Sta je onigiri? (What is onigiri?)

Onigiri je japanska hrana koja se sastoji od pirinča oblikovanog u trouglove, valjke ili kugle, često sa punjenjem i obično umotanog u list nori (sušene morske alge). Tradicionalno se pravi od običnog kratkozrnog japanskog pirinča, koji je lepljiv* i pomaže da onigiri zadrži oblik.

Najčešća punjenja uključuju:

- Umebosi (kisela šljiva)

- Tunjevinu pomešanu sa majonezom

- Lososa ili druge ribe

- Alge ili druge slane dodatke

Onigiri je popularan jer je praktičan za nošenje, može se jesti hladan i često se koristi kao užina ili deo doručka i piknika u Japanu.

Koji je to lepljivi pirinac za onigiri?

Za onigiri se koristi lepljivi japanski kratkozrni pirinač, ali ne onaj što se posebno prodaje kao „lepljiv pirinac“ (en. mochi pirinač).

Pravi izbor je:

- Japanski kratkozrni pirinač

- Susi pirinac (isti tip pirinča, samo druga namena)

To je pirinač koji postaje prirodno lepljiv kada se skuva, ali zrna ostaju celovita. Upravo ta tekstura omogućava da se onigiri formira bez raspadanja.

Ne koristi se:

- Tai lepljivi pirinac

- Lepljivi ili slatki pirinac (en. mochi rice)

Taj pirinač je previše lepljiv i daje potpuno drugačiju, gumastu strukturu.

Ako kupuješ u prodavnici, traži oznaku: “Japanese short grain rice” ili “sushi rice”.

Onigiri is a Japanese food consisting of rice shaped into triangles, rolls or balls, often with a filling and usually wrapped in a sheet of nori (dried seaweed). It is traditionally made from regular short-grain Japanese rice, which is sticky and helps the onigiri keep its shape.

The most common fillings include:

- Umebosi (sour plum)

- Tuna mixed with mayonnaise

- Salmon or other fish

- Algae or other salty additives

Onigiri is popular because it is convenient to carry, can be eaten cold and is often used as a snack or part of breakfast and picnics in Japan.

What kind of sticky rice is that for onigiri?

Sticky Japanese short-grain rice is used for onigiri, but not the kind that is specifically sold as "sticky rice" (en. mochi rice).

The right choice is:

- Japanese short grain rice

- Sushi rice (same type of rice, just a different purpose)

It is a rice that becomes naturally sticky when cooked, but the grains remain whole. It is this texture that allows onigiri to form without falling apart.

Not used:

- Thai sticky rice

- Glutinous or sweet rice (en. mochi rice)

That rice is too sticky and gives a completely different, rubbery texture.

If you buy in a store, look for the label: "Japanese short grain rice" or "sushi rice".