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Ingredients
Cottura riso
- 300 g di riso bianco glutinoso (giapponese)
- 580 g di acqua
- ½ - 1 cucchiaio di olio extravergine di oliva
- ½ - 1 ½ cucchiaini di sale
Onigiri
-
150
g di prugne giapponesi (umeboshi), a pezzetti
or 150 g di filetti di salmone fresco cotto, a tocchetti - 5 fogli di alga kombu, tagliata a strisce (2x5 cm)
- Nutrition
- per 1 porzione
- Calories
- 1204.5 kJ / 287.8 kcal
- Protein
- 7.3 g
- Carbohydrates
- 60.4 g
- Fat
- 3.6 g
- Saturated fat
- 0.4 g
- Fiber
- 0.8 g
- Sodium
- 507.3 mg
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