Onigiri rice balls. Rice balls in Japan are like sandwiches in western countries. Easy to make, easy to take them out on a picnic.
It's very popular in Japan as a light meal.
Ingredients
- short-grain rice, rinsed: 0.66667 cup
- water: 0.66667 cup
- sheets nori (dry seaweed): 3 piece (cut into 1-inch strips)
- salt: (to taste)
- seasoned sesame seeds: (to taste)
- shiso with hijiki (dried seaweed flakes): (to taste)
Metric Conversion
Stages of cooking
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Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
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Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.
