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Ingredients
- 1 cup japanese rice
- 12 cups water
- 4 tea spoons of fukimiso, miso containing butterbur sprouts
- salt
- 1 sheet nori seaweed
Method
- 1. Wash rice 30 minutes before cooking. Add rice to a large bowl full of water. Mix 2 or 3 times and discard whitish water.
- 2. Repeat 3 or 4 times
- 3. Strain rice, let it sit for 30 minutes.
- 4. Bring 1,2 cup of water with washed rice to boil, reduce heat and simmer about 15 min.
- 5. Turn off fire. Do not open the top. Let rice stand for 10 minutes.
- 6. Line the small bowl with a piece of plastic wrap, sprinkle with water and salt, add rice, place 1/2 tea spoon of fukimiso in the middle.
- 7. Gather up the ends of the plastic wrap. Firstly, twist tightly to form a ball, later continue squeezing in order to form triangular rice ball.
- 8. Remove plastic wrap and decorate with stripe of nori.
