Question ID: 2000-386-1-2-3-4
Recipe Description
rice (calrose)
1/4c. measuring cup
small pot with lid
rice paddle or wide flat spoon (not shown)
plastic wrap
seasoning(furikake or filling)*
* google onigiri fillings for a good list of popular and traditional onigiri fillings.
rice for onigiri must be prepared in a very specific way for the onigiri to turn out properly. the type of rice is also very important, you must use a japanese short or medium grain sticky rice.
measure 1/2c. of rice
lightly rinse rice a few times until water runs clear
drain, then add 3/4c. of cooking water
let rice sit for 30 min. to absorb some water
cover your pot and turn heat to high until steam comes out of the lid and water is boiling
when the water is boiling turn heat to low and cook covered for 13 min.
after cooking on low for 13 min remove pot from heat and let it sit covered for 15 min.
DO NOT UNCOVER POT DURING COOKING OR DURING 15 MIN. COOLING PERIOD.
divide rice into thirds
place 1/3 on plastic wrap
form into a triangle
remove from plastic wrap
coat both sides in seasoning(to make a filled onigiri make a crater in the rice, insert filling and fold rice over the filling
enjoy!
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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