ReelRadioStudios
Inkster Jr.
- Joined
- Nov 25, 2024
- Messages
- 21
Ingredients:
- Rice
- Imitation Crab Meat
- Cream Cheese (ROOM TEMPERATURE MAKES IT EASIER TO WORK WITH)
- Sugar (Optional)
- Sesame Oil (Optional)
- Salt (Optional)
- Dill (Optional)
1. Cook rice (1 Cup minimum) using your desired method. (Rice cooker, pot, who cares? Just cook it how you like)
2. As rice is cooking, chop your crab meat into bite-sized pieces. (Smaller than the tip of your pointer finger is fine)
3. Mix crab meat with thawed cream cheese in a bowl, sprinkling in sugar, a half tablespoon at a time, to taste. (Add a sprinkle of dill for color and taste if desired)
4. When rice is cooked, (ALLOW IT TO COOL SLIGHTLY BEFORE THIS STARTING THIS STEP to avoid burns) place a bit of sesame oil on your hands to avoid sticking, then place a scoop of rice in your hand, forming it into a little bowl shape. Use the other hand to add a scoop of your crab mixture (about a tablespoon) into the bowl shape, then add a bit more rice to cover it.
5. Using your hands, gently squeeze the rice ball until the rice is packed nicely around the goodness inside. You could call your onigiri completed at this stage!
EXTRA
1. If you would like onigiri that are the traditional triangle shape but have no mold to help you achieve this, use your hands! Place the 'finished' ball on a flat (well oiled and clean) surface.
2. Using your pointer fingers and thumbs (
), form a triangle shape with both of your hands. Use this shape to mold your onigiri ball into a triangle, gently turning and adjusting it with your hand-mold until it reaches the shape you desire. This moving and molding will make your little onigiri unstable for a moment, but don't panic!
3. Still using your hands, pick up and gently squeeze the onigiri along its newly formed sides, so you don't bend it back out of shape, until it is once again solid and compact. And NOW, you're REALLY finished! Enjoy!
- Rice
- Imitation Crab Meat
- Cream Cheese (ROOM TEMPERATURE MAKES IT EASIER TO WORK WITH)
- Sugar (Optional)
- Sesame Oil (Optional)
- Salt (Optional)
- Dill (Optional)
1. Cook rice (1 Cup minimum) using your desired method. (Rice cooker, pot, who cares? Just cook it how you like)
2. As rice is cooking, chop your crab meat into bite-sized pieces. (Smaller than the tip of your pointer finger is fine)
3. Mix crab meat with thawed cream cheese in a bowl, sprinkling in sugar, a half tablespoon at a time, to taste. (Add a sprinkle of dill for color and taste if desired)
4. When rice is cooked, (ALLOW IT TO COOL SLIGHTLY BEFORE THIS STARTING THIS STEP to avoid burns) place a bit of sesame oil on your hands to avoid sticking, then place a scoop of rice in your hand, forming it into a little bowl shape. Use the other hand to add a scoop of your crab mixture (about a tablespoon) into the bowl shape, then add a bit more rice to cover it.
5. Using your hands, gently squeeze the rice ball until the rice is packed nicely around the goodness inside. You could call your onigiri completed at this stage!
EXTRA
1. If you would like onigiri that are the traditional triangle shape but have no mold to help you achieve this, use your hands! Place the 'finished' ball on a flat (well oiled and clean) surface.
2. Using your pointer fingers and thumbs (
), form a triangle shape with both of your hands. Use this shape to mold your onigiri ball into a triangle, gently turning and adjusting it with your hand-mold until it reaches the shape you desire. This moving and molding will make your little onigiri unstable for a moment, but don't panic!3. Still using your hands, pick up and gently squeeze the onigiri along its newly formed sides, so you don't bend it back out of shape, until it is once again solid and compact. And NOW, you're REALLY finished! Enjoy!