Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Onigiri (japanese rice balls)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Onigiri (japanese rice balls)?),it will help you,my kids.
Answers:
Rice Ball Recipe
INGREDIENTS:
4 cups steamed Japanese rice
1 tbsp white sesame seeds
2 sheets dried nori (seaweed)
1 slice of salmon
Salt to taste
PREPARATION:
Salt the salmon slice for 30min. Grill or fry the salmon slice until edges are a little burned. After the salmon cools, flake it into small pieces and set aside. Cut nori seaweed into a medium rectangler shape. (need 8 of these.) Put warm Japanese rice in a large bowl and mix in the salmon flakes and sesame seeds well. Wet your hands in water so that the rice won't stick. Put a pinch of salt on your hands and grab a half cup of warm rice. Form the rice into a round or a triangle shape, by pressing lightly with your both palms. Wrap the rice ball with a sheet of nori.
* You don't have to wrap a rice ball with nori if you prefer.
Makes 8 rice balls.
Other Answers:
Making onigiri
This is a very easy food to make, though a little time consuming due to the time it takes to cook the rice.
First, you need to use Japanese-style short grain rice; if the rice isn't sticky, there is obviously little chance of the onigiri staying together. Cook it in the usual way. Estimate that one deciliter (1/2 cup) of uncooked rice will become about two larger onigiri or three smaller ones. While the rice is cooking, prepare the fillings. As you can see in the list above, there is wide latitude on what you can use as a filling. A few easy examples:
Umeboshi: estimate one-two plums per onigiri. Squeeze out the stone, and you're done!
Katsuobushi: take a deciliter or so of the flakes, and pour a little soy sauce over it - it is very easy to pour too much, so be careful. Mix the flakes and the soy sauce until the flakes are moistened.
Seachicken: take a can of tuna. Mix with a little mayonnaise - again, be sure you don't make it too wet. Add seasoning to taste; this can be chopped leeks, soy sauce, or chilies; sour or salty flavours work well.
When the rice is done and has allowed to sit for a while, but not too long, it needs to be hot - it is time to make the rice balls. It is a good idea to have a moderately large, clear workspace that is easy to clean afterwards. The rice is sticky, and you will end up getting it everywhere in the area. You need a bowl with salt water to rinse your fingers - the rice is sticky; also, the salty water enhances the flavour of the onigiri. Lastly, you will probably want to have some sheets of nori, though if you can't find it or don't like it, you can certainly do without.
Wet your hands in the salt water. Take two large spoonfuls of rice into one hand (carefully; the rice is hot), and gently squeeze and flatten it with the other. Make an indentation in the middle, and put some of the filling into the center. Be a little careful to get the filling only in the center and not all over the ball; that can make the rice less sticky, and stickiness is good.
"Fold" the rice over the filling so it becomes covered. Squeeze gently, and mold it into a triangular shape by folding both your hands along the palms while keeping the fingers straight. Squeeze like that, rotating the ball a few times, and you will soon have a very neat triangle - this really is much harder to explain than to do. Once the ball is done, put it down on a clean surface to cool down. Rinse your hands and repeat.
Once the balls are reasonably cool, you need to protect them from drying out. The easiest way is to wrap them in cling wrap, or put them into an airtight plastic food container. When it is time to eat, take one rice ball, wrap it in a piece of nori, and eat away. If you don't mind soggy nori (I prefer it soggy, actually), you can wrap the balls in nori beforehand
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make Onigiri (japanese rice balls)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Onigiri (japanese rice balls)?),it will help you,my kids.
Answers:
Rice Ball Recipe
INGREDIENTS:
4 cups steamed Japanese rice
1 tbsp white sesame seeds
2 sheets dried nori (seaweed)
1 slice of salmon
Salt to taste
PREPARATION:
Salt the salmon slice for 30min. Grill or fry the salmon slice until edges are a little burned. After the salmon cools, flake it into small pieces and set aside. Cut nori seaweed into a medium rectangler shape. (need 8 of these.) Put warm Japanese rice in a large bowl and mix in the salmon flakes and sesame seeds well. Wet your hands in water so that the rice won't stick. Put a pinch of salt on your hands and grab a half cup of warm rice. Form the rice into a round or a triangle shape, by pressing lightly with your both palms. Wrap the rice ball with a sheet of nori.
* You don't have to wrap a rice ball with nori if you prefer.
Makes 8 rice balls.
Other Answers:
Making onigiri
This is a very easy food to make, though a little time consuming due to the time it takes to cook the rice.
First, you need to use Japanese-style short grain rice; if the rice isn't sticky, there is obviously little chance of the onigiri staying together. Cook it in the usual way. Estimate that one deciliter (1/2 cup) of uncooked rice will become about two larger onigiri or three smaller ones. While the rice is cooking, prepare the fillings. As you can see in the list above, there is wide latitude on what you can use as a filling. A few easy examples:
Umeboshi: estimate one-two plums per onigiri. Squeeze out the stone, and you're done!
Katsuobushi: take a deciliter or so of the flakes, and pour a little soy sauce over it - it is very easy to pour too much, so be careful. Mix the flakes and the soy sauce until the flakes are moistened.
Seachicken: take a can of tuna. Mix with a little mayonnaise - again, be sure you don't make it too wet. Add seasoning to taste; this can be chopped leeks, soy sauce, or chilies; sour or salty flavours work well.
When the rice is done and has allowed to sit for a while, but not too long, it needs to be hot - it is time to make the rice balls. It is a good idea to have a moderately large, clear workspace that is easy to clean afterwards. The rice is sticky, and you will end up getting it everywhere in the area. You need a bowl with salt water to rinse your fingers - the rice is sticky; also, the salty water enhances the flavour of the onigiri. Lastly, you will probably want to have some sheets of nori, though if you can't find it or don't like it, you can certainly do without.
Wet your hands in the salt water. Take two large spoonfuls of rice into one hand (carefully; the rice is hot), and gently squeeze and flatten it with the other. Make an indentation in the middle, and put some of the filling into the center. Be a little careful to get the filling only in the center and not all over the ball; that can make the rice less sticky, and stickiness is good.
"Fold" the rice over the filling so it becomes covered. Squeeze gently, and mold it into a triangular shape by folding both your hands along the palms while keeping the fingers straight. Squeeze like that, rotating the ball a few times, and you will soon have a very neat triangle - this really is much harder to explain than to do. Once the ball is done, put it down on a clean surface to cool down. Rinse your hands and repeat.
Once the balls are reasonably cool, you need to protect them from drying out. The easiest way is to wrap them in cling wrap, or put them into an airtight plastic food container. When it is time to eat, take one rice ball, wrap it in a piece of nori, and eat away. If you don't mind soggy nori (I prefer it soggy, actually), you can wrap the balls in nori beforehand
correctness,It's Non-profit and only for informational purposes.
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