I know this is an older video, but I wanted to be sure to give you a special thank you for these easy onigiri recipes. I got seriously ill this year and had lost a lot of weight and was struggling to eat enough calories each day. My husband used your recipes to make my favorite onigiri and would set them in a lunch bento for me when he went to work. They are so good! I am back in the kitchen again and happily making my own onigiri once more. But thank you again for this video.
Thank you so much as always! 🙏 Oh... that must have been tough for you. But, I'm so glad now you can be back in the kitchen again. And, your husband is really sweet to make onigiri for you. I am so glad you guys are using my onigiri recipe. I hope your health improves even more and that you will continue to enjoy a variety of Japanese foods with your family 😊💕 Please take care of yourself.
My onee-chan is japanese,she taught me how to make basic onigiri with sesame seeds ,sticky rice and sea weed...but i was unaware back then that i could add anko and different ingredients. Your channel has definitely opened my eyes to new idea. Arigato!! ❤❤
I know this is 9 months old but holy shit. The mayo instead of egg in the tempura batter to make small amounts (+ deep frying in the omelet pan) is a GAME CHANGER for me. UA-cam recommends me a lot of these sorts of videos and normally I take a few ideas here and there and carry on but this... this is a showstopper. You are BRILLIANT. I've been wanting to make some onigiri for my brother because it turns out he's never had it, and I think these will take my subpar onigiri skills to where they need to be to please his picky palate!
Doskonałość przepisów z Ryżem to kreatywność na którą czekałam 73 lata. Dzięki internetowi stało się to możliwe.❤❤🎉Dziękuję i Gratuluję wiedzy i umiejętności. Pięknie dziękuję, przekonam się do ryżu.
Man, what a wide variety of rice balls! I've heard of a few, but I'd have never thought of the chirashi rice ball or the karaage rice ball. What a great idea!
I do a deconstructed tuna mayo. I mix everything together and use nori as like a chip to eat it! (I like it without nori too) It's a really easy dinner! Wasabi and or spicy mayo makes it SO MUCH better!
Wow!! I don't really like to Cook . But I will try to make some of this. I'm Retired and I'm going to learn. Can you please share with us what is the most important ingredients in Japanese. Thanks ❤
I love these easy recipes. I've got people coming over on Saturday to see our photos from our trip to Japan, and I want to make onigiri for them, because they were a big part of our experience. I have already made simple ones, like salmon, tuna mayo etc, but these give me ideas for some more unusual and fancy-looking onigiri. I love the marinated egg one!
Domo arigato. This video so so fun to watch. Each type of Onigiri was different. I made me feel like Onigiri can be made with almost any ingredients I choose. I will make some for dinner tonight.
Welp, im going to need to go buy some cream cheese and salmon today... I recently got a big 11 pound bag of japanese rice and a bunch of Nori sheets, and I have been playing around with rice balls. These ones sound awesome.
As a French person, never would I have imagined I would ever see Kiri used in a video on how to make various onigiri recipes. I'm both laughing because I didn't expect it and honored, somehow. Definitely considering trying it out next time I make onigiri.
Thank you so much for watching my video! In this video, I think I didn't use anything on outside of rice ball because most of rice balls are already mixed with some ingredients and seasonings in advance. The following two rice balls have white rice on the outside, so you may want to sprinkle a little salt on the surface of the rice before wrapping it with nori. #1 Shrimp Tempura Rice Ball (Tenmusu) #9 Japanese Fried Chicken (Karaage) Rice Ball This time, I did not sprinkle salt on the rice because the amount of rice in the above two rice balls was small and the side dishes inside were strong in flavor. Thank you for asking and please let me know if you have more question about rice balls!
Thank you for your answer! I will be making onigiri for the first time and I will make, among 2 other onigiris, onigiri from your Addictive Seasoned Egg Rice Ball recipe and Shrimp Tempura Rice Ball recipe with the sauce hint 😊.
these look so tasty but my husband can not eat sesame seeds or oil is there a substitute that you would recommend? we usually use peanut oil with a little umami spice blend as a substitute for the oil
Everything looks delicious! Very excited to try the salmon and cream cheese. :) If I wanted to pack these for lunch at work, do you recommend eating them at room temperature or should I refrigerate and eat cold? Thank you!
What kind of rice did you use? I think Japanese short-grain rice is good to use. If you can find some kind of Japanese brand at store, it's even better!
Thank you very much!! In the cooler months or in the winter, I think they can be kept at room temperature, but in the summer they should be carried in cold packs.
Thank you for your comment! Here is miso and pork recipe! Please check this out. ua-cam.com/video/GQlWnei7GnU/v-deo.html I think you can also make miso soup using pork and potatoes 😊
My homemade onigiri (riceball) recipe resembles the one in the far left on the video thumbnail picture. It is a mixture of Japanese, short-grain rice generously mixed with furikake (Japanese rice seasoning). Asian food supermarkets also sell furikake specifically intended for onigiri. It doesn't matter, any furikake you like will suffice. I add in a good amount of Japanese black sesame seeds. Black sesame seeds are popular in onigiri, either mixed into the rice or sprinkled on the outside. Sprinkle in salt to taste. Don't oversalt, though. I also use the triangular plastic mold. The resulting triangle rice ball is visually attractive and easier to chew into. In the middle of my onigiri I place a Japanese red pickled plum, called an umizuke. There's also yellow, pickled plums but in all the examples I've seen in real life and on the Internet, the Japanese prefer the red pickled plum. It's something of an acquired taste since the umizuke is very tangy and spicy. But if you chew a small mouthful of rice with a small bite of the red pickled plum, the rice is more tasty. Supposedly the pickled plums have several health benefits and reputedly includes anti-microbial properties. I can't confirm that. Finishing the making of my onigiri is a wide strip of Japanese Nori, (dried seaweed sheets) that wraps the middle of the rice ball, leaving the ends exposed. There's a variety of Nori one can find in Japanese supermarkets. There's also the small, pre-cut spiced and sweet Nori. You can use both on your rice ball. Some people like to cover their rice ball completely in Nori seaweed wrap. It's up to you. The Nori blends flavor, taste, and more nutrition. I like to brag about my homemade onigiri. I didn't invent that style. I copied it. The advantage is that my onigiri copy is more flavorful and nutritious because it mixes a generous amount of furikake containing seaweed pieces, sesame seeds, dried bonito flakes and other seasonings. Not only does this deluxe onigiri taste better, it has more nutrition built into it. The basic Japanese rice ball is just a ball of rice with some wrapping of Nori. It might be filling but it's nutritionally unbalanced. I assume that in Old Japan, my onigiri copy must have cost more to the average daily workman because of the extra ingredients, the umizuke pickled plum, and the extra time to prepare it.
This may sound blasphemous, but I was wondering if cauliflower rice would work as a subsitute to rice. Would it still hold the rice ball form and taste okay? 😅
These are fantastic! I love your videos :D do you think the salmon and tuna onigiri would go well with shredded chicken instead? I am not a fan of seafood
I think you can make rice normally when making onigiri (not too soft, but not too hard). But, please reduce water slightly when making #8: Scattered Sushi (Chirashi Sushi) Rice Ball.
I'm not sure about the sushi setting. I don't usually don't use that mode even when making sushi rice though. I always cook in normal and just reduce the amount of water for sushi rice. However, if your rice cooker have instruction for it, maybe you can use that setting and please follow its instruction 🙏
Me & my Korean way cooking teacher teaching in ENG really know well*triangle shaped gimbap which is called oh.ni.gi.ri/onigiri or rice ball is originated from Japan.* Nowadays they're launched meal kit contained「plastic mold」to success these. I'm not sure too if i can make without it those shape. I can make rolled gimbap without bamboo mat. All great to eat in busy morning or as E bar from time to time. Bul.go.gi(seasoned beef) and fried gim.chi with sesame oil & hot pepper paste [go.chu.jang] are not my disliking. you know. As with japanese style sensei cheering, i will be gonna make at least 7/10. 😁🤭
Thanks for watching it! Hope you enjoy onigiri :) Even if the rice balls are kept in the refrigerator, I think they should be eaten the day after they are made.
Help! When I make onigiri it crumbles, sticks to my hands (even with wet hands) and falls apart not forming the correct shape. Am I using too little water when I make the rice? Too much water? Should the rice be hot or warm or cool when forming the onigiri? Also, I use typical Japanese rice.
It is a good idea to let the rice cool until it is not too hot to touch with bare hands. If the rice does not hold together and falls apart, the rice is probably low in moisture. Why not try cooking rice with just a little more water than usual? I use plastic wrap, but if you don't want to use plastic wrap, here are some tools you can use! Onigiri mold amzn.to/41nU5Zr Hope you can enjoy onigiri at home 😆
Nice, I made some today but for some reason they started falling apart after sitting on the plate for like 15mins. I used sticky sushi rice so Im not sure if it was just bad technique forming the onigiri or something else. Maybe you have an idea?
Thank you so much for trying my recipe!! By the way, which onigiri did you make? Also, could you please tell me the name of the brand of rice you used, if any.
I started using Japanese kewpie mayo and now I can't stand American mayo... (I live in the states) - it's so... gelatinous and oily compared to Japanese mayo, which is creamy and rich.
Dashi is Japanese soup stock made from dried bonito flakes, kombu, and other material. I often use dashi granules (powder) in my cooking because it's easier to use. Please check here to see more about dashi if you're interested👇 misosoup.site/what-is-japanese-dashi-and-how-is-it-used/
I know this is an older video, but I wanted to be sure to give you a special thank you for these easy onigiri recipes. I got seriously ill this year and had lost a lot of weight and was struggling to eat enough calories each day. My husband used your recipes to make my favorite onigiri and would set them in a lunch bento for me when he went to work. They are so good! I am back in the kitchen again and happily making my own onigiri once more. But thank you again for this video.
Thank you so much as always! 🙏
Oh... that must have been tough for you. But, I'm so glad now you can be back in the kitchen again. And, your husband is really sweet to make onigiri for you. I am so glad you guys are using my onigiri recipe. I hope your health improves even more and that you will continue to enjoy a variety of Japanese foods with your family 😊💕 Please take care of yourself.
using salt to take the fur off of okra, the miso balls, the mayo instead of egg for tempura batter- YOU ARE AMAZING!!!
Thank you so much for saying that!!! I'm so happy to hear that :)
My onee-chan is japanese,she taught me how to make basic onigiri with sesame seeds ,sticky rice and sea weed...but i was unaware back then that i could add anko and different ingredients. Your channel has definitely opened my eyes to new idea. Arigato!! ❤❤
Thank you for watching my video! Hope you enjoy various kinds of onigiri! (I think I didn't put anko in any onigiri in this video though... 😅)
I know this is 9 months old but holy shit. The mayo instead of egg in the tempura batter to make small amounts (+ deep frying in the omelet pan) is a GAME CHANGER for me. UA-cam recommends me a lot of these sorts of videos and normally I take a few ideas here and there and carry on but this... this is a showstopper. You are BRILLIANT. I've been wanting to make some onigiri for my brother because it turns out he's never had it, and I think these will take my subpar onigiri skills to where they need to be to please his picky palate!
Thank you so much for your compliment. I am very happy to hear such compliments.
Hope you enjoy making some onigiri and your brother will like it 😆
Doskonałość przepisów z Ryżem to kreatywność na którą czekałam 73 lata. Dzięki internetowi stało się to możliwe.❤❤🎉Dziękuję i Gratuluję wiedzy i umiejętności. Pięknie dziękuję, przekonam się do ryżu.
Thank you! Hope you enjoy 🥰
Man, what a wide variety of rice balls! I've heard of a few, but I'd have never thought of the chirashi rice ball or the karaage rice ball. What a great idea!
Thank you so much!! I'm so glad to hear that 😊
Please give them a try when you have a chance!
bringing some of these to a picnic soon! so excited! thanks so much for the recipes they look amazing
Thank you so much for watching my video! Hope you enjoy picnic with onigiri ☺️
Onigiri that I always eat when I go to Japan. It's easy to make and eat, so it's the best lunch box
Exactly!!
I do a deconstructed tuna mayo. I mix everything together and use nori as like a chip to eat it! (I like it without nori too) It's a really easy dinner! Wasabi and or spicy mayo makes it SO MUCH better!
onigiri has become a staple in my diet. so quick easy and delicious and always trying to find new ways to spice them up!
Thank you so much for your comment!
Hope you enjoy some of these onigiri :D
I came across this and literally got up to my son's seaweed snacks 😂 I'm gonna make a few of these. The soft boiled egg one for SURE.
Thank you so much for watching my video!! Hope your son will like this onigiri 😆
I love using those seaweed snacks for this
Wow!! I don't really like to Cook . But I will try to make some of this. I'm Retired and I'm going to learn. Can you please share with us what is the most important ingredients in Japanese. Thanks ❤
I love these easy recipes. I've got people coming over on Saturday to see our photos from our trip to Japan, and I want to make onigiri for them, because they were a big part of our experience. I have already made simple ones, like salmon, tuna mayo etc, but these give me ideas for some more unusual and fancy-looking onigiri. I love the marinated egg one!
Thank you so much! Wow! That would be great if you make some of these onigiri and enjoy them with your friends 😆
Hope you and your friends like that!
The cheese really works, I think. I’ve just made 8 of them. Thank you 😃👍
Domo arigato. This video so so fun to watch. Each type of Onigiri was different. I made me feel like Onigiri can be made with almost any ingredients I choose. I will make some for dinner tonight.
Yea! Exactly! Please use your favorite ingredients.
Thank you so much for watching my video. Pleas enjoy onigiri tonight 😆
看到這壽司，真是秀色可餐，感謝分享，希望能有中文繁體字幕，我來自台灣，謝謝！
Those are some amazing looking jelly donuts!
Haha! Thanks for watching it!
Welp, im going to need to go buy some cream cheese and salmon today... I recently got a big 11 pound bag of japanese rice and a bunch of Nori sheets, and I have been playing around with rice balls. These ones sound awesome.
That's perfect! Hope you enjoy new type of onigiri!
Thank you for these creative ideas. I bought some shio koji the other day and I want to use it soon, so I'll try one of these recipes.
Thank you so much for watching my video!
That's nice you bought some shio koji!!
Enjoy making delicious onigiri :D
looks great. I make bento boxes for my kids school lunches.
That's amazing! Hope these onigiri recipes help your cooking! :D
This is a great video! Very good recipes and creativity. Thank you kindly for sharing ❤
Thank you so much for watching my video!! I'm so happy you liked them 😍
Please enjoy some of these onigiri when you have a chance 💕
Wonderful it’s why you are the longest living humans ❤
Haha! Thank you!
Love shiso and umboshi!
Me too!! Please try making one of these onigiri!
These sound just wonderful.
Thank you so much!!
This video is amazing! Thank you for this ❤
Thank you so much for watching it 😊💕
Oh gosh...looks amazing and yummy too.I love how you keep it simple and easy to follow.Thank you!
Thank you so much for watching this video too! Hope you enjoy onigiri some time!!
作ってみてほしい... 😍
ありがとうございます！😆
As a French person, never would I have imagined I would ever see Kiri used in a video on how to make various onigiri recipes.
I'm both laughing because I didn't expect it and honored, somehow. Definitely considering trying it out next time I make onigiri.
Haha, thanks!
Please give it a try :)
Hello. Do you use any seasonings on outside of riceball ?
You did a absolutely amazing video about riceballs !
Thank you kindly 😊
Thank you so much for watching my video!
In this video, I think I didn't use anything on outside of rice ball because most of rice balls are already mixed with some ingredients and seasonings in advance.
The following two rice balls have white rice on the outside, so you may want to sprinkle a little salt on the surface of the rice before wrapping it with nori.
#1 Shrimp Tempura Rice Ball (Tenmusu)
#9 Japanese Fried Chicken (Karaage) Rice Ball
This time, I did not sprinkle salt on the rice because the amount of rice in the above two rice balls was small and the side dishes inside were strong in flavor.
Thank you for asking and please let me know if you have more question about rice balls!
Very nice i‘ll try!
Thank you very much!! Enjoy it!
I made this today/ Very nice batter you. Hi from NZ
Hi! Thank you so much for trying my recipe! I am so happy you liked it :D
Thank you.. Fery nice..
Thank you so much!!
Looks yummy, been having tuna mayo ongari for lunch everyday at work so easy to make them and is good for my stomach!!
Wow! That's great! I love tuna mayo onigiri too 😆
can you put plum in that as well?
Yes! Pickled plum (umeboshi) onigiri is very popular too!
i was worried if it might ruin the flavour!
You can make a rice ball with unseasoned rice and put a pickled plum in the center. Just sprinkle a little salt on the outside of the rice 👍
Urayamashi Tabetaidesu !!!
La mayonesa de japón es deliciosa, al igual su textura ❤❤❤❤❤❤❤
Muchas gracias !
Thank you very much!! Arigato!
Por favor, inténtelo. 😍💕
Muchas gracias !
Claro que sí ! A menudo preparo comida japonesa.
Los platillos de verano son irresistibles una chulada.
🥗🍲🍛🍙🍱🍵🍧
Can I substitute mirin and dashi powder with something else to make tempura sauce?
I think you can mix soy sauce and sugar to make the tempura sauce! I think you can use less sugar but please adjust the amount of sugar as you like.
Thank you for your answer! I will be making onigiri for the first time and I will make, among 2 other onigiris, onigiri from your Addictive Seasoned Egg Rice Ball recipe and Shrimp Tempura Rice Ball recipe with the sauce hint 😊.
these look so tasty but my husband can not eat sesame seeds or oil is there a substitute that you would recommend? we usually use peanut oil with a little umami spice blend as a substitute for the oil
Thanks!
For the sesame seeds, you can just skip it.
For the oil for cooking, you can use any type of oil. I think peanut oil is good substitute :)
Everything looks delicious! Very excited to try the salmon and cream cheese. :) If I wanted to pack these for lunch at work, do you recommend eating them at room temperature or should I refrigerate and eat cold? Thank you!
Thank you so much!! I am so glad you liked the slamon and cream cheese onigiri :D
I think it's good if you eat it at room temperature!
Thank you for showing us how to make a wonderful selection of onigiri! Perfect for picnics!
Exactly!! Please bring them to picnics!
Thank you so much for watching my video and your comment 😆
Thank you
Thank you for watching my video!
Is there a specific rice to use? I've made onigiri before but I've noticed mine get dry when it's lunch time
What kind of rice did you use?
I think Japanese short-grain rice is good to use. If you can find some kind of Japanese brand at store, it's even better!
I intend to make this for my son's lunch box. Can it be stored at room temperature? Or do I need to put a cold pack with it? Thank you! Arrigato!
Thank you very much!!
In the cooler months or in the winter, I think they can be kept at room temperature, but in the summer they should be carried in cold packs.
Based off the English Pokémon anime, I'm pretty sure these are jelly donuts :D
Sweet pork riceballs are delicious
Made some onigiri with some rainbow trout i caught a while back in lake Erie (canada)
Sounds good!!
Those are the cutest little packets of cream cheese 😭 🤗 🥰
haha! Yea, I like the packets too! 😍
Perfect time for this video, I was just thinking about trying to make onigiri 😁
Will try some of these recipes :)
Wow! Perfect timing!!
Hope you will like the taste 😆😍
Hi!!!! 👋🏻 Any miso sauce recipes for cooking with pork and potatoes? 😁😁
Thank you for your comment!
Here is miso and pork recipe! Please check this out.
ua-cam.com/video/GQlWnei7GnU/v-deo.html
I think you can also make miso soup using pork and potatoes 😊
Ha, so onigiri look like dressed up Japanese officials and samurai ?! i never seen it before You pointed that out in the thumbnail, Thank you ! 😊✨👏
Thank you!
Those look really fun. 😊
Thank you!! 😊 Please give it a try!
@@JapaneseCookingChannel I'm going to. I have an Asian supermarket nearby, so I can probably get everything.
That's great! Please enjoy delicious onigiri!! 😍
These sound just wonderful. I will have to try them to perk up my cold winter meals. -4C/24F
Wow! Your place is so cold!!
Thanks for your comment as always 😊
Hope you enjoy onigiri and get some energy 💪
Take care!
I love Onigiri… usually just plain because I’m allergic to fish.
Oh.... Please try the one that doesn't use fish! 😊
A big tks❤❤❤❤.
Thank you!!
Awesome
Thank you as always!!
@@JapaneseCookingChannel you’re welcome
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO SOOOOOOOO DELISH, NEVER SEEN SUCH BEAUTIFUL ONIGIRI😊😊😊😊😊😊
THANK YOU SO MUCH!! 😊
If I can use canned tuna, can I just use canned salmon instead?
P.S great video 😊
Yes! Please use canned salmon instead!
My homemade onigiri (riceball) recipe resembles the one in the far left on the video thumbnail picture. It is a mixture of Japanese, short-grain rice generously mixed with furikake (Japanese rice seasoning). Asian food supermarkets also sell furikake specifically intended for onigiri. It doesn't matter, any furikake you like will suffice. I add in a good amount of Japanese black sesame seeds. Black sesame seeds are popular in onigiri, either mixed into the rice or sprinkled on the outside. Sprinkle in salt to taste. Don't oversalt, though.
I also use the triangular plastic mold. The resulting triangle rice ball is visually attractive and easier to chew into. In the middle of my onigiri I place a Japanese red pickled plum, called an umizuke. There's also yellow, pickled plums but in all the examples I've seen in real life and on the Internet, the Japanese prefer the red pickled plum. It's something of an acquired taste since the umizuke is very tangy and spicy. But if you chew a small mouthful of rice with a small bite of the red pickled plum, the rice is more tasty. Supposedly the pickled plums have several health benefits and reputedly includes anti-microbial properties. I can't confirm that.
Finishing the making of my onigiri is a wide strip of Japanese Nori, (dried seaweed sheets) that wraps the middle of the rice ball, leaving the ends exposed. There's a variety of Nori one can find in Japanese supermarkets. There's also the small, pre-cut spiced and sweet Nori. You can use both on your rice ball. Some people like to cover their rice ball completely in Nori seaweed wrap. It's up to you. The Nori blends flavor, taste, and more nutrition.
I like to brag about my homemade onigiri. I didn't invent that style. I copied it. The advantage is that my onigiri copy is more flavorful and nutritious because it mixes a generous amount of furikake containing seaweed pieces, sesame seeds, dried bonito flakes and other seasonings. Not only does this deluxe onigiri taste better, it has more nutrition built into it. The basic Japanese rice ball is just a ball of rice with some wrapping of Nori. It might be filling but it's nutritionally unbalanced.
I assume that in Old Japan, my onigiri copy must have cost more to the average daily workman because of the extra ingredients, the umizuke pickled plum, and the extra time to prepare it.
You're such an influencer! I bought a pan just like yours.
Haha! Thanks!
That's great 😆 The pan is soooo useful I love it. Hope you enjoy cooking with it!
Man I want some Onigiri in my life today.
Please give them a try 😊
This may sound blasphemous, but I was wondering if cauliflower rice would work as a subsitute to rice. Would it still hold the rice ball form and taste okay? 😅
Oh! Cauliflower rice sounds great! I'm not sure if I can form it into a rice ball shape... 😅 Please try it!!
These are fantastic! I love your videos :D do you think the salmon and tuna onigiri would go well with shredded chicken instead? I am not a fan of seafood
Thank you so much for saying that! 😍 Yes, I think you can use shredded chicken instead. Please give it a try 😆
I love it!! Can't wait to make these 😍
Please try! Thank you so much for watching it 😆😍
Yummyy…
Thanks!!
curious why do you use baking paper in the pan when cooking salmon?
Because it prevents fish from sticking to the pan and prevents fish smells from transferring to the pan.
Can you make vegan/vegetarian version of these recipes please.
Thanks 😊
I will try that in the future! Thanks for your comment!
Can onigiri be made with brown rice?
I think you can!
I ordered a tamagoyaki pan! They look awesome!
That's amazing!!
Thank you so much for watching my video!
Hope you enjoy delicious onigiri made with your new tamagoyaki pan :D
Can you just come to my house at dinnertime 😂every night and cook.
Haha! I would love to! 😁
is there any special method to cook the rice for these onigiri?
I think you can make rice normally when making onigiri (not too soft, but not too hard).
But, please reduce water slightly when making #8: Scattered Sushi (Chirashi Sushi) Rice Ball.
@@JapaneseCookingChannel cheers thanks.
im using zojirushi brand rice cooker at home is it better to cook in normal or for sushi setting with it?
I'm not sure about the sushi setting. I don't usually don't use that mode even when making sushi rice though. I always cook in normal and just reduce the amount of water for sushi rice.
However, if your rice cooker have instruction for it, maybe you can use that setting and please follow its instruction 🙏
Me & my Korean way cooking teacher teaching in ENG really know well*triangle shaped gimbap which is called oh.ni.gi.ri/onigiri or rice ball is originated from Japan.*
Nowadays they're launched meal kit contained「plastic mold」to success these.
I'm not sure too if i can make without it those shape. I can make rolled gimbap without bamboo mat.
All great to eat in busy morning or as E bar from time to time.
Bul.go.gi(seasoned beef) and fried gim.chi with sesame oil & hot pepper paste
[go.chu.jang] are not my disliking. you know.
As with japanese style sensei cheering,
i will be gonna make at least 7/10. 😁🤭
U should show step by step how u mould the rice into triangular shape in the cling wrap. Newbies like me would not be able to make it.
Oh, sorry! Maybe I can show that in the future video.
I am going to start making these for lunch. How long can you refrigerate before eating? This is not something I grew up with.
Thanks for watching it! Hope you enjoy onigiri :)
Even if the rice balls are kept in the refrigerator, I think they should be eaten the day after they are made.
YUM !!!!!!!!!! ❤❤❤🍙🍙🍙❤❤❤😍😍😍🤗🤗🤗😸😸😸
Thanks 😆😍💕🍙
onigiri is univerce
Help! When I make onigiri it crumbles, sticks to my hands (even with wet hands) and falls apart not forming the correct shape. Am I using too little water when I make the rice? Too much water? Should the rice be hot or warm or cool when forming the onigiri? Also, I use typical Japanese rice.
It is a good idea to let the rice cool until it is not too hot to touch with bare hands.
If the rice does not hold together and falls apart, the rice is probably low in moisture.
Why not try cooking rice with just a little more water than usual?
I use plastic wrap, but if you don't want to use plastic wrap, here are some tools you can use!
Onigiri mold
amzn.to/41nU5Zr
Hope you can enjoy onigiri at home 😆
Thank you! I will try that.
Nice, I made some today but for some reason they started falling apart after sitting on the plate for like 15mins. I used sticky sushi rice so Im not sure if it was just bad technique forming the onigiri or something else. Maybe you have an idea?
Thank you so much for trying my recipe!!
By the way, which onigiri did you make? Also, could you please tell me the name of the brand of rice you used, if any.
5:44
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I'm confused, the title says rice balls but those are clearly jelly donuts in the thumbnail
:P
Oh nice, first comment
Thank you so much for your comment!!
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Thanks!! 😆😆🙏
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I started using Japanese kewpie mayo and now I can't stand American mayo... (I live in the states) - it's so... gelatinous and oily compared to Japanese mayo, which is creamy and rich.
I love Japanese mayonnaise too! 😆
Arigato.
Arigato! Hope you can try some of these!
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Thanks for watching it 😊
this is not a judgement. i am honestly curious. why not take the tail off all the way? Aren't tails not meant to be eaten?
Like you say, I should've take the tail off 😂 I didn't take it out this time because I wanted to make it look good.
@@JapaneseCookingChanneli love eating the crispy tail shells. so much flavor! 🍤
wonderful video, thank you!
I feel like such an ignorant american cause I never had pickled plum!
Haha! I don't think pickled plums (umaboshi) are that famous abroad, so I think you are the norm.
天むすやね、名古屋人と三重県の人は何時も誰が最初にそれを発明したかについて常に議論しているさ🤔？さやかはどう思うが？
そうなの？？それは知らなかったｗ
天むすといえば、名古屋かな。。。？なんとなく、そう思っていた😅
うん、俺もそう思うね、先名古屋で作った。かわいそう三重県😜
what dashi maen ?
Dashi is Japanese soup stock made from dried bonito flakes, kombu, and other material.
I often use dashi granules (powder) in my cooking because it's easier to use.
Please check here to see more about dashi if you're interested👇
misosoup.site/what-is-japanese-dashi-and-how-is-it-used/