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Japanese Rice Balls (Onigiri)

Posted by on Jan. 31, 2013 at 4:44 AM
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Title: Japanese Rice Balls (Onigiri)
Yield: 12 servings
Category: Appetizers and Snacks
Cuisine: Mixed Meat
Source: 108 Cookbooks

4 cups medium grain rice
1 envelope bonito shavings
5 seasoned plums (umeboshi)
4 ounces salmon
2 sheets nori
2 teaspoons salt


Rinse the salmon and pat dry with a paper towel. Sprinkle with salt.
Place on a rack over a cookie sheet or small dish and bake at 400 for
an hour. Cook the rice according to the package directions so that
it's sticky. Prepare 3 bowls. When the salmon is done, ground the
fillet up into small pieces with a fork or mortar and pestle and place
in the first bowl. Mash the seasoned plums with a fork and place in
the second bowl. Empty the contents of one small bonito shaving
envelope into the third bowl. Divide the rice into 3 portions, and add
one portion to each bowl. Mix lightly to combine with seasoning
ingredient. Wet hands slightly. Dip one finger tip into leftover salt
and smear the salt so that it sticks on both hands. Take 1/4 of the
rice mixture from the first bowl. Form into a ball. Make it compact,
but not so much that the grains of rice become mush. Form into a
triangle, square or cylinder. Repeat for the remaining rice. Each
seasoning bowl should yield 4 rice ball, for a total of 12. Place each
one on a piece of parchment paper to keep them from sticking. Cut each
sheet of nori into 3 strips lengthwise. Then cut each strip in half.
Wrap one small strip of nori around the bottom of each rice ball to
form an envelope to hold it with. Serve immediately. If you won't be
serving immediately, wait to wrap the rice in the nori, as it will
absorb water from the rice and lose its crunch. Instead, wrap tightly
and refrigerate. Let the rice balls come to room temperature before

by on Jan. 31, 2013 at 4:44 AM
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