Onigiri recipes
Ingredients
- ⅔ cup short-grain rice, rinsed
- ⅔ cup water
- 3 sheets nori (dry seaweed), cut into 1-inch strips
- salt to taste
- seasoned sesame seeds to taste
- shiso with hijiki (dried seaweed flakes) to taste
Steps
-
Combine rice and water in a heavy-bottomed pot with a tight-fitting lid.
for 20 to 30 minutes. Cover and bring to a boil over medium heat.
Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes.
Remove from the heat;
keep covered and steam for another 10 minutes.
Remove lid and cool to room temperature, about 20 minutes.
-
Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls.
Wrap each onigiri with a strip of nori.
Season with salt and garnish with sesame seeds and seaweed flakes.