Onigiri (Rice Balls)
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.
- 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
- 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.
Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer