Onigiri (rice balls)

Name: Onigiri (rice balls)
Ingredients: Squid: 400 grams of white rice; Seaweed sprinkle to taste: 100 grams of white glutinous rice; Ginger: 600 ml; small pieces; udon: Roasted nori to taste, cut into 4 x 10 cm; Coconut oil; buckwheat

Medium

Ingredients

400 grams of white rice Squid
100 grams of white glutinous rice Seaweed sprinkle to taste
600 ml Ginger
small pieces
Roasted nori to taste, cut into 4 x 10 cm udon
Coconut oil
buckwheat

Directions

Want to prepare a practical lunch to take and eat on the go? Try making onigiri instead. This Japanese style rice ball is quite practical. Rice and side dishes in one bowl. Can be eaten by hand.

Steps

1 Done	Tuna Mayonnaise: 50 grams of canned tuna 3-5 tablespoons mayonnaise 1 clove of garlic, puree
2 Done	Teriyaki Chicken: 100 grams of chicken ½ onion, sliced 3 tablespoons instant teriyaki sauce 1 tablespoon sweet soy sauce 1 tablespoon cooking oil
3 Done	How to Make Onigiri Stuffing: Drain the canned tuna from the marinade, then tear it up. Mix the shredded tuna with mayonnaise and mashed garlic, then set aside. Chop the chicken, then heat the cooking oil. Saute the meat with onions, sweet soy sauce, and instant teriyaki sauce until cooked. After that set it aside first.
4 Done	How to Make Onigiri: Soak the glutinous rice for 15 minutes, then wash it with white rice.
5 Done	Cook rice with water in rice cooker until cooked.
6 Done	Wet hands with boiled water. If you like, coat your hands with a small pinch of salt to add flavor to the surface of the rice balls.
7 Done	After that take enough rice. Press until firm, then fill with a tablespoon of tuna mayonnaise or chicken teriyaki. After that compact and form a triangle.
8 Done	Wrap the rice balls with nori or perilla. Sprinkle with toasted sesame.
9 Done	That’s the recipe and how to make onigiri, Japanese style rice balls.