Classic Japanese Onigiri
Traditional hand-pressed rice balls wrapped in seaweed and filled with savory ingredients.
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Ingredients
- 2 cups Short-grain Japanese rice (sushi rice)
- 2 1/2 cups Water
- 2 sheets Nori (seaweed sheets)
- 1 teaspoon Salt
- 1 tablespoon Toasted sesame seeds(optional)
- 1 can Canned tuna
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1/2 teaspoon Soy sauce
- 2 pieces Umeboshi (pickled plums)(optional)
- 1/4 cup Salted salmon flakes(optional)
Instructions
- 1
Rinse the rice in a bowl under cold water until the water runs clear, then drain thoroughly.
- 2
Cook the rice with 2.5 cups of water in a rice cooker or heavy-bottomed pot until tender and sticky.
- 3
While the rice is hot, prepare the fillings by mixing the drained tuna with mayonnaise and soy sauce in a small bowl.
- 4
Wet your hands with water and rub a pinch of salt over your palms to prevent sticking and to season the rice.
- 5
Place a handful of warm rice in one hand, create a small indentation in the center, and add a teaspoon of your chosen filling.
- 6
Gently fold the rice over the filling and press with both hands to form a triangle, cylinder, or ball shape.
- 7
Cut the nori sheets into strips and wrap a strip around the base or the entirety of the rice ball.
- 8
Sprinkle with sesame seeds if desired and serve immediately or wrap in plastic for later.
Nutrition per Serving
320
Calories
12g
Protein
58g
Carbs
4g
Fat
2g
Fiber
1g
Sugar
480mg
Sodium
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