plastic wrap on a work surface. Place 1/2 cup cooked rice in the center, form a well in the middle, and fill well with 1 teaspoon tuna mixture. Top with another 1/2 cup rice. Gather edges of plastic wrap together over rice mixture, twist together to tighten, and shape rice mixture into a pyramid shape. Remove plastic wrap and gently place onto nori strip, with nori edges protruding (for use as handles when eating). Repeat with remaining rice and tuna mixture.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.3 g, Cholesterol 16.1 mg, Fat 8 g, Fiber 2 g, Protein 15.2 g, SaturatedFat 1.3 g, Sodium 129.1 mg, Sugar 0.4 g
ARANCINI RICE BALLS
Children and adults love these cheesy Arancini rice balls. They're such a treat fresh off the stove stuffed with glorious gooey cheese.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h
Number Of Ingredients 16
Steps:
- Using a dutch oven or heavy-bottomed pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. When hot, stir in diced onion and sautee until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil.
- Pour in 1 cup white wine and cook until mostly evaporated (2 min). Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cooking (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool.
- Once rice is at room temperature, stir in 1/3 cup finely chopped parsley and 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
- Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in flour, shaking off the excess, then dip one-by-one in the beaten egg allowing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It's best to roll and bread all of the rice balls before beginning frying since the frying is quick.
- Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprinkle right away with salt and serve warm with marinara.
Nutrition Facts : Calories 190 kcal, Carbohydrate 23 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 384 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
TUNA BALL
There's nothing fancy about the tuna ball, but it tastes great at parties and other get-togethers. Chopped pecans give this blend of tuna, cream cheese, and onion a light crunch. I love this appetizer with veggies, crackers ,and veggies.
Provided by Glenda Shane
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.
Nutrition Facts : Calories 66 calories, Carbohydrate 1 g, Cholesterol 11.2 mg, Fat 6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 28.4 mg, Sugar 0.3 g
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
CHEESY TUNA MELT BALLS
Cheesy Tuna Melt Balls are crispy on the outside and tender and cheesy on the inside. Packed with protein, they are the perfect snack or lunch box staple.
Provided by Jill
Categories Lunch
Time 35m
Number Of Ingredients 14
Steps:
- Add one cup of bread crumbs to a medium bowl and set aside.
- Making Tuna Balls:
- Open the cans of tuna, scoop tuna chunks into a colander and drain.
- Add drained tuna to a large bowl.
- Add 1/4 cup of bread crumbs, garlic powder, onion powder, salt, pepper, lemon zest, chopped parsley, 2 beaten eggs, cheese and mayo to a large bowl. Using a spatula stir to combine all the ingredients.
- Using a cookie scoop (I used the 2 tablespoons one), take a scoop of the tuna mixture, dump it into the prepared bowl with bread crumbs. Cover in bread crumbs, roll gently into a more perfect ball and place on a cutting board. Repeat with the remaining tuna mixture.
- Refrigerate tuna balls for at least 1 hour before frying, otherwise they won't hold their shape.
Nutrition Facts : Calories 205 kcal, Carbohydrate 12 g, Protein 15 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 391 mg, Sugar 1 g, ServingSize 1 serving
TUNA-RICE BALLS
Appetizer or entree--easy to make and tasty! Substitute crab or lobster. From food blog with my changes.
Provided by Caroline Cooks
Categories Tuna
Time 45m
Yield 8-16 balls
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine rice, tuna, cheese, eggs, chives, pickles, juice, pepper sauce and salt.
- Form into 1" balls for appies or 2" for entree.
- Roll in breadcrumbs mixed with paprika. Place on lightly sprayed foil-lined baking sheets.
- Bake for 20 minutes.
- Note: Can freeze after baking.
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- Put white and brown rice in a bowl and using a rice paddle or spatula, fold the rice a few times until well mixed.
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- To prepare the rice, rinse 2 cups sushi short grained rice with water until it runs clear. You can either use a rice cooker or stove top. If cooking your rice on the stove top, add your rinsed rice and 2 and ¼ cups water to a pan and place on the lid. Steam rice over low heat for about 12 minutes or until all the water is absorbed and rice is tender. Set rice aside and let it cool.
- Add drained canned tuna, mayonnaise and wasabi to a bowl and mix well. Salt and white pepper to taste. Wasabi is completely optional. Adjust amounts up or down to desired heat level. Set aside.
- Wet your hands and fingers and place about 3 tablespoons of your cooked salted short grain Japanese rice onto a piece of plastic wrap.
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- Meanwhile, strain the canned tuna of its oil and discard the oil in compost. Mix tuna with mayo and salt. Set aside.
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- Saute kimchi in kimchi juice over medium heat for 2 minutes. Add tuna and stir to continue sauteing until kimchi is somewhat soft and the mixture seems a little dry.
- In a rice patty presser, fill rice to halfway up. Place a tablespoon of kimchi tuna filling over the rice leaving edges and corners untouched. Fill more rice on top to cover to the rim of the presser. Cover the lid and press down. Uncover and release the patty by pushing the bottom of the press.
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- Wash and cook the rice according to the directions in my sushi rice recipe (but use the proportion of rice and water in this recipe).
- While the rice cooks, open the can of tuna and drain out any excess liquid. Add the tuna to a bowl along with the mayonnaise and soy sauce. Mix well to form a uniform paste.
- When the rice is cooked, stir it to fluff and then transfer it to a bowl to cool slightly and cover it with a damp towel to keep it from drying out.
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- Prepare the rice: Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains of rice between your fingers, until the water runs clear. This helps remove any excess starch and improves the texture of the rice once cooked. Drain well.
- Combine the rice and water, and cook in a rice cooker according to the manufacturer’s directions. This method will yield the best-textured sushi rice. If you do not own a rice cooker: Combine the rice and water in a medium (non-stick, if possible) saucepan. Bring to a boil, reduce heat to the low, and cook covered for 16 to 18 minutes or until the water has been completely absorbed. Remove from heat, gently fluff the rice with a rice paddle or wooden spoon, place a clean kitchen towel over the pot, top with the lid again, and let stand covered for 10 minutes. While the rice cools slightly, prepare the onigiri filling.
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