Onigiri (Rice Balls) Recipe

Onigiri (Rice Balls) Recipe photo by Taste of Home

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Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's version features tuna and a touch of wasabi.

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Onigiri (Rice Balls) Recipe

Prep: 40 min.

Yield: 8 Servings

20 20 40

Ingredients

2 cups sushi rice, rinsed and drained
2 cups water
1 can (5 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon prepared wasabi

Directions

In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately. Yield: 8 appetizers.

Nutritional Facts 1 rice ball equals 203 calories, trace fat (trace saturated fat), 5 mg cholesterol, 218 mg sodium, 40 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Onigiri (Rice Balls) in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p205