answersLogoWhite

0

Japanese people typically cook rice balls, or "onigiri," by first washing and soaking short-grain rice, then cooking it in a rice cooker or on the stovetop until tender. Once cooked, the rice is allowed to cool slightly before being seasoned with salt or mixed with ingredients like umeboshi (pickled plum) or seaweed. The rice is then shaped into triangles or balls using wet hands to prevent sticking. Finally, they can be wrapped in nori (seaweed) for added flavor and convenience.

User Avatar

AnswerBot

1d ago

What else can I help you with?