Onigiri — Japanese rice balls

Onigiri — Japanese rice balls

Onigiri is a traditional Japanese snack that you can take with you for lunch or cook for lunch or dinner. The beauty of onigiri is that it does not require special tools to prepare the dish: neither mats nor anything else is needed. Preparing the balls is very simple and it turns out delicious.

Ingredients:
Sushi Rice — 1 Stack
Strips of nori seaweed — to taste
Any filling — 1 cup
Salt, spices — to taste

Cooking:
The first stage is cooking rice.

  1. Wash the rice under porosity water. Place in a saucepan, add water (so that the rice is covered about 1 cm), cover and put on high heat and bring to a boil. Then turn down the heat, remove the lid, cook for about 15 minutes, without stirring the rice. Turn off the heat, wrap the pot in a towel and let the rice stand for about 20 minutes. Do not wash the rice — then it will cease to be sticky. Usually there is no water left, but if it is, just drain it. Round-grain rice not processed by steam will approach.
  2. Cool the rice to a warm state, and then prepare the balls.
  3. You can take any stuffing: smoked or salted fish, seafood, cucumbers.
  4. Put some rice in a palm moistened with salted water, put the stuffing in the center, which you can “hide” in rice. Too much compression is not necessary: ​​just enough to give the product a shape and make sure that onigiri holds it tightly.
  5. Onigiri can be round or triangular in shape. Wrap the finished ball or triangle in a nori leaf, but you can experiment and use a leaf of lettuce or even bacon.
Onigiri - Japanese rice balls
Onigiri — Japanese rice balls

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