HOW TO MAKE ONIGIRI (おにぎり)

 

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