Hello, I’m Marie. Today, I will show you a way to prepare onigiri - japanese rice ball recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Onigiri - Japanese Rice Ball Recipe
Onigiri - Japanese Rice Ball is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Onigiri - Japanese Rice Ball is something that I have loved my whole life. They’re fine and they look fantastic.
To bewith this particular recipe, we must first prepare a few components. You can cook onigiri - japanese rice ball using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Onigiri - Japanese Rice Ball:
- Take 320 g short grain white rice
- Get 400 ml water
- Make ready 100 g grilled salted salmon fillet
- Prepare 50 g frozen peas
- Take 1 tbsp fine salt
- Get Any types of Japanese Tukemono pickles
- Prepare 2 tbsp black toasted sesame seeds
- Take 2 tbsp white toasted sesame seeds
- Get 1 sheet dried nori seaweed
- Take For Katsuobushi Filling
- Prepare 10 g bonito flakes
- Get 1 tbsp soy sauce
- Make ready 1 tbsp mirin
- Get For Tuna Mayo Filling
- Take 80 g tinned tuna, drained
- Prepare 1 1/2 tbsp Japanese mayonnaise
- Make ready 1 tsp soy sauce
Instructions to make Onigiri - Japanese Rice Ball:
- Cooking rice first. Wash rice thoroughly and repeat until water becomes almost clear. Repeat rinsing and draining for at least 3-4 times until the water becomes fairly clear. Place the drained rice together with the appropriate amount of cold water in a heavy based medium saucepan and soak for at least 30minutes.
- Start cooking the rice with the high heat, covering with a lid and bring to boil. Once it reaches to boil, then reduce the heat to the lowest heat and simmer for about 12-15 minutes or until water is absorbed. You must keep the lid closed at all times as you are steaming the rice, not boiling. Once rice is cooked, leave it to set with the lid on for another 15 minutes.
- While cooking the rice, prepare for the fillings. Mix each fillings in a separate bowls and set aside. Quickly boil frozen peas with a little salted water for about 3-4 minutes, drain and leave them to cool. And then chop cooked peas finely chop or blitz for few seconds to make fine pieces. Flake up grilled salmon.
- Transfer piping hot rice into two separate medium bowls to the ratio of one 2/3 to one bowl and 1/3 to another bowl. And then prepare water in another bowl. Leave 1 tbsp of salt on a saucer. Mix chopped peas into 1/3 of rice and mix.
- Wet both hands and then touch salt with three wet finger tips and then spread salt to over both palms by gently rubbing both hands. Take a handful of the rice and then make a bowl by shaping it into triangular shape.
- Once you formed a triangular shape, poke the middle with an index finger and then add one filling. Cover the hole with a little extra rice and the shape it back to triangular again. Repeat this with the rest of rice and different filling. Best to use tuna mayonnaise filling for pea rice and use salmon filling and katsuobushi filling for plain rice.
- On a plate, sprinkle mixture of black and white toasted sesame seeds. Take katsuobushi filling rice ball and then run through the 3 surfaces that are not triangle shape. Use nori sheet to cover two triangular side of salmon rice ball. Serve with Japanese pickled vegetables on the side.
So that’s going to wrap it up with this distinctive dish onigiri - japanese rice ball recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
