Onigiri is THE quintessential Japanese sandwich! Made with vinegar rice balls, it is then wrapped in a nori seaweed, in various shapes. Most often, it is in the form of a triangle, but there are many molds to vary the pleasures.
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Onigiri
Instructions
- 1. When the rice is still warm, add rice vinegar. Place a sheet of plastic wrap on the work surface, wet your hands and take a nice portion of rice. Compact the rice and shape it into a triangle. Wrap the onigiri with the plastic wrap and adjust its shape.
- 2. Place the onigiri in the center of the matte side of the nori sheet. Take a pointed knife, cut from the corner of the onigiri to the corner of the sheet, on both sides at the bottom. Cut in the center at the top and fold the nori sheet. Cut off the excess nori sheet, wet to stick.
- 3. Make a strip of nori sheet that is 2 cm wide and 10 cm long, and place it around the onigiri to finish the onigiri.
Ingredients for servings
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65 g of round rice -
2 tablespoon of soy sauce -
1 handful of sesame seed (optional) -
1 small onigiri mold
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value523 kcal26 %
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Fat24,88 g36 %
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of which saturated3,59 g18 %
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Carbohydrates56,69 g22 %
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of which sugar0,68 g1 %
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Protein15,46 g31 %
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Fibers8,23 g?
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More data
* As an indication, before cooking, RDA of the EU.