Name: How to Make Rice Balls (Onigiri)
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Short-grain rice, rinsed - ⅔ cup; Water - ⅔ cup; Nori (dry seaweed), cut into 1-inch strips - 3 sheets; Salt to taste - 3 sheets; Seasoned sesame seeds to taste - 3 sheets; Shiso with hijiki (dried seaweed flakes) to taste - 3 sheets

Ingredients for - How to Make Rice Balls (Onigiri)

1. Short-grain rice, rinsed ⅔ cup

2. Water ⅔ cup

3. Nori (dry seaweed), cut into 1-inch strips 3 sheets

4. Salt to taste 3 sheets

5. Seasoned sesame seeds to taste 3 sheets

6. Shiso with hijiki (dried seaweed flakes) to taste 3 sheets

How to cook deliciously - How to Make Rice Balls (Onigiri)

1 . Stage

Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.

2 . Stage

Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.