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Onigiri (Japanese Rice Balls)

Onigiri (Japanese Rice Balls)

Cost $6, save $8

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $6

INGREDIENTS

  • Staples

    • 4 cups uncooked short-grain white rice
    • 💧 5 ½ cups water
    • 🧂 ¼ teaspoon salt

  • Toppings & Fillings

    • ¼ cup bonito shavings (dry fish flakes)
    • 🌿 2 sheets nori (dry seaweed), cut into 1/2-inch strips
    • 2 tablespoons sesame seeds

STEPS

1

Wash rice in a mesh strainer until 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, and simmer rice until water is absorbed, 15 to 20 minutes. Let rice rest for 15 minutes to continue to steam and become tender. Allow cooked rice to cool.

2

Combine remaining 1 cup water with salt in a small bowl; use to dampen hands before handling rice. Divide cooked rice into 8 equal portions. Use one portion of rice for each onigiri.

3

Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with remaining portions of rice.

NUTRIENTS

Per 1 serving

🔥

744

Calories

  • 14
    Protein
  • 159
    Carbs
  • 3
    Fats

💡 For a vegetarian option, substitute bonito flakes with chopped veggies or pickled plums.Wrap the onigiri tightly in plastic wrap if preparing ahead of time for lunchboxes.Make sure your hands are damp when shaping the rice to prevent sticking.