Hi, I’m Elise. Today, I’m gonna show you how to make onigiri recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Onigiri Recipe
Onigiri is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Onigiri is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook onigiri using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Onigiri:
- Prepare 2 c short grain rice
- Prepare 2 1/2 c water
- Prepare 1/8 tsp sea salt
- Take 1 tsp olive oil
- Take 4 tbsp onigiri rice topping (Gohan no mazete 6 shoku no yasai)
- Take Water
- Make ready Salt
Instructions to make Onigiri:
- Wash the rice in a fine holed colander in cold water. In a rice cooker or instant pot, place the rice and the water. Let soak for 30 minutes.
- Add 1/8 tsp salt and olive oil. Cook on high pressure in instant pot for 14 minutes on the rice setting. Turn off instant pot and let sit for 10 minutes.
- Toast nori in a toaster oven briefly to warm up and release flavor. Do not over cook! Cut nori in 1 inch strips with scissors (usually pre marked on the nori sheet)
- Release steam on the rice cooker. Remove 1/2 the rice and place in a bowl. Add 2 tbsp rice topping seasoning and mix well until distributed through out rice.
- Get ready to form rice balls by placing a bowl with cool water and a bowl with salt in your work area.
- Moisten your hand with water then lightly press your fingers in the salt. Rub salt and water through out your fingers and palms. Form rice balls into ovals about 3 tbsp-1/4 c at a time. Wrap with nori strips, rough side against the rice. Shiney side out.
- Continue until all rice is formed into balls.
- Save the other 1/2 of rice to make another batch at another time with rice topping and nori strips as previously.
- NOTES: The rice topping I used was from an Asian grocery store. Many have artificial flavors and additives. This one has shiso and vegetables. Not a lot of additives. The colors are very pretty and make for a tasty and nice looking onigiri.
- NOTES: You can shape the onigiri in the traditional triangular or flat mound shape if you wish. Sites that I have visited on onigiri recommend wrapping the container in a thick towel if refrigerating for lunch the next day as to not let the rice get to cold and harden. To make a batch with the leftover rice, I steam in the instant pot with 1-2 tbsp of water for 3 minutes.
So that is going to wrap this up for this distinctive dish onigiri recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
