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.”
“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.”
