wow many thanks from Korea♡ Always watching and going back to my kitchen to make:) First time seeing your face~ so you are Japanese! used to live in Japan before~ have such great memories♡ Itsumo Ouenshimasu♡
I've made mine with sriracha mayo and tuna, very tasty. I really want to try wasabi mayo now. I wish I could get some affordable japanese rice, though, it's very expensive here so I usually have to use jasmine rice, and it doesn't stick together very well.
Have you tried soaking it overnight first? It helps. I usually use Jasmine rice when I make rice balls for my lunch. I use the sushi rice for family and friends.
So, if I follow your steps up to the point of 'cooking' the rice, what is best to do if I am using a Zojirushi rice steamer? Is it best to just let it cook the full way through (about 45 minutes)??
Made it according to this recipe just now. Taste wise it turned out great, but around 5 minutes into simmering the water all evaporated and the rice started to stick to the bottom so I had to add more water (which I then misjudged and added too much) and it ended up a bit sticky. That being said, I think if I can nail the water ratio this recipe is great, I ate two big ones in one go and I can't wait to be hungry again so I can eat the rest.
Nice video, but the music was very loud and distracting, so I didn't watch the whole video. Music should not be that loud unless it's the subject of the video. I loved the demo, though.
Rice isn’t only made in Japanese climates. My father owns 50 acres of rice fields and we live in Louisiana. Not a mountain in sight. It’s all in the way you cook it that makes it fluffy. Regardless, these look delicious. 🙂
The music made it almost UNWATCHABLE!!! I watched it DESPITE the music. You have an elegant, soft spoken Japanese lady that can teach very well and you put some up beat high tempo cacophony in the background!!! We are here for the food not the music.
Sophisticated and elegant Japanese aunty is back!
Thank you so much for your pleasing presentation. This dish seems mouth watering.
Lots of love from India..
She's really on the ball, so I guess that's a wrap!
😉
wow many thanks from Korea♡ Always watching and going back to my kitchen to make:) First time seeing your face~ so you are Japanese! used to live in Japan before~ have such great memories♡ Itsumo Ouenshimasu♡
Thank you 🤩 you are amazing
As a fan of Rika's Tokyo Cuisine on NHK-World Japan, this new series is such a treat!
If you in middle US without access to Cupie mayo, you can use Dukes, it’s really similar in flavor.
Or you make it yourself?
Instead of using regular soy sauce I used sweet soy sauce for a lil razzle dazzle.
✨razzle dazzle✨ I like that haha
I've made mine with sriracha mayo and tuna, very tasty. I really want to try wasabi mayo now. I wish I could get some affordable japanese rice, though, it's very expensive here so I usually have to use jasmine rice, and it doesn't stick together very well.
Have you tried soaking it overnight first? It helps. I usually use Jasmine rice when I make rice balls for my lunch. I use the sushi rice for family and friends.
I think I'm in love with this woman.
Thank you!
Please do more of her I BEG YOU!
So is one piece a serving? I’ve always made mine smaller so there are more filling
So, if I follow your steps up to the point of 'cooking' the rice, what is best to do if I am using a Zojirushi rice steamer? Is it best to just let it cook the full way through (about 45 minutes)??
Made it according to this recipe just now. Taste wise it turned out great, but around 5 minutes into simmering the water all evaporated and the rice started to stick to the bottom so I had to add more water (which I then misjudged and added too much) and it ended up a bit sticky.
That being said, I think if I can nail the water ratio this recipe is great, I ate two big ones in one go and I can't wait to be hungry again so I can eat the rest.
I just made onigiri, using another recipe and my rice wasn't sticky enough! Do you think I needed a bit more water? 🤔
@@dinnerwithroberto try more and if its too much wait until it evaporates
So how many cups of rice for the two cups of water...?
I love her!
Can u mix the tuna mixture with the bonito flake mixture ? Or do they have to be separate filling s
You can do whatever you like ;) but it is separate here
You are lovey Rika
Looking forward to making this.
So, I know when rice comes right out of the steamer, it's too hot to handle. So, how long should I wait before I use it to form onigiri?
Prolly like 5 mins
Nice video, but the music was very loud and distracting, so I didn't watch the whole video. Music should not be that loud unless it's the subject of the video. I loved the demo, though.
Please turn down the music, O can barely hear her voice!
new one
Rice isn’t only made in Japanese climates. My father owns 50 acres of rice fields and we live in Louisiana. Not a mountain in sight. It’s all in the way you cook it that makes it fluffy. Regardless, these look delicious. 🙂
i don't think she meant to say what she ended up saying there. everyone knows rice is made and eaten all around the world.
ohh I misread the title, I thought I would nail the "japanese classic" not the onigiri, such a shame!
The music made it almost UNWATCHABLE!!!
I watched it DESPITE the music.
You have an elegant, soft spoken Japanese lady that can teach very well and you put some up beat high tempo cacophony in the background!!!
We are here for the food not the music.
Music to loud and distracting. Don't put background music on tutorials.
(￣◇￣;) 美味しい♡
The music ruins this video
Remove the music its distracting
Welcome to the terrordome, the upper echelon.
Jonna epai
FIRST
It's not Nori Seaweed, lady. It's just nori. So many lies in this video.
NIce video, but the music is distracting. It s a bit too loud. 🥲