Onigiri - {rice balls}

8 servings

Ingredients

Quantity Ingredient
½ pounds Salmon fillet
4 cups Uncooked, short-grain rice
5¾ cup Water
2 Dried nori seaweed
(or pre-toasted nori sheets)
2 larges Pickled plums; pits removed,
And coarsely chopped
¼ cup Dried bonito flakes
1½ teaspoon Dark soy sauce
2 tablespoons Black sesame seeds; toasted

Directions

Recipe by: Susan Feniger and Mary Sue Milliken Sprinkle the salmon fillet with salt and let stand for 2 hours.

Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes befor

Toast the nori sheets over a high gas flame, and cut crosswise into 1-in

Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon

Wet your hands with salted water to keep the rice from sticking to your

This recipe yields about 8 triangles.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A01 broadcast 10-06-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.

10-22-1997

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