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Japanese Sticky Rice Balls Recipe

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Japanese Rice Balls (Onigiri) Chopstick Chronicles
Japanese Rice Balls (Onigiri) Chopstick Chronicles from www.chopstickchronicles.com

Description

Japanese Sticky Rice Balls, also known as Onigiri, are a popular snack in Japan that can be eaten at any time of the day. These rice balls are made from short-grain sticky rice, which is then shaped into a small ball, triangle or cylinder shape, and stuffed with savory fillings such as tuna, salmon, pickled plum, or seaweed. The rice is then wrapped in nori (dried seaweed) to help keep the filling inside and to add flavor and texture.

Prep Time

The prep time for Japanese Sticky Rice Balls is approximately 30 minutes.

Cook Time

The cook time for Japanese Sticky Rice Balls is approximately 25 minutes.

Ingredients

  • 2 cups short-grain sticky rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Nori sheets (dried seaweed)
  • Fillings of your choice (tuna, salmon, pickled plum, or seaweed)

Equipment

  • Rice cooker or pot
  • Wooden spoon or paddle
  • Bowl
  • Sharp knife
  • Cutting board
  • Bamboo mat (optional)

Method

  1. Rinse the rice in a big bowl until the water runs clear.
  2. Put the rice and water into the rice cooker or pot and cook according to the manufacturer's instructions. Once cooked, let the rice sit for 10 minutes.
  3. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved.
  4. Transfer the rice to a big bowl and add the vinegar mixture. Use a wooden spoon or paddle to mix the rice until it's evenly coated. Let the rice cool down to room temperature.
  5. Prepare your fillings by cutting them into small pieces.
  6. Wet your hands with water and scoop about 1/4 cup of rice into your palm. Shape the rice into a ball, triangle, or cylinder shape.
  7. Make a small indentation in the center of the rice ball and add your filling. Cover the filling with more rice and shape the rice into a ball, triangle, or cylinder shape again.
  8. Cut a small piece of nori and wrap it around the rice ball. Wet your fingers with water and press the nori onto the rice to make it stick.
  9. Repeat the process with the remaining rice and fillings.
  10. Wrap the rice balls with plastic wrap if not eating right away.

Notes

  • Short-grain sticky rice is essential for making Japanese Sticky Rice Balls. Do not use long-grain rice as it will not stick together properly.
  • Wetting your hands with water before shaping the rice will prevent the rice from sticking to your hands.
  • You can also use a bamboo mat to shape the rice balls if you prefer.
  • Japanese Sticky Rice Balls can be eaten cold or at room temperature.

Nutrition Info

  • Calories: 150
  • Carbohydrates: 33g
  • Protein: 2g
  • Fat: 0g
  • Sodium: 85mg
  • Potassium: 30mg
  • Fiber: 0g
  • Sugar: 1g
  • Vitamin C: 0mg
  • Calcium: 10mg
  • Iron: 0.1mg

Recipe Tips

  • Experiment with different fillings such as grilled chicken, shrimp, avocado, or cucumber.
  • You can use plastic wrap to shape the rice balls if you don't have a bamboo mat.
  • Leftover rice balls can be stored in the refrigerator for up to 2 days.
  • Try adding sesame seeds or furikake (a Japanese seasoning) to the rice for extra flavor.

Enjoy making and eating Japanese Sticky Rice Balls! They are a delicious and satisfying snack that can be enjoyed by everyone.


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