Ingredients (2 servings)
| Cooked rice (warm) |
400g |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
8 tsp |
| Seaweed sheet |
As needed |
Directions
- Mix 4 tsp of S&B UMAMI TOPPING Crunchy Garlic with Chili oil with the cooked rice.
- Spread out plastic wrap, and place one fourth of the prepared rice in 【1】 on the plastic wrap. Make a dent in the center.
Then, fill the dent with 1 tsp of S&B UMAMI TOPPING Crunchy Garlic with Chili oil and cover with rice. Shape the rice with the filling into an onigiri (rice ball).
- Repeat 【2】 to make 4 onigiris, and wrap the seaweed around each onigiri to finish.
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