Onigiri (Japanese Rice Balls)

by Bigas Online May 12, 2020

Ingredients:

4 cups white rice (freshly cooked short grain)

1 sheet sushi nori

5 ounces tuna packed in oil

1 teaspoon mayonnaise

1 teaspoon sweet pickle relish

salt

pepper

Cook rice according to package directions, remove from pan or rice cooker, fluff with a fork or a rice paddle and set aside.
Cut nori seaweed into strips of desired size (use more or less as you like!)
Drain tuna and mix with mayonnaise and relish in a small bowl.
Wet onigiri press by running under cold water. Fill the press about 1/2 way full of rice and carefully make an indent in the center with a finger or spoon dampened in salt and water.
Fill each indent with about 1/2 teaspoon of the tuna mixture, then more rice until evenly covered.
Place the base of the press over the rice and apply firm, even pressure until the rice is compacted, but not crushed.

Remove onigiri from the press and wrap in cellophane. Refrigerate until packed. Store nori separately and wrap your rice ball just before eating.

Nutrition Information:

CALORIES: 180

Total fat - 5g

Saturated Fat - 1g

Trans Fat - 0g

Unsaturated Fat - 4g

Cholesterol - 7mg

Sodium - 119mg

Carbohydrates - 27g

Fiber - 1g

Sugar - 1g

Protein - 6g