The Best Nori Rice Balls in Town
PLANT-BASED | GLUTEN FREE | DAIRY FREE | SOY FREE | OIL FREE | QUICK & EASY
What are Nori Rice Balls?
Nori rice balls or Onigiri, are a simple and delicious Japanese snack made from rice and edible seaweed.
Why Should You Try Nori Rice Balls?
If you are looking for a quick and nutritious snack, nori rice balls are a great option. They are packed with flavor and provide a good source of carbohydrates, protein, and essential minerals. Additionally, they are gluten-free and can be customized with your favorite fillings.
Tips for Perfect Nori Rice Balls:
1. Use sushi rice, which is stickier and holds its shape better.
2. Wet your hands with water frequently to prevent the rice from sticking.
3. Experiment with different fillings to find your favorite combination.
4. Wrap the nori tightly around the rice to prevent it from unraveling.
5. Enjoy your nori rice balls immediately or pack them for a tasty snack later.
Servings: 8 Rice Balls
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Carefully tear each sheet of nori in half, then tear each half into halves.
- Moisten your hands in lightly salted water, then gently but firmly form about ½ cup of the rice into a ball. Wet your hands as necessary to prevent sticking, but use as little water as possible. Continue until all 8 are finished.
- Press your index finger into the center of the rice ball and insert ½ umeboshi plum, or about ¼ tsp umeboshi paste. For variety, you may substitute minced pickles, deep-fried tofu, or your favorite cooked vegetables). Seal the opening.
- The outside of the ball may be rubbed lightly with umeboshi or miso for extra flavor. Umeboshi also helps preserve the rice and aids its digestion.
- Using 2 squares of nori, cover each rice ball. At first it may look a little ragged; set it down, wrap the rest, then come back to the first, and gently pack as you would a snowball.
Storage: Rice balls keep best if wrapped in waxed paper, then in paper. Do not wrap in plastic or store in airtight container.