Fukuro Malaysia
Recipe
Onigiri: The Perfect Japanese Rice Balls
Onigiri are traditional Japanese rice balls, often filled with savory ingredients like umeboshi (pickled plum) or tuna mayo. These simple yet flavorful snacks are perfect for lunch or a light meal. Easy to make and highly customizable, they can be packed with various fillings and wrapped in crispy nori (seaweed).
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2
Step:
1. Cook Rice
Wash the rice thoroughly until the water runs clear. Add rice and water to a rice cooker and cook according to the rice cooker’s instructions.
2. Prepare Fillings
While the rice is cooking, chop your fillings like umeboshi or canned tuna using a sharp kitchen knife Malaysia for precise cutting.
3. Shape the Onigiri
Once the rice is cooked, allow it to cool slightly (about 5 minutes). Wet your hands with water and a pinch of salt. Scoop a small amount of rice and shape it into a triangle or ball, adding your chosen filling in the center.
4. Wrap in Nori
Cut the seaweed into strips or squares and wrap around the rice ball.
5. Serve
Optionally, sprinkle with sesame seeds and serve immediately or store in a container wrapped in seaweed.
Ingredients:
- 1 cup Japanese short-grain rice
- 1 ¼ cups water
- 2 sheets seaweed
- 1 tbsp sesame seeds (optional)
- A pinch of salt
- Any preferred filling of your choice
