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    You are in: Home / Recipes / Perfect Japanese Rice. Recipe
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    Perfect Japanese Rice.

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 12, 2008

      Very easy to follow recipe. I used 1 poun of sushi rice to 3 cups of water and it turned out great. My 13 yo DD made the whole thing from beginning to end. The nori strips were expensive and we weren't really sure we liked them. She put salt on and was trying to figure out what else to use and said, "Chili powder?" I said, "No!" She decided to put in basil, of all things! And it turned out fine. She had no problem molding the balls with her wet hands. Will save to try again with a different filling.

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    • on November 29, 2007

      Yeah, it's the basic onigiri recipe. I have 2 suggestions: Filling option, a umeboshi, hot rice and umeboshi, what a combo! When we were kids, we'd beg Okasan (mom, born and raised in Japan) for a surprise (umeboshi) in our onigiri. Wrapping option, toast a sheet of nori, and wrap the onigiri, once shaped, engulf the whole thing. Oishii!!! Nikisi is OK, but if possible, get your hands on some Kokoho Rose. Gohan, at it's finest!

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    • on April 08, 2007

      The rice was very easy to make. We molded ours in measuring cups and then placed on the plate. We didn't add any fillings but may try that next time. Thanks for posting.

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    Nutritional Facts for Perfect Japanese Rice.

    Serving Size: 1 (675 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 268.5
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 2.6 mg
    Total Carbohydrate 59.3 g
    Dietary Fiber 2.1 g
    Sugars 0.0 g
    Protein 4.8 g


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