Easy Onigiri - Japanese Rice Balls

• servings: 6 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

3 cups sushi rice (cooked)

50 g rice seasoning (1.76 oz, aka furikake)

water (as needed)

salt (as needed)

nori sheets / seaweed sheets (cut into small rectangles)

Directions

Mox

Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.

Portion

Separate the rice into equal portions, approximately one large handful for each onigiri.

Wet Hands

Wet your hands with water and rub together with a pinch of salt. This stops the rice sticking to your hands and helps keep it fresher for longer. Add more water as needed when grains start sticking.

Shape

Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.

Shape

Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it’s even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.

Nori

Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.

Repeat for the remaining rice portions.

Nutrition

• Calories: 143 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 2 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 3 g