Description
Onigiri are Japanese rice balls, perfect for a quick snack or meal. This recipe offers a simple and comforting way to enjoy this classic dish at home.
Ingredients
Scale
- 2 cups cooked Japanese short-grain rice
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- Nori seaweed sheets, cut into strips
- Optional fillings: Tuna salad, cooked salmon, pickled plum (umeboshi), seasoned seaweed (wakame)
Instructions
- In a bowl, gently combine the cooked rice, water, rice vinegar, and salt. Mix well.
- Wet your hands with water to prevent the rice from sticking.
- Place a small amount of the rice mixture in your palm.
- If using, add your desired filling in the center of the rice.
- Gently form the rice into a triangle or round shape, pressing lightly but firmly.
- Wrap a strip of nori seaweed around the bottom of the onigiri.
- Serve immediately or wrap individually for later.
Notes
- Use freshly cooked, warm rice for the best results.
- Wet your hands frequently to prevent sticking.
- Get creative with your fillings!
- Store wrapped onigiri in the refrigerator for up to 24 hours.
Nutrition
- Serving Size: 1 onigiri
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg