Dried Tomato and Sardine Onigiri (Rice Balls)_Washoku Lesson

Dried Tomato and Sardine Onigiri (Rice Balls)_Washoku Lesson

Since the taste of rice is very mild, pairing it with something salty gives the dish a more rounded-out flavor. Wrapping these rice balls in prosciutto ham makes for a beautiful presentation!

Cooking time
15min+
Calories
440kcal
Sodium
449mg
  • Nutrition facts are for one serving.
  • Time to cook rice is not included in the cooking time.
  • Image shows a single serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

warm rice

400g (14.1 oz.)

prosciutto / dry-cured ham

4 slices

ground black pepper

as needed

(A)

sun-dried tomatoes in oil

2 tomatoes

(B)

sardine fillets in oil

2 fillets

Directions

  1. 1
    Make Dried Tomato Onigiri. Finely chop the dried tomatoes, add soy sauce and mix together. Set a little bit of this aside to be used to garnish the rice balls.
    adding Kikkkoman Soy Sauce
  2. 2

    Take half of the rice (200g/7.05 oz.) and split it into two equal half-portions. Wet your hands with water and use them to roll one half-portion of the rice into a ball, leaving a small hole in the middle to insert half of the dried tomatoes. Squeeze the ball so as to wrap it closed, forming it into a triangular shape.

  3. 3

    Wrap the rice ball from the previous step in a slice of dry-cured ham, put some of the dried tomatoes from earlier on top and sprinkle with black pepper. Repeat this process with the remaining half-portion of rice to make a second rice ball.

  4. 4

    Make Sardine Onigiri. Break apart the oil-soaked sardines, add Kikkoman Soy Sauce and mix together. Set a little bit of this aside to be used to garnish the rice balls. 

  5. 5

    Take half of the rice (200g/7.05 oz.) and split it into two equal half-portions. Wet your hands with water and use them to roll one half-portion of the rice into a ball, leaving a small hole in the middle to insert half of the oil-soaked sardines. Squeeze the ball so as to wrap it closed, forming it into a triangular shape.

  6. 6

    Wrap the rice ball from the previous step in a slice of dry-cured ham, put some of the oil-soaked sardines from earlier on top. Repeat this process with the remaining half-portion of rice to make a second rice ball.

Onigiri Rice Balls Recipe

Washoku Lesson

Onigiri Rice Balls Recipe (Bonito Soy Sauce & Tuna Mayonnaise)

This is a dish made by forming rice into triangles or ball shapes and then eaten by hand. It’s a dish with a certain texture and delicious flavor different from rice eaten from a bowl. Learn the technique for making rice balls.

Cooking Basics

White rice - how to cook

1.

Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.

2.

Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.

3.

Leave the rice in the colander for about 30 minutes to absorb water.

4.

Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.

Glossary

  • Recipe Yuko Ihara
  • Styling Akiko Yoshioka
  • Photo Taku Kimura
  • Production Rie Okamura
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