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Before you jump to Onigiri with a Kamaboko Rose recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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Obviously, it’s not at all difficult to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to onigiri with a kamaboko rose recipe. You can have onigiri with a kamaboko rose using 5 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Onigiri with a Kamaboko Rose:
- You need 1 heaping rice bowl full Hot cooked white rice
- Get 1 Whatever filling and seasoning
- Provide 1 (I used matcha salt + umeboshi)
- Get 2 slice Kamaboko
- Take 1 dash Snow pea (or cucumber)
Instructions to make Onigiri with a Kamaboko Rose:
- Slice the kamaboko with a vegetable peeler. If you slice it as if you were writing the letter L, the rose will be prettier.
- If the slice is too wide, cut it in half with a knife.
- Start rolling it up from the short side to make a neatly shaped rose. Make two of these.
- Take the string off the snow pea, boil it briefly until it's a bright green, and slice diagonally to make the "leaves." If you are using cucumber, slice in the same way.
- Flavor your rice as you would normally do for onigiri. I used matcha tea salt, but you could use furikake or "decofuri" - furikake used for decorative purposes.
- Wrap each onigiri individually in plastic wrap, and make a dent in the middle of each. Bury half of the rose you made in Step 3 in the indentation.
- Be careful not to crush the rose.
- Put the onigiri in place and poke in the cut snow pea "leaves" to finish.
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