Recipe of Basic Japanese Shio Onigiri (Salted Rice Balls)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, basic japanese shio onigiri (salted rice balls). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Basic Japanese Shio Onigiri (Salted Rice Balls) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Basic Japanese Shio Onigiri (Salted Rice Balls) is something which I have loved my whole life.

Simple Way to Prepare Basic Japanese Shio Onigiri (Salted Rice Balls)

To get started with this particular recipe, we must prepare a few components. You can cook basic japanese shio onigiri (salted rice balls) using 7 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Basic Japanese Shio Onigiri (Salted Rice Balls):

1. Get 1 cup Japanese white rice(150g)
2. Make ready 1/2 teaspoon Salt
3. Make ready (1/2 teaspoon Ajinomoto)
4. Take 1/2 teaspoon Vegetable oil
5. Make ready 2 leaves Green shiso
6. Make ready Some Seaweed(Nori)
7. Get Some Plastic wrap(Cling wrap)

Instructions

Steps to make Basic Japanese Shio Onigiri (Salted Rice Balls):

1. Cook rice in a rice cooker.
2. Use freshly cooked rice for Onigiri. Once the rice is cooked, fold up the rice using a spatula to allow excess steam to escape.
3. Place the rice into a bowl. Add salt, salad oil (and ajinomoto if you want to add more flavors) and mix well.
4. Check how it tastes like and adjust the amount of salt. (When the rice cools down, it tastes less salty. Please also change the amount of salt depends on the time you eat this Onigiri.)
5. Divide the rice into 4 portions, put each portion on a plastic wrap. First, make a round shape by wrapping softly. And then shape into triangle. Do not push or press hard when shaping Onigiri. After you finish shaping, remove the plastic wrap first to avoid rice from getting wet by extra moisture.
6. Once the Onigiri cools down or when all the extra moisture evaporates, wrap with seaweed. To make the seaweed crisp and fresh, put them in a frying pan and warm them up for a few minutes to remove moisture. Place few leaves of green shiso and arrange Onigiri on a plate.

As simple as that How to Prepare Basic Japanese Shio Onigiri (Salted Rice Balls)

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