Rice Side Dish - Side Dish
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.
Prep 20 mins Cook: 25 mins Additional: 10 mins Total: 55 mins Servings: 6 Yield: 6 onigiri
Onigiri (Japanese Rice Balls)
2 cups water
1 cup jasmine rice
salt
1 sheet nori (dry seaweed) cut into 1-inch strips or as desired
Side Dish Step 1 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. Step 2 Fill a small bowl with water. Place 2 tablespoons of salt in another small bowl. Step 3 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. Step 4 Wrap a strip of nori around the triangle using a bit of water to help it stick if necessary.
Servings Per Recipe:6 Calories: 113.9 % Daily Value * Protein: 2.2g 4% Carbohydrates: 25.6g 8% Dietary Fiber: 0.4g 1% Vitamin A Iu: 24.3IU 1% Vitamin C: 0.2mg Folate: 0.7mcg Calcium: 2.7mg Iron: 0.3mg 2% Magnesium: 0.8mg Potassium: 2.5mg Sodium: 28.4mg 1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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