Onigiri - {rice balls}
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Salmon fillet |
| 4 | cups | Uncooked, short-grain rice |
| 5¾ | cup | Water |
| 2 | Dried nori seaweed | |
| (or pre-toasted nori sheets) | ||
| 2 | larges | Pickled plums; pits removed, |
| And coarsely chopped | ||
| ¼ | cup | Dried bonito flakes |
| 1½ | teaspoon | Dark soy sauce |
| 2 | tablespoons | Black sesame seeds; toasted |
Directions
Recipe by: Susan Feniger and Mary Sue Milliken Sprinkle the salmon fillet with salt and let stand for 2 hours.
Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes befor
Toast the nori sheets over a high gas flame, and cut crosswise into 1-in
Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon
Wet your hands with salted water to keep the rice from sticking to your
This recipe yields about 8 triangles.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A01 broadcast 10-06-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.
10-22-1997