Ingredients:
- steamed white rice
- nori seaweed (I personally like using Korean's for onigiri but Japanese Yaki nori is fine. )
- umeboshi (pickled plum: we have either organic umeboshi that Huge bought for us or my grandma's umeboshi made from scratch that every summer she makes. )
- plastic wrap
- a small rice bowl or miso soup bowl
Recipe:
- Prepare everything you need. Be ready.
- Cut plastic wrap an enough size and put it on a bowl.
- Put white rice on the bowl and make it cool until you can hold it(about 2min). Don't get burn.
- Put umeboshi in the middle.
- Close and gather the plastic wrap and make it a ball.
- Make it harder with both hands and move the ball to one same direction in your hands.(Maybe 3~4times)
- At this point, you probably have a triangle-ish shape rice ball.
- Open the plastic wrap and put nori seaweed on it.
- Put nori seaweed on the other side as well.
- Make nori seaweed stick with rice.
Dekiagari! 出来上がり！
This is so simple but so good with miso soup and make it as great breakfast, lunch, snack, or even dinner. Also onigiri is a common obento. You know, I usually make onigiri in the morning and take it with me to school. AND, I make it for you for lunch as well. You tend to forget to eat though. Peanut butter toasts always win:( Anyway, if you can make onigiri for our kids for breakfast in the future, it is a great energy food for a great start!
.JPG)
No comments:
Post a Comment