Onigiri are Japanese rice balls stuffed inside. This is not a variety of well-known sushi; sugar and rice vinegar are not added to the rice. There are many filling options: fried or salted salmon, salmon, pink salmon or canned tuna, shrimp, caviar, salted plum (umeboshi), ready-made meat, vegetables, etc. In this recipe, dry bonito or katsuobushi fish flakes are used as the filling, but you can choose any other filling.
It is necessary
- For eight balls:
- - 4 cups round grain white rice or sushi rice;
- - 4.5 glasses of water + 1 glass of water;
- - 4 tbsp. spoons of katsuobushi, bonito or any other filling;
- - 2 tbsp. spoons of sesame seeds;
- - 2 sheets of dry nori seaweed;
- - a little salt.
Instructions
Step 1
Rinse the rice under running water until the water is clear. Put the washed rice in a saucepan, pour 4, 5 cups of water, bring it to a boil, stirring occasionally. Reduce heat to low, cover pan with lid. Cook until all the water is absorbed into the rice (15-20 minutes). Then let the cooked rice sit under the lid for 15 minutes so that it softens properly. Cool the rice.
Step 2
Dissolve a glass of water and salt in a bowl, dip your hands in this solution. Divide the rice into 8 pieces. Now divide each part of the rice into 1 more part. Make a depression in one half, put 1 teaspoon of the filling there, cover with the second half of the rice, squeeze a little so that the filling is inside. Now shape the ball neatly, although the traditional shape of the onigiri is a triangle.
Step 3
Cut dry nori seaweed into strips 1 centimeter wide. Wrap the ready-made Japanese rice balls with these strips, sprinkle with sesame seeds on top (this is optional). You can use a mixture of black and white sesame seeds for very attractive balls. If you have free time, then you can cut any shapes from nori strips and decorate with them onigiri, for example, Japanese balls with funny faces will look funny.
