Rice balls
Onigiri is also referred to as omusubi or nigiri-meshi. The original variety of onigiri is a handful of boiled rice, pressed and shaped with salt-smeared hands into a round, triangular, or oval ball, and containing ume-boshi in its center. There are many variations of onigiri. Some are wrapped with laver or instead of ume-boshi, a pinch of dried bonito flakes seasoned with soy sauce.
Easy to make and carry, onigiri is the most popular food for traveling, picnics, and many other outdoor activities. It is happy to eat onigiri and drink tea with its fresh breezes. Oh, yes, don't forget takuan.
Ingredients
- boiled rice
- salt
- umeboshi (soft pickled plum)
- nori (dried laver)
- tororo Kombu (Kombu shavings)
Directions
- When the rice has finished cooking, add the salt and mix lightly.
- Wet your hands with water. Put 1/2 cup boiled rice on your hand and form into a ball. Make a dent in the center and put umeboshi. Close the rice over it. Form into a triangle or cylinder.
- Wrap with nori or sprinkle tororo Kombu.
Illustration
Grilled rice ball
- Make rice ball rather hard. Press ball flat. Grill on the oiled toasting net for 3 or 4 minutes until surface becomes crispy.
