Ingredients

ONIGIRI

  • Uncooked Japanese rice (1 ½ cups)
  • Water (1 ¾ cups – 1 cup for soaking and ¾ cup added later)
  • Salt, to taste
  • Nori, dried seaweed sheets (2 sheets, halved and cut into 12 rectangles)
  • Pickled daikon radish, to garnish

 

CHOICE OF FILLING (PER RICE PARCEL)

  • Umeboshi, pickled sour plum (1/2 teaspoon, minced)
  • Dried bonito flakes mixed with Japanese soy sauce (1 heaped teaspoon)
  • Shio zake, salted salmon flakes (1 teaspoon)

 

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