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

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, basic japanese shio onigiri (salted rice balls). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Basic Japanese Shio Onigiri (Salted Rice Balls) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Basic Japanese Shio Onigiri (Salted Rice Balls) is something which I have loved my entire life.

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

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

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