Japanese dish
Hi everyone!
Today I'm going to make a Japanese dish, the onigiris. I love Japanese food!
This lunch is composed of 12 onigiris.
(This dish is for four people)
ONIGIRIS
The onigiri, also known as omusubi, is a Japanese dish consisting of a rice ball stuffed or mixed with other ingredients. It is usually triangular or oval in shape, and is sometimes wrapped in a small strip of nori seaweed.
I'll make some onigiris of salmon, rice, and tuna and mayonnaise
Ingredients:
For rice
2 glasses of 200 ml (full of rice)
440 ml water (10% more water than rice)
For the filling
40g salmon
25g canned tuna
2 small mayonnaise teaspoons
A little of soy sauce
2 strips of nori seaweed
Preparation
1 In a bowl we put two glasses of 200 ml rice and wash it well with running water. As many times as necessary and changing the water until it comes out clear and without starch. We let him rest for thirty minutes.
2 Put the rice in a deep and thick casserole, and add 10% more volume of water than rice, in this case 440 ml.
3 Cover the casserole and cook over medium heat. We leave it boiling for two minutes and lower the heat to a minimum and cook for about thirteen minutes.
4 Put some salt in the salmon and roast it in an oil-free frying pan.
5 Put the mayonnaise on the tuna, add the soy sauce and mix it well.
6 When the rice has already rested, we open the lid, remove it and serve it in a bowl.
7 We wet our hands with a little water and put on some salt.
8 We take a handful of rice and make a ball with our hands.
9 With our fingers we make a hole to insert the filling that we have prepared and we cover the hole.
10 With our hands we give the rice ball the shape of a triangle, in a soft way and without squeezing the rice, trying to make the right pressure.
11 Once the rice triangles are prepared, cut the nori seaweed into strips and place them under the oniguiri.
12 You can put some padding on top of each oniguiri, it serves to decorate and to know what padding each one carries.
13 If you want, you can also make him a kawaii face with the nori seaweed.
That's it, bye!
By Helena Carrizo Ledesma
