Onigiri (Japanese Triangular Rice Balls)

Name: Onigiri (Japanese Triangular Rice Balls)
Ingredients: 2 cups Japanese short-grain rice; 3 cups Water; 2 tbsp Sesame seeds; 2 tbsp Salt-free soy sauce; 1 tbsp Sushi vinegar; 2 pieces Pickled plum; 2 leaves Shiso leaves

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesvegetarianglutenFreedairyFree

Onigiri (Japanese Triangular Rice Balls)

Nutrition (per serving)

890Calories

90 gProtein

140 gCarbs

20 gFat

2 gSugar

300 mgSalt

Ingredients

2 cups Japanese short-grain rice
3 cups Water
2 tbsp Sesame seeds
2 tbsp Salt-free soy sauce
1 tbsp Sushi vinegar
2 pieces Pickled plum
2 leaves Shiso leaves

Method

Rinse rice thoroughly in a fine-mesh strainer under cold running water, about 2 minutes.
In a medium saucepan, combine rice and 3 cups of water, bring to a boil over high heat, about 5 minutes.
Reduce heat to low, cover, and simmer for 18–20 minutes or until water is absorbed.
Let the rice cool to room temperature, about 30 minutes.
In a small bowl, mix together sesame seeds and salt-free soy sauce.
In a large bowl, combine cooled rice, sesame seed mixture, sushi vinegar, and pickled plum.
Mix well with a wooden spoon until rice is evenly coated, about 2 minutes.
Cut shiso leaves into thin strips and scatter on top of the rice.
Using wet hands, shape the rice into triangular shapes, about 5 minutes.
Serve onigiri with additional sesame seeds and shiso leaves, if desired.