How to Cook Delicious Easy Square Onigiri Rice Balls

Easy Square Onigiri Rice Balls. Kostenlose Lieferung möglich Günstige Preise & Mega Auswahl für Onigiri Rice. Mound in the rice. (Optionally add salt to the rice beforehand. Onigiri, Japanese rice balls or rice triangles with savory fillings, are great to eat on the go.

Rice balls, known as onigiri or omusubi in Japan, are mounds of cooked rice shaped into triangles, balls, or cylinders that contain different fillings. (There are different types of rice balls around the world, including Korean jumuk bap and Italian arancini.)Japanese rice balls are typically wrapped in nori seaweed or rolled in sesame seeds so that they can be easily picked up and eaten. If using a rice cooker, simply add the rice and cold water to the rice cooker and cook according to the cooker's instructions. To cook the rice in a pot on the stovetop, place the rice in a pot with a tight-fitting lid. You can have Easy Square Onigiri Rice Balls using 11 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Easy Square Onigiri Rice Balls

1. It's of Fillings.
2. You need 1 of use about 1 heaping teaspoon of filling per onigiri, as needed.
3. You need 1 of Umeboshi plums, flaked salted salmon, konbu tsukudani etc., to taste.
4. It's of The ingredient amounts below vary depending on how many onigiri you're making..
5. You need 360 ml of worth raw white rice, cooked.
6. Prepare 1 dash of Salt.
7. Prepare 1 of full sheets (or as needed) Nori seaweed.
8. Prepare of Square mold.
9. It's 1 of Milk carton.
10. You need 1 of Scissors.
11. You need 20 of to 25 cm square pieces, 1 piece per onigiri Plastic wrap.

Add the cold water and bring to a boil. Formed into a compact form, these little rice balls make rice portable and easy to eat with hands. You can enjoy onigiri for a quick snack, or as school/ work lunch or picnic food. They are also commonly included in bento boxes.

Easy Square Onigiri Rice Balls step by step

1. Cut the milk carton about 3 cm from the bottom..
2. Cover with plastic wrap..
3. Mound in the rice. (Optionally add salt to the rice beforehand. If you are adding a lot of filling you don't need the salt.).
4. Make a dent in the middle..
5. Add the filling..
6. Cover with plastic wrap..
7. Pack down gently. If you want firm onigiri, press down firmly..
8. Done!.
9. Optionally wrap with nori seaweed (The filling here is umeboshi)..
10. If you want to wrap the whole onigiri with nori seaweed, use 1/4 a sheet and place on top of the onigiri..
11. Wrap..
12. (The filling here is flaked salted salmon.) Since you can see the filling, I think just wrapping the onigiri on one side with nori is fine....
13. (The filling here is konbu tsukudani.).
14. See for a rectangular onigiri: https://cookpad.com/en/recipes/144899-easy-rectangular-onigiri.
15. You can make small squares too..

Use Freshly Cooked Rice Gather the ends of the plastic wrap tightly and remove the rice ball from the cup. Shape and compress the ball tightly with your hands. Repeat with remaining nori seaweed, rice, and tuna. To make yaki onigiri, broil (or grill) the rice balls, turning once, until both sides are evenly browned. If you wish, you can also have onigiri without any filling at all, which is a lot better than it sounds.