Onigiri: Short-Grain Rice Balls with Pickles
Easy to make, and fun to shape with the kids. I love this recipe because it's so simple — and since my family loves sushi rolls, these are a nice alternative, even though the flavor is different.
Cooking method
-
Step 1:
Rinse the rice and put it in a heavy-bottomed pot. Add just enough water to sit slightly above the rice, cover, and set over high heat. Once it comes to a boil, remove the lid, turn the heat down, and cook for about 20 minutes without stirring. Turn off the heat, cover with a clean towel, and let it rest for 25 minutes. If any liquid remains, drain it off — don't rinse the rice.
-
Step 2:
Place some of the sticky, warm rice in your palm, set a piece of filling in the center, and gently press the rice with both hands so it wraps around the filling.
-
Step 3:
The traditional onigiri shape is a round or a triangle.
-
Step 4:
To make it easy to hold, wrap the rice ball in a sheet of nori, or just a strip of it — a lettuce leaf works too. And that's it. Your onigiri are ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Nori - 3 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
- Round rice - 330 kcal/100g
