onigiri (rice balls)
Well, of course, i had to try to make rice balls; so, here is the recipe if you want to try it out:
Ingredients:
(serves 4; 8 rice balls)
15ml/1 tbsp salt
1kg or 2 1/4 lb or 7 cups fresly boiled Japanese rice
4 umeboshi (plum pickles)
1 salmon steak, grilled
1/2 sheet yaki-nori seaweed
15ml/ 1 tbsp white or black sesame seeds
1) Put the salt in a bowl. Spoon an eighth of the rice into a small rice bowl. Make a hole in the middle and put in one umeboshi. Cover with rice.
2) Wet the palms of both hands with cold water, put a finger into the salt bowl and then rub the salt evenly on to your palms.
3) Empty the rice and umeboshi from the bowl on to one hand. Use both hands to shape the rice into a triangular shape, using firm but not heavy pressure. Make another three rice triangles in the same way.
4) Flake the salmon, discarding the skin and bones. Mix the fish into the remaining rice, then shape it into triangles as before.
5) Cut the yaki-nori into four even strips and wrap a strip around each of the umeboshi rice balls. Sprinkle sesame seeds on the salmon rice balls.
tip: use hot rice to make the balls, then allow them to cool completely and wrap each one in foil or clear film
** If you don't like umeboshi, you can replace it like I did with something
you like (I used avocado). If you don't like seaweed, than you don't have to use it.
Ingredients:
(serves 4; 8 rice balls)
15ml/1 tbsp salt
1kg or 2 1/4 lb or 7 cups fresly boiled Japanese rice
4 umeboshi (plum pickles)
1 salmon steak, grilled
1/2 sheet yaki-nori seaweed
15ml/ 1 tbsp white or black sesame seeds
1) Put the salt in a bowl. Spoon an eighth of the rice into a small rice bowl. Make a hole in the middle and put in one umeboshi. Cover with rice.
2) Wet the palms of both hands with cold water, put a finger into the salt bowl and then rub the salt evenly on to your palms.
3) Empty the rice and umeboshi from the bowl on to one hand. Use both hands to shape the rice into a triangular shape, using firm but not heavy pressure. Make another three rice triangles in the same way.
4) Flake the salmon, discarding the skin and bones. Mix the fish into the remaining rice, then shape it into triangles as before.
5) Cut the yaki-nori into four even strips and wrap a strip around each of the umeboshi rice balls. Sprinkle sesame seeds on the salmon rice balls.
tip: use hot rice to make the balls, then allow them to cool completely and wrap each one in foil or clear film
** If you don't like umeboshi, you can replace it like I did with something
you like (I used avocado). If you don't like seaweed, than you don't have to use it.