Onigiri

Name: Onigiri
Ingredients: 1 cup Japanese short-grain rice; 1 cup Water; 1/2 tsp Salt; 1 tsp Rice vinegar; 1 tsp Sesame oil; 1/4 cup Fillings (e.g. pickled plum, cucumber, carrot)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesveganglutenFreedairyFree

Nutrition (per serving)

920Calories

90 gProtein

70 gCarbs

22 gFat

10 gSugar

1100 mgSalt

Ingredients

1 cup Japanese short-grain rice
1 cup Water
1/2 tsp Salt
1 tsp Rice vinegar
1 tsp Sesame oil
1/4 cup Fillings (e.g. pickled plum, cucumber, carrot)

Method

Rinse 1 cup of Japanese short-grain rice thoroughly and cook it according to the package instructions with 1 cup of water and 1/2 tsp of salt.
Allow the cooked rice to cool down to room temperature, then mix in 1 tsp of rice vinegar and 1 tsp of sesame oil.
Prepare your desired fillings, such as pickled plum, cucumber, or carrot, and cut them into small pieces.
To shape the onigiri, wet your hands with water and take a small handful of the cooled rice, shaping it into a triangular shape with a small indentation in the center for the filling.
Place a small amount of your chosen filling in the indentation, then fold the two sides of the triangle over the filling to form a compact triangle, applying gentle pressure to secure the filling inside.
Repeat the process with the remaining rice and fillings to make multiple onigiri.
Serve the onigiri at room temperature or store them in an airtight container in the refrigerator for up to a day.