A variety of onigiri ingredients
From the left side of the inside: braised tuna, fried pickled mustard greens, fried minced beef and minced pork, mayonnaise-mixed tuna in oil, dried bonito cheese. The cheese is wrapped in hot rice and melts into a gooey consistency.
Here are some common ingredients for onigiri:
*Dried bonito, seasoned with sesame seeds and soy sauce.
*Baked cod roeBake the whole cod roe and knead it.
*Fried Chicken NuggetsFried chicken nuggets tossed in mayonnaise for a modern take on onigiri toppings.
*Remove the core of dried plums and finely chop the flesh with a cleaver. Dried plums are antiseptic, so they have been an important ingredient in onigiri, which are rice balls used as a carry-on food* item, since ancient times.
*Green shiso Green shiso-flavored pickled radish.
The rice balls made by mixing crushed salmon meat with rice have a beautiful color and are very pretty.
How to make rice balls:
1. Wet your hands with water so that the rice does not stick to them. Then take a pinch of salt mixed with white sesame seeds so that the whole palm of your hand is covered with salt flower.
2. Spread a bowl of freshly cooked rice on the palm of your hand and gently squeeze it into a ball.
3: Using two fingers, dig a depression in the center of the rice and place the grilled and battered salmon, then add a small amount of rice to cover the salmon.
4: Hold the rice ball in your left hand and turn it with your right hand while squeezing it into a full triangle shape. Be careful not to push too hard, or the rice ball will be hard.
5: Place the rice ball in the center of a rectangle of nori and roll it up from both sides to enclose it. Place a tiny bit of salmon on the head of the onigiri so that you can make it clear what the onigiri is topped with.