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Ingredients8 h 40 m servings 298 cals
Original recipe yields 6 servings (6 onigiri)
- Wash rice in a sieve until the water runs clear.
- Combine rice, 2 1/2 cups water, sesame seeds, and 1 teaspoon salt in a large nonstick pot over medium heat; bring to a boil. Cover and cook until water is absorbed and rice is soft and sticky, about 15 minutes. Stir in soy sauce.
- Mix 1 cup water and 1 tablespoon salt in a small bowl until salt is dissolved.
- Place a 12-inch piece of plastic wrap in a small teacup, molding the plastic to fit the cup and letting the ends hang over the edges. Moisten plastic wrap with some of the salted water.
- Place a 2x5-inch strip of nori seaweed halfway into the cup. Scoop some rice into the cup, leaving a 1/2-inch gap at the top. Make a small indent in the rice with a spoon; add a spoonful of tuna. Cover tuna with a spoonful of rice and fold over the exposed end of the seaweed strip.
- Gather the ends of the plastic wrap tightly and remove the rice ball from the cup. Shape and compress the ball tightly with your hands. Transfer to a large plate. Repeat with remaining nori seaweed, rice, and tuna. Refrigerate onigiri until firm, 8 hours to overnight.
- Cook's Notes:
- You can be very creative with these - they're the Japanese equivalent of a sandwich. If you don't like seafood or seaweed, you can just make them plain. Here are some other combinations you might try instead of seaweed and tuna:
- Cook the rice with taco seasoning and use shredded chicken as a filling .
- Cook the rice with 2 eggs and use ketchup as a filling .
- Add a few tablespoons of curry paste and use steak or lamb as a filling .
- Fill with vegetable cream cheese, cucumber, and avocado.
Per Serving: 298 calories; 2.1 g fat; 54.1 g carbohydrates; 13.8 g protein; 10 mg cholesterol; 1875 mg sodium. Full nutrition