Salmon Rice Balls
|Rice grain||3 1⁄2 Cup (56 tbs)|
|Nori sheet||1 , toasted|
|Soy sauce||2 Teaspoon|
|Umeboshi||2 Medium, pickled|
1. Cook plain rice.
2. While rice is cooking prepare fillings.
Salmon: Broil salmon until lightly browned. Remove bones and skin. Sprinkle with sake. Use about 2 tsps per rice ball.
Bonito: Moisten bonito flakes with soy sauce. Use 1/2 tsp per rice ball.
Plum: Squeeze out pits from pickled plums. Use 1 plum per rice ball. Cut large plums in half and use half a plum per rice ball.
3. If nori seaweed has not been pretoasted, toast by passing shiny side over an open flame several times. Cut into 1-X-3-inch (2 1/2 - X -8-cm) strips.
To form rice balls
1. Turn hot rice into a large bowl, but do not pack down. (Rice balls are made while rice is hot, but can be eaten hot or at room temperature.)
2. With a wooden spoon or rice paddle, scoop up about 1/2 cup unpacked rice and place it in a small bowl or coffee cup. Do not pack down. (This simple step will cool outer rice enough so that it may be handled without difficulty.)
3. Moisten hands with lightly salted water. (This also seasons rice.) Take 1/2 cup rice (or an amount you are comfortable with) in cupped fingers of your left hand (if you are right-handed). Make a slight indentation in middle of the rice and add one filling. Close rice over filling.
4. Use fingers of your right hand to shape into a rough triangle. (Fillings should be in center.) When necessary, rotate by tossing rice lightly in cupped hands to form corners and edges. Avoid packing rice so hard that it is mashed or so loose that "ball" falls apart. Finished triangle should be about 2 1/2 inches (6 1/2 cm) high and 1 inch (2 1/2 cm) thick. Wrap with nori seaweed as shown.