Onigiri - Rice balls with kombu
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  • Onigiri - Rice balls with kombu
  • Onigiri - Rice balls with kombu
  • Onigiri - Rice balls with kombu

Freeze Dried Meals

Onigiri - Kombu Rice Balls

Onisi Foods
ONI-06-06
Onisi Foods

Japanese cuisine comes to Freezedried & Co. Enjoy a delicious onigiri at home, at work or during your outdoor adventures!

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Description

An onigiri is a small, compact rice ball made with one or more fillings. It comes in several shapes, but the most common — and the one you'll find in this pack — is the triangle. Seen more as a snack than a full meal by the Japanese, onigiri can be eaten at any time of day. Its convenient format makes it easy to take on the go.

This recipe, prepared by Onisi Foods, is made with rice sourced directly from Japanese paddies and kombu, a seaweed widely consumed across Asia. This popular rice sandwich from the Land of the Rising Sun will serve you well on a hike, out at sea or even at work.

Kombu onigiri is:
- A Japanese speciality prepared by a Japanese company
- Healthy, tasty and filling
- A product with a 5-year shelf life from the date of manufacture

Nutritional values

Composition Per 100g Per product
Energy value in Kcal 357 150
Energy value in Kj 1494 628
Lipids (g) 0.7 0.3
Of which saturated fats (g) 0.7 0.3
Carbohydrates (g) 185.9 78.1
Sugar (g) 14 35
Fibre (g) 4.5 1.9
Proteins (g) 17.6 7.4
Salt (g) 0 0
Weight without packaging (g)
42
Weight with packaging (g)
52
Volume of water to add (ml)
67
Rehydrated weight (g)
109
Preparation time (min)
Hot water
Number of portions
1
Shelf life (from date of manufacture)
2 years
Preparation type
Freeze-dried
Type of cooking
Asian
Diet
Low sugar, Lactose-free, Vegan, Vegetarian
Country of origin
Japan
Ingredients
Non-glutinous rice (grown in Japan), salted kombu (protein hydrolysate, kombu, salt), seasoning (amino acid, etc.), sweetener (sorbitol, liquorice), caramel colouring, thickening polysaccharide.
Preparation method
Remove the oxygen absorber and open the bottom of the back.Remove the sticker and add hot water up to the line (approximately 67 ml).Shake approximately 20 times and wait 15 minutes. If using cold water, wait 60 minutes.Cut horizontally by hand at scissor mark 2 and diagonally at scissor marks 3 and 4.
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