Onigiri Rice Balls (Japanese Style)

1. 1

   Rinse the rice in a mesh strainer until the water runs clear. Combine the washed rice with 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low, cover, and simmer until the water is absorbed, 15 to 20 minutes. Let the rice rest for 15 minutes to continue steaming and become tender. Allow the cooked rice to cool.

2. 2

   Mix the remaining 1 cup water with the salt in a small bowl, and use it to moisten your hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.

3. 3

   Split one portion of rice into two. Make a small indentation in the rice and add a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to seal the filling inside the rice ball. Gently press the rice into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with the remaining portions of rice.

• Calories 819.42 kcal High
• Protein 16.31 g Good Source
• Carbs 182.98 g Moderate
• Total Fat 2.38 g Low Source
• Saturated Fat 0.32 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 28.03 mg Low Source
• Fiber 9.24 g Good Source
• Sugar 18.42 g High
• Added Sugar 13.66 g High
• Calcium 133.46 mg Moderate
• Iron 6.37 mg Good Source
• Potassium 163.32 mg Low Source
• Vitamin A 0.32 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

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

• Shellfish 🦐
• Sesame