Description
A complete and nutritious lunch in one box!
These delicious onigiri rice balls are packed with flavor and texture.
Ingredients
Units
- 1 cups (237 ml) white Japanese rice
- 1 cups (237 ml) brown short-grain rice
- 1 cups (237 ml) quinoa
- 1 1/2 cups (355 ml) water
- 1 bunch (156 g) watercress
- 1/2 tsp flaky sea salt
- 10-15 grains sansh?or
- sichuan pepper
- 1 1/2 cups (355 ml) frozen peas
- a few spoonfuls zen pebble furikake
- a small bowl of water
- a small plate of sea salt
Instructions
- Wash the combined rice and quinoa in your cooking pot with cold water, rubbing off the starch. Discard the water and repeat twice. Drain completely, and add the measured water.
- Cover and bring to a boil, then simmer over low heat for 15 minutes.
- Remove from the heat and let stand for 5 minutes, covered.
- Place the watercress in a heatproof bowl and pour boiling water over to submerge.
- Leave for 2 minutes, then drain and cool completely under cold running water.
- Tightly squeeze the watercress to remove excess water.
- Chop the watercress finely and mix it with salt and sansho pepper.
- Put the cooked rice and quinoa in a large mixing bowl and gently stir in the frozen peas.
- Gently fold in the watercress and optional seasonings.
- Divide the rice into 5 equal parts.
- Wet your hands with a little salt and gently squeeze each part of the rice into balls, wetting your hands in between each one.
- Pack a couple of the rice balls in your bento box, or wrap each one in parchment paper or reusable wax wrap.
- Pack the carrot in any remaining space in the box, or in a separate pot.
- Put the nuts and dried fruit in a small separate pot.
- Pack in a bento bag or furoshiki with a napkin.
Notes
- For perfectly formed onigiri, wet your hands frequently with salted water.
- To customize, add other fillings like cooked chicken, salmon, or pickled vegetables.
- Store leftover cooked rice and quinoa separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1.75 oz
- Calories: 300
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 60
- Fiber: 5
- Protein: 7