by Austin Carter
New Recipe
Course: Appetizer Cuisine: Japanese Prep Time:20minutes Cook Time:20minutes 20minutes minutes Total Time:1hour Calories: 740kcal Author: Austin Carter Servings: 4
– Mesh strainer – Saucepan with lid – Small Bowl – Cutting board and knife (for nori) – Bowl for mixing salt water
– 4 cups uncooked short-grain white rice – 5 ½ cups water divided – ¼ teaspoon salt – ¼ cup bonito shavings dry fish flakes – 2 sheets nori dry seaweed, cut into 1/2-inch strips – 2 tablespoons sesame seeds
1. Wash rice until water runs clear in a mesh strainer. 2. Cook washed rice with 4 1/2 cups water until tender. 3. Let cooked rice rest for 15 minutes to cool and steam further.
4. Mix remaining 1 cup water with salt for dampening hands. 5. Divide cooled rice into 8 portions. 6. Create a dimple in one rice portion, fill with bonito flakes, cover with another portion, and shape into a triangle.
7. Wrap rice triangle with nori strips and sprinkle with sesame seeds. 8. Repeat filling and shaping steps for remaining rice portions.