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4 Serves
90 Mins
4 g
53 g
4 g
Rinse the Japanese short-grain rice under cold water until the water runs clear, then cook it in a rice cooker or pot until tender.
Ingredients, vitamins, and health benefits
Japanese Short-Grain Rice
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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
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
50 mg / 4,700 mgSodium
287 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
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
While the rice cools slightly, heat the vegetable oil in a frying pan and sauté your chosen filling ingredients until cooked through, seasoning with salt and pepper.
Wet your hands with water to prevent sticking, take a portion of rice, press a small amount of filling into the center, and shape the rice into a firm triangle or ball.
Wrap the base of each rice ball with a strip of nori sheet if desired and serve immediately.
Vegetable Oil
Salt
Black Pepper
Nori Sheets
Vitamin A
0 µg / 900 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin 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
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
50 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g40
g25
g
Japanese
JapaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g