Aonori Rice Balls Recipe

Ingredients with Measurements:
- 2 cups of cooked short-grain rice
- 1 tablespoon of aonori (dried green seaweed flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 teaspoon of sugar
- Salt to taste
- 4 sheets of nori (dried seaweed)

Special equipment needed:
- Rice cooker or pot
- Mixing bowl
- Plastic wrap
- Rice paddle or spatula

Step-by-step instructions:

1. In a mixing bowl, combine the cooked rice, aonori, soy sauce, mirin, sake, sugar, and salt. Mix well until the rice is evenly coated with the seasoning.

2. Wet your hands with water and scoop out a small amount of the seasoned rice. Roll it into a ball about the size of a golf ball.

3. Place a sheet of nori on a flat surface, shiny side down. Put the rice ball on top of the nori.

4. Fold the nori around the rice ball, pressing it gently to make sure it sticks.

5. Wrap the rice ball with plastic wrap to keep it in shape. Repeat the process with the remaining rice and nori sheets.

6. Let the rice balls cool down to room temperature before serving.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- Makes 4 rice balls

Nutritional information:
- Calories: 180
- Fat: 0.5g
- Carbohydrates: 39g
- Protein: 3g

Substitutions for ingredients:
- Aonori can be substituted with other types of dried seaweed flakes, such as wakame or kombu.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or sherry.

Variations:
- Add chopped scallions or sesame seeds to the seasoned rice for extra flavor.
- Use sushi rice instead of short-grain rice for a stickier texture.
- Stuff the rice balls with fillings such as pickled plum, tuna, or salmon.

Tips and tricks:
- Wetting your hands with water will prevent the rice from sticking to your hands.
- Use a rice paddle or spatula to mix the seasoning into the rice to avoid crushing the grains.
- Use a sharp knife to cut the plastic wrap and nori when serving.

Storage instructions:
- Store the rice balls in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat, remove the plastic wrap and microwave the rice balls for 30 seconds.

Presentation ideas:
- Serve the rice balls on a bed of lettuce or sliced cucumber for a refreshing contrast.
- Arrange the rice balls on a platter and garnish with sliced avocado or cherry tomatoes.

Garnishes:
- Chopped scallions
- Sesame seeds
- Shredded nori

Pairings:
- Green tea
- Miso soup
- Edamame

Suggested side dishes:
- Grilled teriyaki chicken
- Stir-fried vegetables
- Tempura shrimp

Troubleshooting advice:
- If the rice balls are too dry, add a little more soy sauce or mirin to the seasoning mixture.
- If the rice balls are falling apart, wet your hands with water and roll the rice balls more tightly.

Food safety advice:
- Make sure to wash your hands and utensils thoroughly before handling food.
- Store the rice balls in the refrigerator to prevent bacterial growth.

Food history:
- Rice balls, also known as onigiri, are a popular snack and lunch item in Japan. They are often filled with pickled plum, salmon, or tuna.

Flavor profiles:
- Aonori adds a savory, umami flavor to the rice balls, while the soy sauce and mirin provide a sweet and salty balance.

Serving suggestions:
- Serve the rice balls as a snack or as part of a bento box lunch.

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Region: Japanese

Taste: Savory, Umami, Salty, Nutty, Aromatic