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.
- 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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