Prep 5 mins
Cook 15 mins
Japanese rice balls for the dorm room life style. Not for a low sodium diet. I made these one night at about 2 in the morning, and I had only these things on hand. Turned out good enough to share! I hope others make variations and share them back with me!
- 1 cup short-grain rice (~2 Cups cooked)
- 1 stick mozzarella cheese
- 1⁄2 cup soy sauce
- 1 tablespoon mirin (optional)
- 1 sugar cube
- 2 tablespoons salt
- 3 cups warm water
- Prep: Begin by cooking the rice until tender and fluffy. Do not rinse the rice of its starches before cooking because you want the starch to act as a sticking agent later.
- While the rice is cooking, mix the salt and the warm water into a bowl until dissolved. Taste to test saltiness, add more salt if needed. Set aside.
- Next, add together the Soy Sauce, Mirin, and the sugar cube into another bowl.
- Take the cheese stick and chop finely. Then take 1/4 of the pieces and squish into a small ball with your hands. Make 4 balls total and place them into the Soy Sauce mixture.
- When the rice is done place into a large bowl. Fluff the rice until it is hot, but not scorching. (You don't want to burn yourself!).
- Making the Onigiri: First, dip your clean hands (I suggest removing all jewelry) into the bowl of warm saltwater.
- Take a portion of the rice and spread it onto the palm of your hand. Make a small depression in the middle.
- Place one cheese ball into the depression and close the rice layer on top of itself, adding more rice from the bowl to help seal the cheese inches.
- Repeat above steps. If you find that the rice is sticking to your hands, just rewet them in the saltwater.
- Eat warm, or pack them in your bag as a snack for later!