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Japanese rice cake
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
10 servings
Monteiro
@monteirorec- Ingredients
- Recipe
- Nori Seaweed Sheet10 unit(s)
- Salt1 teaspoon
- Rice for sushi500 g
- Water500 ml
- Rice Vinegar2 tablespoon
- Sugar1 tablespoon
- The first step in making homemade onigiri is to wash the rice very well. With the help of a sieve or strainer, rinse the sushi rice with water for 3-4 times, or until the cereal is transparent and the water runs clear.
- Then cook the sushi rice in a pan with 500 ml of filtered water, half covered, for about 15 minutes after boiling. Turn off the heat, stir the rice and reserve in the uncovered pan for 10 minutes, with the heat off.
- With the rice still warm, shape the rice balls into little triangles, as in the photo. To do this, take a portion of rice, shape it into a ball and then carefully shape the sides and flatten the center until it becomes a triangle. If you want, you can make a hole in the middle to put some kind of stuffing.
- Another trick to easily shape onigiri is to put a portion of rice in a piece of plastic wrap, close it and shape it into a triangle with your hands. Then just unwrap it.
- Wrap the onigiris in nori seaweed (no need to hydrate) which, in addition to being rich in minerals, also helps to hold the dumpling without getting your hands dirty. Serve immediately.
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