Onigiri (Rice Balls)

Name: Onigiri (Rice Balls)
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 570 g Freshly cooked short-grain Japanese rice; 1/2 tsp Salt; 4 Umeboshi (pickled plum), pitted; 2 sheets Toasted nori seaweed, cut into strips; 1 bowl Water, for wetting hands

Warm rice hand-pressed into a triangle around a savory center and wrapped in a strip of nori — Japan's original portable meal.

Источник

Автор рецепта Japanese home kitchens · 🏠 Домашняя кухня

Japanese home-style / 日本の家庭料理 — Hand-shaped rice balls are one of Japan's oldest portable foods, first used as a practical way to carry and keep leftover rice before becoming an everyday meal and lunchbox staple.

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Смотри, как это готовят · 3 видео

heyinspace Aoi's Japanese School Lunch SAMUKICHI -Japan food studio-

⏱ 20 мин🍽 4 порций🔥 180 ккал🇯🇵 Япония

ВеганскоеВегетарианскоеБез глютенаБез молочногоБез орехов

Ингредиенты

Порции

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Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Let the hot rice cool just until you can handle it — still warm, not steaming.
Wet both palms with water and rub a pinch of salt across them so the rice won't stick and gets lightly seasoned.
Scoop about three-quarters of a cup of rice into one hand and press a shallow dimple in the center.
Tuck an umeboshi into the dimple and fold the rice over to bury the filling completely.
Cup the rice and press gently, rotating it into a plump triangle — firm enough to hold, not packed hard.
Wrap a strip of nori around the base and serve at once, or cool and pack for later.

💡 Советы

Fillings are endless: grilled salmon flakes, tuna with mayo, kombu, or bonito flakes with soy.
Add the nori just before eating to keep it crisp; wrap it late for packed lunches.
Warm rice packs into a firmer ball than cold rice, which crumbles.