Description
Onigiri is a traditional Japanese dish with ancient history. For the first time rice balls appeared in the Heian period among soldiers as Hiking food that you can Munch on the go. Their purpose onigiri close to sandwich. It is eaten cold and often outside home - at work, at school, or during a trip. Or when visiting a big company, and need something to eat. But the spirit - the spirit of the rice balls are closer to the pies. Something very home that was trained from childhood mother and grandmother.
Ingredients
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Figure
0.5 cup
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Nori
4 piece
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Vinegar
1 tsp
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Salmon
2 piece
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Salt
Cooking
Wash rice at least 10 times, during which he will gain enough moisture. Put half a Cup of washed rice in a saucepan with double bottom, or cast iron, pour a glass of water and put over high heat WITHOUT lid. When the rice just starts to boil, reduce fire to minimum and cook for 15 minutes. Then remove from the heat and put a towel between the lid and the rice for another 10 minutes.
When the rice is slightly cool add to it the rice vinegar and stir. Moisten hands in water and rubs in his hands a pinch of salt, we begin to sculpt our onigiri. First with rice in the hands will make the bulb a good squeezing the rice that he had not collapsed.
Then with your finger make indentations and paste it to the stuffing.
I have stuffing served salted salmon, finely chopped, but you can take fried or eel, shrimp, crab, caviar, anything ,put more umeboshi(such a salty pickled sour plum) to Seal our ball another teaspoon of rice and again presses there rice stuck together.
Give the bunnies a desired shape and wrap with nori sheet rough side to the inside, it could be just balls and triangles and books in the form of a straw bag, but I have no idea how it should looks))))))
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