Japanese dish onigiri. Recipe

One of the popular dishes of Japanese cuisine are consideredonigiri These are rice balls filled with rice. They are usually made in the shape of a triangle or an oval, wrapped in top on the nori seaweed. Rice bun or ball is the Russian name of onigiri. The recipe for this dish is simple. We need only special products that are also used to make sushi and rolls. Traditionally they are stuffed with pickled vegetables, fish, seafood and even fruit. Dealing with how to cook onigiri is simple. Let's look at a few recipes.

Onigiri. Recipe with fish

For the base of the balls you will need:rice, rice vinegar, sugar, salt. For the filling use salted red fish. Rice is the main product for making onigiri. Sushi and rolls are made from a special sort of Japanese cereal, which is sold in supermarkets in special departments. There you will find other ingredients.

Rice cooking method

Take the pan, put the rice in there.Pour water 1-2 cm above its level. Stir and drain. Repeat the procedure several times. Rice must be cleaned of dirt and starch. It is convenient to use a saucepan with a transparent lid to monitor the process. In the washed rice (300 g), pour 300 ml of water. Bring to a boil and turn off the stove. Wait 15 minutes. Do not open the lid. If suddenly the foam began to actively rise to the lid, then raise the saucepan over the fire and wait a bit.

In a separate container, mix the sugar, salt andrice vinegar. Ready rice mix with this mixture. Act carefully so that the grains do not wrinkle. Cool the rice to 40 degrees. You can use something like a fan or a fan to make the cooling process go faster. The filling should already be ready. That is, the fish must be pre-cut into small pieces. There are special forms for onigiri. Their use greatly facilitates the formation of balls. If they are not, then act with the help of hands and plastic gloves (so that the croup does not stick to the palms). Take a piece of rice, roll a ball, make a hole in it and put the stuffing in there, then cover the groove with another part of the cereal so that onigiri will not fall apart. The recipe, as you can see, is simple. Complete the process - wrap the bun in nori.

A few tips

If you know a few secrets, you don’tmake a lot of work to cook onigiri. The recipe of this dish can be adapted to different fillings. These can be ordinary canned fish, pollock or salmon caviar, pickled cucumbers with soft cheese, shrimp or Japanese fillers - umeboshi, eel, natto, kombu seaweed. When making rice, do not over tighten the process. The longer it stands, the more sticky it becomes. Wrap the balls with Nori alga before serving. You should not leave onigiri for a long time, otherwise the nori will spread and lose its appearance. If you want to leave the balls until the next day, then wrap them in a bag and put them in the fridge. Nothing will happen to them during the day.

When preparing rice for any of the recipes, consider yourtaste preferences. Sometimes you need to change the proportions. To sculpt onigiri will be easier if you use a regular plastic bag. Cut off his corner. Put the right amount of rice into it, add the filling, close up. Using the triangular edge of the bag, give the rice the correct shape.