Always check the labels of the products you use.
Method
- 1
Cool. Wet your hands and share rice into 4 equal-sized balls, around each (2/3 cup). Working with one ball after another, squeeze and compress rice ball among your cupped palms to form it in a triangular shape. Stand onigiri on a rimmed baking tray and brush uniformly all over with soy sauce. Repeat with leftover rice balls. Onigiri can be made in advance, covered using cling film, plus held at room temperature for upwards to 2 hours. Light one chimney full of charcoal. Pour out and spread the coals uniformly over half of the coal grate when all the charcoal is lit plus covered using gray ash. Set cooking grate in put, cover grill and let to heat for 5 minutes. Clean plus oil the grilling grate. Heat half the grill to high if using a gas grill. Add onigiri to cool side of grill and heat till the bottom side is browned, around 10 minutes. Carefully flip onigiri using a spatula. Carry on cooking till browned on the second side, around 10 minutes. Move to a serving platter and eat at once with extra soy sauce alongside for dipping.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low fat: 1 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.2 g saturated fat per 100 g, 0.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Sugar-free: 0.4 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 92 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 488 kcal |
| Protein | 10.9 g |
| Carbohydrate | 105.8 g |
| of which sugars | 0.4 g |
| of which free sugars | 0 g |
| Fat | 0.9 g |
| of which saturates | 0.2 g |
| Fibre | 1.8 g |
| Salt | 2.11 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
