Recipe of Ultimate Easy Square Onigiri Rice Balls
Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Easy Square Onigiri Rice Balls. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Easy Square Onigiri Rice Balls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Square Onigiri Rice Balls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Easy Square Onigiri Rice Balls is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can have Easy Square Onigiri Rice Balls using 11 ingredients and 15 steps. Here is how you can achieve that.
Onigiri don't have to be triangular! You can make them round or cylindrical!
And you can make them square too!
Change the depth of the cut off milk carton to make thin onigiri or thick onigiri.
Since you don't form the rice with your hands, you can form the onigiri when you are in a hurry even if the rice is hot. Recipe by MAYOMAYO.
Ingredients and spices that need to be Get to make Easy Square Onigiri Rice Balls:
- Fillings
- 1 use about 1 heaping teaspoon of filling per onigiri, as needed
- 1 Umeboshi plums, flaked salted salmon, konbu tsukudani etc., to taste
- The ingredient amounts below vary depending on how many onigiri you're making.
- 360 ml worth raw white rice, cooked
- 1 dash Salt
- 1 full sheets (or as needed) Nori seaweed
- Square mold
- 1 Milk carton
- 1 Scissors
- 20 to 25 cm square pieces, 1 piece per onigiri Plastic wrap
Steps to make Easy Square Onigiri Rice Balls
- Cut the milk carton about 3 cm from the bottom.
- Cover with plastic wrap.
- Mound in the rice. (Optionally add salt to the rice beforehand. If you are adding a lot of filling you don't need the salt.)
- Make a dent in the middle.
- Add the filling.
- Cover with plastic wrap.
- Pack down gently. If you want firm onigiri, press down firmly.
- Done!
- Optionally wrap with nori seaweed (The filling here is umeboshi).
- If you want to wrap the whole onigiri with nori seaweed, use 1/4 a sheet and place on top of the onigiri.
- Wrap.
- (The filling here is flaked salted salmon.) Since you can see the filling, I think just wrapping the onigiri on one side with nori is fine...
- (The filling here is konbu tsukudani.)
- See for a rectangular onigiri: https://cookpad.com/en/recipes/144899-easy-rectangular-onigiri
- You can make small squares too.
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