Ingredients
Scale
- 2 cups (approx. 400g) Short-grain Japanese rice (Sushi Rice): This type of rice is crucial for its sticky texture, which helps the balls hold their shape.
- 2 ½ cups (600ml) Water: For cooking the rice to the perfect consistency.
- ¼ cup (60ml) Rice Vinegar: Adds a tangy, slightly sweet flavor characteristic of sushi rice.
- 2 tablespoons Granulated Sugar: Balances the vinegar and enhances the overall taste.
- 1 teaspoon Salt: For seasoning the rice.
- 1 large Cucumber (approx. 250-300g): Provides a refreshing crunch and coolness. English or Japanese cucumbers work well.
- Optional: 1 tablespoon Toasted Sesame Seeds: For a nutty aroma and added texture, sprinkled on top or mixed in.
- Optional: Nori (Seaweed) Strips: For wrapping around the rice balls, adding flavor and a traditional touch.
Instructions
- Prepare the Rice:
- Rinse the short-grain rice under cold running water several times, gently swirling the rice with your hands, until the water runs mostly clear. This removes excess starch and prevents the rice from being overly gummy.
- Drain the rice well and transfer it to a medium saucepan or rice cooker.
- Add the 2 ½ cups of water. If using a saucepan, bring the water to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time.
- If using a rice cooker, simply follow the manufacturer’s instructions for cooking white rice.
- Once cooked, let the rice stand, covered, for at least 10 minutes off the heat. This allows the steam to finish cooking the grains.
- Season the Rice:
- While the rice is standing, prepare the sushi vinegar seasoning. In a small bowl, combine the rice vinegar, granulated sugar, and salt. Stir well until the sugar and salt are completely dissolved. You can gently warm the mixture for a few seconds in the microwave if needed to help them dissolve.
- Fluff the cooked rice gently with a rice paddle or spatula. Transfer the hot rice to a large, non-metallic bowl (wood, glass, or plastic is ideal, as metal can react with the vinegar).
- Gradually pour the vinegar mixture over the hot rice while using a cutting and folding motion with the spatula to distribute it evenly. Try not to mash the rice grains. Fan the rice as you mix (traditionally done with a hand fan) to help it cool down quickly and give it a glossy sheen. Continue until the rice is seasoned throughout and has cooled to slightly warmer than room temperature – it should be comfortable to handle.
- Prepare the Cucumber:
- Wash the cucumber thoroughly. You can choose to peel it or leave the skin on for added color and nutrients.
- Trim off the ends of the cucumber.
- Using a sharp knife or a mandoline slicer, cut the cucumber into thin, long strips or julienne. Aim for strips about 2-3 inches long and quite fine, so they integrate well into the rice balls without making them fall apart.
- If your cucumber has a lot of seeds and moisture in the center, you might want to scoop out the seedy core before julienning.
- Optional: You can lightly salt the cucumber strips and let them sit for 5-10 minutes in a colander to draw out excess moisture, then pat them dry with paper towels. This step helps keep the rice balls from becoming soggy too quickly, especially if you’re not serving them immediately.
- Form the Rice Balls:
- Prepare a small bowl of water (you can add a pinch of salt to it – this is called tezu and helps prevent rice from sticking and lightly seasons the outside).
- Wet your hands in the bowl of water. This is crucial to prevent the sticky rice from clinging to your palms. Re-wet your hands as needed between forming each rice ball.
- Take a scoop of the seasoned rice (about ¼ to ⅓ cup, depending on your desired size) into one palm.
- Gently flatten the rice in your palm to create a small bed.
- Place a small bundle of the prepared cucumber strips in the center of the rice. Don’t overfill, or the rice ball will be difficult to close.
- Bring the edges of the rice up and around the cucumber strips, enclosing them completely.
- Gently cup the rice with both hands and start shaping it. You can make traditional triangular (onigiri) shapes, round balls, or small俵形 (tawara-gata) cylindrical shapes. Apply gentle but firm pressure to compact the rice so it holds together, but don’t squeeze so hard that you crush the grains. The goal is a rice ball that is firm enough to hold its shape but still has a soft, fluffy interior.
- If using, press some toasted sesame seeds onto the surface of the rice balls or gently mix them into the rice before shaping.
- Repeat with the remaining rice and cucumber strips, re-wetting your hands frequently.
- Serve:
- Arrange the finished Soft Rice Balls with Cucumber Strips on a platter.
- If using nori strips, you can wrap a small strip around the middle of each rice ball just before serving. This not only adds flavor but also provides a convenient “handle.”
- Serve immediately or cover and refrigerate if making ahead (see tips for storage).
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Sodium: 350mg
- Carbohydrates: 55g
- Fiber: 2g