【おにぎり】三角おにぎりの握り方：おにぎりの具：レシピ

Rinse short-grain rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Cook the rice with the appropriate amount of water in a rice cooker or pot until tender.

Allow the rice to cool slightly, then season with salt to taste.

Prepare fillings by mixing cooked salmon with mayonnaise or mashing pickled plum.

Cut nori sheets into strips or squares for wrapping.

Wet your hands to prevent sticking and take a portion of rice.

Flatten the rice in your palm and place a spoonful of filling in the center.

Mold the rice around the filling into a triangular or oval shape.

Wrap the formed onigiri with nori, leaving one side open for easy handling.

Sprinkle sesame seeds or furikake seasoning on the outside if desired.

Serve onigiri with soy sauce and additional fillings on the side.

Store any leftover onigiri in an airtight container to maintain freshness.

Enjoy onigiri as a snack, lunch, or picnic food.

Allergens