Onigiri With Jasmine Rice Recipes

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ONIGIRI (JAPANESE RICE BALLS)



Onigiri (Japanese Rice Balls) image

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

2 cups water
1 cup jasmine rice
salt
1 sheet nori (dry seaweed), cut into 1-inch strips, or as desired

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

ONIGIRI (JAPANESE RICE BALLS)



Onigiri (Japanese Rice Balls) image

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

2 cups uncooked Japanese short-grain rice
2½ cups water
kosher salt (Diamond Crystal; use half for table salt)
4 sheets nori (dried laver seaweed)
Japanese Salted Salmon (homemade or store bought)
okaka ((recipe follows))
tuna mayo ((recipe follows))
3 umeboshi (Japanese pickled plum)
seasoned kombu ((prepared))
toasted white and black sesame seeds ((to garnish))
1 fillet salmon
kosher salt (Diamond Crystal; use half for table salt)
⅔ cup katsuobushi (dried bonito flakes)
2 Tbsp soy sauce
½ (5-ounce) can albacore tuna (preferably packed in olive oil) ((2.5 oz, 70 g))
2 Tbsp Japanese mayonnaise
½ Tbsp soy sauce

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

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