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Onigiri (Japanese Rice Balls)
Onigiri (Japanese Rice Balls)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Elevate your bento box with delicious homemade onigiri filled with your favorite ingredients like salmon or tuna mixed with creamy mayonnaise!
Ingredients:
  • 4 cups uncooked short-grain white rice
  • 5.5 cups water, divided
  • 0.25 cup bonito shavings (dry fish flakes)
  • 2 sheets nori (dry seaweed), cut into 1/2-inch strips
  • 2 tablespoons sesame seeds
Instructions:
  • Rinse rice in a mesh strainer until water runs clear. Place rice and 4 1/2 cups water in a saucepan. Bring to a boil, then simmer covered for 15-20 minutes. Let it rest for 15 minutes to steam and become tender. Allow the rice to cool before serving.
  • In a small bowl, mix the remaining 1 cup of water with salt to moisten hands before shaping rice. Divide the cooked rice into 8 equal portions, using one portion for each onigiri.
  • Separate the rice into two equal parts. Make an indentation in one half of the rice and add a generous teaspoon of bonito flakes. Cover with the other half of rice and gently press to seal the filling inside. Shape the rice into a triangle, wrap with nori, and sprinkle with sesame seeds. Repeat with the rest of the rice portions.

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