Japanese rice balls

JAPANESE RICE BALLS

http://allrecipes.com/recipe/onigiri---japanese-rice-balls/

Ingredients 

• 2 cups uncooked short-grain white rice
• 2 cups water
• 1/2 cup water
• 1/8 teaspoon salt
• 2 sheets nori (dry seaweed), cut into 1/2-inch strips OPTIONAL
• 2 tablespoons sesame seeds OPTIONAL

Filling

• Avocado
• Peppers
• Chicken with teriyaki
• mayo

Directions

1. Wash the rice in a mesh strainer until the water runs clear.
2. Combine washed rice and 2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes.
3. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
4. Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 4 equal portions. Use one portion of rice for each onigiri.
5. Divide one portion of rice in two. Create a dimple in the rice and fill with filing. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle.
6. You can also use glad wrap in a bowl – see teacher for demonstration.
7. OPTIONAL: Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.
8. - Why do we need to clean our ingredients?
9. To get rid of all the dirt particles from the vegetables
10. - What were 2 high risk foods we need to be weary about?
11. Chicken and rice
12. - What were 2 strategies did you put in place?

Washing your hands after handling with high risk foods

Cooking the food properly

-  How do you know this is keeping you safe? 

Because we won't cross contaminate any food that we touch

Because we wont get salmonella therefore i know my food will be safe

1.