Sushi Rice Balls (Onigiri)

Ingredients and Weight:

• 2 cups Japanese rice (sushi rice)
• 1 1/2 cups water
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 8 sheets nori (seaweed)
• 1/2 cup sushi-grade tuna or salmon, finely chopped
• 1/4 cup avocado, sliced
• 1/4 cup cucumber, sliced
• 1/4 cup grated carrots
• Soy sauce for dipping (optional)

Preparation Time:

1 hour

Cooking Time:

20 minutes

Difficulty Level:

2/5 (Beginner-Friendly)

Preparation Method Steps:

1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until all the water has been absorbed and the rice is tender.
4. In a small bowl, whisk together the rice vinegar, sugar, and salt.
5. Transfer the cooked rice to a large bowl and drizzle with the seasoned vinegar mixture. Gently stir to combine.
6. Let the rice cool slightly for 15-20 minutes.
7. Wet your hands with water. Take about 1/2 cup of rice and shape it into a triangular ball.
8. Wrap a sheet of nori around the rice ball, leaving about 1 inch of overlap at the top.
9. Fill the rice ball with your choice of fillings (e.g., tuna, salmon, avocado, cucumber, carrots).
10. Serve with soy sauce for dipping, if desired.

Nutritional Information:

Per serving (1 onigiri):

• Calories: 200
• Fat: 5g
• Carbohydrates: 35g
• Protein: 10g

Dish Characteristics:

• Bite-sized and portable
• Customizable with various fillings
• Flavorful and umami-packed
• Easy to make and perfect for a quick snack or meal

User Comments:

• "These rice balls are so delicious and easy to make! I love the combination of the sushi rice and the seaweed."
• "I've made these onigiri several times and they always come out perfect. They're a great way to use up leftover rice."
• "I filled my rice balls with tuna and avocado. They were so creamy and satisfying."

Special Precautions and Tips:

• Use sushi-grade fish if possible to ensure it's free of parasites.
• If you don't have nori, you can substitute with cucumber or zucchini slices.
• To prevent the rice from sticking to your hands, wet them with water before shaping the rice balls.
• Store the rice balls in the refrigerator for up to 24 hours.