How do I make (homemade) onigiri~(rice ball)?
Follow the directions for cooking the rice. Note it should be Japanese-style rice so it sticks together easily. However, you might want to leave the rice in the pot for about 20 to 30 minutes before turning the rice cooker or pot on, so that the rice can become sticky. Let the rice stand for a few minutes for it to cool down before proceeding. As you’re waiting, make your fillings (if applicable as this is optional). Whip tuna and mayo in a bowl, cut vegetables, meat, etc to kill some time. Place a cutting board or wax paper on the counter and wet your hands throughly. This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper. Make a deep crater in the rice ball, but don’t puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in. Insert your fillings into the hole. Make sure
Recipe for a Basic Onigiri Ingredients: 1 cup Japanese short grain rice Salt 2 ounces grilled salmon 2 (7×6-inch) sheets of nori (seaweed). NOTE: This particular recipe assumes that you don’t have a rice cooker. After following the steps below, you should have 4 onigiri. Each onigiri is 84 calories; 11 mg sodium; 9 mg cholesterol; 2 grams fat; 0 saturated fat; 12 grams carbohydrates; 4 grams protein; 0.56 gram fiber. Active work time: 10 minutes. Total preparation time: 1 hour, 10 minutes. Step #1: Place the rice and 1 1/4 cups of cold water in a saucepan and soak for 30 minutes. Bring it to a boil over medium heat, lower the heat, lower and simmer until the liquid has been absorbed. This should take about 20 minutes. Let stand, covered, for an additional 15 minutes. Step #2: If you don’t have an onigiri mold, wet your hands in water, dust them with salt if you want, and divide the fresh rice (it should still be warm) into four balls. Place each ball on a sheet of plastic wrap to make
Here’s a basic recipe to make 8 onigiri: 4 cups steamed Japanese rice 8 strips of dried nori (seaweed) Salt to taste *For fillings: ume (pickled plum) / grilled salted salmon Grill salted salmon slices. After the salmon cools, tear it into small chunks and set aside. Put about a half cup of steamed rice in a rice bowl. Make a dent in the center of the rice and place fillings, such as ume (pickled plum) and grilled salmon. Wet your hands in water so that the rice won’t stick. Rub some salt on your hands. Place the rice in the rice bowl on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Wrap the rice ball with a strip of nori. Makes 8 rice balls. If you’d like to skip the whole seaweed and Japanese rice thing, and use different fillings, here’s a very user-friendly recipe that presents onigiri as a standard item in every Japanese child’s lunchbox: ‘Onigiri’ or Rice Balls are usually in every child’s lunch box: Make up a batch of rice. You c
