Ingredients
per onigiri rice ball:
260 g cooked Japanese rice
1 sheet nori
1 tsp SIDS SALT & PEPPER
shiso perilla leaf (optional)
sesame seeds (optional)
Directions
Cook the Japanese rice according to your favourite method.
With a small amount of SIDS SALT & PEPPER sprinkled on your hands, mould the rice into small balls or triangles approximately 8cm wide. Create a small well in the centre of the rice and put in your choice of ingredients. Mould the rice with your hands around the well to cover your filling completely.
Using a sheet of nori, wrap up your ball of rice.
Sprinkle some sesame seeds or cut up shiso leaves to put on the rice for a little extra flavour (optional). Enjoy for a snack or during lunch.
