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Onigiri rice
Ingredients (4 servings):
3 cups of japanese rice
Dried tunny fish to taste
2 umeboshi (salted plums)
450 ml water with flavor additives
180 ml water
1/2 tbsp soy sauce
30 g. pickles
nori
Preparation:
1. Add soy sauce into dried tunny and mix it.
2. Add tunny in the mid and from above the rice ball. Wrap the rice ball with a sheet of nori.
3. Stone umeboshi and cut it into pieces. Add sesame seeds, rice and prepare onigiri.
4. Slice tsukemono and mix with rice. Form rice balls.
5. Place prepared balls on a plate.
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