ONIGIRI (JAPANESE RICE BALLS)
Stuffed with a variety of fillings and flavors, Onigiri, or Japanese rice balls, make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you'll learn how to make onigiri using common ingredients for rice balls in Japan.
Provided by Namiko Chen
Categories Bento Side Dish Snack
Time 1h
Number Of Ingredients 17
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 174 kcal, Carbohydrate 29 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) | ULTIMATE GUIDE
This Ultimate Guide covers How to Make Onigiri from start to finish. You'll learn a variety of ways to season and fill them, and different ways of shaping and wrapping them perfectly every time! Plus, helpful tips and tricks to choosing the best ingredients and storing these Japanese Rice Balls.
Provided by Lisa Kitahara
Categories Entree
Time 55m
Yield 10-12 Rice Balls
Number Of Ingredients 7
Steps:
- First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above).
- Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on.
- Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.
- Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Place a small scoop of rice (just enough to fill the bottom part of the mold) and gently press it in. Make a small indent in the middle and place 1 umeboshi (or 1/2-1 tbsp of some kind of filling) in the indent. Cover with more rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger and middle finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). This just ensures the rice ball is salted throughout for preserving longer. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Place a scoop of rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice in the middle of your hand (around 1/3 - 1/2 cup) and gently press it in your palm. Make a small indent in the middle and add 1 pitted umeboshi or 1/2-1 tbsp of filling. With the hand holding the rice ball, curl your hand more and slowly cover the filling with rice from the side. Shape it into a ball or rounded triangle by gently pressing between your two hands. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice (around 1/3 - 1/2 cup) on to your hand and shape into a ball or rounded triangle. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- If eating immediately, wrap your rice balls with the roasted cut up nori sheets and serve.
- If eating later, wrap your onigiri with some cling wrap or place in a bento box. Place the nori in a separate container to keep them crisp. Wrap the rice balls before eating.
Nutrition Facts : ServingSize 1 Rice Ball, Calories 154, Sodium 388mg, Fat 0.3, SaturatedFat 0.1, UnsaturatedFat 0.2, Carbohydrate 33.4, Fiber 0.4, Protein 3.2
ONIGIRI
Good Onigiri is all about the rice and how it's prepared, so in this Onigiri recipe, I'm going to teach you everything you need to know to make these traditional Japanese rice balls at home using various fillings.
Provided by Marc Matsumoto
Categories Entree
Time 30m
Number Of Ingredients 5
Steps:
- Wash and cook the rice in a rice cooker as you normally would, or if you are doing it on the stove, you can follow the instructions on my sushi rice recipe (but be sure to use the amount of rice and water specified above).
- While you're waiting for the rice to cook and steam, remove the pits from the umeboshi.
- Cut the sheets of nori into thirds by either using scissors or creasing and tearing the nori.
- Prepare a medium bowl of water and a small bowl of salt.
- When the rice is done, fluff it with a spatula and transfer it to a bowl to cool. Keep the bowl covered with a damp towel to keep the rice from drying out.
- When the rice has cooled enough to handle without burning yourself, wet your hands in the bowl of water and dip your index finger into the bowl of salt.
- Rub the salt into both hands and then scoop 1/6 of the rice into one hand. Press one pitted umeboshi into the center of the mound of rice and cover it with the surrounding rice.
- Curl your fingers up and over the rice, and then use your index and middle fingers on your free hand to shape the rice into a triangle, but do not over squeeze the rice.
- Roll the rice ball on your hand onto another side and repeat until the triangle has equal length sides, and it's roughly the same thickness.
- To wrap the onigiri, place a strip of nori centered on the rice and then wrap each side of the nori around the triangle and under the base.
- Garnish the top of the onigiri with a little dab of umeboshi so you can identify what's inside.
Nutrition Facts : Calories 169 kcal, Carbohydrate 37 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ONIGIRI - JAPANESE RICE BALLS
Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.
Provided by Li Shu
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the rice in a mesh strainer until the 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. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
- Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
- Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 159.4 g, Fat 3.3 g, Fiber 6.1 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 160.4 mg, Sugar 1 g
JAPANESE RICE BALLS
Steps:
- Gather the ingredients.
- Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
- Wet your hands with water so that rice won't stick.
- Rub some salt on your wet hands.
- Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
- Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
- Hold rice between palms.
- Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
- Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).
Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g
ONIGIRI (JAPANESE RICE BALLS)
Rice shaped in triangles or balls filled with your favorite ingredients. Common fillings are pickled plums or salmon but just about anything salty will work and plain is also very tasty. A tasty alternative to the American sandwich and a staple for any bento (Japanese boxed lunch). Store in the refrigerator.
Provided by Tiffany
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Combine 2 cups water, rice, and a pinch of salt in a saucepan. Bring to a boil; reduce heat to medium-low and cover. Simmer, stirring occasionally to prevent rice from sticking, until rice is tender and liquid has been absorbed, 20 to 25 minutes. Fluff with a fork; cool rice until easily handled, about 10 minutes.
- Fill a small bowl with water. Place 2 tablespoons of salt in another small bowl.
- Dip hands in water and rub salt over hands. Take a handful of warm rice and form it into a ball. Gently squish ball; with your hands in an "L" or "C" shape, apply gentle pressure to the sides to make a triangle shape.
- Wrap a strip of nori around the triangle, using a bit of water to help it stick if necessary.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 25.6 g, Fiber 0.4 g, Protein 2.2 g, Sodium 28.4 mg
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