Furikake Seasoned Rice Balls
Traditional Japanese onigiri seasoned with savory seaweed and sesame furikake, perfect for a quick snack or lunch box.
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Ingredients
- 2 cups Short-grain Japanese rice
- 2 1/2 cups Water
- 4 tablespoons Nori-Katsuo Furikake seasoning
- 1 tablespoon Rice vinegar(optional)
- 1 teaspoon Sea salt
- 1 teaspoon Toasted sesame oil
- 2 sheets Nori seaweed sheets
- 1/2 cup Warm water (for wetting hands)
- 2 pieces Pickled plum (Umeboshi)(optional)
- 1 tablespoon Toasted sesame seeds(optional)
Instructions
- 1
Rinse the rice in a bowl under cold water until the water runs clear, then drain thoroughly.
- 2
Combine rice and 2.5 cups of water in a rice cooker or heavy pot; cook until tender and let steam for 10 minutes.
- 3
Transfer the hot rice to a large bowl and gently fold in the rice vinegar and sesame oil using a wooden paddle.
- 4
Sprinkle the furikake seasoning evenly over the rice and fold gently to incorporate without mashing the grains.
- 5
Wet your hands with the salted warm water to prevent sticking and scoop about 1/2 cup of rice into your palm.
- 6
Press the rice firmly between your hands to form a triangle or ball shape, ensuring it is compact enough to hold together.
- 7
Cut the nori sheets into small strips and wrap one strip around the base of each rice ball.
- 8
Serve immediately at room temperature or wrap tightly in plastic wrap for a portable snack.
Nutrition per Serving
285
Calories
6g
Protein
58g
Carbs
3g
Fat
2g
Fiber
1g
Sugar
420mg
Sodium
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