INGREDIENTS:
- RICE
- A BOWL OF WATER IN SALT IN IT
- FILLINGS (TUNA AND MATO?BEEF AND BROCCOLI)
- WATER
- SALT
- SUGAR
- SEAWEED
STEPS:
1.Follow the directions for cooking the rice. Note it should be
Japanese-style rice so it sticks together easily. However, you might want to
leave the rice in the pot for about 20 to 30 minutes before turning the rice
cooker or pot on, so that the rice can become sticky.
2. Let the rice stand for a few minutes
for it to cool down before proceeding. As you're waiting,
make your fillings (if applicable as this is optional). Whip tuna and mayo in a
bowl, cut vegetables, meat, etc to kill some time.
3. Place a cutting board or wax paper on the counter and wet your
hands with salty water thoroughly. This is to keep the rice from sticking
to your hands (although some grains will still stick) and to keep your hands
cool from the hot rice. Scoop some rice with a spoon or scooper.
4. make a deep crater in the rice ball,
but don't puncture it to the point that your fingers slip to the other side! This is where your
filling is going to go, so just deep enough to place things in.
5. insert your fillings into the hole. Make sure that you
don't overfill it! Fold some rice over the hole/crater so that all fillings are
hidden. If you press too lightly, the rice won't stick together and will
crumble as you eat it. If you press too hard, the rice will get mushy and
soggy. To make a triangle, make an "L" shape with your hand and use
that to shape your rice with.
6. Wrap nori (seaweed) around your
onigiri. It's up to the person if they wish to use a strip or wrap the
whole rice ball in seaweed. The seaweed keeps your hands rice-free and keeps
the rice ball in its shape.
7. Onigiri is ready to serve
Gabriela Tampatty
