Stuffed balls Japanese - onigiri

Onigiri—seasoned or filled, shaped rice—is a common across or an easy appetizer anywhere else. They also make great use of leftovers and other spare ingredients you might have around, by hiding them inside the rice.

minutes 10 PREP TIME INGREDIENTS minutes 15 COOK TIME • 1 cup short or medium-grain rice (preferably Filling 2 japonica or Italian-style ) • 1/4 cup gobo root, peeled and sliced into • 1 1/2 cup water matchsticks • 1/4 cup rice wine • 1 medium carrot, peeled and sliced into • 2 sheet of roasted (at least) matchsticks

Filling 1 • 1 chili pepper, minced • 1/2 pound filet Garnish • 1 tablespoon • Black or white sesame seeds • 1 tablespoon honey • Togarashi • 1 teaspoon garlic powder • 1 teaspoon ground ginger powder • 1 teaspoon water

SERVES: 4 PEOPLE

LEVEL OF DIFFICULTY: INTERMEDIATE

1. JAPANESE - ONIGIRI Stage 1: Cook Onigiri Rice

1. Take your rice and water, and either cook it in a rice-cooker for about 15 minutes, or bring it to a quick boil then a 15 minute simmer in a small pot

2. After about 15 minutes, take your and lay flat on a baking dish lined with parchment paper

3. With a small spoon, sprinkle your rice wine vinegar over all of your rice. Set it aside and cook your filling

Stage 2: Cook Onigiri Filling

1. In a small bowl, mix your soy sauce, honey, water, garlic powder and ginger powder together to create a quick -style dressing

2. Heat a saucepan over medium-high heat with a dash of oil. With the oil hot, add your salmon and begin to sear

3. After a minute of searing, pour in your teriyaki sauce over the salmon, and mix around to integrate the sauce into the salmon

4. Begin flaking your salmon filet, then remove from the saucepan and set aside

5. In the same saucepan, heat a dash of oil and add your gobo root, carrot and chili pepper

6. Cook for 3-4 minutes until the gobo root begins to soften, then remove your saucepan from the heat and mix your gobo root and flaked salmon together

2. JAPANESE - ONIGIRI You can find out more about , its history and the Onigiri recipe (including more pictures) by clicking here.

Stage 3: Prepare the Onigiri

1. With your filling made, start shaping your onigiri by taking a handful of your rice in the palm of your hand. To keep the rice from sticking to your hand, wet your hands with water first

2. Create a small pocket in your rice, and spoon some of your filling into the pocket

3. Close your rice around the filling to create your rice ball. You can shape your onigiri into any shape you like (i.e. square, triangle, etc.)

4. Cut a piece of your roasted seaweed, and wrap it around your shaped onigiri. It can be as much seaweed as to cover all the rice, or it can be as little as a strip of seaweed around. It’s completely up to you

5. Set it aside, and continue making as many onigiri as your ingredients will allow. Then enjoy!

3. JAPANESE - ONIGIRI Bon Appetit!

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4. JAPANESE - ONIGIRI