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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A lost gem from !

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A favourite for many the humble rice ball one of Japan's sensational staples from and today brought to you from the kitchen of castingwhisper

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So most of you know I am planning on teaching english in japan, so I have been experimenting with common everyday foods in japan c: So yeah I made plain riceballs. c: Tasted so good!!

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How to make Onigiri - Rice Balls

Ingredients:

1. Nishiki rice - Found at local asian market. NOT SUSHI RICE!

2. Seaweed -any kind really..

3. Rice Cooker

4. Plastic wrap -- Or use your hands, but they must be wet!

5. Sea Salt/ Regular Salt - LITTLE BIT! OR NONE! OPTIONAL!


Way to Cook:

1. Clean rice. Drain water.

2. Measure rice 1 1/2 cups of rice per 2 cups of water.

3. Pour water in and then cover in rice cooker and cook for 15 mins or depending on which rice cooker you have work around it.

4. After it's done cooking take it out and put on plate or bowl and let cool for a little bit. Then add a little salt and mix.

NEXT STEP CAN GO EITHER WAY :

5-1. Take some plastic wrap on table/counter and place some rice in there if you want to add anything inside do it NOW!! Then fold and start to form rice ball.

5-2. ONLY DO IF YOUR NOT DOING WITH PLASTIC WRAP!!
Wet your hands DO NOT DRY! And get some rice and form rice balls, before folding add anything you want inside then fold.

6. Add seaweed in anyway you want.

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~ From Chris: Keep in mind, there are other variations in making rice balls. Some will call for making them just like sushi - with at least a tablespoon (or a tablespoon + 1/2, according to taste) of mirin and a teaspoon of sugar.

For fillings, you can use canned (or packaged) tuna fish, salmon, etc.; or for something sweet the traditional way is with umeboshi (Japanese plum), sweet red bean paste, fresh/dried fruit etc.