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Stuffed Rice Balls Recipe

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Stuffed Rice Balls Recipe Panlasang Pinoy Recipes
Stuffed Rice Balls Recipe Panlasang Pinoy Recipes from www.panlasangpinoyrecipes.com

Description

Stuffed rice balls are a popular Japanese dish also known as onigiri. These delicious balls are made of sticky rice stuffed with savory fillings such as salmon, tuna, chicken, or vegetables. They are perfect for a quick snack or lunch and can be easily packed for a picnic or a lunchbox.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 2 cups of sushi rice
  • 2 1/4 cups of water
  • 1/4 cup of rice vinegar
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1 can of salmon or tuna
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of ginger powder
  • 1/2 teaspoon of garlic powder
  • 1/2 cup of cooked and chopped chicken
  • 1/2 cup of cooked mixed vegetables
  • Nori sheets

Equipment

  • Saucepan
  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Plastic wrap

Method

  1. Rinse the sushi rice in a strainer until the water runs clear. Drain the rice and add it to a saucepan with 2 1/4 cups of water. Bring the water to a boil, then reduce the heat to low and cover the saucepan. Cook for 20 minutes or until the rice is tender.
  2. In a mixing bowl, combine the rice vinegar, sugar, and salt. Mix until the sugar and salt dissolve.
  3. Spread the cooked rice on a large plate or a wooden surface. Pour the vinegar mixture over the rice and mix well with a wooden spoon. Let the rice cool down to room temperature.
  4. Open the can of salmon or tuna and drain the liquid. In a mixing bowl, combine the salmon or tuna, mayonnaise, soy sauce, ginger powder, and garlic powder. Mix well.
  5. Chop the cooked chicken and mixed vegetables into small pieces.
  6. To make the stuffed rice balls, wet your hands with water and take a handful of rice. Form a ball with your hands, then make an indentation in the center with your thumb.
  7. Add a spoonful of the salmon or tuna filling, or the chicken and vegetable filling, into the indentation. Cover the filling with more rice and shape the ball into a triangle or a round shape.
  8. Wrap the stuffed rice balls with a strip of nori sheet, shiny side down. Use a small piece of plastic wrap to cover the nori if it doesn't stick well.
  9. Repeat the process until all the rice and filling are used up.
  10. Stuffed rice balls can be served immediately or packed for later. They can be stored in the refrigerator for up to 3 days.

Notes

Stuffed rice balls can be made with various fillings according to your preference. You can also use leftover meat, seafood, or vegetables as filling.

Nutrition Info

  • Calories: 200
  • Protein: 10g
  • Fat: 5g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sodium: 300mg

Recipe Tips

  • Use sticky sushi rice for best results. Other types of rice may not stick well and fall apart.
  • Wet your hands with water to prevent the rice from sticking to your hands.
  • You can add a pinch of salt to the filling to enhance the flavor.
  • If you don't have nori sheets, you can skip this step or wrap the rice balls with sesame seeds, shredded coconut, or chopped herbs.
  • Stuffed rice balls can be frozen for up to a month. Thaw them in the refrigerator before reheating in the microwave or oven.

Bon appetit!


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