Onigiri

Name: Onigiri
Total time: 3600 s
Yield: 8-12 balls
Cuisine: American
Ingredients: 2 c short grain rice; 2 1/2 c water; 1/8 tsp sea salt; 1 tsp olive oil; 4 tbsp onigiri rice topping (Gohan no mazete 6 shoku no yasai); Water; Salt

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Easy snack or bento lunch

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Easy snack or bento lunch

Saved

Ingredients

1 hr

8-12 balls

2 cshort grain rice
2 1/2 cwater
1/8 tspsea salt
1 tspolive oil
4 tbsponigiri rice topping (Gohan no mazete 6 shoku no yasai)
Water
Salt

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Steps

1 hr

1

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.
2

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.
3

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)
4

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.
5

Get ready to form rice balls by placing a bowl with cool water and a bowl with salt in your work area.
6

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.
7

Continue until all rice is formed into balls.
8

Save the other 1/2 of rice to make another batch at another time with rice topping and nori strips as previously.
9

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.
10

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.

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2 Cancerians cook, Libra eats @lynnD

on September 16, 2019 03:17

Santa Fe, NM

A family of cooks, sharing our food adventures and skills. The eaters take it all in. sometimes surprising will their secret skills.#1) I'm a busy professional and mom. I made my first cake from scratch for my father's birthday when I was 10. It's been a great adventure cooking, making and eating ever since. Vegetarian for 30+ years. Exploring the challenges of baking at high altitude. Stretching into vegan techniques. Always ready to learn about new approaches, fresh and healthy ingredients. I appreciate keeping it simple. Sometimes in food, as in life, less is more.