Make your own onigiri!
Apr. 26th, 2005 11:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chiaki_chan
You know I actually had some angst filled things to write here tonight. Goings on with my Godson’s father, the construction outside my apartment, lawyers, ect… But right now I’m just like screw it I’m gonna post this recipe for a basic onigiri that I found instead. The other stuff can wait.
Okay! So I found this recipe on a Fruits Basket fan listing site and if I ever find it again I will certainly credit them cause they had such an awesome site.
Ingredients:
1 cup Japanese short grain rice
Salt
2 ounces grilled salmon
2 (7x6”) sheets of nori (seaweed)
Active Work Time: 10 minutes
Total Prep Time: 1hr and 10 minutes
Step One:
Place the rice and 1 ¼ cups of cold water in a saucepan and soak for 30mins. Bring it to a boil over medium heat, lower the heat and simmer until the liquid has been absorbed. This should take about 20mins. Let stand, covered, for an additional 15mins.
Step Two:
If you don’t have an onigiri mold, wet your hands in water, dust them with salt if you want, and divide the fresh rice (it should still be warm) into four balls. Place each ball on a sheet of plastic wrap to make molding them easier.
Step Three:
Poke a hole in each rice ball. Divide the salmon equally among the balls, filling the holes; smooth the rice over the filling. Form each ball into the shape of your choice. For a triangle, set the rice onto your palm and form the triangle by holding the other hand in an “A” shape. The sides of the triangle should be flat.
Step Four:
If the nori sheets are not perforated, slice each sheet in half horizontally. To wrap a triangular onigiri, stand it up horizontally about half-way down the sheet, so that the ends touch each side, then fold the ends of the sheet around it.
Step Five:
Serve the onigiri immediately so that the nori stays crisp. If you don’t want to serve them/eat them right away, wrap them in plastic wrap and place them in your refrigerator. When you’re ready to eat them, you might want to rewrap them in nori again because the nori will be soggy after sitting in the fridge for awhile.
Enjoy!
Britin
Okay! So I found this recipe on a Fruits Basket fan listing site and if I ever find it again I will certainly credit them cause they had such an awesome site.
Ingredients:
1 cup Japanese short grain rice
Salt
2 ounces grilled salmon
2 (7x6”) sheets of nori (seaweed)
Active Work Time: 10 minutes
Total Prep Time: 1hr and 10 minutes
Step One:
Place the rice and 1 ¼ cups of cold water in a saucepan and soak for 30mins. Bring it to a boil over medium heat, lower the heat and simmer until the liquid has been absorbed. This should take about 20mins. Let stand, covered, for an additional 15mins.
Step Two:
If you don’t have an onigiri mold, wet your hands in water, dust them with salt if you want, and divide the fresh rice (it should still be warm) into four balls. Place each ball on a sheet of plastic wrap to make molding them easier.
Step Three:
Poke a hole in each rice ball. Divide the salmon equally among the balls, filling the holes; smooth the rice over the filling. Form each ball into the shape of your choice. For a triangle, set the rice onto your palm and form the triangle by holding the other hand in an “A” shape. The sides of the triangle should be flat.
Step Four:
If the nori sheets are not perforated, slice each sheet in half horizontally. To wrap a triangular onigiri, stand it up horizontally about half-way down the sheet, so that the ends touch each side, then fold the ends of the sheet around it.
Step Five:
Serve the onigiri immediately so that the nori stays crisp. If you don’t want to serve them/eat them right away, wrap them in plastic wrap and place them in your refrigerator. When you’re ready to eat them, you might want to rewrap them in nori again because the nori will be soggy after sitting in the fridge for awhile.
Enjoy!
Britin