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
ONIGIRI (RICE BALLS)
Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi. -Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 appetizers.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 203 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
ONIGIRI (JAPANESE RICE BALLS)
Make and share this Onigiri (Japanese Rice Balls) recipe from Food.com.
Provided by Moishe Lettvin 1
Categories Short Grain Rice
Time 30m
Yield 8 rice balls, 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook the rice.
- Keep it warm, but let it cool enough so that it won't burn your hands.
- Cut each nori sheet into 9 strips.
- Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
- Mold a handful of rice into a triangular shape with an indentation in the middle.
- Press a piece of umeboshi into the indentation you left.
- Wrap the rice and umeboshi in Nori strips.
- Serve immediately or save for later.
Nutrition Facts : Calories 203.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 44.9, Fiber 1.6, Protein 3.7
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- Spicy Tuna Onigiri. While many onigiri recipes require a trip to the Asian market, these spicy tuna rolls don’t require hard-to-find ingredients. It pairs sushi-grade rice and nori with a can of tuna and spicy seasoning.
- Kombu Tsukudani Onigiri (Simmered Kelp “Tsukadini” Rice Ball. If you have ever made dashi for ramen, there is likely a container of kombu in your pantry somewhere.
- Plum Rice Ball. I have tried and failed, on many occasions, stuffing onigiri. It’s harder than you think! These plum rice balls are a must-try if tedious stuffing isn’t your thing.
- Charred Corn Onigiri. What I love most about these charred corn onigiri is they’re simple and packed with so much flavor. Charring corn offers sweet umami flavors that pair perfectly with steamed rice.
- Chicken Katsu Onigirazu. Chicken katsu translates to breaded chicken cutlets. While most onigiri makes a perfect snack, these hearty onigirazu work as an entire meal.
- Salmon Onigiri. If you love salmon sushi, you’ll love this delicious salmon onigiri! Don’t worry, you don’t need sushi-grade salmon. Since it uses cooked salmon, any store-bought salmon fillet will do.
- Yaki Onigiri. Are you scrolling furiously, looking for cheese? Look no further! These grilled yaki onigiris are cheesy, grilled, and melt in your mouth.
- Kimchi Cheese Rice Balls. These kimchi cheese rice balls have a little bit of everything. They’re spicy, cheesy, crunchy, gooey, and slightly sweet. It’s the perfect snack that is surprisingly filling.
- Mentaiko Mayo Yaki Onigiri. Mentaiko is marinated cod roe or pollock with a gentle flavor that isn’t overpowering. Mentaiko mayo is rich and flavorful, and it pairs perfectly with rice.
- Miso Grilled Onigiri with Green Tea (Ochazuke Style) I love miso. It’s bright and salty with just a touch of sweetness. These miso-grilled onigiri balls are crunchy and sweet on the outside, with tender, savory umami flavors on the inside.
20 EASY JAPANESE ONIGIRI FILLINGS FOR RICE BALLS RECIPE
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- Salmon. This is perhaps the most popular onigiri fillings. Salmon onigiri is simple to make and is very flavorful. To prepare this ongiri cook some salmon fillets and then flake it into small pieces and mix with filling.
- Tuna. Tuna onigiri is another popular option. It is similar to salmon onigiri, but with tuna instead of salmon. For tuna onigiri recipe cook some tuna fillets or grab a canned tuna from the store.
- Shrimp. Shrimp onigiri is a delicious and easy onigiri filling recipe. The shrimp gives the onigiri a nice sweetness and a unique flavor. You can use fresh or frozen shrimp to cook, then, peel and devein the shrimp.
- Crab. Crab onigiri is a slightly more unique onigiri filling, but it is just as delicious. The crab meat gives the onigiri a nice sweetness and a delicate flavor.
- Spam. Spam onigiri is a popular onigiri filling in Hawaii. It is made with canned Spam, which is a type of luncheon meat. Mix in kewpie mayo for a delicious onigiri filling.
- Chicken. Chicken onigiri is a simple onigiri filling that is perfect for those who are not fans of seafood. The chicken gives the onigiri a nice savory flavor.
- Beef. Beef onigiri is another onigiri filling that is perfect for those who are not fans of seafood. The beef gives the onigiri a rich and savory flavor.
- Yaki Tarako. Yaki tarako is a type of onigiri filling that is made with cooked fish roe. It has a slightly salty and fishy flavor. Cook some fresh or frozen fish roe.
- Cheese. Cheese onigiri is a delicious onigiri filling that gives the onigiri a rich and creamy flavor. Take any type of cheese that you like and shred it.
- Ebi Mayo. Ebi mayo is a type of onigiri filling that is made with cooked shrimp and mayonnaise. It has a sweet and creamy flavor. Cook some shrimp. You can use fresh or frozen shrimp.
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