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Onigiri
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| - INGREDIENTS • Japanese Rice – Approx. 65g of uncooked rice per onigiri • Japanese Salt (OR regular salt) • Nori Seaweed (plain nori cut into strips, or ready-cut seasoned nori) • Cooked Chicken -or- Cooked Salmon -or- Tuna Mayonnaise -or- Pickled Plums -or- Your choice of any other ingredients | |
| Sesame Seeds, (optional) | |
• Shiso – Perilla Leaf (optional)
• Onigiri Plastic Mould
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HOW TO PREPARE
1. Begin by cooking the Japanese rice according to our sticky rice recipe.
2. With a small amount of salt sprinkled on your hands, mould the rice into small balls or triangles approximately 8cm wide.
3. Create a small hole in the centre of the rice and put in your choice of ingredients.
4. Using a sheet of nori seaweed, wrap up your ball of rice.
5. Sprinkle some sesame seeds or cut up shiso leaves on the rice for a little extra flavour (optional).
6. Your onigiri is now ready and will be a perfect addition to your bento lunch box!
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Tips for Onigiri!
It is important to use Japanese sticky rice when you make onigiri so that the rice stays together in a triangle. You can use any type of ingredients when you make onigiri, try some different varieties and see which one you like the most.
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