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Nutrition Facts
Serving Size 1 lumps 167g Recipe makes 4 lumps)
Calories 268
Calories from Fat 3		(1%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 57mg		1%
Total Carbohydrate 59.4g		19%
	Dietary Fiber 2.1g	8%
	Sugars 0.0g
Protein 4.9g		9%
how is this calculated?

Perfect Japanese Rice.

Recipe #176527 | 45 min | 15 min prep

⁽³⁾ RATE IT NOW Print Recipe

By: PinkCherryBlossom
Jul 6, 2006

basic onigiri (riceball) recipe. Add any filling you want I particularly like Egg scrambled with some soy sauce (dark) and toasted (brush with a little miso mixed with sake and grill) Onigiri can be very hard to handmake. Moulds are available but difficult to get in the UK without paying high prices, small jelly mould or egg cups work really well.

4 lumps (change servings and units)

Ingredients

300 g short-grain rice (nikishi brand is the best)
375 ml water
nori, strips

Directions

1
Wash rice in a colander until water runs clear.
2
Drain well and then soak for 30 minutes.
3
Put rice and water in a sauce pan make sure it has a tight fitting lid and wrap a tea towel around the lid to keep the steam inside
4
Heat until boiling then turn to low and steam for 15 mins finally turn the heat off and let stand for a further 15 minutes. DO NOT LIFT THE LID OFF AT THIS TIME!
5
Let the rice cool enough so it is warm but won't burn your hands when picked up.
6
At this point if using fillings or flavorings add them to the rice.
7
Wet hands and add a little salt if you feel like it. Take some rice and shape it into a circle, triangle, cat head whatever you want.
8
It is quite difficult don't worry if yours are wonky!
9
Add filling and or garnish at this stage and finish with a strip of nori either round the edge or as a "napkin" at one end.

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Featured Reviews for This Recipe

From: WI Cheesehead

On Jan 12, 2008

Very easy to follow recipe. I used 1 poun of sushi rice to 3 cups of water and it turned out great. My 13 yo DD made the whole thing from beginning to end. The nori strips were expensive and we weren't really sure we liked them. She put salt on and was trying to figure out what else to use and said, "Chili powder?" I said, "No!" She decided to put in basil, of all things! And it turned out fine. She had no problem molding the balls with her wet hands. Will save to try again with a different filling.

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From: Shari2

On Apr 8, 2007

The rice was very easy to make. We molded ours in measuring cups and then placed on the plate. We didn't add any fillings but may try that next time. Thanks for posting.

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From: Asia

On Nov 29, 2007

Yeah, it's the basic onigiri recipe. I have 2 suggestions: Filling option, a umeboshi, hot rice and umeboshi, what a combo! When we were kids, we'd beg Okasan (mom, born and raised in Japan) for a surprise (umeboshi) in our onigiri. Wrapping option, toast a sheet of nori, and wrap the onigiri, once shaped, engulf the whole thing. Oishii!!! Nikisi is OK, but if possible, get your hands on some Kokoho Rose. Gohan, at it's finest!

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