Fry the Onigiri · In a bowl, mix together the soy sauce, mirin and sugar · Lightly oil a pan over medium heat, add the rice ball and fry each
Tips: · Short or medium-grain rice is required as its sticky nature helps shape the onigiri without falling apart · Using warm rice helps the Directions · Lightly season the hot rice with sea salt and mix gently, being careful not to break the rice · To form Onigiri at home, I use a plastic onigiri
บาตรหลวง Type 2: The filled, nori covered onigiri This is the most popular kind of onigiri, with a small amount of salty filling in the inside covered The origin of the present form of onigiri dates back to the Heian Period, when there was a food called “Ton-jiki ' Ton-jiki was brown rice packed firmly into an
