Onigiri (Rice Ball) may be a quite common food in Japan. it's additionally known as omusubi and nigirimeshi and is commonly included in packed lunches. Onigiri literally suggests that "taking hold of (something) along with your hands". Onigiri is made by cupping hot, freshly boiled rice in your hands and pressing down on it so it's soft within and firm outside. we have a tendency to sometimes embrace a filling of fish roe, pickled plum, etc., in the center. Japanese often take onigiri, especially rather large oval or triangle-shaped ones, with us for lunch when we go flower-viewing in the spring or to sporting events in the autumn as a result of onigiri tastes sensible even when it's cooled. The filling within is quite salty that prevents the rice from spoiling.
Rice is used to make Onigiri rice should have a high starch content such as sort of Japonica rice, while rice eaten in the countries of Southeast Asia is the indica type rice. Ditanak rice of Japonica rice easily attached to every alternative so easily molded into Onigiri.
Before making Onigiri, both hands should be moistened with boiled water so rice doesn't stick in hand. Onigiri is created by the palms of the hands that got salt, whereas salt stuck to the surface of the flattened palms spread by movements such as hand washing.
Onigiri simplest type sometimes containing meat or grilled salmon Umeboshi located in the middle of rice. additionally, there Onigiri grilled when previously smeared with soya sauce or miso.
In Japan, Onigiri may be a picnic lunch or eat while on the go. Rice on Obento (Japanese lunch box) often form Onigiri. though many folks are shopping for Japanese Onigiri factory production is sold in supermarkets are open twenty four hours, Onigiri may be a food created himself at home the way to create it inherited from generation to generation.
RECIPE
Ingredients:
2 cups cooked rice
Salt
Pickled plums, cut into small, bite-sized pieces
Cooked salmon, cut into small, bite-sized pieces
Dry seaweed sheets (nori), cut into strips
How to make:
Cook rice according to directions on package. Allow to cool slightly.
Have a bowl of lukewarm water handy.
Dip clean hands into water, and then sprinkle salt on wet hands.
Place a small mound of rice (about 2 Tablespoons) in the palm of your hand.
Press a piece of pickled plum or cooked salmon into the mound of rice.
Toss the mound back and forth between wet, salted hands to form a triangular mound, with the filling item in the center.
Wrap mound in a dry seaweed strip.
*from variety sources