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Ingredients for Onigira
- Rice (for sushi) 1/2 cup
- Nori (pressed seaweed) 1/2 leaf
- Lightly salted salmon 2 slices (weighing 100 grams)
- Pinch of salt
- Pure water 1 cup (for rice) and 4 tablespoons (for forming)
- Main Ingredients: Salmon, Rice
- Serving 4 servings
- World CuisineAsian, Oriental
Glass (capacity 250 milliliters), Teaspoon, Tablespoon, Bowl, Fine mesh colander, Non-stick pan with a thick bottom and a lid (capacity 2 liters), Wooden kitchen spoon, Stove, Waffle towel, Scissors, Cutting board, Knife, Deep plate, Small bowl, Medium bowl, Plastic wrap, Plate
Step 1: prepare the pic.
Take 1/2 cup of rice for sushi, pour it into a small bowl, fill it with ordinary running water and rinse thoroughly, do this process no less 10 times or until crystal clear water. After we throw it in a colander with a fine mesh and leave it in this container on 5 - 7 minutesto drain the remaining liquid. Then we shift the rice grains into a non-stick pan with a thick bottom and proceed to the next step.
Step 2: cook and season rice.
Pour rice with a glass of clean water and put the pan on the stove, turned on at a strong level. As soon as the liquid begins to boil, mix rice with water with a wooden kitchen spoon, reduce the temperature of the stove to the lowest level and cook rice grains 15 minutes.
Then remove the pan from the stove. We cover it with a waffle towel, put a lid on top of it and stand the rice in this form 10 minutes. After we remove the lid, towel and cool the cooked rice to room temperature.
Step 3: prepare the filling and nori sheets.
We don’t waste time in vain, while the rice cools, take half a sheet of pressed nori seaweed and cut into strips 2–2.5 centimeters thick and 5 to 7 centimeters long. Just need 4 strips or more, their number depends on how you want to decorate your onigiri.
Then, in turn, remove the skin, costal and spinal bones from each piece of salted salmon. We put the fish meat on a cutting board and cut into small pieces of arbitrary shape, their diameter can range from 2 - 5 millimeters to 1 centimeter. We shift the slices into a deep plate, and leave the algae on a cutting board.
Step 4: we form onigiri.
Now we pour 4 tablespoons of clean, boiled and cooled to room temperature water into a small bowl. Add a pinch of salt to it and mix it with liquid until smooth, as well as until the salt grains are completely dissolved. Then we take a clean medium-sized bowl and put on its bottom a piece of plastic food wrap, for example, a square with a diameter of 15 by 15 centimeters.
Pour 1 tablespoon of salt water into the middle of the film.
We spread 1/4 of the total mass of rice on it.
With a clean finger, in the center of the rice hill, make a small, not through hole and put 1/4 of the total mass of chopped salmon into it.
Gently collect the rice on the sides and pile it with a slide on the filling.
We connect the ends of the plastic film.
We twist them into a fist and give the rice mass the desired shape: a triangle, a ball or an oval.
After we remove the film from the almost finished onigiri.
And we wrap the “rice cake” in a nori leaf, applying it to the rice surface with the rough side.
If desired, several strips of algae can be glued to the “rice cakes”. In the same way, we form the remaining onigiri, put them on a plate and serve.
Step 5: serve onigiri.
Onigiri are served at room temperature or cold. As a complement to this dish, you can offer wasabi, soy sauce, pickled ginger, as well as tempura - fried vegetables or seafood in batter.
Eat these goodies with chopsticks and drink sake, green tea or plum wine. Enjoy it!
Enjoy your meal!
- The filling in this recipe is not important! You can use any stewed, fried, salted seafood, fish, vegetables, and very often onigiri are stuffed with red or black caviar or umeboshi - pickled salted-sour plum.
- Sometimes finely chopped cucumber, avocado, stewed seaweed, green onions or sesame are added to boiled rice. Very often, the formed onigiri are not wrapped in nori, but simply roll them in chopped nuts or sesame.
- Rice can be cooked in a cauldron.