Cucumber and myoga rice ball
This rice ball has a filling of cucumber and myoga ginger in the center. In addition to eating it as a rice ball filling, it is also recommended to use it as a topping for chilled tofu. Crunchy plums can be used instead of umeboshi.
How to make it
1
Peel the cucumber and eggplant as needed and roughly chop them into 5mm cubes. Sprinkle with salt and rub to remove moisture, then transfer to a bowl.
2
Roughly chop the myoga ginger and add it to the bowl in (1) and mix quickly.
3
Chop the deseeded pickled plums, capers, and salted kelp and add them to step 2. Add the roasted sesame seeds, twisting them to bring out their aroma, and mix well to combine the flavors.
4
Place about 80g of rice in a container lined with plastic wrap and make a well in the center. Add about 20g of the ingredients from [3] to the center, and while wetting your hands with salt water, form the rice into a triangular shape.
5
Stick roasted seaweed on the surface and top with roasted sesame seeds to complete.
3 ingredients
-
- Cucumber
- 1 piece (about 120g)
-
- salt
- A little
-
- Eggplant
- 1 bottle (about 125g)
-
- Myo
- Two
-
- capers
- 12g
-
- Plum plums
- 2
-
- Salted kelp
- 6g
-
- roasted sesame
- 6g
-
- cooked rice
- Approximately 240g
-
- Used as salt
- A little
-
- For finishing roasted seaweed
- A little
-
- Toasted sesame seeds for topping
- A little
[PR]
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