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Onigiri (Rice Balls)

TOTAL TIME: Prep: 40 min. YIELD: 8 appetizers.
Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi. —Test Kitchen, Milwaukee, Wisconsin

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

  • 1. 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.
  • 2. 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.

Nutrition Facts

1 rice ball: 203 calories, 0 fat (0 saturated fat), 5mg cholesterol, 218mg sodium, 40g carbohydrate (0 sugars, 1g fiber), 8g protein.

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