Recipe of Any-night-of-the-week Onigiri

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Onigiri. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Onigiri, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Onigiri delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Onigiri is 8-12 balls. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Onigiri estimated approx 1 hr.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Onigiri using 7 ingredients and 10 steps. Here is how you can achieve it.

Easy snack or bento lunch

Ingredients and spices that need to be Take to make Onigiri:

1. 2 c short grain rice
2. 2 1/2 c water
3. 1/8 tsp sea salt
4. 1 tsp olive oil
5. 4 tbsp onigiri rice topping (Gohan no mazete 6 shoku no yasai)
6. Water
7. Salt

Instructions to make to make Onigiri

1. Wash the rice in a fine holed colander in cold water. In a rice cooker or instant pot, place the rice and the water. Let soak for 30 minutes.
2. Add 1/8 tsp salt and olive oil. Cook on high pressure in instant pot for 14 minutes on the rice setting. Turn off instant pot and let sit for 10 minutes.
3. Toast nori in a toaster oven briefly to warm up and release flavor. Do not over cook! Cut nori in 1 inch strips with scissors (usually pre marked on the nori sheet)
4. Release steam on the rice cooker. Remove 1/2 the rice and place in a bowl. Add 2 tbsp rice topping seasoning and mix well until distributed through out rice.
5. Get ready to form rice balls by placing a bowl with cool water and a bowl with salt in your work area.
6. Moisten your hand with water then lightly press your fingers in the salt. Rub salt and water through out your fingers and palms. Form rice balls into ovals about 3 tbsp-1/4 c at a time. Wrap with nori strips, rough side against the rice. Shiney side out.
7. Continue until all rice is formed into balls.
8. Save the other 1/2 of rice to make another batch at another time with rice topping and nori strips as previously.
9. NOTES: The rice topping I used was from an Asian grocery store. Many have artificial flavors and additives. This one has shiso and vegetables. Not a lot of additives. The colors are very pretty and make for a tasty and nice looking onigiri.
10. NOTES: You can shape the onigiri in the traditional triangular or flat mound shape if you wish. Sites that I have visited on onigiri recommend wrapping the container in a thick towel if refrigerating for lunch the next day as to not let the rice get to cold and harden. To make a batch with the leftover rice, I steam in the instant pot with 1-2 tbsp of water for 3 minutes.

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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Homemade Onigiri. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!