A JAPANESE CUISINE- ONIGIRI お握り

Assalammualaikum ...

             Within this entry I want to share with all of you one type of Japanese cuisine that is very famous in any part of the world. So, why Japanese? Actually I’m very interested towards Japanese’s culture and tradition and even it’s aspired me to continue my studies there. My deep interest towards the Japanese culture arises during my time at secondary school because there, I learned Japanese language as well as its culture for four years.  As my first ambition to go to Japan was unsuccessful, so I created this special entry with the hope that Japan will always be in my heart. In addition, I also hope all my friends can equip themselves to make this ‘kuih tradisional’ so they do not starve in Jordan later... Haha. Peace no war...

Let’s start with the introduction….

O-nigiri お握り also known as, Nigirimeshi (握り飯;? にぎりめし) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in Nori (seaweed). Traditionally, an onigiri is filled with pickled Ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient other as natural preservatives.

Here I include the steps of preparing onigiri. All of my friends in Jordan can try this later…

INGREDIENT

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  Rice,Fillings ( tuna and mayo/beef and broccoli),Water, Seaweeds ,Vinegar ,Sugar ,Salt

Here we go with the baby steps…

STEP 1

Follow the instructions for cooking rice. Notice that it must be Japanese-style rice so that it sticks together easily. However, you may want to leave the rice in the pot for about 20 to 30 minutes before turning on the rice cooker or pot, so the rice can become sticky.

STEP 2

Let rice stand for a few minutes for it to cool before proceeding. As you are waiting, make your fillings (if applicable as this is optional). Whip tuna and mayo in a bowl, cut vegetables, meat, etc.

STEP 3

Place a cutting board or wax paper on the counter and wet your hands thoroughly with salt water. This is to ensure that the rice from sticking to your hands (although some grains still attached) and keep your hands cool from the hot rice. Scoop the rice with a spoon or scoop.

STEP 4

Make a deep crater in the rice balls, but do not puncture the point that your fingers slip to the other side! This is where your entry will go, so just enough to put things in.

STEP 5

Enter your essence into the hole. Make sure that you do not overfilled it! Fold the rice over the crater hole. If you press too lightly, rice will not stick together and will crumble as you eat. If you press too hard, the rice will get mushy and wet. To make a triangle, making an "L" with your hand and use it to shape your rice.

STEP 6

Wrap nori (seaweed) around your onigiri. It's up to people if they want to use strips or whole rice ball wrapped in seaweed. Seaweed rice keeps your hands free and keep the ball in the form of rice.

STEP 7

Wrap your onigiri in plastic wrap or put them in your bento box. Enjoy!

So, I have come to the end. Hopefully these baby steps in making onigiri can somehow help all of my friends as well as other persons outside there. It is delicious and good for your health. You can try is at home…