Yummy Onigiri Japanese Rice Balls ?. Fillings can vary, so it's good to use your favorites. You can put almost anything in an onigiri; try grilled salmon, pickled plums, beef, pork, turkey, katsuobushi (dried bonito flakes) seasoned with soy sauce, or tuna with mayonnaise. It is a perfect treat for a quick bite between meals, a part of bento lunch, and even a late night snack.
Using Japanese short-grain rice is the key to tender onigiri even after the rice balls have cooled to room temperature. Using freshly cooked rice that's just cool enough to handle is the key to getting a nice shape without compacting it too much as the rice is pliable, and the high temperature will discourage you from squeezing it too much. Japanese onigiri—rice balls stuffed with delicious fillings and wrapped in nori—is an ideal afterschool snack or lunchbox addition. You can cook Yummy Onigiri Japanese Rice Balls ? using 15 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Yummy Onigiri Japanese Rice Balls ?
- You need of For rice part.
- It’s 300 g of Japanese rice.
- Prepare of Water.
- You need of Some fine salt (use when you form the balls).
- Prepare of Some filling idea.
- You need 1 tin of reading made tuna.
- You need 1 piece of grill salmon, flake them up lightly.
- Prepare of Bonito flakes with soy sauce and mirin.
- It’s of Topping.
- Prepare of Otomafurikake or seasoning seaweed flakes.
- You need of Mixed black and white toasted sesame seeds.
- Prepare of Mashed cooked green peas.
- Prepare of Side dishes.
- Prepare of Kimchi (see recipe).
- You need of Pickled vegetable (see recipe).
In Japan, onigiri simply means rice ball. They are most commonly seen and readily available in convenience stores and have a variety of fillings. It's such a quick and easy snack that the Japanese take as they on-the-go. Do not mistake these as sushi, there is actually a difference.
Yummy Onigiri Japanese Rice Balls ? step by step
- Cook your rice follow this instruction (see recipe).
- Here are some Japanese pickled vegetables.
- Put different toppings into each plate or tray.
- Once cooked your rice, divided into 3 part. Part one mix with mashed green peas leave it in a mixing bowl ready to make rice balls..
- For the 2/3 part of the white rice. Have a bowl of water nearby, dip both hands in water, sprinkle some fine salt (1/2 tsp) in on hand and rub both hand together..
- Pick up about 2 tbsp of rice on one less dominant hand and use your dominant hand to help form the rice to triangle shape. Make a hole in the middle and put about 1 tsp of your preferred stuffing in..
- Then form your rice ball again into triangle shape and dip the top part of your rice onto your seasoning sesame flakes topping..
- Do the same as the 1/3 of the white rice and this time dip the side part with toasted sesame seeds..
- Do the same with green pea rice balls. Serve with some pickled ginger or pickled vegetable..
Known as "rice balls" in English (and also sometimes called musubi), onigiri are those cute triangular bundles of rice ubiquitous with the Japanese lunch scene. They come in all shapes and sizes, and can be filled or sprinkled with all sorts of mouth-watering goodies. Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be. It is also a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori (dried seaweed). Onigiri: a portable, pressed rice ball containing a special filling.