【簡単】おにぎりの具材5種 / 5 types of onigiri fillings (Japanese rice balls)
I’m gonna show you 5 types of rice ball fillings in this video. It’s easy to make and perfect for picnic. The first stage is the preparation of the ingredients. Sprinkle the salted salmon with sake and leave it for about 5 minutes. Grill mentaiko well with a toaster. If you put it in your packed lunch, cook it well. Grill the salted salmon on both sides on the grill. In the meanwhile, cut all the ingredients.
(Wash the vegetables first.) First, I’m gonna chop ginger finely. And then chop green onions. First, make a diagonal cut on the surface of the green onion. Don’t forget the back side. Then cut it and the onion is chopped easily. Next, I’m going to shred green shiso leaves. It is easy to cut by rolling it up and cutting it. Then I’m going to slice cucumber.
I’m going to do it with a slicer this time. Sprinkle salt on the sliced cucumbers to remove its water and soften them. Separate the imitation crab flakes.
It’s easy to separate with a fork. Next, cut the cream cheese into 1 cm squares. If you moisten the knife with a wet cloth, you can somewhat avoid sticking the cream cheese to the knife. The salmon looks like done. It looks good! The mentaiko has also been done. All the preparations has been done. From here, I’m going to finish each fillings. First of all, convenience store style bonito flakes. These are the main ingredients. First, heat mirin in a microwave oven to remove alcohol. (600w 50 seconds) (Be careful because it’s hot!) Add sugar and soy sauce here and mix until the sugar dissolves. Put dried bonito flakes and sesame seeds there. Mix them and it’s done. Next is tuna salad. These are the main ingredients. Squeeze the cucumbers to remove its water. Add all the ingredients and mix them, and it’s done. Next is niku miso. (Miso flavored ground pork) These are the ingredients. First, mix all the seasonings. Heat sesame oil in a frying pan and fry the ginger. When the ginger scent comes out, add the minced pork. When the color of the minced meat changes, add the green onions. After frying quickly, add seasonings and boil down. When the water is gone, add dried bonito flakes and mix them to finish. Next is Meitaiko and cream cheese. these are the ingredients. Just cut the grilled mentaiko into pieces about 1 cm wide and mix with cream cheese. The point is not to crush the mentaiko and cream cheese too much. It’s done in no time. The last is salmon mayo. These are the ingredients. First, remove the skin of the grilled salmon and flake it. It’s easy to flake with vinyl gloves. Remove the bones carefully. Put all the ingredients here and mix them together. It’s done. All the fillings is ready. The rice is ready. From here, make onigiris (rice balls). First, put half the amount of rice in a wet rice bowl. Since the filling will be placed on this, shape it so that the center is dented along the bowl. Put the drained bonito filling on it. Add the remaining half of the rice and shape it with a rice scoop. Sprinkle salt on the surface. Put it on the plastic wrap and sprinkle salt on the back. I’m going to make barrel shaped onigiris this time, because it fits bento box easily. Done. You don’t have to use a rice bowl to make onigiris. However, it is easier to put the ingredients in the middle if you use it. The amount of rice should be about 70-100g per rice ball. If you want to make the size uniform, it is accurate if you use a scale, but there is no problem just eyeball it. mentaiko cream cheese rice ball is done. Keep going. Finally tuna salad onigiris. After the heat of the rice is removed, drain the ingredients and put it into the rice. Completed 5 types of onigiris. Wrap the nori (dried seaweed) to finish. (The nori was a little big…) I made 5 types of barrel shaped onigiris. Please check description for recipe details. Thank you for watching. Don’t forget to like the video and please subscribe to my channel.
ご視聴どうもありがとうございました！
▶︎チャプターリスト
0:00 オープニング
0:19 下ごしらえ
1:54 コンビニ風おかか
2:34 ツナサラダ
2:55 肉みそ
3:55 明太クリームチーズ
4:14 鮭マヨ
5:01 握る
7:08 海苔を巻く
7:28 完成、エンディング
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簡単なものばかりなので、おにぎりの具材に迷った際にはぜひお試しください！
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おすすめのご飯の量・・・70〜100g /おにぎり1個
◇ コンビニ風おかか
《材料 / 作りやすい分量》
鰹節・・・・・・・2袋(約5g)
白いりごま・・・・大さじ1
みりん・・・・・・大さじ1
砂糖・・・・・・・小さじ1
醤油・・・・・・・大さじ1
《作り方》
1. みりんを電子レンジで加熱し、煮切る。(600w 50秒)
2. 煮切ったみりんに砂糖、醤油を加えて砂糖が溶けるまで混ぜる。
3. 2に鰹節、白いりごまを加えて混ぜ合わせる。
◇ ツナサラダ
《材料 / 作りやすい分量》
きゅうり・・・・・・1本
ツナ缶・・・・・・・1/2缶
カニカマ・・・・・・40g
マヨネーズ・・・・・大さじ2
《作り方》
1. きゅうりはスライス（もしくは包丁で小口切り）して塩小さじ1/4(分量外)を揉み込む。カニカマはほぐしておく。
2. 塩を揉み込んだきゅうりを5分ほどおいたら、水気をよく絞る。そこにカニカマ、油を切ったツナ缶、マヨネーズを入れて和える。
◇ 肉みそ
《材料 / 作りやすい分量》
長ねぎ・・・・・・・・・1/2本
しょうが・・・・・・・・1かけ
豚ひき肉・・・・・・・・100g
Aみそ・・・・・・・・・大さじ2
Aみりん・・・・・・・・大さじ2
A酒・・・・・・・・・・大さじ2
A砂糖・・・・・・・・・大さじ1
A醤油・・・・・・・・・小さじ1
鰹節・・・・・・・・・1袋(約2g)
《作り方》
1. 長ねぎ、しょうがはみじん切りにする。Aは合わせておく。
2. フライパンにごま油を熱し、しょうがを炒める。しょうがの香りが立ったら、豚ひき肉を加える。豚ひき肉の色が変わったらAを加えて、汁気がなくなるまで時々混ぜながら煮詰める。3. 水分が飛んだら、鰹節を加えて軽く混ぜ合わせる。
◇ 明太クリームチーズ
《材料 / 作りやすい分量》
明太子・・・・・・・・1/2腹
クリームチーズ・・・・40〜60g
《作り方》
1. 明太子は焼いておく。（中まで火が通れば、トースター、グリル、フライパン、電子レンジなんでもOK）
2. 焼いた明太子、クリームチーズを1cm幅に切る。
3. 2を混ぜ合わせる。
◇ 鮭マヨ
《材料 / 作りやすい分量》
塩鮭・・・・・・・・・1切
大葉・・・・・・・・・2枚
わさび・・・・・・・・1cm(チューブ)
マヨネーズ・・・・・・大さじ3
《作り方》
1. 塩鮭は酒小さじ1(分量外)をふって5分ほど置いて、グリルで両面焼く。大葉は千切りにする。
2. 焼いた塩鮭はほぐして骨を取り除く。
3. 全ての材料を混ぜ合わせる。
◆ CONVINIENCE STORE STYLE BONITO FLAKES
INGREDIENTS
5g Bonito flakes
1 tablespoon white sesame seeds
1 tablespoon mirin1 teaspoon sugar
1 tablespoon soy sauce
◆ TUNA SALAD
INGREDIENTS
1 cucamber
1/2 (30g) cans tuna in oil
40g imitation crab flakes
2 tablespoons mayonnaise
◆ NIKU MISO (Miso flavored ground pork)I
NGREDIENTS
1/2 green onion
2cm peace fresh ginger
100g minced pork
2 tablespoons miso
2 tablespoons mirin
2 tablespoons sake
1 table spoon sugar
1 tea spoon soy sauce
2g bonito flakes
◆MENTAIKO AND CREAM CHEESE
INGREDIENTS
25g mentaiko (spicy cod roe)
40〜60g cream cheese
◆ SALMON MAYO
INGREDIENTS
1 peace salted salmon2 green shiso leaves
dollop wasabi3 tablespoons mayonaise
#おにぎり #おにぎり具材 #俵おにぎり #お弁当 #行楽弁当
#Japanesefood #onigiri #riceball #bento