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5 from 2 votes

Japanese Rice Balls

Also known as Onigiri, these delicious rice balls are made from steamed rice rolled with small pieces of veggies and fish. The perfect bite size food for toddlers, and adults love them too!
Prep Time35 minutes
Cook Time35 minutes
Total Time1 hour 10 minutes
Course: Lunch, Snack
Cuisine: Japanese
Servings: 15
Calories: 60kcal
Author: Catherine McCord

Equipment

  • heavy bottomed pot
  • Food Processor
  • onigiri mold optional

Ingredients

  • 1 cup short grain white rice or sushi rice
  • 1 1/2 cups water
  • 8 baby carrots
  • 1 cup broccoli florets
  • 1 piece sole, or any mild white fish

Instructions

  • Wash 1 cup of rice in a bowl and throw the water out (“washing” rice consists of filling a bowl with rice, covering it with water, rubbing the rice and then immediately dumping the water out).
  • Repeat washing the rice 4 or 5 times throwing the water out until water is clear.
  • Put the washed rice in a heavy bottomed pot, add 1 1/5 cups of water. Let rice soak for 30 minutes.
  • Put the lid on the pot and bring the rice to a boil for 5 minutes. Change the heat to low and simmer for 15 minutes. Turn off the heat and let the rice sit covered for 15 minutes so it can steam.
  • Stir the rice with a flat spoon so that the rice does not completely stick together.
  • While the rice is cooking, put the carrots in a steamer pot over boiling water for 3 minutes. Add the broccoli and steam for 2 more minutes. Add the fish and steam for another 3 minutes or until everything is cooked through and fork tender.
  • Place the fish and vegetables in a food processor and pulse. Do not puree the mixture, though. You want it to have a little texture, but still be dry. No not add extra liquid.
  • Take 1-2 tablespoons of rice and 1 teaspoon of the vegetable/fish mixture and combine.
  • With moistened hands, roll into a ball, about the size of a golf ball. Alternatively, you can add all of the vegetable/fish mixture to the rice, but make sure that the mixture isn’t too wet or the balls will fall apart.
  • Serve.

Notes

Use Freshly Cooked Rice: For the best results, it's generally recommended to use freshly cooked rice when making onigiri. Freshly cooked rice is warm, moist, and sticky, which makes it easier to shape into the desired form and ensures that the onigiri holds together well.
Wet Your Hands: Keep a bowl of water next to you when shaping the rice balls and wet your hands when the mixture gets too sticky.
Use a Filling: This recipe called for pulsed vegetables and white fish, but feel free to use whatever filling your want. Add a filling to the center of the onigiri for extra flavor and variety. Common fillings include umeboshi (pickled plum), grilled salmon, tuna salad, or seasoned seaweed.
Shape Firmly: When shaping the onigiri, firmly press the rice together to ensure it holds its shape and doesn't fall apart. Use a plastic wrap or onigiri mold for uniform shapes if desired.
Tools for This Recipe (affiliate links): Heavy Bottomed Pot | Food Processor | Onigiri Mold (optional)

Nutrition

Calories: 60kcal | Carbohydrates: 11g | Protein: 2g | Cholesterol: 5mg | Sodium: 40mg