Recipes
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
- Wash the rice in a mesh strainer until the water runs clear.
- 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.
- Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
- 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.
- 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.
- You can also use glad wrap in a bowl – see teacher for demonstration.
- OPTIONAL: Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.
Chicken wraps
Ingredients:
- 1 wrap per person
- Lettuce
- Cheese
- Tomato
- Grated carrot
- ¼ onions
- 1t oil
- Sauces – tomato, bbq, mayo, hummus, chilli
- 70grams of chicken or 1 breast per table
Method:
- Sauté the chicken and onions together in a pan with oil, high-med heat
- Chop and grate the vegetables you require
- Place Wraps in microwave for 20 seconds
- Place filling onto wrap, roll, pierce with a tooth pick to keep in place (optional)
Why should we clean our ingredients?
Because they're many ways they could all be contaminated. Starting from the veges growing in the crop fields with the possibilities of animal fesses, contaminated water or the chemicals they spray coming in contact with the produce; to possible 100s of people touch them in supermarkets.
Two high risk foods?
Chicken and rice. Chicken obviously coz of its high risk of salmonella poisoning. To prevent this we cook it thoroughly and keep apart from other ingredients. Also use different equipment.
With rice, once we again we cook thoroughly but there is no need to keep it apart from everything else.
I know that these strategies will keep me safe because bacteria will be killed at temperature from 70-80 degrees. Also keeping it away from everything will mean the bacteria won't spread.
