Recipe: Perfect Sea kelp and sesame rice balls(Onigiri)

Sea kelp and sesame rice balls(Onigiri). Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be. It is also a Japanese comfort food made from steamed rice formed into the typical Hers are true balls and on the outside she sprinkles a seasoning… sesame, something sweet and something savory. They're fun to make and are a staple of Japanese lunchboxes (bento).

The rice can also be mixed with a flavorful add-in like furikake. Furikake is like the salt and pepper of Japan and consists of toasted sesame seeds, sea salt, nori, bonito flakes, and an optional. Onigiri, also called O-musubi or Nigirimeshi are Japanese Rice Balls that are hand shaped into round balls or triangles and usually wrapped in nori (seaweed). You can cook Sea kelp and sesame rice balls(Onigiri) using 3 ingredients and 2 steps. Here is how you cook it.

Ingredients of Sea kelp and sesame rice balls(Onigiri)

Prepare 300 g of rice.
It's 2 tablespoons of salt kelp.
You need 2 tablespoons of sesame.

Back in the day when there was no such thing as refrigeration, the Japanese came up with a way to preserve rice by adding salt. We make authentic Japanese omusubi (onigiri or rice balls) and fried chicken (karaage). Japanese Fried Chicken with dashi flavored shiitake mushroom rice. Served with Jichan's homemade sesame - soy sauce.

Sea kelp and sesame rice balls(Onigiri) step by step

Put the cooked rice in a bowl, Add salt kelp and sesame and mix.
Wet hands with water and add salts.　　　　　　　　　　　　　Divide rice into quarters and　shape the rice into a triangle.

Most onigiri I saw looked identical — triangular balls of rice wrapped in seaweed — except for a big sticker that announced its hidden filling. Biting into the two rice balls I bought for lunch every day was an adventure. Would it be a bit of gingery chicken? Some bright orange salted fish roe? Onigiri are balls of rice, usually wrapped with nori seaweed and containing a meat or vegetable filling.