Ingredients for Onigiri Japanese Rice Balls
- Short Grain Rice
- Umeboshi
- Nori
- Salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Onigiri Japanese Rice Balls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Onigiri Japanese Rice Balls
- Rinse the rice under cold water until the water runs clear.
- Combine the rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- In a small bowl, whisk together the rice vinegar, sugar, and salt.
- Gently fluff the cooked rice with a rice paddle or fork. Add the rice vinegar mixture and gently fold to combine.
- Place a sheet of plastic wrap on your work surface.
- Scoop approximately 1/2 cup of rice into your hand and flatten slightly.
- Add your desired filling into the center of the rice.
- Gently shape the rice around the filling, forming a triangle.
- Repeat with the remaining rice and filling.
- Wrap each onigiri in a piece of nori seaweed.
- Serve immediately or store in the refrigerator for later.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
14g
