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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, basic japanese shio onigiri (salted rice balls). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Basic Japanese Shio Onigiri (Salted Rice Balls) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Basic Japanese Shio Onigiri (Salted Rice Balls) is something that I have loved my whole life. They are fine and they look fantastic.

This post may contain affiliate Various Fillings for Onigiri (Japanese Rice Balls). Because of its popularity in Japan, all different That's why salt is rubbed on hands when you make onigiri so that rice is kept safe for a longer time. Onigiri means rice ball in Japanese.

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

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

This is the very basic of Japanese cuisine. 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.

Steps 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.

Using Japanese short-grain rice is the key to tender onigiri even after the rice balls have cooled to room temperature. Using freshly cooked rice that's just Salt - Although onigiri fillings tend to be very salty, there's only a small amount in the very center, so your onigiri will taste much better if you salt. At its most basic, onigiri is a ball of steaming hot Japanese rice that's salted and molded either by hand or using an onigiri press to form a triangle Furikake is a salty Japanese seasoning made with a blend of ingredients that taste good on rice. Common furikake blends include nori seaweed and egg. Salt can be replaced with garlic salt, seasoned salt or a mix of Chinese five-spice powder with salt.

So that is going to wrap it up with this special food basic japanese shio onigiri (salted rice balls) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!