Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, basic japanese shio onigiri (salted rice balls). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Basic Japanese Shio Onigiri (Salted Rice Balls) is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Basic Japanese Shio Onigiri (Salted Rice Balls) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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):
- Prepare 1 cup Japanese white rice(150g)
- Take 1/2 teaspoon Salt
- Get (1/2 teaspoon Ajinomoto)
- Make ready 1/2 teaspoon Vegetable oil
- Take 2 leaves Green shiso
- Get Some Seaweed(Nori)
- Take Some Plastic wrap(Cling wrap)
Steps to make Basic Japanese Shio Onigiri (Salted Rice Balls):
- Cook rice in a rice cooker.
- Use freshly cooked rice for Onigiri. Once the rice is cooked, fold up the rice using a spatula to allow excess steam to escape.
- Place the rice into a bowl. Add salt, salad oil (and ajinomoto if you want to add more flavors) and mix well.
- 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.)
- 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.
- 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.
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