Rice balls are the most common, standard food which Japanese people eat for lunch. It may look like just a rounded rice, but it’s not! It actually has a variety, and it is very fun to make one because you can put whatever you like in it, such as grilled fish and meat. It also matches well with seaweed and the toppings called “furikake”.
Ingredients (3 rice balls):
360g cooked white rice
2~5g furikake
¼ sheet dry seaweed
Salt as needed
Preparation:
Cook rice (check “how to cook rice”) and divide it into 3 bowls
Steps:
Simple rice ball
1. Add a pinch of salt to a bowl of rice and mix roughly
2. Shape the rice into a triangle or a circle
3. Ready to serve!
Rice ball with dry seaweed
1. Add a pinch of salt to a bowl of rice and mix roughly
2. Shape the rice into a triangle or a circle
3. As shown in the picture, wrap the rice ball in a piece of dry seaweed. If the seaweed is a little too big, cut it with scissors.
4. Ready to serve!
Rice ball with furikake
1. Add furikake to a bowl of rice and mix so that furikake spreads evenly.
2. Shape the rice into a triangle or a circle
3. Ready to serve!
Note:
・It is better to make while the rice is warm.
・When making with your hands, first put your hands in salt water to cool them so that the rice will not stick to them.
・If you want to make it easily, it is recommended to use cling film to shape the rice.
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