Taste of Japan and Sake Live vol.30

Products used in "Taste of Japan and Sake vol.30"

ONIGIRI & PICKLED DAIKON WITH YUZU
おにぎりと柚子甘酢大根 

PICKLED DAIKON WITH YUZU
250g                Daikon
30g/2Tbsp       Yuzu Juice
20g                  Maple Syrup
3g                    Salt

ONIGIRI FILLINGS
Pickled plum and bonito flakes
Pickled Plum ‘Umeboshi’
1Tbsp   Bonito flakes

Tuna, Mayo, Chilli
1Tbsp Tinned tuna
2tsp     Mayonnaise
¼          Shichimi pepper

ONIGIRI
240g    Cooked sushi rice or Japanese rice
(Equivalent to 100g uncooked rice)
1 sheet nori seaweed
Salt to season

Watch ‘How to cook sushi rice’ on video:
https://youtu.be/zpH7W1tDevQ
 

HOW TO MAKE PICKLED DAIKON WITH YUZU

1. Peel the skin, then slice daikon thinly
2. In a Ziploc bag, add the sliced daikon, yuzu juice, maple syrup and salt. Close the bag and shake well. Leave to rest for 30 minutes before it is ready to eat.

HOW TO MAKE ONIGIRI

1. Make 2 fillings by mixing the ingredients independently.
2. Moisten a small bowl and hands to prevent the rice from sticking. Add half of the rice to the bowl, then make a neat little hole in the centre. Insert one of the fillings. Cover the hole with the rice, toss the bowl a couple of times gently. The rice bowl is already formed.
3. To make a triangular shaped onigiri, place the rice ball in your left hand (if you are right-handed). You need to make a right angle in your right hand. Straighten the index and middle finger first, then bend them from the knuckle. Place the right hand over the rice ball, turn it over several times to shape it up. Watch the video how it’s done.
4. Sprinkle salt to season
5. Place the rice ball in nori seaweed (half size) and wrap.
6. Repeat the process for the 2nd onigiri.