Basic Japanese Shio Onigiri (Salted Rice Balls)
Basic Japanese Shio Onigiri (Salted Rice Balls)

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, basic japanese shio onigiri (salted rice balls). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Basic Japanese Shio Onigiri (Salted Rice Balls). "Onigiri" means rice balls which are very popular for carry-along lunches or snakes. It is like a sandwich for Japanese. Onigiri can be cooked with or without fillings but the simple classic style without any fillings are the first.

Basic Japanese Shio Onigiri (Salted Rice Balls) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Basic Japanese Shio Onigiri (Salted Rice Balls) is something that I’ve loved my whole life.

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

The ingredients needed to make Basic Japanese Shio Onigiri (Salted Rice Balls):
  1. Make ready 1 cup Japanese white rice(150g)
  2. Make ready 1/2 teaspoon Salt
  3. Make ready (1/2 teaspoon Ajinomoto)
  4. Get 1/2 teaspoon Vegetable oil
  5. Prepare 2 leaves Green shiso
  6. Prepare Some Seaweed(Nori)
  7. Take Some Plastic wrap(Cling wrap)

Sushi rice is mixed with sushi vinegar whereas onigiri rice balls are made with simple salted rice. They are also shaped differently, onigiri is bigger and uses more rice. Lastly the fillings of onigiri are wrapped in the rice. Onigiri are rice balls with some filling and wrapped with Nori roasted seaweed.

Instructions 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.

It is a soul food for Japanese people, and it can be eaten in any kind of occasion. You may want to eat Onigiri as everyday breakfast or lunch, but you can bring it to a picnic or hiking since it travels very well. It is easy to make and easy to eat. 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.

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