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Onigiri (rice Balls)

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CATEGORY CUISINE TAG YIELD
Grains Niger 8 Servings

INGREDIENTS

1/2 lb Salmon fillet
4 c Uncooked shortgrain rice
5 3/4 c Water
2 Sheets dried nori seaweed
or pretoasted nori sheets
2 Pitted pickled plums
coarsely chopped
1/4 c Dried bonito flakes
1 1/2 t Dark soy sauce
2 T Black sesame seeds, toasted

INSTRUCTIONS

Sprinkle the salmon fillet with salt and let stand for 2 hours.
Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes
before cooking and let drain in colander. Place rice and water in a
heavy, tightly covered pot over mediumhigh heat. When water just
begins to boil, turn the heat to high and let it come to a vigorous
boil. Reduce the heat to low and cook until all the liquid is  absorbed
by the rice, about 12 to 13 minutes. Turn off the heat and  let the
rice stand, covered, for 10 to 15 minutes.  Using a flat wooden spoon
or rice paddle, fluff the rice with a  cutting motion. Stretch a towel
under the lid and cover tightly to  keep warm until ready to use.
Toast the nori sheets over a high gas flame, and cut crosswise into
1inch wide strips, or use pretoasted nori.  Mix the bonito flakes with
the soy sauce.  Rinse the salt off the salmon, pat dry, and grill for 3
to 5 minutes.  Use a fork to break the salmon into small pieces.  Wet
your hands with salted water to keep the rice from sticking to  your
hands. Cup one hand and place a handful of rice, about 1/2 cup,  in
your hand. Make an indentation in the rice and tuck in one of the
fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon,
or a few pieces of pickled plum. Close the rice over the filling and
mold it into a triangular shape. Mold the rice firmly, pressing just
hard enough to hold it together. Set the rice triangle down on one of
its sides and cover the top peak with a strip of nori, shiny side  out,
like a roof. You can also make cylindrical shapes and wrap the  nori
around the middle. Sprinkle sesame seeds over the rice shapes.  These
are great lunch treats.  Yield: about 8 triangles TAMALES WORLD TOUR
SHOW #WT1A01  Recipe by: Susan Feniger and Mary Sue Milliken  Posted to
MC-Recipe Digest V1 #807 by Holly Butman  <butma001@acpub.duke.edu> on
Sep 25, 1997

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“Do you want to know the master planner? God!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 34
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 6.5mg
Sodium: 605.2mg
Potassium: 53.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 5.2g


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