Onigiri (#Japanese Rice Balls, #おにぎり)

Onigiri (Japanese Rice Balls)
#おにぎり

 15 mins  Cooking - Free food icons20 mins  Client, dinner, eat, food, man, meal, restaurant icon 6 servings 
Course: Snacks/ Main course
Cuisine: Japanese


 Ingredients

  • 50g Caviar
  • 100g Salmon
  • 1 Tuna can (80g, Spring water)
  • 6 bowls Japanese sushi rice
  • 6 Nori sheets (seaweed)
  • 1 tb-sp Toasted white (or black) sesame seeds
  • 2 Egg yolks

 

  Sauce and seasoning

  • 2 tb-sp Mayonnaise
  • 2 tb-sp Soy sauce
  • 2 tb-sp Mirin

 

Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Prepare sushi rice ahead of time and cool for 20mins

2. Pick a tooling (upper: simple onigiri in bento; lower: to-go version, easy carry)

    

2. Place the tooling on a piece of seaweed and stuff a ball of rice (1/3 full) inside

    

3. Make sure the layer of rice is firm and flat, then add your chosen ingredient into the tooling evenly

   

3. Cover with another layer of rice, you may use a teaspoon to give some pressure on the onigiri before you remove the tooling

  

4. Fold the seaweed to half, from the bottom to start wrapping your onigiri

   

5. Fold and hide the two corners near you. Your hands should be just firm enough when pressing the onigiri so the rice doesn’t fall apart and shape into the typical triangle shapes. Don't over squeeze the rice!

  

6. Complete the wrapping by folding the remaining corner

      

7. Pop them in a bento box or simply place in your bag for a quick lunch

 

Bright, idea, lamp, tips iconStep's secret tips:

  • Salt both your hands and rub to spread all around. This helps to keep the onigiri for a longer time as well as flavoring the onigiri
  • Because of its popularity in Japan, all different appetizing flavors/fillings of onigiri can be found in Japanese convenience stores. You cannd create any ingredients and stuff in the onigiri.

  

  • 3 flavours suggested: 
    • Sha-ke (salted salmon): Pan fried the salmon with 1 teaspoon of salt and black pepper
    • I have paired with "egg-yolk rice", simply mix the egg yolk with two cups of rice before you start 

  

    • Tuna mayo (canned tuna with Japanese mayonnaise): Remove the excess of water from the tuna can and mix the mayonnaise
    • I have paired with "Soy rice", simply mix the soy sauce and a tblespoon of mirin with two cups of rice before you start 

  

    • Caviar (Salmon)
    • I have paired with "sesame rice", simply mix the sesame and a tablespoon of mirin with two cups of rice before you start 

  

  • The seaweed can be easily found in any Japanese supermarket (I bought Korean's this time Lol)

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