MANGANESE RICE BALLS RECIPES

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ONIGIRI - JAPANESE RICE BALLS RECIPE | ALLRECIPES



Onigiri - Japanese Rice Balls Recipe | Allrecipes image

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

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 onigiri

Number Of Ingredients 7

4 cups uncooked short-grain white rice
4?½ cups water
1 cup water
¼ teaspoon salt
¼ cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

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, CarbohydrateContent 159.4 g, FatContent 3.3 g, FiberContent 6.1 g, ProteinContent 14.4 g, SaturatedFatContent 0.6 g, SodiumContent 160.4 mg, SugarContent 1 g

SIMPLE ONIGIRI (JAPANESE RICE BALLS) RECIPE | ALLRECIPES



Simple Onigiri (Japanese Rice Balls) Recipe | Allrecipes image

An easy, filling snack that is versatile and easily customized. Using plastic wrap saves your hands from handling extremely hot rice, and cuts down on the mess considerably.

Provided by JesseV

Categories     Appetizers and Snacks    Wraps and Rolls

Total Time 8 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 onigiri

Number Of Ingredients 9

2 cups uncooked short-grain white rice
2?½ cups water
2 tablespoons sesame seeds
1 teaspoon salt
2 tablespoons soy sauce
1 cup water
1 tablespoon salt
1 (1 ounce) package nori seaweed sheets
1 (7 ounce) can tuna, drained

Steps:

  • Wash rice in a sieve until the water runs clear.
  • Combine rice, 2 1/2 cups water, sesame seeds, and 1 teaspoon salt in a large nonstick pot over medium heat; bring to a boil. Cover and cook until water is absorbed and rice is soft and sticky, about 15 minutes. Stir in soy sauce.
  • Mix 1 cup water and 1 tablespoon salt in a small bowl until salt is dissolved.
  • Place a 12-inch piece of plastic wrap in a small teacup, molding the plastic to fit the cup and letting the ends hang over the edges. Moisten plastic wrap with some of the salted water.
  • Place a 2x5-inch strip of nori seaweed halfway into the cup. Scoop some rice into the cup, leaving a 1/2-inch gap at the top. Make a small indent in the rice with a spoon; add a spoonful of tuna. Cover tuna with a spoonful of rice and fold over the exposed end of the seaweed strip.
  • Gather the ends of the plastic wrap tightly and remove the rice ball from the cup. Shape and compress the ball tightly with your hands. Transfer to a large plate. Repeat with remaining nori seaweed, rice, and tuna. Refrigerate onigiri until firm, 8 hours to overnight.

Nutrition Facts : Calories 298.2 calories, CarbohydrateContent 54.1 g, CholesterolContent 9.8 mg, FatContent 2.1 g, FiberContent 2.3 g, ProteinContent 13.8 g, SaturatedFatContent 0.4 g, SodiumContent 1874.7 mg, SugarContent 0.5 g

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