This recipe makes 8 onigiri (Japanese riceballs).
Cook the rice the night before so it is cold and sticky and easy to mould.
Prepare rice in advance.
Divide the rice into 8 equal portions. Mix the sesame oil and salt together in a small dish.
Wet your hands with water and add a little of the salt and sesame mixture into your hand.
Make a little hole in the center of the rice with your finger and fill the hole with a piece of the plum. Cover the filling with rice and press firmly with both hands, making sure the filling is securely in the center. Squeeze the rice into a oval or triangle-shaped ball. Wrap a strip of nori around the onigiri.
Serve with a dipping sauce of soy and sesame.
Makes 4 servings
| Prep Time: | overnight |
| Cooking Time: | nil |
| Ready in: | 15 mins |
Suitable for: |
|
| Finger Food, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1177 kj |
| Calories | 281 kcal |
| Fat | 6.1 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 49.7 g |
| Total Protein | 5 g |
| Fibre | 2.5 g |
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