How to Make Onigiri & Homemade Furikake | Japanese Rice Balls | おにぎりとふりかけの作り方

today on the channel we are making Japan's favorite snack no it is not sushi even though that may be our favourite Japanese snack here if you've ever been to Japan you would have seen in every convenience door every shop every department store something that you can often find outside of the country by making onigiri onigiri is essentially a rice ball and there are so many different ways of making it so many different ingredients so many different shapes so many different styles I'm going to show you a few different ways of doing it starting with the most absolute basic one all it is is rice and salt to start you need some warm cooked rice and if you don't know how to cook Japanese rice go to the video up here and I'll show you exactly how to do it this is cautionary rice sushi rice sometimes it's called but it hasn't in season with vinegar or sugar or anything like that it's really good to start making just a basic salted onigiri because it will show you I guess the technique of how to do it without having to I guess complicate matters with all the other flavorings we put in so let me just put a little bit of rice into a bowl now I'll cover that up and keep it warm and so the way to make money Giri essentially take a little bit of water with your hands ever so slightly and then just salt on your hands a handful of rice and you can start to mold it into a shape the way is essentially if bike by cupping your hands together and rotating the ball of rice in your hands and pushing it together you don't want to mash the rice together the process is not actually pushing it and squeezing it with your fingers it's essentially just forming your hands into a shape and the rice moving into that shape so you're not forcing the rice you just making the shape and primarily you're not pushing with your fingers you push with your palms this is the really important part a lot of people see this action and I think you've got to push really hard with your fingers but you don't you push with your palms and then turn it around sort of 180 degrees as well so that you are not just creating this sankaku triangular shape but you're also creating I guess an even sided area around the outside so it's a triangle but also even width around the width of it now the grains of rice and an onigiri should still be separate the same way that if you were having sushi if it's all mashed together it's not going to be a tasty onigiri the way that this is being seasoned is just from the salt that's on your hands so that's essentially it that's your very very basic salty onigiri but we're not quite finished with it yet because it needs to be wrapped in a little bit of seaweed this is nori nori is the kind of seaweed that you might see around sushi something like that it's really worth your while to get good quality nori because good quality Denari tastes completely different to lower quality nori it has both a shiny side and a rough side that's important for making sushi but also slightly fine and gooey as well so get a pair of scissors first and just cut your nori into a width that is slightly less than the width of your honor giddy the only gear is gonna sit inside that and it's gonna fold up around the outside so I'll cut the nori in half again and you'll start to see that classic onigiri shape so just drop the onigiri right in the center fold it up on either side and it keeps the rice from sticking to your fingers because you've got the nori to hold on to and that is your very very basic salt on a key now that you've got that one down let's move on to something a little bit more advanced so with the rice that's left over here I can make a couple more onigiri I'll show you how to do a field onigiri now it's a slightly different process but still very similar I'm gonna fill this with umeboshi and then bocce is a plum its first sun-dried and then pickled in sugar and salt until it becomes kind of this sweet sour and salty wrinkled looking big wok it's got a scene in the middle so you have to take that out first I'll split the umeboshi with my fingers remove the plum stone and then this is what goes in to my onigiri same process as for the salt onigiri wet hands bit of salt on the hands and then handful of rice and mold that first it to kind of just a patty then mabashi goes inside and you kind of add a little bit more rice around the outside so now when you mold your triangle shape and your butter is completely contained inside use the other half of this nutty and again just wrap and our filled onigiri the next onigiri I'm gonna make is fully cut game fully cut get is kind of a mixture a salty savory slightly sweet seafoody seaweedy mixture that you put on top of rice or in case of onigiri you mix through rice it kind of often looks like this you can buy in packets from Asian or japanese grocers when you sprinkle it on top of your rice it's kind of extra seasoning you don't want to use too much because it can be quite salty so you can get your hands and some food a cooker from somewhere go ahead and use that you just want to mix that into the rice quite well now of course because the food cut game is already seasoned you don't need to salt your hands when you're making this it's still a little bit of water on your part by the way if you don't want to keep using water on your palms to mold the onigiri you don't wanna be touching it of course you can just use plastic gloves or even just use a sheet of plastic wrap and put the rice in the center and mold it that way exactly the same process a handful of rice and it's in of doing I guess the standard Mount Fuji or mountain shape I'll do this one in a round shape like a hockey puck which is another very popular shape fighting Giri same process still pushing primarily with your palms on either side and not your fingers if you use your fingers that's when it gets really easy to squish the rice together too much if you use your palms it's a much more even pressure and the even pressure makes sure the rice potentially remain as separate grains still holds together you know I can still throw up in the air it still holds together but it just isn't mashed together you don't want mashed rice it's not supposed to be machi when it's about the right shape don't keep overworking you just kind of put it as it is I'm gonna leave that one without the nori on up for the time being because there in me are free cocky Vani Giri now the last thing I want to do is if you're thinking oh that might be a good idea I might make some freakin onigiri but where do I get the 40 cupcake I'm just going to show you how to make your own free cupcake really really simple to do you just need a few dried ingredients I got here some dried prawns really popular a small dried shrimp as well some sheer kombu this is some kombu seaweed that's been cooked to a bit of salt al nouri this is a different kind of dried seaweed sea lettuce actually bonito flakes I'm gonna take another sheet of nori to turn into my own fully cooking are the last ingredient some sesame seeds as well the first thing I do is toast this and that's just waving it over an open flame over on the gas burner this or do that come straight back [Music] now when you toast nori it becomes really quite brittle it's got a lovely aroma as well it's kind of like toast it's a feed I guess because that's what it is but I've got a blender here break it into some little pieces I'm gonna blitz that together with the cuts or boshy this is dried bonito flakes and this performer gets the base of my pretty cocky just throw that into a clean Bowl next thing I want to put in is just some of this dried shrimp I'm not really following a recipe here I'm just going off what I've got lying on hand but I want things that are kind of salty and savory I have a bit of a seafood flavor to them you don't want to powder everything I think through caca is at its best when it does have a bit of texture to it so you see this dried shrimp is still you know quite flaky so once you eat that with the rusts gonna feel a little bit more like a meal I guess this al nouri the sea lettuce we're gonna throw that in as is some sesame seeds as well and then for this kombu I might actually just roughly chop that because I don't want to blitz that up it's still quite small as it is just seasoned that now just with a touch of sugar it still should be a very savory thing but a touch of sugar is quite good this is a drive for the cupcake you know you can make a wet foot cocoa by taking these kind of ingredients and cooking them down with soy sauce and mirin and using that as a topping for ice but I think this drive freak okay is so much better for making onigiri and things like that bit of salt and then just mix that together so I'll just throw a little bit more rice into a bowl and into that I can mix some of our homemade free cookie again wet hands cuz this is already season we don't need to season it again just a handful of the rice and I'll mold this into our triangular Mount Fuji shape might actually wrap this one with nori again now you can just pack your nigiri into a lunchbox but the really important thing is you can't put onigiri in the fridge you have to keep them at room temperature so eat them within about 4 to 6 hours because if you put them in the fridge they'll become a bit starchy and the rice will really dry up such a simple thing to do but so delicious wanna get [Music] [Music]

Channel: Adam Liaw

Views: 556,283

Keywords: onigiri, japanese food, japanese recipe, asian recipe, rice

Id: phZTQHEzU6w

Length: 10min 41sec (641 seconds)

Published: Sun Oct 27 2019