Onigiri with Beef Shigureni

Method4 steps · about 15 min

1. 1

   Step 1: Have 2 cups cooked rice and the prepared Beef Shigureni ready. Divide the rice into 4 portions of about ½ cup each. Reserve a small amount from each portion to close over its filling.

   Uses 2 cups Steamed rice

2. 2

   Step 2: Wet your hands and use a little salt, sharing the measured ½ teaspoon across all 4 balls. Hold one rice portion in your hand, keep a little of it for closing, and put 1 tablespoon Beef Shigureni in the center.

   Uses One ½ cup rice portion, with a little reserved for closing · A quarter of the ½ teaspoon salt for this rice ball · 1 tablespoon prepared Beef Shigureni for this rice ball · Water for wetting hands while shaping

3. 3

   Step 3: Close the filling with the rice reserved from that portion. Press gently into a triangle.

   Uses Rice ball with beef filling · Small reserved rice from this same portion to close the filling

4. 4

   Step 4: Wrap each rice ball in one small nori sheet. Repeat with the remaining measured portions to make 4 rice balls.

   Uses Shaped beef-filled rice ball · 4 sheets Nori roasted seaweed (small)