TOKYO (AP) — Onigiri is a ball of rice with one thing inside, just like how two slices of bread with one thing in between makes a sandwich. In the identical approach that almost each American has made and eaten a sandwich, so too have most Japanese eaten onigiri.
A Tokyo correspondent for The Related Press is sharing her fundamental onigiri recipe. It makes use of umeboshi (salted Japanese plums), however what you place inside might be absolutely anything — fish, meat, veggies, even cheese — so long as it suits and tastes good. Be happy to experiment.
Form your onigiri into the usual triangular kind, or no matter enjoyable picture strikes your fancy. Wrap it with nori (dried seaweed). You should utilize one large strip of nori or a number of bite-size items.
There are not any fastened guidelines. Some folks sprinkle their onigiri with sesame seeds. Oboro kombu, or shaved kelp, is one other favourite. Or take pleasure in it plain.
Simple Onigiri, from AP’s Yuri Kageyama
Begin to end: 5-7 minutes
Servings: 5 rice balls (sufficient for 5 folks, or only one large eater)
¼ teaspoon salt
½ cup water
1 ½ cup Japanese rice, cooked to fluffiness
Three umeboshi salted Japanese plums (out there at Asian meals shops; for smaller umeboshi, use one for every rice ball)
Two sheets of dried nori seaweed
Instructions
Add the salt to the bowl of water. Moist your fingers with the salted water, choose up a handful of cooked rice, nonetheless sizzling however cooled sufficient so your fingers don’t burn. Put umeboshi on high. Decide up one other scoop of rice along with your different hand, place it on high of the rice and umeboshi. Cup your fingers collectively, squishing gently. Flip a number of occasions in your fingers so the rice turns into a barely triangular ball. Wrap with nori.
Add any desired garnishes, comparable to sesame seeds or kombu.
Copyright 2024 The Related Press. All rights reserved. This materials is probably not printed, broadcast, rewritten or redistributed with out permission.