Today, I'm making rice balls using canned mackerel.
The umami from the mackerel and kelp, combined with the tanginess of pickled plum and vinegar, creates a wonderfully delicious onigiri.
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🍙Ingredients
2 cups of cooked rice
190g canned mackerel
3 pickled plums (umeboshi)
5 shiso leaves
4 tablespoons of sesame seeds
20g salted kelp (shio kombu)
2 tablespoons of Sushi powder (Sushinoko)
🍙Directions
① Rinse the rice and cook it.
② Open the canned mackerel and place it in a frying pan with some salad oil to sear it.
③ Chop the shiso leaves.
④ Remove the seeds from the pickled plums (umeboshi) and mash them.
⑤ Once the rice is cooked, mix in the mackerel, shiso leaves, umeboshi, salted kelp, sesame seeds, and sushi powder.
⑥ Shape the mixture into rice balls using a mold.
⑦ Your delicious rice balls are ready to enjoy!
Негізгі бет Onigiri Mackerel Canned Rice Balls
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