Ingredients
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⅔ cup short-grain rice, rinsed
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⅔ cup water
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3 sheets nori (dry seaweed), cut into 1-inch strips
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salt to taste
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seasoned sesame seeds to taste
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shiso with hijiki (dried seaweed flakes) to taste
Directions
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Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
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Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.
Nutrition Facts (per serving)
| 240 | Calories |
| 0g | Fat |
| 53g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat 0g | 1% |
| Saturated Fat 0g | 1% |
| Sodium 5mg | 0% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 2g | 7% |
| Total Sugars 0g | |
| Protein 5g | 9% |
| Vitamin C 2mg | 2% |
| Calcium 7mg | 1% |
| Iron 3mg | 16% |
| Potassium 66mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
