Onigiri
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4.0
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Onigiri
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Onigiri is a Japanese dish made from white rice in the shape of a triangle or balls often wrapped in nori seaweed and stuffed.
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Ingredients
- 2 cups Japanese short-grain rice
- 6 whole red umeboshi (type of Japanese apricot in brine)
- salt
- 2 sheets grilled nori (yakinori)
- Other traditional fillings possible
- Shio , literally "salt": shio onigiri is made with only salt on the outside and no filling on the inside
- beni shōga (pickled ginger)
- Okaka: mixture of katsuobushi , smoked, dried and grated skipjack tuna and soy sauce
- Grilled and crumbled salted salmon
- Takanazuke: Japanese mustard leaves in brine
- Tarako: salted cod roe
- Mentaiko: tarako , salted cod roe seasoned with hot peppers
- konbu (dashima or haidai: type of seaweed that can be thinly sliced and cooked with a mixture of soy sauce, mirin and sake to obtain a condiment called tsukudani to be stuffed inside an onigiri)
- Shio konbu: fresh konbu sliced into thin strips , salted and dried
- Tenmusu: usually stuffed with a piece of shrimp tempura
- Karaage: Japanese fried chicken
- Ajitsuke Tamago: eggs for ramen
- cooked salmon
- cooked chicken
Instructions
- Immerse the rice in a container generously filled with cold water and rub it between both hands for 2 minutes then drain it.
- Repeat the same operation 5 times or more, or until the water is clear.
- Cook rice by absorption, normally in a rice cooker or Dutch oven, according to package directions.
- While the rice cooks, remove the pits from the umeboshi.
- Using kitchen scissors, cut the nori sheets into thirds.
- Prepare a medium bowl of water and a small bowl of salt.
- When the rice is cooked by absorption, fluff it with chopsticks, then, using a spatula, transfer it to a bowl so that it cools more quickly.
- Cover the bowl with a damp cloth to prevent the rice from drying out.
- When the rice has cooled enough to handle without burning, wet the hands in the bowl of water and dip the index finger in the bowl of salt.
- Rub the salt between both hands then pour ⅙ of the rice into one hand.
- Squeeze a pitted umeboshi into the center of the rice mound and enclose it there.
- Bend the fingers over the rice, then use the index and middle fingers of the free hand to shape the rice into a triangle, without pressing it down too much.
- Manipulate the rice ball until the triangle has sides of equal length and it is about the same thickness.
- To wrap the onigiri, place a strip of nori centered over the rice then wrap each side of the nori around the triangle and under the base.
- Garnish the top of the onigiri with a small dab of umeboshi, to identify what's inside.
Notes
- Following the same principle as the umeboshi onigiri, garnish the top of each piece with a small piece of the chosen stuffing.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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