Spiral Onigiri Rice Balls
- 1 square sheet Toasted nori seaweed
- 1 rice bowl worth Hot cooked rice
- 1 dash Salt
- 1 dash Yukari
- 1 Salted plum
- Crisp a sheet of nori over heat.
- Salt warmed rice.
- Mix in the yukari seasoning.
- Taste and adjust with more salt if necessary.
- Spread rice over the rough side of the nori sheet.
- Keep the top 2 cm edge of the nori empty.
- Top with deseeded umeboshi pickled plum.
- I laid a strip of pickled shiso leaves on the far end.
- Roll from the side closest to you.
- The tip is to roll tightly.
- You do not need a sushi rolling mat.
- Once rolled, lay the rolled edge down and rest until the nori softens.
- Slice the roll by moistening a knife with wet kitchen paper after each slice.
- This is a quartered sheet of nori.
- If you use smaller sheets of nori, you can make hosomaki thin rolls.
- For this, I used okaka chirimen (seasoned bonito flakes and jako fish).
- The mini rolls are also cute.
- When my child was small, I served the rolls this size.
- This is a halved sheet of nori with kombu kelp with herring roe on kelp (komochi kombu kelp).
- Use whatever ingredients you like.
- I had an onigiri rolling party by myself (and indulged in gluttony).
- This is herring roe on kelp (komochi kombu kelp) with flaked salmon.
- It's perfect for bento.
- You don't touch the rolls with your hands, and won't go bad during the hot summer months.
- These are rolls made of mixed rice.
- These rolls cool faster than onigiri.
seaweed, rice bowl worth, salt, plum
Taken from cookpad.com/us/recipes/148282-spiral-onigiri-rice-balls (may not work)