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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, basic japanese shio onigiri (salted rice balls). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be. It is also a Japanese comfort food made from steamed rice formed Various Fillings for Onigiri (Japanese Rice Balls). Because of its popularity in Japan, all different appetizing flavors/fillings of.

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

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

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

Onigiri is rice ball in Japanese. This is the very basic of Japanese cuisine. 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.

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.

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. Onigiri are Japanese rice balls made with white sushi rice and various fillings, formed into different The Basic Ingredients. Not much planning or advanced preparation is required for making onigiri.

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