Description
Delicious Japanese rice balls that are customizable and family-friendly, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 cups Short-Grain Rice (preferably sushi rice)
- 4 ½ cups Water
- 1 teaspoon Salt
- 2 tablespoons Rice Vinegar
- Fillings: Pickled Plum (Umeboshi), Tuna Salad, Grilled Chicken, Avocado and Cream Cheese, Seaweed Sheets
- Optional Toppings: Sesame Seeds or Furikake
Instructions
- Rinse the sushi rice thoroughly under cold water until the water runs clear and let it sit for about 30 minutes.
- In a large pot, combine the rinsed rice and water. Bring to a boil, reduce to low, cover, and simmer for 15-20 minutes.
- Remove from heat and let the rice sit covered for another 10 minutes. Mix the salt with rice vinegar and gently fold into the rice.
- Wet your hands, sprinkle with salt, and take about ½ cup of rice to mold into a triangular shape, adding your choice of filling if desired.
- Optionally, wrap a strip of nori around the onigiri before serving.
Notes
Feel free to mix and match fillings based on what you have available; this recipe is great for using up leftovers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg