Japanese Rice Balls

onigiri rice balls in a bento box with cucumubers

These are a great back to school lunch option for kids. It can be eaten cold and the fillings are endless

Servings onigiri

Calories 452kcal

Equipment

Onigiri Mold

Ingredients

2 cups Sushi Rice or Short Grain Rice cooked and cooled
1 tbsp Rice Wine Vinegar
1 tsp Sugar
6 oz Canned Tuna or Canned Chicken drained
1 tbsp Soy Sauce
2 tbsp Kewpie Mayo
1 Sheet of Nori cut into small rectangles
Additional Garnish- 2 tbsp Furikake or 2 tbsp Mixed White & Black Sesame Seeds

Instructions

Prepare rice by rinsing until water is no longer cloudy.
Cook rice according to bag or rice cooker direction and let cool a bit.
Add rice wine vinegar and sugar to rice. Stir to combine.
In a separate bowl, mix together the mayo, drained tuna and soy sauce. Set aside.
Fill triangle press ⅔ of the way with the prepared rice and make a well in the center.
Scoop around 1tbsp of the tuna or chicken filling into the well and then cover with another scoop of rice.
Pack contents firmly to form the shape and press or fold the onigiri onto a plate.
Place the nori strip around the bottom half of the onigiri and roll into furikake or sesame seeds as or if desired.
Can save and eat up to 1 day, stored in fridge.

Notes

Can save and eat up to 1 day, stored in fridge.
Best when fresh.
Keep fingers wet to prevent rice sticking to them.
If your mold or onigiri triangle press is sticking, keep it wet and rinse between each use.

Nutrition