Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 220.0
  • Total Fat 0.8 g
  • Saturated Fat 0.1 g
  • Polyunsaturated Fat 0.3 g
  • Monounsaturated Fat 0.3 g
  • Cholesterol 141.6 mg
  • Sodium 404.3 mg
  • Potassium 60.2 mg
  • Total Carbohydrate 44.2 g
  • Dietary Fiber 0.3 g
  • Sugars 0.4 g
  • Protein 6.8 g
  • Vitamin A 0.9 %
  • Vitamin B-12 4.8 %
  • Vitamin B-6 4.4 %
  • Vitamin C 0.2 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.3 %
  • Copper 1.5 %
  • Folate 0.7 %
  • Iron 1.1 %
  • Magnesium 0.9 %
  • Manganese 0.2 %
  • Niacin 4.7 %
  • Pantothenic Acid 1.8 %
  • Phosphorus 2.4 %
  • Riboflavin 2.7 %
  • Selenium 6.3 %
  • Thiamin 1.7 %
  • Zinc 0.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Japanese Rice Balls (Onigiri)

View the full Japanese Rice Balls (Onigiri) Recipe & Instructions
Submitted by: PRTYBRD

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Japanese Rice Balls (Onigiri)

198 calories of Nishiki Medium Grain Rice (uncooked), (0.33 cup)

13 calories of Atlantic Salmon (fish) (.5 filet option = 198g), (0.33 oz)

2 calories of Japanese Seasoned Plums (Umeboshi) (4 plums), (1.04 oz)

2 calories of Dried Bonito Shavings (1 envelope), (0.25 gram(s))

1 calories of Sushi Nori, Raw Untoasted, 1 sheet, (0.17 serving)

0 calories of Salt, (0.17 tsp)


Nutrition & Calorie Comments  

I eat thib in the Japanese Resturant, but it had too much salt, I has to share it and drink lots of warm water. Submitted by:
IAMDESSIE
(6/24/11)
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I think the calorie count might be wrong. This is calculated using uncooked rice, 4 cups. If I am not mistaken, it should be 4 cups cooked rice. If I am right, then each Onigiri is closer to 100 calories which is what I would expect. There are lots of optional fillings for these. Submitted by:
BSTELLING
(8/6/10)
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I have made something similar, although vegetarian. I've taken them to picnics, and most people seem to love them, even those not familiar with this cuisine. I love Japanese food, because most of it is low in fat, and it satisfies me without making me feel stuffed. Do use sticky rice. Submitted by:
STRAWBERRY*MOON
(1/18/10)
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Make sure to use sticky rice (short grain, sushi) to make it easier. The salt is mostly used to keep the rice from sticking to your hands. I like to fill mine with ginger beef cooked in a sake reduction. Submitted by:
LYNNETH7
(1/18/10)
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This sounds delicious but I question whether it is healthy to cook salmon at 400 degrees until dried out. Would that not wreck the great omega-3 fatty acids (that I understand are a bit delicate)? Could this work without the cooking the salmon to death part? Submitted by:
HTHINER
(1/18/10)
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I have to question the use of any salt with umeboshi. They are incredibley salty as is. For my taste I found them unedible However I'm not a salt user..Cher Jim Submitted by:
COOKIEJIM
(1/18/10)
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