Ingredients
Ingredients for 7 onigiri:
270 g (300 ml) sushi rice
225 ml water for cooking
White or black sesame seed
Sea salt
- - - - - - - - - - - - - - - -
Optional decorations:
1 teaspoon finely grated fresh or cooked beetroot
1 small leaf swiss chard or other leaf vegetable
Nori seaweed
Instructions
Method:
Cook the rice:
1. Add the rice to the pot you will cook it in.
2. Wash the rice by ‘massaging’ it in cold water. Discard the water and repeat three times. Drain completely.
3. Add water for cooking. If you have time, let soak for 20 minutes.
4. Gently bring to a boil, simmer on lowest heat tightly covered for 10 minutes.
5. Without removing the lid, let the rice to cool in the pot.
6. Ready to use when there is no visible steam coming from the rice.
Prepare the sesame:
1. Toast the sesame seed in a dry frying pan and mix with a little sea salt.
Shape the onigiri:
1. Roughly divide the rice in 7 portions.
2. Clean your hands thoroughly. With moist hands, shape each portion into a small ball.
3. Roll the ball in the sesame seed and salt mixture.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Optional decorations:
Pink balls: Gently mix the rice with a little grated beetroot.
Leaf balls: Blanch the leaf vegetable in boiling water for a minute, dry and cut to size if needed, wrap around the ball.
Nori balls: Cut the nori in strips, wrap around the ball.
Shiso Delicious for monbento
