Onigiri
Appetizers • Japanese
Description
You need short-grain rice to ensure it sticks well after cooking.
Ingredients
- Rice ½ glasses
- Salt a pinch
- Water 1 glass
- Dried Nori Seaweed 4 pieces
Step-by-Step Guide
Step 1
Rinse the rice thoroughly 8–10 times and place it in a pot. Add a cup of water.
Step 2
Cook over high heat without a lid until the rice begins to boil. Reduce the heat and cook for 15 minutes. Cover with a towel and then with a lid.
Step 3
When the rice cools slightly, wet your hands with water, rub a pinch of salt between your palms, and shape the rice into a compact ball. Make a small indentation in the center with your finger and add your filling. Traditional fillings for onigiri include various types of fish, roe, or meat. Vegetarian options include pickled cucumbers, umeboshi (a Japanese condiment made from salted plums), and seaweed. Korean-style asparagus also works well.
Step 4
Seal the indentation filled with the filling using a teaspoon of rice and shape it into onigiri. They can be any shape you like, but the most common options are round or triangular.
Step 5
Wrap the onigiri with a strip of nori, with the rough side facing in.
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