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Description
Compact and ready to be taken on the go, onigiri—which are sold in convenience stores all over Japan—are great packed into lunches or enjoyed as an easy anytime snack. The balls are stuffed with flavorful and often salty fillings that pair well with the sticky rice: Go classic with Kewpie mayonnaise and tuna or umeboshi (mouth-puckering pickled plums), or try pickled vegetables like kimchi—even yesterday’s chicken salad works. The fun part is forming the balls, and you don’t need to be a sushi chef to do it. The secret is to use slightly warm rice for easy molding and to keep a bowl of water nearby to dip your hands in to prevent sticking. As for soy sauce, you won’t need it. These little flavor bombs are tasty all on their own. This recipe makes 3–4 balls of each type (tuna, umeboshi, and kimchi). If you only want one flavor, simply increase your filling of choice.
Ingredients
- 2 cups sushi rice
- 3 nori sheets (8½x7½" toasted, divided)
- 5 oz. tuna
- 2 Tbsp. mayonnaise
- Kewpie
- 1 tsp. soy sauce
- 4 umeboshi
- 1/3 cup kimchi
- 1/2 tsp. Morton Kosher Salt
- 1/4 cup furikake (or toasted sesame seeds)
Directions
NutritionView More
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Calories140Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol<5mg1% |
Sodium150mg6% |
Potassium60mg2% |
Protein5g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber1g4% |
Sugars0g |
Vitamin A6% |
Vitamin C0% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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