Wet your hands, sprinkle a little salt on them and flatten about ½ cup of rice in your palm.
💡Wet hands don't stick to the rice, and the salt on them seasons the outside of the onigiri; press gently so the grains hold together without getting mashed.
3
Place a teaspoon of filling in the center, close the rice around it and press with your hands into triangle.
4
Wrap each onigiri in a strip of nori.
💡The nori goes on just before serving: long contact with the moist rice makes it soft.
5
Serve immediately.
423calories
16 gprotein
74 gcarbs
6 gfat
● protein 16%● carbs 72%● fat 13%
Per serving (144 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Sushi rice: measured in cup in this recipe: 1 cup = 59 g · 358 kcal per 100 g · More about Sushi rice →
