Yukari Onigiri (Red Shiso Rice Balls)
ゆかりおにぎり · Yukari Onigiri
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Yukari onigiri are rice balls made by mixing freshly cooked rice with yukari, a Japanese seasoning of dried, salted red shiso leaves. The shiso gives the rice a pretty purple speckle and a gentle salty-sour flavor that goes down easily even with children who are wary of strong tastes. In preschool kitchens, these are a go-to for lunch and snack time because they take only two ingredients and are easy for small hands to hold. Yukari (sometimes sold as red shiso furikake) can be found at Japanese grocery stores or online.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 60 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
Seasonings
- 0.8 gyukari (dried red shiso seasoning)A tangy, salty purple sprinkle made from dried red shiso (perilla) leaves, usually shaken over rice. Substitute: Shiso furikake, or a pinch of salt plus a few drops of umeboshi (pickled plum) vinegar.
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- yukari (dried red shiso seasoning) (ゆかり)
- A tangy, salty purple sprinkle made from dried red shiso (perilla) leaves, usually shaken over rice. Substitute: Shiso furikake, or a pinch of salt plus a few drops of umeboshi (pickled plum) vinegar.
Directions
- 1
Mix the yukari into the cooked rice and shape into rice balls.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 207 kcal | 414 kcal | 207 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 0.6 g | 1.2 g | 0.6 g |
| Carbohydrates | 46.8 g | 93.6 g | 46.8 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 57 mg | 114 mg | 57 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 207 kcal | 3.6 g | 0.6 g | 46.8 g | 0.3 g | 0.3 g | 6 mg | 0.6 mg | 57 mg |
| 1 adult serving | 414 kcal | 7.2 g | 1.2 g | 93.6 g | 0.6 g | 0.6 g | 12 mg | 1.2 mg | 114 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
