Rice balls, called onigiri, are traditionally filled with dried fish and salty pickles and wrapped in nori (seaweed). Today, onigiri fillings can be any leftover meat or vegetables, hard-boiled eggs or other item. Top with sliced cucumbers, bell peppers and shredded carrots. They’re delicious dipped in a little gluten-free soy sauce.
2 cups cooked Japanese rice (short grain, sweet rice or sushi rice)
¼ teaspoon salt, for hands
¼ cup Egg Salad, Faux Tuna Salad or filling of choice
2 sheets nori (seaweed), optional
-Sesame seeds (black and white), optional
1. Let rice cool until you can comfortably hold it. (It should still be a bit warm.) To keep rice from sticking, wet your hands with water and sprinkle them with salt, rubbing your hands together to spread the salt evenly over your fingers and palms.
2. Scoop out a handful of warm rice (about ½ cup) into one hand. Using the other hand, make an indentation in the rice. Place about 1 tablespoon filling of choice inside rice, pressing the filling into the rice. Use your hands to mold the rice around the filling, gently forming the rice into a ball.
3. Wrap each ball with a strip of nori (seaweed) and roll in sesame seeds, if desired. Serve at room temperature.
Each rice ball contains 128 calories, 4g total fat, 1g saturated fat, 0g trans fat, 53mg cholesterol, 105mg sodium, 19g carbohydrate, 1g fiber, 0g sugars, 3g protein, 9 Est GL.