The Onigiri also known as Omusubi is a Japanese rice cake usually triangle-shaped, or oval surrounded by a sheet of nori.
It can be eaten without filling or receive various types of filling, but is traditionally filled with sake (salmon fry), umeboshi, katsuobushi, or any other salty or sour ingredient.
INGREDIENTS
450 grams of Japanese rice
500 ml of water
salt to taste
a little water to wet hands to taste
nori (seaweed) and cut strips to taste
STEP BY STEP
Wash rice until water is almost transparent, but without breaking the grain.
Let it rest for 30 minutes in a sieve so that it is well hydrated.
Transfer to a saucepan High washed rice and water and let boil over high heat.
Reduce heat and simmer for 15 minutes as well.
Remove from heat and let stand (still with the pan covered) for another 10 minutes.
Remove the rice from the pan, avoiding stuck in the bottom portion (if any).
The onigiri be molded while still hot).
Wet hands with a mixture of:
* 1 cup (tea) water
* 1 spoon (soup) salt
With wet hands, take a good portion of cooked rice and make muffins or triangular.
The important thing is to tighten enough so they do not sagging in time to eat, but not too much as to crush the grains.
