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Age-onigiri (揚げおにぎり "fried onigiri") are first shaped by compacting white rice, then frying it in a frying pan or wok using cooking oil until it is golden brown. Because of the oil, the flavor is richer than yaki-onigiri.
Omurice (Omu-raisu, オムライス): omelet filled with fried rice, apparently originating from Tōkyō; Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice)
Onigiri (Japanese Rice Balls) If you love rice , onigiri is a must-try: a humble rice ball accented by a variety of fillings, wrapped in roasted seaweed (nori), and perfect for snacking or a light ...
Onigiri (お握り), a Japanese rice ball made from white rice formed into triangular or oval shapes. Pinda, rice balls offered to ancestors during Hindu funeral rites and ancestor worship. Supplì, an Italian fried rice ball coated with breadcrumbs. Tangyuan (汤圆), a Chinese rice ball made from glutinous rice flour.
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Beyond breakfast, salted salmon is a versatile ingredient that also appears in bento lunch boxes, onigiri (Japanese rice balls), salmon fried rice and okayu (Japanese rice porridge).
Plain rice is used in yōshoku dishes such as curry rice, omurice, and doria. Leftover plain rice is often reused for ochazuke (茶漬け, rice with green tea) or chāhan (チャーハン, fried rice). Takikomi gohan is made with ordinary rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce.
Spam musubi is a snack and lunch food composed of a slice of grilled Spam sandwiched either in between or on top of a block of rice, wrapped together with nori in the tradition of Japanese onigiri. Spam musubi are commonly sold in convenience stores packaged in plastic boxes.