It’s back to school season and I have been trying out new lunch box recipes for little G.
He loves Japanese food so I have started making onigiri or Japanese rice balls for him.
It’s an easy and healthy lunch to bring to school and the little ones love them.
If you are not familiar with onigiri, they are basically balls of rice shaped in triangles, wrapped with “nori” or seaweed, with or without filling.
Traditionally, it could be filled with grilled salmon, salted cod roe, tuna mayonnaise, Japanese pickled plum, etc.
Anyway, for my onigiri recipe, I made it per little G’s liking so it’s not the most authentic version.
He loves his sushi rice seasoned with rice vinegar just like sushi, so I did add some rice vinegar.
Traditionally, you don’t need rice vinegar. I also added Furikake (bottled Japanese seasonings) to add flavors to the rice.
He also likes fish roes so I added some on the rice balls.
If you are looking for new back-to-school lunch box idea, try my onigiri Japanese rice balls recipe!
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Onigiri Japanese Rice Balls Recipe
Onigiri - Easy and delicious Japanese rice balls shaped in triangles and wrapped with seaweeds. Topped with fish roes. So good.
- 1 cup Japanese sushi rice
- 1 tablespoon rice vinegar, (optional)
- 2 tablespoons Furikake, bottled Japanese seasoning
- Pinch of salt
- Pinch of white sesame
- Toasted seaweed
- 1 tablespoon Tobiko or fish roe
Cook the rice using a rice cooker. Let cool.
Add the rice vinegar (if using), Furikake, salt and white sesame to the rice. Stir to mix well.
Using a triangle Onigiri mold or your hand, shape the rice into six (6) triangle rice balls. Wrap the bottom part of the rice balls with the seaweed. Top with the Tobiko. Serve immediately.
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