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Question ID: 4000-386-0-1-2-4

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: What is the correct order of the images?


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