Onigiri rice balls. Rice balls in Japan are like sandwiches in western countries. Easy to make, easy to take them out on a picnic.
It’s very popular in Japan as a light meal.
Ingredients
- 2/3 cup short-grain rice, rinsed
- 2/3 cup water
- 3 sheets nori (dry seaweed), cut into 1-inch strips
- salt to taste
- seasoned sesame seeds to taste
- shiso with hijiki (dried seaweed flakes) to taste
Directions
Step 1
Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
Step 2
Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 240 | |
% Daily Value * | |
Total Fat0g | 1% |
Saturated Fat0g | 1% |
Sodium5mg | 0% |
Total Carbohydrate53g | 19% |
Dietary Fiber2g | 7% |
Total Sugars0g | |
Protein5g | |
Vitamin C2mg | 8% |
Calcium7mg | 1% |
Iron3mg | 16% |
Potassium66mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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