Sesame Onigiri

Onigiri (rice balls) once again, this time with a simple topping of sesame seeds.

Preparation Time:
Cooking Time:
Yield: 3 servings

Ingredients

  • 280g sushi rice
  • 620mL water (~620g)
  • 20mL rice vinegar (~20g)
  • 2 tsp unrefined caster sugar (~8g)
  • 30g sesame seeds
  • 20mL reduced salt soy sauce (~23g)

Method

  1. Cook the sushi rice with a rice cooker or to package instructions, I used 280g of sushi rice and 620mL cold water.
  2. At your option: lightly toast the sesame seeds by heating in a dry pan until fragrant and allowing them to rapidly cool on a plate or tray afterwards (to prevent burning). Note, in the photo I used black sesame seeds, I didn't burn char them!
  3. At your option: grind, crush or blend the sesame seeds to give them a more subtle texture.
  4. Once the rice has cooked, place in a large bowl to cool.
  5. Mix the rice vinegar and sugar then poor evenly over the rice. If you want to eat these on the go, also mix with the soy sauce - if not reserve for dipping.
  6. Mix into the rice using a gentle chopping motion.
  7. Once the rice is cool enough to handle, make into balls by pressing with your hands or use a mould to make fancier shapes.
  8. Sprinkle generously with sesame seeds.
  9. Repeat until all of the rice is gone.
  10. Serve at room temperature with a small bowl of reduced sodium soy sauce.

In the photograph for this recipe, I used black sesame seeds. Both types work well with this recipe, despite having a somewhat different taste - the main reason I used black sesame seeds is because they're more visually striking.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans

Nutrition

Per 100g Serving (327g)
Energy 516kJ 1688kJ
Energy 123kcal 403kcal
Fat 1.7g 5.5g
  of which saturates 0.27g 0.89g
Carbohydrates 24.3g 79.4g
  of which sugars 1.3g 4.1g
Fibre 0.88g 2.9g
Protein 2.4g 7.9g
Sodium 92mg 300mg
  as salt 0.23g 0.76g
Fruit/veg portions 0 0

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.