Japanese Rice Balls with Egg and Cheese

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filed under Snacks

Japanese Rice Balls with Egg and Cheese
Serving size: 1 each
Recipe category: Snacks
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 210 (10% DV)
Fat: 4g (6% DV)
Carbohydrates: 33g (11% DV)
Protein: 8g (17% DV)
Description: This is a great and filling snack. Usually one or two of these can really fill me up. Rather cheap as well. I started making these not too long ago. Takes some practice but I got the hang of it pretty quick. I've also tried filling it with other vari
Tags: Japanese Rice Ball Onigiri Egg
Ingredients:  Makes 6 servings (6 each)

Tip: For nutritional information on all the ingredients in Japanese Rice Balls with Egg and Cheese just click on each ingredient name. Then adjust the serving size for any Japanese Rice Balls with Egg and Cheese ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Fill Measuring cup with 1 1/2 cups of Sushi Rice and empty it into a medium saucepan with lid.

Fill measuring cup with 2 cups water and add to saucepan. Turn heat on to medium until it comes to a soft boil.

Stir rice and cover it with lid. Turn heat down to low and let it simmer for 20 minutes, stirring occasionally.

During this time you may prep your eggs. Scrambling them in a bowl and adding in the cheese.

After the rice is done cooking let it set up for about 10 more minutes off the heat. During this time you may cook your eggs.

Pour the eggs into a skillet, set the temperature in between low and medium. Once they start to solidify flip them, don't worry about keeping it neat as you will be tearing them up anyway.

Once everything is cooked dump your rice into a bowl to let it cool as you will be handling it soon. You can put the egg on a separate plate, or in another bowl as well.

Here is an optional step, but trust it...it is worth it. I have tried making these without the help of saran wrap. It is so much more difficult. Take a small cup, like a coffee cup and get a fairly decent size sheet of saran wrap, center it over the cup, letting it sink down just a bit. This is how you will form your rice balls.

Take a hand full of rice and put it into the indention of saran wrap, make sure the wrap is secure, else it may fall. Now push a little indention into the middle of the rice, tear up some egg and insert....I usually use a decent size sliver, roughly have an egg worth, maybe a little less. Now add more rice on top of it.

Here you will take the saran wrap and securely close it with the rice and egg inside. Now you will proceed to shape it into a triangle, ball, or cylindar. I find triangles to be most common. so I do those, though balls may be easier. Once done unwrap it.

Finally you will take a sheet of seaweed. If you are using the Sushi Party brand it has perferated edges, but it does not tear worth a darn. Instead I cut it, which it still rips some. If you can find a better brand I might recommend trying it. Take the torn piece, cut it in half, and wrap it up the base of the triangle on both sides.

Now sit it on a plate and let it sit up. Failing to do so may cause them to break apart..Now repeat 8-12

Refrigerate afterwards, eat them within a few days to keep them from going bad.

A few optionals; If you would like to use soy sauce I recommend before handling rice, just pour a little into your hands and rub them together, this will also help from having so much of the rice stick to your hands.
This is why I recommend the saran as well, because when shaping the rice it seems the rice would rather stick to you then its fellow grains of rice.

Also note depending on the size of your rice balls you may be able to make more or less than 6, though everytime I do it this seems to be the standard amount.

If you'd like to reheat them I recommend putting them in the microwave for about a minute or so, and place a cup of water to prevent drying.
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