Seaweed onigiri balls
Discover the simple joy of making Seaweed Onigiri Balls with just white rice, a touch of salt, and flavorful seaweed. Perfect for a light snack, lunchbox delight, or a nutritious treat on-the-go. Easy, delicious, and authentically Japanese!
- 15 Feb 2025
- Cook time 20 min
- Prep time 10 min
- 1 Servings
- 3 Ingredients
Seaweed onigiri balls, also known as Japanese rice balls, are a delicious and nutritious snack. Made with simple ingredients like white rice, salt, and seaweed, these onigiri balls are perfect for a quick bite, lunchbox treat, or picnic. This recipe is easy to follow and yields tasty results that can be enjoyed by people of all ages.
Ingredients:
Instructions:
- Rinse the white rice under cold water until the water runs clear. This helps remove excess starch.
- Place the rice in a pot with 1 cup of water (use a 1:2 rice to water ratio). Bring to a boil over medium heat.
- Once the water boils, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until all the water has been absorbed and the rice is cooked through.
- Remove from heat, keep the lid on, and let it sit for another 10 minutes to steam. Fluff the rice with a fork.
- After the rice has cooled slightly (should still be warm but not hot), sprinkle 1/4 tbsp of salt over it. Mix gently to evenly distribute the salt throughout the rice.
- Cut the seaweed sheets into smaller strips or squares. They should be big enough to wrap around or cover the rice balls.
- Wet your hands with a little water to prevent the rice from sticking to them.
- Take a small handful of rice and shape it into a ball or triangle using your hands. Press gently but firmly to ensure the rice sticks together.
- Repeat until all the rice is used up.
- Wrap each rice ball with the prepared seaweed strips. You can either fully cover the rice ball or just wrap a strip around the middle.
- Your Seaweed Onigiri Balls are ready to serve! Enjoy them as a snack, part of a meal, or pack them in a lunchbox.
Tips:
- Use freshly cooked sushi rice for the best results as it has the right level of stickiness and flavor.
- Keep your hands wet while shaping the onigiri to prevent the rice from sticking to your fingers.
- Add fillings like pickled plum, tuna, or salmon for added flavor and variety.
- Lightly toast the seaweed sheets before wrapping for extra crispiness.
- Store the onigiri in a cool place if not consuming immediately, and wrap them in plastic wrap to keep them fresh.
Making seaweed onigiri balls is straightforward and rewarding. With just a few ingredients, you can create a delightful snack that is both portable and satisfying. Enjoy your homemade onigiri balls as a light meal or share them with friends and family for a taste of Japanese cuisine.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 370kcal | 18% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 1.38g | 4% |
| Sugar 0.16g | 0% |
| Fat | |
| Fat 0.70g | 1% |
| Saturated 0.20g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.38ug | 0% |
| Choline 7mg | 1% |
| Vitamin B1 0.58mg | 48% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 4.22mg | 26% |
| Vitamin B6 0.16mg | 10% |
| Vitamin B9 240ug | 61% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.19mg | 0% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 4.22ug | 4% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.23mg | 25% |
| Iron, Fe 4.49mg | 41% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 120mg | 4% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 1760mg | 117% |
| Zinc, Zn 1.17mg | 11% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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