Ingredients (2 servings)
|Cooked rice (warm)||400g|
|S&B UMAMI TOPPING Crunchy Garlic with Chili oil||8 tsp|
|Seaweed sheet||As needed|
- 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.