Japanese
Onigiri
Japanese
JapanOnigiri
Japanese rice balls made from freshly cooked short-grain rice, shaped into triangles with a little salt and wrapped in nori.
Ingredients
Pull out and measure what you need before you start cooking.
- 360 g Japanese short-grain rice, uncooked
- 4 dl water
- Salt
- 3 sheets nori
- 6 umeboshi or about 2 tbsp of another salty filling
Good to know
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 6 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Method
Follow the steps from top to bottom while you cook.
- 1
Rinse the rice until the water is almost clear and cook it according to the instructions for Japanese short-grain rice. Let it cool slightly, but shape the onigiri while the rice is still warm.
- 2
Cut the nori sheets into strips or thirds depending on how you want to wrap the rice balls.
- 3
Lightly wet your hands and rub a little salt over your palms. Put about 1 dl of warm rice in one hand and make a small hollow in the centre.
- 4
Add an umeboshi or a little filling, cover with a bit more rice, and gently shape into a triangle without pressing too hard. Repeat with the remaining rice.
- 5
Wrap each onigiri with nori and serve warm or at room temperature.
Serving profile
About this recipe
5 ingredients and 5 steps from prep to serving.
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Recipe source: Ingredienser, proportioner och metod granskade mot Just One Cookbooks onigiri. Original link
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