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The Secret to Making Japanese Rice Balls (onigiri)

Guest Author - Taisha Turner

Japanese rice balls are the subject of an article in the cheap eats in japan series. Some readers express their rice does stick together. The secret of making Japanese rice balls (onigiri) is to use hot white rice. Hot rice sticks together better than cold.

Bring to boil a cup of rice, two cups of water and one teaspoon of salt. Stir once or twice. Cover and simmer for 14 minutes. Do not uncover or stir while simmering. Remove from heat. Fluff rice gently. Cover and let steam for five to 10 minutes. Use the hot rice to prepare Japanese rice balls.

Place an ice cream scoop of rice in your palm or on a sheet of wax paper. Indent the center and place the filling in the center. Cover the filling with more rice. Shape the rice in a ball. Shape the ball into a triangle. Wrap with moist seaweed (nori). Moist the seaweed sheets. Dry sheets will not fold. Dry sheets crumbles into pieces.

Remember the filling may be any vegetable, meat or seafood. The tuna, salmon and crab in the porches work well. Steam or stir-fry the vegetables or use leftovers.

Rice Cooker
Readers who dread cooking rice try this rice cooker. The rice always cooks perfectly. Just add the suggested quantity of water and rice. Perfect rice every time. Enjoy your Japanese rice balls!

Read more about Japanese rice balls(onigiri). They are a traditional Japanese food and a great eat for the traveler in Japan. Use the provided link to read the article. They are a cheap eat for the traveler in Japan.
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Cheap Eats in Japan - Japanese Rice Balls (onigiri)
Cheap Eats in Japan - Cold Soba Noodles
Cheap Eats in Japan - Donburi
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Content copyright © 2014 by Taisha Turner. All rights reserved.
This content was written by Taisha Turner. If you wish to use this content in any manner, you need written permission. Contact Hanny Suriadi for details.

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