Rice Balls With Salmon Filling Onigiri Food

RICE BALLS WITH SALMON FILLING (ONIGIRI)

Steps:

• In a shallow bowl, dissolve the salt in 1 cup water. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.
• Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.
• Variations:
• Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and broiled until they are crispy and chewy on the outside and soft on the inside. As they are broiling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Broil, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.

ONIGIRI - JAPANESE RICE BALLS

Steps:

• Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
• Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
• Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

ONIGIRI (RICE BALLS)

Steps:

• Sprinkle salmon with salt and let sit for 30 minute.
• Grill or fry the salmon until the edges are a little bit burned.
• When cool, flake salmon into small pieces and set aside.
• Cut nori into 8 equally sized, rectangular strips.
• Put warm rice in a bowl and combine with salmon and sesame seeds.
• Put a pinch of salt on your hands and take a 1/2 cup ball of rice.
• Form the rice into either a round or triangular shape br pressing lightly with both of your palms.
• Wrap a strip of nori around each rice ball.

JAPANESE RICE BALLS

Steps:

• Gather the ingredients.
• Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
• Wet your hands with water so that rice won't stick.
• Rub some salt on your wet hands.
• Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
• Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
• Hold rice between palms.
• Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
• Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).

BEST ONIGIRI WITH YOUR FAVORITE FILLINGS

Steps:

• Season the cooked rice with rice seasoning in a large mixing bowl. Make sure to mix thoroughly.
• Divide the rice mixture into 6 equal portions.
• Add 1 tablespoon of vinegar into about 1 cup of water. Wet your hands with the vinegar water to prevent the rice from sticking to your hands.
• Take one portion of rice and start rolling it into a ball.
• Make an indent, add your favorite fillings and fold the rice over the indent to fully encase your fillings, then lightly press into a ball.
• Place a slice of nori on the bottom of the rice ball. The rough side should face the rice. Repeat with the rest of the rice and fillings.

ONIGIRI (RICE BALLS)

Steps:

• Sprinkle the salmon fillet with salt and let stand for 2 hours.
• Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
• Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pre-toasted nori.
• Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
• Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.

YAKI ONIGIRI

Steps:

• Crispy on the outside yet warm and gooey and on the inside, these mouthwatering Yaki Onigiri are filled with a light yet satisfying filling: creamy avocado, protein-packed surimi, and crunchy vegetables. You'll need to make plenty extra, otherwise, these irresistible appetizers will be gone before you know it! Step 1
• In small bowl, combine surimi, avocado, carrot and green onions. Set aside. Step 2
• Cook rice according to package directions. Stir 2 tbsp rice vinegar, sugar and salt into cooked rice. Let stand until cool enough to handle. Using wet hands, flatten 1/3 cup cooked rice slightly; place 1 tbsp filling in center. Shape rice into ball, enclosing filling. Repeat with remaining filling and rice. Step 3
• Heat 2 tsp oil in skillet set over medium heat. Fry balls in batches for 2 to 3 minutes per side or until golden brown. Brush rice balls with 2 tbsp soy sauce; cook for 15 to 20 seconds per side. Step 4
• In small bowl, combine remaining soy sauce and rice vinegar, honey, sesame seeds and sesame oil. Serve yaki onigiri with sauce for dipping. Recipe Tips Surimi is also known as crab sticks, seafood sticks or imitation crab, and is usually made of Alaskan pollock. Substitute drained, canned salmon or tuna if desired. Yaki onigiri can be well wrapped, then frozen. Heat for 30 to 50 seconds in the microwave directly from the freezer (do not thaw first).

SALMON ONIGIRI RICE BALLS (鮭おにぎり)

Steps:

• Heat up a frying pan on medium and add 1 tsp unsalted butter.
• Once the butter is melted, add the salmon filled to the pan and fry until it's cooked through and flakey.
• Using a wooden spatula, break up the salmon into smaller flakes.
• Add 1 tbsp soy sauce to the pan, mix with the salmon flakes and cook until liquid is gone.
• Turn off the heat and transfer the cooked salmon flakes to a large heatproof bowl.
• Add the cooked rice, 1/2 tbsp white sesame seeds and 1 tbsp of chopped spring onion to the bowl.
• Mix well until the ingredients are evenly distributed through the rice.
• Take approx 100-130g of the rice and shape it into a rounded triangle using your preferred method. (Make sure to sprinkle salt on your hands/plastic wrap/mold first. If using bare hands, submerge them in ice cold water and rub salt over them before shaping.)
• Don't handle the rice for too long, quicker is better. Once you're happy with the shape, wrap it with nori.
• Repeat steps 8-9 until you have 5-6 rice balls
• Eat straight away or put in your lunch box with an ice pack. Best eaten the same day. (See note)
• Enjoy!