Japanese Rice Ball, Onigiri
Konnichiwa, it's Nami from Just one cookbook.
Today, I want to show you how to make Japanese rice balls called Onigiri or Omusubi.
Stuff with a variety of fillings and flavors, these rice balls make a quick snack,
and I also packed them for my children's lunch.
In this recipe, you'll learn how to make onigiri using the most common ingredients for rice balls in Japan.
So let me show how to put it together.
put 2 cups Japanese short grain rice in a large bowl
gently wash the rice in a circular motion and discard the water, repeat 3-4 times
soak rice for 30 minutes
sprinkle kosher salt on both sides of the salmon fillet
bake at 400F ( 200C ) for 25 minutes
place 3 Umeboshi on a 10” x 10” sheet of plastic wrap
fold in half and squeeze the seed out from each Umeboshi
put 6 Tbsp Katsuobushi (dried bonito flakes) in a bowl
add 2 Tbsp soy sauce
mix to combine
put 70g ( 2.5 oz ) drained canned tuna in a bowl
add 2 Tbsp Japanese mayonnaise
and 1/2 Tbsp soy sauce
mix to combine
put tone package kombu in a bowl
break salmon into flakes
drain rice
set aside for 15 minutes
place the rice in a heavy-bottom pot
add 2-1/2 cup water
cook until boiling
once boiling, turn the heat to the lowest setting and continue to cook covered for 12 to 13 minutes
remove the pot (with the lid on) from the heat and let it steam for another 10 minutes
cut nori sheets into thirds
transfer the rice to a large plate
fluff the rice with a rice scooper
let rice cool down a bit
wet hand with water
dip finger in salt
rub to spread all around your palms
scoop out a handful of warm rice (about 1/3 cup) into one hand
create a small well (indentation) in the center of the rice
put one kind of fillings ( about 1-2 tsp ) inside
mold the rice
gently form the rice into a triangle
wrap the onigiri with nori (seaweed)
place a little bit of each filling on top of onigiri so we know what flavor is the onigiri
Alternative Method of Making Onigiri
place a piece of plastic wrap in a bowl and put the rice and salt on top
put one kind of fillings (about 1-2 tsp.) inside and rice on top
pull the plastic wrap corners and twist a few times
form into a triangle shape
itadakimasu!
I hope you will give this Onigiri recipe a try and let me know what you think.
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Thank you for watching and see you next time.
matane!
just one cookbook