Easy Square Onigiri Rice Balls

Source : Cut The Milk Carton About 3 Cm From The Bottom Cover With Plastic Wrap Mound In The Rice Optionally Add Salt To The Rice Beforehand If You Are Adding...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 22, 2021

Step:

  1. Cut the milk carton about 3 cm from the bottom.

    Easy Square Onigiri Rice Balls recipe step 1 photo
  2. Cover with plastic wrap.

    Easy Square Onigiri Rice Balls recipe step 2 photo
  3. Mound in the rice. (Optionally add salt to the rice beforehand. If you are adding a lot of filling you don't need the salt.)

    Easy Square Onigiri Rice Balls recipe step 3 photo
  4. Make a dent in the middle.

    Easy Square Onigiri Rice Balls recipe step 4 photo
  5. Add the filling.

    Easy Square Onigiri Rice Balls recipe step 5 photo
  6. Cover with plastic wrap.

    Easy Square Onigiri Rice Balls recipe step 6 photo
  7. Pack down gently. If you want firm onigiri, press down firmly.

    Easy Square Onigiri Rice Balls recipe step 7 photo
  8. Done!

    Easy Square Onigiri Rice Balls recipe step 8 photo
  9. Optionally wrap with nori seaweed (The filling here is umeboshi).

    Easy Square Onigiri Rice Balls recipe step 9 photo
  10. If you want to wrap the whole onigiri with nori seaweed, use 1/4 a sheet and place on top of the onigiri.

    Easy Square Onigiri Rice Balls recipe step 10 photo
  11. Wrap.

    Easy Square Onigiri Rice Balls recipe step 11 photo
  12. (The filling here is flaked salted salmon.) Since you can see the filling, I think just wrapping the onigiri on one side with nori is fine...

    Easy Square Onigiri Rice Balls recipe step 12 photo
  13. (The filling here is konbu tsukudani.)

    Easy Square Onigiri Rice Balls recipe step 13 photo
  14. See for a rectangular onigiri: https://cookpad.com/en/recipes/144899-easy-rectangular-onigiri

    Easy Square Onigiri Rice Balls recipe step 14 photo
  15. You can make small squares too.

    Easy Square Onigiri Rice Balls recipe step 15 photo

Ingredients

  1. Fillings
  2. 1 use about 1 heaping teaspoon of filling per onigiri, as needed
  3. 1 Umeboshi plums, flaked salted salmon, konbu tsukudani etc., to taste
  4. The ingredient amounts below vary depending on how many onigiri you're making.
  5. 360 ml worth raw white rice, cooked
  6. 1 dash Salt
  7. 1 full sheets (or as needed) Nori seaweed
  8. Square mold
  9. 1 Milk carton
  10. 1 Scissors
  11. 20 to 25 cm square pieces, 1 piece per onigiri Plastic wrap

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