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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash rice in a colander until water runs clear. | 2. Drain well and then soak for 30 minutes. | 3. Put rice and water in a sauce pan make sure it has a tight fitting lid and wrap a tea towel around the lid to keep the steam inside | 4. Heat until boiling then turn to low and steam for 15 mins finally turn the heat off and let stand for a further 15 minutes. DO NOT LIFT THE LID OFF AT THIS TIME! | 5. Let the rice cool enough so it is warm but won't burn your hands when picked up. | 6. At this point if using fillings or flavorings add them to the rice. | 7. Wet hands and add a little salt if you feel like it. Take some rice and shape it into a circle, triangle, cat head whatever you want. | 8. It is quite difficult don't worry if yours are wonky! | 9. Add filling and or garnish at this stage and finish with a strip of nori either round the edge or as a "napkin" at one end. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	300			-	-	-	-
water	375			0.0	0.0	0.0	0.0
nori				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.