Hello, I am Jane. Today, we’re going to prepare basic japanese shio onigiri (salted rice balls) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Basic Japanese Shio Onigiri (Salted Rice Balls) Recipe
Basic Japanese Shio Onigiri (Salted Rice Balls) is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Basic Japanese Shio Onigiri (Salted Rice Balls) is something that I have loved my whole life. They are fine and they look wonderful.
To bewith this particular recipe, we have to first prepare a few ingredients. You can have basic japanese shio onigiri (salted rice balls) using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Basic Japanese Shio Onigiri (Salted Rice Balls):
- Get 1 cup Japanese white rice(150g)
- Make ready 1/2 teaspoon Salt
- Make ready (1/2 teaspoon Ajinomoto)
- Take 1/2 teaspoon Vegetable oil
- Prepare 2 leaves Green shiso
- Prepare Some Seaweed(Nori)
- Take Some Plastic wrap(Cling wrap)
Instructions to make Basic Japanese Shio Onigiri (Salted Rice Balls):
- Cook rice in a rice cooker.
- Use freshly cooked rice for Onigiri. Once the rice is cooked, fold up the rice using a spatula to allow excess steam to escape.
- Place the rice into a bowl. Add salt, salad oil (and ajinomoto if you want to add more flavors) and mix well.
- Check how it tastes like and adjust the amount of salt. (When the rice cools down, it tastes less salty. Please also change the amount of salt depends on the time you eat this Onigiri.)
- Divide the rice into 4 portions, put each portion on a plastic wrap. First, make a round shape by wrapping softly. And then shape into triangle. Do not push or press hard when shaping Onigiri. After you finish shaping, remove the plastic wrap first to avoid rice from getting wet by extra moisture.
- Once the Onigiri cools down or when all the extra moisture evaporates, wrap with seaweed. To make the seaweed crisp and fresh, put them in a frying pan and warm them up for a few minutes to remove moisture. Place few leaves of green shiso and arrange Onigiri on a plate.
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