4 Serves
78 Mins
Wash the Japanese short-grain rice under cold water until the water runs clear, then soak for 30 minutes before cooking in a rice cooker.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
64 mg / 4,700 mgSodium
582 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium heat.
Add your chosen filling ingredients to the frying pan and sauté until cooked through, seasoning with salt and pepper to taste.
Wet your hands with water and use a small amount of salt to prevent sticking, then shape the cooked rice into triangles or balls, pressing the filling into the center.
Wrap each rice ball with a strip of nori and serve immediately.
35
g41
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Rwandan
Cuban