Pregnancy Friendly Onigiri (Japanese Rice Balls)
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain japanese white rice (sushi rice)
- 2 ¼ cups water
- 1 tsp kosher salt
For the tuna-mayo filling
- 1 can (5 oz) tuna packed in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 1.2 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 2 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tsp soy sauce
For the umeboshi filling
- 4 umeboshi (pickled plums), pitted
For assembly
- 8 sheets nori, cut into 3-inch-wide strips
- 1 tsp toasted sesame seeds (optional)
- 1 tbsp kosher salt, for shaping
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
- 2
Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered and undisturbed, for 10 minutes.
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