How to make most simple Onigiri.
onigiri is japanese homely traditional food.
onigiri called rice balls in America.
cooking time 10 min.
※ Excludes time to cook rice.
Salt onigiri making at home. In my home, it is often the case that we prepare freshly cooked rice, such as lunch on weekends, and then each one makes salt onigiri.
It's a casual meal, but if you make it carefully, it will make you feel very happy! I would like to introduce in detail the tips before making, saltiness, how to make, etc.
Salt rice ball material (easy to make)
- Freshly cooked rice ... proper amount
- Salt ... small amount
- Other things to prepare ... Ice water, clean towel
How to meke salt onigiri.
1.Preparing
What you need to make delicious salted rice balls is "Boiled rice," "Salt (if it is natural salt)," and "Icy water and a clean towel."
Set the rice in the rice cooker first, and let's get on the salt rice ball after it is steamed!
2.Wet hands with water
The ingredients for salt onigiri are “rice and salt only” and so simple, so I want to make it as easy as possible without losing the taste while drawing out the taste of rice.
First of all, I said "It's just a boiled rice". Just because it's cooked, it makes for a plump, well-shaped, and delicious salty meal (cooked rice is turned upside down and loosened, and it's OK if you let the steam escape.)
Next, I will hold the rice just after cooking so I can not hold it hot. So it's good to keep your hands warm with ice water before holding, and hold the rice just after cooking. The time to soak in ice water is about 10 seconds just before gripping.
So, what to do with your hands cooled with ice water is to wipe off the moisture to some extent with a clean wipe. This is to make the rice ball not watery, but if the rice is freshly cooked, it is also because the rice does not stick if the hand is wiped.
※ "Wipe the water to some extent" is not completely dry. I think that it is NG to hold the hand filled with water and then spread the salt in the hand, so it is better to put some water so that the salt gets in hand.
3. Seasoning
When you're dry, continue spreading salt. At this time, I think that it is good enough to pick up salt with three fingers (this is roughly 0.4 to 0.5 g) for one cup of lightly cooked rice in a bowl. The salt taken with a finger is spread in both hands.
I would like to pay attention to the saltiness when eating immediately, but I think that it may be possible to add a little more salt as it feels weak when it's cold after eating. About saltiness, it will be related to taste and dishes, so please try while adjusting accordingly.
4.How to holding
I spread the salt in my ice-water-cooled hand and hold it with hot rice. ※ I think it's basically fine if you keep it hot with ice water if it is cooled well with ice water. But when you can't stand it, please put it on a cutting board or a tableware and take a little bit of coarse heat before holding it.
At the beginning of the grip, gently gather the rice pieces together without worrying about their shape, and if the rice is finished, turn the right hand into a mountain, make a rice ball corner, and make a rice ball bottom with the left hand while rolling Grab a few times (while not putting too much pressure).
When the rice ball can be held softly, turn the side of the rice ball once (make it gently by pressing the rice ball from the top and bottom sideways with your hand on the hand) and finally hold the rice ball lightly again to complete.
Video of how to make salt onigiri.
The recipe video is uploaded to youtube's white rice .com Channel. In particular, please refer to videos such as hand movements and the number of times you hold them.
Note
The finish which is still steamy is delicious at the best. Just salt and rice balls will make you feel the ultimate feast!
However, if you are not good at hot, it is wise to remove the heat from the rice and hold it.
