Onigiri rice balls

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Onigiri rice balls (plain)

Serves: 2

By: Koj

Learning points: - Cooking Japanese rice - pressing rice balls with your hands

Ingredients

• 200g Japanese rice
• Sea salt
• Nori sheets

Instructions

Prep

1. Wash and cook the rice as normal
2. Keep the rice warm, as it is very difficult to make onigiri with rice that has gone cold or been refrigerated
3. Prepare any fillings you want

Forming the rice balls

1. Make a bowl of salty water, or have a bowl of water and some salt to hand
2. Wet your hands with the salty water, or wet your hand and rub some salt onto your palms (this seasons the rice as you are making it)
3. Take about 150g of warm, cooked rice into the palm of your non-dominant hand
4. Use both hands to press the rice into a triangle shape
5. Cut a piece of nori seaweed and wrap around the rice 

Adding fillings (optional)

1. Split the 150g portion of rice into two.
2. Take the first 75g of rice in your left hand
3. Add a teaspoon of your filling into the middle of the rice
4. Take another 75g of rice and place on top of the filling
5. Use both hands to press the rice around the filling and seal the edges
6. Mould the rice ball to form a a triangle shape

Calories

130.46

Fat (grams)

0.20

Sat. Fat (grams)

0.05

Carbs (grams)

28.80

Fiber (grams)

0.01

Net carbs

28.79

Sugar (grams)

0.01

Protein (grams)

2.44

Sodium (milligrams)

291.31

Cholesterol (grams)

0.00

Japanese

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