Onigiri Recipes

Onigiri Recipes , nasi Kepal , japanese food ,Onigiri

Onigiri Recipes

Onigiri Recipes , nasi Kepal , japanese food ,Onigiri

Ingredients Onigiri

The contents of grilled salmon onigiri (rice balls enough for 4)

  • · 400 grams of rice
  • · Half the salmon pieces (50 grams)
  • ·Salt
  • · White sesame seeds

Onigiri content of tuna and mayonnaise (enough for 4 rice balls)

  • · 400 grams of rice
  • · 40 grams of canned tuna
  • · 2 teaspoons mayonnaise
  • ·Salt

Grilled onigiri taste of soy sauce (enough for 4 rice balls)

  • · 400 grams of rice
  • ·Salty soy sauce
  • ·Salt

 

Preparation

  • To browse the grilled salmon onigiri, sprinkle salmon with salt, allow at least 30 minutes. Drain and roast in the frying pan. Discard the skin and bones carefully, then split into small pieces.
  • Enter 100 grams of rice into a small bowl. Insert a quarter of small chunks of salmon into the middle of the rice. Make sure the contents of salmon was wrapped in rice.
  • Moisten your hands and rub with a little salt. Turn the rice bowl into your hand, press and shape into balls.
  • Onigiri contents for tuna and mayonnaise, drained canned tuna and mix with mayonnaise. Insert the mixture into the middle of rice, such as salmon enter when making a grilled salmon onigiri contents. Rice shape into a ball. Then pepatkan be flattened sphere with a thickness of about 3 centimeters between your palms. Then use both hands to shape it into a triangle.
  • For grilled onigiri, rice shape into a flattened sphere. Roasted in the frying pan. Invert when the rice has changed color. Dip into soy sauce and enter again into the deep fryer. Grilled again over low heat, keep inverted until golden brown.
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