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Onigiri Rice Balls in Three Variations

Recipe Onigiri Rice Balls in Three Variations


First:


Second:
“To make triangle-shaped rice ball with salted salmon filling:

Sprinkle salted salmon with sake, then cover with a plastic wrap and microwave for 1.5-2 minutes. When it cools, remove the skin and bones, then flake it. Moisten your hands with water. Sprinkle little salt on your palm and rub together. Take a lump of rice in your palm. Then make a small hole in the middle and stuff with half portion of salmon flakes. Cup your hands together and pack the rice to form a triangular ball. Wrap a strip of nori seaweed around the ball. Make another rice-ball in the same way.”

Step 1

“To make barrel-shaped rice ball with miso filling:

Follow the same procedure to moisten and salt your hands. Make a barrel-shaped rice ball this time with 1 teaspoonful of miso as a filling. Wrap a strip of nori seaweed around the ball. Make two balls.”

“To make bite-size rice balls:

Mix yukari (red shiso perilla flakes) with one bowl of rice. Mix chopped mizuna (potherb mustard) green with another bowl of rice. Make four bite-size rice balls, two for each filling.”

Step 3

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