Rice Balls

I found out about these rice balls, or onigiri, from my trip to Japan. They're literally a ball of rice, with some kind of filling inside, typically salmon or tuna. I freaking love these little balls, they pack a bunch of flavor and will definitely hold you over if you're hungry before a meal. It's super easy to meal prep a bunch of these ahead of time, and they're actually pretty therapeutic to make 😂

Ingredients:

Makes about 8 rice balls

• 2 c sushi rice (Japanese short-grained rice)
• 2 c water
• 1/4 c rice vinegar
• 2 tsp honey
• 1 cooked salmon fillet
• 1 can of tuna
• mayo of choice
• sriracha

Directions:

1. Wash your sushi rice in a bowl with water until the water becomes clear.
2. Drain the water from the rice and add 2 new cups of clean water.
3. Cook your rice according to the rice cooker. If using a pot on the stove, bring the water to a boil on high heat, then lower the heat to low, cover, and steam for 20 minutes.
4. Transfer your rice to a new bowl and add rice vinegar, honey, a pinch of salt, and mix until well combined.
5. Grab your tuna and salmon (or you can pick 2 of whichever one you prefer) and add to a bowl.
6. Add about 2 tablespoons of mayo and 1 tablespoon of sriracha. 
7. Mix until the fish is well combined. You can add more mayo and sriracha to your liking. 
8. Grabbing your rice ball mold or your hands, start shaping rice into a triangle shape. If using the mold, add rice to the bottom and edges.
9. Add your filling to the middle.
10. Add more rice to the top, ensuring that rice is completely surrounding the filling.
11. Press the mold lightly, or with your hands to solidify the rice into the desired shape. 

I like to add some sesame seeds on top of my rice balls for a little more texture and flavor. I also like to store the rice balls individually with plastic wrap in the refrigerator so I can take them to-go whenever I need to. Let me know if you liked this recipe! 🫶