How to Make Delicious Japanese Rice Balls

Name: How to Make Delicious Japanese Rice Balls
Total time: 45 min
Ingredients: 2 ¼ cups Rice; Salt; 3 Nori seaweed; 1–2 Salmon; 1 packet Bonito flake; 1 ½ tbsp Soy sauce; 1 can Tuna; 2 tbsp Mayonnaise; 2 Umeboshi; 2 Cod; Kombu; Furikake

By Just One Cookbook · 45 min

Ingredients

Rice2 ¼ cups
Salt
Nori seaweed3
Salmon1–2
Bonito flake1 packet
Soy sauce1 ½ tbsp
Tuna1 can
Mayonnaise2 tbsp
Umeboshi2
Cod2
Kombu
Furikake

Instructions

Cook the rice in a rice cooker or pot with the water, then keep it warm.
Salt the salmon fillets and cook them until done, then flake the flesh and discard the skin and bones.
Mix the drained tuna with Kewpie mayonnaise and ½ Tbsp soy sauce.
Mix the katsuobushi with 1 Tbsp soy sauce.
Prepare the umeboshi and karashi mentaiko as fillings.
Wet your hands with salted water, put rice and a filling in the centre, and shape into triangles or balls.
Wrap each rice ball with a strip of nori, and coat with furikake if you like.

Summarized from Just One Cookbook's video. Watch it for the details.

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Rice Salmon Nori seaweed Kombu Bonito flake Cod Tuna

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