Little Sister's Note:
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!
My Private Note
Rice ba ...
Units: US | Metric
- 1Prep: 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.
- 2While 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.
- 3Next, add together the Soy Sauce, Mirin, and the sugar cube into another bowl.
- 4Take 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.
- 5When 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!).
- 6Making the Onigiri: First, dip your clean hands (I suggest removing all jewelry) into the bowl of warm saltwater.
- 7Take a portion of the rice and spread it onto the palm of your hand. Make a small depression in the middle.
- 8Place 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.
- 9Repeat above steps. If you find that the rice is sticking to your hands, just rewet them in the saltwater.
- 10Eat warm, or pack them in your bag as a snack for later!
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Nutritional Facts for Cheese Stick Onigiri
Serving Size: 1 (1108 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 202.8
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5505.0 mg
- Total Carbohydrate 42.1 g
- Dietary Fiber 1.6 g
- Sugars 1.1 g
- Protein 7.0 g
The following items or measurements are not included: