Onigiri (Rice Balls)

Name: Onigiri (Rice Balls)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 appetizers
Cuisine: Asia, Japanese
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

Total Time Prep: 40 min.

Yield 8 appetizers

Test Kitchen Approved

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

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.

Nutrition Facts

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

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

Recipe Creator