Onigiri
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
2 1/2 cups of short grained rice (cooked)2 Tbs saltWater1 sheet Nori Seaweed2 oz. Smoked Salmon**(see note)
Cut Nori sheet into 5 strips about 1/2 inch thick. In a bowl large enough to fit your hands fill with water halfway and add salt. Stir around with hands till dissolved. Dip your hands in the salt water before beginning.
Take a half handful of rice and cup your hand. Make an indention into the middle of the rice and add amount of filling that will fill the indent. Close hand and pinch rice over filling. Shape rice into whatever shape you'd like. Garnish with nori strip or leave plain. Dip hands in water before forming next rice ball.
Triangles are traditional, there are also molds sold in Asian stores and online.**You do not have to use smoked salmon there are limitless fillings for onigiri. Some of my other favorites are egg salad, umeboshi, and ground meat /w soy sauce.
Number of Servings: 5
Recipe submitted by SparkPeople user GELLEGBS.
Take a half handful of rice and cup your hand. Make an indention into the middle of the rice and add amount of filling that will fill the indent. Close hand and pinch rice over filling. Shape rice into whatever shape you'd like. Garnish with nori strip or leave plain. Dip hands in water before forming next rice ball.
Triangles are traditional, there are also molds sold in Asian stores and online.**You do not have to use smoked salmon there are limitless fillings for onigiri. Some of my other favorites are egg salad, umeboshi, and ground meat /w soy sauce.
Number of Servings: 5
Recipe submitted by SparkPeople user GELLEGBS.
Nutritional Info Amount Per Serving
- Calories: 135.8
- Total Fat: 0.7 g
- Cholesterol: 2.6 mg
- Sodium: 3,019.4 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 0.2 g
- Protein: 4.5 g
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