Dried Tomato and Sardine Onigiri (Rice Balls)_Washoku Lesson
Since the taste of rice is very mild, pairing it with something salty gives the dish a more rounded-out flavor. Wrapping these rice balls in prosciutto ham makes for a beautiful presentation!
- Nutrition facts are for one serving.
- Time to cook rice is not included in the cooking time.
- Image shows a single serving.
Ingredients(Servings: 2)
Directions
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1Make Dried Tomato Onigiri. Finely chop the dried tomatoes, add soy sauce and mix together. Set a little bit of this aside to be used to garnish the rice balls.
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2
Take half of the rice (200g/7.05 oz.) and split it into two equal half-portions. Wet your hands with water and use them to roll one half-portion of the rice into a ball, leaving a small hole in the middle to insert half of the dried tomatoes. Squeeze the ball so as to wrap it closed, forming it into a triangular shape.
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3
Wrap the rice ball from the previous step in a slice of dry-cured ham, put some of the dried tomatoes from earlier on top and sprinkle with black pepper. Repeat this process with the remaining half-portion of rice to make a second rice ball.
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4
Make Sardine Onigiri. Break apart the oil-soaked sardines, add Kikkoman Soy Sauce and mix together. Set a little bit of this aside to be used to garnish the rice balls.
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5
Take half of the rice (200g/7.05 oz.) and split it into two equal half-portions. Wet your hands with water and use them to roll one half-portion of the rice into a ball, leaving a small hole in the middle to insert half of the oil-soaked sardines. Squeeze the ball so as to wrap it closed, forming it into a triangular shape.
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6
Wrap the rice ball from the previous step in a slice of dry-cured ham, put some of the oil-soaked sardines from earlier on top. Repeat this process with the remaining half-portion of rice to make a second rice ball.
Cooking Basics
Ingredients (servings: 4)
- rice
- 360 g (12.7 oz.)
- water
- 480 ml (13.5 ~ 16.2 fl. oz.)
※Cooking time: 40 minutes
Directions
- 1Place a smaller sized colander into a bowl and add in the rice.
- 2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.
- 3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.
- 4Pour in water, rinse and then throw away the starchy water.
- 5Repeat steps (4) several times until the water becomes less starchy and almost clear.
- 6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.
- 7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.
- 8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.
Glossary
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
Washoku Lesson
Onigiri Rice Balls Recipe (Bonito Soy Sauce & Tuna Mayonnaise)
This is a dish made by forming rice into triangles or ball shapes and then eaten by hand. It’s a dish with a certain texture and delicious flavor different from rice eaten from a bowl. Learn the technique for making rice balls.
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