rice-filled onigiri. Japanese rice balls are similar to western sandwiches. They are simple to prepare and transport to a picnic. It’s a favorite light supper in Japan.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 2 |
| Yield: | 6 rice balls |
Ingredients
- ⅔ cup short-grain rice, rinsed
- ⅔ cup water
- 3 sheets nori (dry seaweed), cut into 1-inch strips
- salt to taste
- seasoned sesame seeds to taste
- shiso with hijiki (dried seaweed flakes) to taste
Instructions
- Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
- Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.