Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 165kcal 8%
Fat 1g 1%
Saturated Fat 0g 0%
Carbohydrates 36g 12%
Fiber 1g 4%
Sugar 0g 0%
Protein 3g 6%
Cholesterol 0mg 0%
Sodium 145mg 6%

Percent Daily Values are based on a 2,000 calorie diet.

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Onigiri (Japanese Rice Balls)

Name: Onigiri (Japanese Rice Balls)
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 2 cups (360g) Japanese short-grain rice; 1/2 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume1 1/2 cups (355ml) warm water, about 90ºF (32ºC)Suggested fillings: tuna-mayo, finely shredded salted salmon (shiozake), umeboshi, and/or another filling of your choice (see notes); 2 sheets nori, cut into ten 1- by 4-inch rectangles, plus additional sheets for wrapping (optional); 1/2 cup (59g) furikake (Japanese rice seasoning), optional

Prep 45m

Total 45m

This traditional Japanese recipe for Onigiri, or Japanese Rice Balls, uses short-grain rice and a variety of fillings such as tuna-mayo, salted salmon, or umeboshi. The rice is flavored with salt and water, then shaped into balls and wrapped in nori seaweed. Optional furikake seasoning adds extra flavor.

Onigiri

Onigiri Recipe

Onigiri Fillings

Ingredients

10 servings

2 cups (360g) Japanese short-grain rice

1/2 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume1 1/2 cups (355ml) warm water, about 90ºF (32ºC)Suggested fillings: tuna-mayo, finely shredded salted salmon (shiozake), umeboshi, and/or another filling of your choice (see notes)

2 sheets nori, cut into ten 1- by 4-inch rectangles, plus additional sheets for wrapping (optional)

1/2 cup (59g) furikake (Japanese rice seasoning), optional