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.
RODY'S FRIED ONIGIRI
Experimentation rules in our household. One night, my boyfriend decided to fry his onigiri and it was amazing. Nothing but rave reviews from our friends! You can use whatever filling you like but we always use tuna or salmon. For best results, use a short grain rice, but in this recipe normal rice will work.
Provided by Cynna
Categories Tuna
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat canola oil in a frying pan over medium heat.
- Mix egg into cooled, cooked rice until well-combined.
- Take a spoonful of rice mixture and roll into a ball shape.
- Press a hole into the middle of the ball and add fish.
- Cover hole with more rice mixture and roll until uniformly round.
- Place ball into heated oil and fry on each side until golden brown.
- Set aside on paper towels to cool slightly.
- Season lightly with salt and pepper (if desired).
- Wrap rice balls with nori.
- Serve and enjoy!
Nutrition Facts : Calories 164.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 25.4, Sodium 287.9, Carbohydrate 31, Fiber 0.6, Protein 6.8
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
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- 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.
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