Beef yamato stew rice not
The trick to cutting the finished onigirazu beautifully is to lightly wet the knife with water. This will prevent the rice from sticking to the knife, resulting in a neat cut
How to make it
1
Spread a large sheet of plastic wrap on a cutting board, place a sheet of nori seaweed on top, and spread half of the rice (100g) on top in a diamond shape
2
Layer the canned beef Yamatoni, cream cheese, and remaining rice on top of [1] in that order
3
Use plastic wrap to fold the corners of the nori seaweed and wrap it up
4
Leave it for a few minutes until the seaweed softens. Once it has softened, remove the plastic wrap and cut it diagonally with a knife
5
Place the cut side up on a plate and it's done
Ingredients for 1 person
-
- Grilled seaweed
- 1 piece
-
- cooked rice
- 200g
-
- Canned beef Yamatoni
- 100g
-
- Cream cheese
- 50g
[PR]
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