To start, cook the rice. Ratio: 2 parts rice to 3 parts water. In the water, add a teaspoon rice or Apple cider vinegar. Traditionally rice for onigiri is not salted. The cooking process takes 12 minutes. The first 5 minutes over high heat with the lid open, the rest closed and on a reduced fire. When the rice is cooked, allow it to cool to a temperature close to body temperature, i.e. it should not burn, but stay warm. In Japanese homes and restaurants using a special electric rice cookers that not only cook rice, but also to maintain the desired temperature throughout the day.

Stuffing with tuna: tuna mash and mix with chopped egg. Tuna meat has such a noble taste that Japanese people believe - tuna feeds on a fabulous underwater delicacies. Tuna meat is actually a treasure, it contains a very large amount of phosphorus and vitamins. An important advantage during heat treatment and canning almost lost the useful properties!!!

Other fillings are shrimp. They need to be defrosted, cleaned and dipped for 1 minute in boiling water.

The third filling - shredded fillets of salted salmon.

Another filling - the character of the Japanese new year's table - the caviar of herring. Purging it from the film and mash with a fork.

The rice balls can have absolutely any form. An important principle of a rice "cake" with filling inside. For onigiri, the traditional form of a round or triangular bun. His hands were soaked in salt water. In the palm lay a little bit of rice, make in it deepening, which to fill with stuffing.

Then cover the filling with rice and tightly obmena hands, form balls.

Modern Japanese for forming onigiri using a variety of moldings (special molds with the function of the press). In the molding put a bit of rice.

Then in the center put the stuffing, so that in the finished rice balls it is not acted out.

Cover the filling with rice.

And well compact.

That's all. Our festive new year's rice balls are ready. The Japanese decorate their smiles of nori to please kids :-) [img]http://www.povarenok.ru/images/users/06_12_09/241559.jpg[/img]