Japanese and Malaysia style Onigiri

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Japanese: Onigiri Tuna Mayo filling ( Top off with your favourite seaweed topping)
Malaysia : Onigiri Nasi Lemak filling (Add crushed fried anchovies as topping)

 

Ingredients:

2 cups of Calrose Rice
Water
2 tbsp Sesame Oil
1 Seaweed Wrap

 

Japanese:

Japanese Onigiri Topping (Mix into rice)
1 can Tuna Mayo

 

Malaysia:

Quail Eggs (Boiled)
Sambal Nasi Lemak
Fried Anchovies (Crushed)
1 Cucumber (Diced)

 

Directions:

1. When rice has cooled down, scoop out using hand or onigiri shaper
2. Put the filling then cover it up then wrap it with seaweed wrapper.

Get a taste of Japan with this special sushi rice. Sazarice’s Calrose rice is sticky yet tender in texture, making it perfect to mould into sushi or an accompaniment to your favourite Japanese dishes.

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