Colorful Rice Balls
Which one do you like?
You will make approximately 1 cups of cooked rice, which yields about 2 pool ball-sized onigiri.
- Mix cooked rice freshly 1 cup and ingredient 2 tbs such as below in a bowl.
- Run water over hand and sprinkle salt a little bit on your hands.
- Roll a half cup of mixed rice into a ball.
“Shiba-Zuke” a variety of Japanese pickles, main ingredients are cucumber, mioga, red perilla, and ginger. One of three major pickles of Kyoto. (Senmai-Zuke, Suguki-Zuke, and Shiba-Zuke)
“Shiba-Zuke” a variety of Japanese pickles, main ingredients are cucumber, mioga, green perilla, and ginger. One of three major pickles of Kyoto. (Senmai-Zuke, Suguki-Zuke, and Shiba-Zuke)
Seasoning condiment for cooked rice, dried seaweed Wakame with salt, “Wakame Gohan no Moto”
Seasoning condiment for cooked rice, dried red perilla with salt, “Yukari”
Japanese Daikon radish pickles “Takuan” (mass-produced takuan is colored artificially)
Cover it with shredded seaweed.
Various ingredients are available instead of above, if you avoid the perishable.
For example, sesame, flake of grilled salmon, yolk of hard boiled egg, pickles, finely chopped boiled vegetables (drained), chopped cheddar cheese, etc.
is a rice. Japanese rice cultivated in Japan is almost all of Japonica varieties. 米（こめ） literally “rice”
is cooked rice. Japanese people use the two terms quite differently, non-cooked rice and cooked rice. ご飯（ごはん） literally “cooked rice”
is a rice ball, made from white rice formed into triangular, round ball, or cylinder shapes and often wrapped in nori (seaweed). お握り（おにぎり） literally “take hold” * O is the honorific.