Japanese Rice Balls Onigiri

• Gluten free

• Produce

  • 2 Nori, small
  • 1 Umeboshi

• Condiments

  • 10 g Bonito flakes
  • 1/4 Mirin
  • 1/4 tsp Soy sauce

• Pasta & Grains

  • 2 cups Rice, cooked

Found on chopstickchronicles.com

Description

Ingredients

• 2 cups of cooked rice
• 1 seeded umeboshi (pickled plum)
• 10 g of bonito flakes
• ¼ tsp soy sauce
• ¼ mirin
• 2 small nori (seaweed) sheets

Directions

• Place some saran wrap onto a bench or plate.
• Place half a cup of cooked rice over the centre of the cling wrap.
• Put the umeboshi on the centre of the rice then top with another half cup of rice.
• Wrap the saran wrap over the rice and squeeze and mould the rice into a triangle shape with your hands.
• Remove the cling wrap and cover the bottom of the rice triangle with a nori sheet and set aside.
• Combine the bonito flakes, soy sauce, and mirin in a small bowl.
• Repeat the same steps as above to make an onigiri with the bonito flake filling.