Three Kinds of Onigiri
A Food Wars!: Shokugeki no Sōma dish: a trio of classic Japanese rice balls, each with a different filling.
Ingredients
| 2 cups | 480 ml | Japanese short-grain rice |
| 2 1/2 cups | 600 ml | Water |
| To taste | Salt | |
| 3 | Nori sheets | |
| 2 | Umeboshi (pickled plum) | |
| 50 g | Grilled salmon fillet | |
| 1 can | Canned tuna | |
| 1 tbsp | 15 ml | Mayonnaise |
| 1 tsp | 5 ml | Soy sauce |
Instructions
From Food Wars!: Shokugeki no Sōma. A trio of classic Japanese rice balls.
(reconstructed classic method)
- Rinse the short-grain rice under cold water until the water runs clear, then cook it with the water until tender and let it rest, covered, for 10 minutes.
- Prepare three fillings: pit and chop a few umeboshi (pickled plums); flake grilled, salted salmon; and mix drained canned tuna with mayonnaise and a dash of soy sauce.
- Wet your hands with water and rub them with a little salt. Take a handful of warm rice, make a well in the center and add one filling.
- Close the rice over the filling and shape it into a firm triangle, pressing gently.
- Repeat to make three sets of onigiri, one for each filling.
- Wrap each rice ball with a strip of nori and serve.