YAKI ONIGIRI (GRILLED RICE BALL)
A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!
Provided by Namiko Chen
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Gather all the ingredients. Cook the rice with a rice cooker, a pot over the stove, an instant pot, or a donabe. Let the cooked rice cool a little bit until you can hold rice without burning your hands. Do not let the rice completely cool down.
Nutrition Facts : Calories 147 kcal, Carbohydrate 31 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 53 mg, UnsaturatedFat 2 g, ServingSize 1 serving
JAPANESE RICE BALLS
Steps:
- Gather the ingredients.
- Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
- Wet your hands with water so that rice won't stick.
- Rub some salt on your wet hands.
- Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
- Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
- Hold rice between palms.
- Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
- Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).
Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g
NIGIRI SUSHI
Steps:
- Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.
- You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, add more sugar.
- Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.
- Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the clerk if the fish is good for eating raw. Only purchase sushi-grade fish. With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi. Slice the fish very thinly into bite-sized pieces.
- Hand-mold fingers of rice and place a thin slices of fish on the top.
ONIGIRI (JAPANESE RICE BALLS)
Stuffed with a variety of fillings and flavors, Onigiri, or Japanese rice balls, make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you'll learn how to make onigiri using common ingredients for rice balls in Japan.
Provided by Namiko Chen
Categories Bento Side Dish Snack
Time 1h
Number Of Ingredients 17
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 174 kcal, Carbohydrate 29 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
NIGIRI SUSHI
Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Japanese
Time 2h5m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
- Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
- Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
- Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
- Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
- Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 76.6 g, Cholesterol 350.5 mg, Fat 10.3 g, Fiber 1.2 g, Protein 35 g, SaturatedFat 3 g, Sodium 860.9 mg, Sugar 1.7 g
More about "rice balls nigiri sushi food"
HOW TO MAKE ONIGIRI | EPICURIOUS
From epicurious.com
Author Katherine SacksPublished Sep 25, 2017Estimated Reading Time 5 mins
- Make the Rice. Unlike sushi, which is made with rice seasoned with rice vinegar and sugar, the rice for onigiri is simply cooked sushi rice. Although a rice cooker is typically used, you don't need one.
- Prepare the Filling. Although onigiri is occasionally eaten plain, it is usually stuffed with a filling. Ideally you want to choose something very flavorful, since onigiri is a handheld snack, often eaten on the go, and generally not served with a dipping sauce.
- Gather the Remaining Ingredients and Tools. Along with the rice and filling, you will also need a bowl of shallow salted water. To make, dissolve 1 tsp.
- Form the Rice Balls. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle. Onigiri can also be shaped into balls, tubes, or ovals (all the better for making baby pandas!).
- Stuff the Rice Balls. Once you've shaped the rice, use your thumb to create an indentation in the center. Place a teaspoonful of the filling in the center, then wet your hands again lightly, and pat the rice over the filling to cover it.
- Wrap the Rice Balls. When the filling has been covered, it's time to wrap the onigiri. The classic method is to use nori wrappers. Using dry hands, lay the rice ball on top of the nori, leaving the tip hanging over the edge.
- Eat Onigiri or Store. If you're eating the onigiri right away, dig in! If you're packing them for later, hold up on wrapping them in nori. To keep onigiri from getting soggy, wrap the rice balls individually in wax paper or plastic wrap; store the nori separately and wrap it around the onigiri just before eating.
- The Crispy Addition. If you want a warm version of onigiri, try out yaki onigiri. These are plain rice balls that are bushed with soy and/or miso paste and broiled or grilled until crispy.
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