Basic Japanese Shio Onigiri (Salted Rice Balls)
Basic Japanese Shio Onigiri (Salted Rice Balls)

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, basic japanese shio onigiri (salted rice balls). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Basic Japanese Shio Onigiri (Salted Rice Balls) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Basic Japanese Shio Onigiri (Salted Rice Balls) is something that I have loved my whole life. They are fine and they look fantastic.

Cook rice in a rice cooker. Use freshly cooked rice for Onigiri. Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be.

To begin with this particular recipe, we have to prepare a few ingredients. You can have basic japanese shio onigiri (salted rice balls) using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Basic Japanese Shio Onigiri (Salted Rice Balls):
  1. Take 1 cup Japanese white rice(150g)
  2. Get 1/2 teaspoon Salt
  3. Take (1/2 teaspoon Ajinomoto)
  4. Get 1/2 teaspoon Vegetable oil
  5. Prepare 2 leaves Green shiso
  6. Take Some Seaweed(Nori)
  7. Make ready Some Plastic wrap(Cling wrap)

Moisten your hand with vinegary water and take a pinch of salt on to your palm. Japanese rice balls, also known as onigiri or omusubi, are a staple of Japanese lunchboxes (bento). They are usually shaped into rounds or triangles by The rice can also be mixed with a flavorful add-in like furikake. Furikake is like the salt and pepper of Japan and consists of toasted sesame seeds, sea.

Instructions to make Basic Japanese Shio Onigiri (Salted Rice Balls):
  1. Cook rice in a rice cooker.
  2. Use freshly cooked rice for Onigiri. Once the rice is cooked, fold up the rice using a spatula to allow excess steam to escape.
  3. Place the rice into a bowl. Add salt, salad oil (and ajinomoto if you want to add more flavors) and mix well.
  4. Check how it tastes like and adjust the amount of salt. (When the rice cools down, it tastes less salty. Please also change the amount of salt depends on the time you eat this Onigiri.)
  5. Divide the rice into 4 portions, put each portion on a plastic wrap. First, make a round shape by wrapping softly. And then shape into triangle. Do not push or press hard when shaping Onigiri. After you finish shaping, remove the plastic wrap first to avoid rice from getting wet by extra moisture.
  6. Once the Onigiri cools down or when all the extra moisture evaporates, wrap with seaweed. To make the seaweed crisp and fresh, put them in a frying pan and warm them up for a few minutes to remove moisture. Place few leaves of green shiso and arrange Onigiri on a plate.

Today, I want to share with you, how to make Onigiri. Onigiri is rice ball in Japanese. This is the very basic of Japanese cuisine. They're fun to make and are a staple of Japanese lunchboxes Nutritional Information. I found great directions in the internet for rolling and twisting them in wet salted plastic wrap which took.

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