ONIGIRI

ONIGIRI
Onigiri - Japanese onigiri is a typical name for a meal of rice which solidified while still warm so it is triangular, round, or like a sack of rice. Also known by another name Omusubi, a term reportedly first used among women in the imperial palace to call Onigiri. Onigiri eaten by hand, do not use chopsticks, very practical and easy to make. Here are recipes and ways bikinnya:

MATERIALS:
250 g of rice fluffier, washed
100 g white glutinous rice, washed
2 pieces of chicken-flavored bouillon cube powder, ready to use, squeeze
400 ml of water
1/2 tsp salt
Seasonings:
Mix well:
1 tablespoon chopped green onion
1 stalk celery, chopped
Decoration material:
5 pieces of bacon, cut into 2 cm thick (can be replaced with corned beef, shredded, chicken, etc.)
1 sheet nori, cut the size of 1/2 x 6 cm
Scrambled eggs, sliced ​​thin
Black sesame seeds, toasted
HOW TO MAKE A JAPANESE onigiri dishes OR OMUSUBI:
Mix the rice, glutinous white, and bouillon cube until blended.
Add water, cook over medium heat so the water runs out teresap, remove from heat.
Steam the rice in a hot steamer for 30 minutes until cooked, remove from heat.
For the rice into 2 parts, one part remaining as much as 600g 150g.
Onigiri cylinder: plastic smear with a little vinegar, sprinkle a little salt.
Goog rice from heat, take 40g, shape into 2cm and 5cm long
Sprinkle each with green onion and celery until blended.
Wrap each cylinder with bacon, tied with a piece of nori. Set aside.
Onigiri round: plastic smear with a little vinegar, sprinkle a little salt.
150 g of hot cooked rice, divided into 3 parts, each - each 50 g.
Shape each - each into a round flat.
Sprinkle top with toasted sesame seeds and sliced ​​omelet.
Serve Original Japanese Onigiri.