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おにぎり（シソ巻きおにぎり）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

ご飯 : 1合
(A) Rice vinegar : 大さじ1と1/2
(A) Sugar : 大さじ1と1/2
(A) salt : 小さじ1/2
炒りごま : 適量
Plum paste (tube) : 適量
大葉 : 適量
釜揚げしらす : 20g
チーズ : 適量
とろけるチーズ : 適量

Time required

20minutes

Procedure

1) making sushi rice 00:50
Put (A) in a bowl and mix.
Put the rice in another bowl and add (A).
Mix quickly, then add the toasted sesame and whitebait in that order, and mix each time.
2) mold 03:26
Arrange the shiso leaves with the underside facing up.
Dip your hands in vinegar, hold 1 in an oval shape, and wrap with perilla.
In the same way, place the kneaded plums and the oval-shaped 1 on top, and wrap with perilla leaves.
Cut the cheese into strips and roll it up as well.
Cut the melted cheese into triangles and roll in the same way.
3) finish 07:07
Put 2 on a plate, and put the plums on top of the rice balls wrapped in plums.
Add sesame oil (not listed) and salt (not listed) in a bowl and mix.
It is completed by painting other than the rice ball of kneaded plum.

Point

・Wash perilla with water and drain before use.
・Use freshly cooked rice.
・You can adjust the amount of roasted sesame to your liking.
・You can substitute your favorite non-raw ingredients such as sakura shrimp, dried sardines, or drained tuna for the boiled whitebait.
・Ham, salami, fish sausage, etc.
・You can add soy sauce to the sesame oil and salt to finish.