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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prep: Begin by cooking the rice until tender and fluffy. Do not rinse the rice of its starches before cooking because you want the starch to act as a sticking agent later. | 2. While the rice is cooking, mix the salt and the warm water into a bowl until dissolved. Taste to test saltiness, add more salt if needed. Set aside. | 3. Next, add together the Soy Sauce, Mirin, and the sugar cube into another bowl. | 4. Take the cheese stick and chop finely. Then take 1/4 of the pieces and squish into a small ball with your hands. Make 4 balls total and place them into the Soy Sauce mixture. | 5. When the rice is done place into a large bowl. Fluff the rice until it is hot, but not scorching. (You don't want to burn yourself!). | 6. Making the Onigiri: First, dip your clean hands (I suggest removing all jewelry) into the bowl of warm saltwater. | 7. Take a portion of the rice and spread it onto the palm of your hand. Make a small depression in the middle. | 8. Place one cheese ball into the depression and close the rice layer on top of itself, adding more rice from the bowl to help seal the cheese inches. | 9. Repeat above steps. If you find that the rice is sticking to your hands, just rewet them in the saltwater. | 10. Eat warm, or pack them in your bag as a snack for later! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup	cooked	-	-	-	-
mozzarella cheese	1	stick		-	-	-	-
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
mirin	1	tablespoon		-	-	-	-
sugar cube	1			109.7125	28.3438	0.0	0.0
salt	2	tablespoons		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.