A extensive assortment of Japanese rice balls that are fantastic for lunch, breakfast, occasion finger foodstuff, etcetera. From traditional rice balls making use of standard elements such as salmon, ume plums, and shiso/perilla, and tuna mayo which is extremely popular at Japanese outlets. Just blend the elements with heat rice and shape. They are excellent foods for different occasions this kind of as vacations, hospitality activities, cherry blossom viewing party, picnic, as well as everyday meals. The tips for preparations are countless. Love creating rice balls with your children. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC… ❥ Instagram : https://www.instagram.com/hungrycooki… ============================================================= 00:08 Riceball Ingredient Planning 06:01 Cooking Rice more than Stovetop with earthen pot (clay pot) 07:26 Placing Alongside one another and Shaping Riceballs 12:52 Tuna Mayo Riceball 14:32 Furikake Riceball ● Components (for 2~3 persons) ・ Rice… 360ml (2 go) ・ Water … 400 ml ・ Salt ・ Soy sauce ・ Seaweed * Be sure to organize the substances as you like. The combinations of substances made use of in the video clip are as follows ~ Takana, Salmon ~ ・ Takana (Japanese Pickled Mustard Greens) ・ Dried bonito flake ・ Salmon ~ Salmon, Shiso (Perilla), Kelp Tsukudani (Sweet/Savory Kelp Condiment) ~ ・ Salmon ・ Shiso (Perilla) ・ Kelp tsukudani (kelp boiled in soy sauce) ・ Nori ~ Chirimenjakoto, Dried Bonito, Nori Tsukudani ~ ・ Chirimenjako (Dried younger sardines) ・ Dried bonito flake ・ Nori Tsukudashi (Nori paste boiled in soy sauce) ・ Furikake (Rice seasoning) ~ Kelp tsukudani, Perilla, Mentaiko ~ ・ Kelp tsukudani (Sweet/Savory Kelp Condiment) ・ Perilla (Oba) ・ Mentaiko (Spicy fish roe) ・ Nori ~ Yukari, Umeboshi ~ ・ Yukari (Powdered Ume) ・ Umeboshi (Pickled Plum) ・ Nori ~ Tsuna-Mayo ~ ・ Tuna can ・ Mayonnaise ・ Mentsuyu ・ Nori ● Onigiri Recipe ① Cook rice in a clay pot (it is Alright to cook commonly in a rice cooker) 1) Place rice in a bowl, soon after washing the rice 3 instances change the water, drain the water, add refreshing drinking water and permit it soak for about 30 minutes to 1 hour. 2) After soaking the rice in h2o, drain it with a colander and put it in a clay pot, include 400 ml of water. 3) Cover and warmth around high heat, and when bubbles arrive out from the lid just after about 7~10 minutes, reduce the heat to reduced and prepare dinner for 15 minutes. Just in advance of turning off the hearth, convert on significant heat for about 5 seconds, then switch off the warmth, and steam for 10 to 15 minutes. ② Make rice balls with your favourite components * Takana, Salmon For Takana, acquire the aspect of the leaf to be wrapped at the finish and chop the stem element to be mixed. The salmon to be filling in the rice ball is grilled with salt and flaked around. Place rice in a bowl, put chopped takana and dried bonito, increase soy sauce and blend. Place the filling salmon in the heart of the grabbed rice and make a rice ball and wrap it with takana depart. * Salmon, Shiso (Oba), Kelp Tsukudani Flake the salt-grilled salmon and chop the perilla. Place rice in a bowl, insert flaked salmon and shredded perilla, increase soy sauce and blend. Place the kelp tsukudani (kelp boiled in soy sauce) in the center of the grabbed rice and make a rice ball and wrap it with Nori. * Toddler Sardines, Bonito Flakes, and Nori Paste (Chirimenjakoto, Dried Bonito, Nori Tsukudani) Place rice in a bowl, put dried bonito flake and chirimenjako, drip soy sauce and blend. Put the Nori tsukudani (Nori paste boiled in soy sauce) in the middle of the grabbed rice and make a rice ball and sprinkle Furikake (rice seasoning) about the rice ball. * Spicy Roe, Shiso, and Sweet Kelp (Kelp tsukudani, Perilla, Mentaiko) Set rice in a bowl and mix shredded perilla and kelp tsukudani. Make rice balls with mentaiko as the filling and wrap it with Nori. * Bitter Plum (Yukari, Umeboshi) Set rice in a bowl and combine it with Yukari to make a rice ball. Make a dent on the major, place umeboshi with the seed eliminated, and wrap Nori all around * Tuna-Mayo Drain and squeeze the oil out from the tuna can and blend it with 1 tablespoon of mayonnaise and a small mentsuyu. Place fifty percent of rice on a plate with wrap on and make triangle form, put the tuna-mayo on it and spread to total, place the other 50 % of the rice on prime and make form with wrap. following getting rid of it from wrap, make a rice ball and wrap it with Nori. ● Cooking strategies ・ Because the clay pot absorbs h2o, do not use it when soaking the rice in h2o. Use the bowl that was used when washing to soak rice in the h2o. ・ You can mix a variety of substances as you like. ・ When wrapping with Nori, the rough side is inside and the smooth facet is exterior. ・ Remember to make the dimension of the rice ball to your liking: significant for lunch, and small like a several bites, it is perfect for extravagant fashionable finger food items for occasion and potluck.