Rice balls or onigiri are a traditional dish in Japanese cuisine. It is convenient to take such a dish with you on a picnic or on a hike. And it differs from all others in its originality and ease of preparation.
It is necessary
-
- rice - 1.25 kg;
- pickled plums (umeboshi) - 8 pcs;
- salmon - 200 g;
- dry seaweed yaki nori - ½ leaf;
- salt - 15 g;
- sesame seeds - 20 gr.
Instructions
Step 1
Rinse the rice with water until it becomes transparent. Boil it in unsalted water. Add water exactly 2 times the amount of rice and bring it almost to readiness, make sure that the rice is not boiled. Drain and discard in a colander, cool.
Step 2
Season the rice to taste and roll 8 rice balls out of it. Onigiri are not quite a ball shape, but rounded triangles, slightly flattened. While forming the rice balls, periodically moisten your hands with water so that the rice does not stick.
Step 3
In each ball, make a hole for the plum (umeboshi). Dip the plum halfway into the rice ball, leaving a small part outside.
Step 4
Free the fish from skin and bones. Mash the salmon thoroughly with a fork and mix with the remaining rice. From the resulting mixture, shape the rice balls as in the previous steps.
Step 5
Take the seaweed, cut it into 4 pieces in the form of strips. Wrap 4 rice balls with plums from the bottom with seaweed. Sprinkle the rest of the onigiri with sesame seeds.
