🍙 Japanese recipes: How to make Onigiri / Japanese cuisine with Taka Sasaki 🍙

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Japanese recipes: How to make Onigiri / Japanese cuisine with Taka Sasaki
Ingredients:
On rice
2 glasses of 200 ml (filled with rice)
440 ml water (10% more water than rice)
For the filling
2 umeboshi
1 bit-katsoubushi
40 gr salmon
25 gr of canned tuna
2 small-tbsp mayonnaise
1 teaspoon Hapo dashi
2 nori
Preparation
1. In a bowl put two glasses rice 200 ml and washed thoroughly with running water. As many times as needed and changing the water until it runs clear and without starch. Let stand thirty minutes.
2. Put the rice in a deep and thick pan, and add 10% more volume of water rice, in this case 440 ml.
3. Cover the casserole and cook over medium heat. We let boil two minutes and lower the heat to low and cook approximately thirteen minutes.
4. We put a little salt and grilled salmon in a pan without oil.
5. remove bone and chop plum, add katsuobushi and mix.
6. Put the mayonnaise in tuna, add the Hapo dashi (soy can put in place) and mix well.
7. When the rice has already rested, open the lid, we remove and serve in a bowl.
8. We get wet hands with a little water and we put a little salt.
9. We grab a handful of rice and make a ball with your hands.
10. With your fingers make a hole for inserting the fill we have prepared and cover the hole.
11. With hands we give rice ball shaped like a triangle, in a smooth manner without squeezing rice, trying to do the right pressure.
12. After preparing the rice triangles, the laver cut into three strips and placed under oniguiri.
13. You can put some padding on top of each oniguiri serves to decorate and know that filling takes each.
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